Yeah, the color of them chops is unreal... But does it take on any beet flavor?
Not a fan of beets. They taste like dirt. Literally.
Not a fan of beets. They taste like dirt. Literally.
food The Drunken Chef
- Thread starter texas blues
- Start date
I was skeptical at first about the juice adding beet flavor to the meat but not even a hint of it came through.
Color only.
The last time I did a batch of tocino I used shoulder but never again. The flavor this go round was just as awesome but with only about 1/10th the fat.
I'll like to be liking this one again.
I have been learned yet again.
I never heard of tocino, but now i'll definitely be trying that.
I never heard of tocino, but now i'll definitely be trying that.
Havent had a drink for a little while, so i thought id randomly pick some beers at the bottle O. Not a bad drop
Also while sitting up late one night, an ad appeared on the TV, i never usually buy anything from late night shopping adverts, but this looked like the real deal............
especially when i rang within the first ten minutes and they threw in an extra GADGET
sweet potato chips
ready for some burger action
Whats this i hear you say, The PATENTED PERFECT PATTY PROCREATOR
Using the second attachment i managed to produce this, what is this sorcery
Bacon, pickles, jalapenos, cheese, Hot LDHS, Hungry now, enough pics i think, back to beer
Also while sitting up late one night, an ad appeared on the TV, i never usually buy anything from late night shopping adverts, but this looked like the real deal............
especially when i rang within the first ten minutes and they threw in an extra GADGETsweet potato chips
ready for some burger action
Whats this i hear you say, The PATENTED PERFECT PATTY PROCREATOR
Using the second attachment i managed to produce this, what is this sorcery
Bacon, pickles, jalapenos, cheese, Hot LDHS, Hungry now, enough pics i think, back to beer
nice, Booma! ...
they make a "rise and shine" burger at the fancy burger joint by the crib that is kobe (real), an egg fried to your liking, some sweet applewood bacon, carmelized onions, and melted gruyere - it blows my mind every time I have it just how awesome it is, so i know that burger you made rocked ...
they make a "rise and shine" burger at the fancy burger joint by the crib that is kobe (real), an egg fried to your liking, some sweet applewood bacon, carmelized onions, and melted gruyere - it blows my mind every time I have it just how awesome it is, so i know that burger you made rocked ...
That's an awesome way to incorporate the egg on a burger. I tell ya this site has me learning so much shit.
Hoegaarden is pretty aaight, but it would sure benefit from being poured in a glass... let all them delicious aromas out that you won't get in the bottle.
Hoegaarden is pretty aaight, but it would sure benefit from being poured in a glass... let all them delicious aromas out that you won't get in the bottle.
Glasses, Jugs and Mugs????? HA!
Glasses,
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Jugs
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Mugs
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Glasses,
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Jugs
View attachment 4522
Mugs
View attachment 4523
left or right?
left or right?
Preferably both, not too much to ask
hmmmmmm, a mug with glasses would be cool
Fish and chips. Not totally authentic. I didn't serve them on newspaper, and I did not peel the potatoes, but otherwise, pretty damn close.
Ingredients:
2.7lbs haddock fillets cut into six pieces.
Six russet potatoes cut into thick fries
Dredge (flour, paprika, salt, pepper)
Batter (one 16oz can Guiness or other beer such as Yeungling Black & Tan, flour, salt, baking powder, egg)
More beer to drink
Malt vinegar, homemade spicy tartar for serving.
I cut up the potatoes and soaked the chips in cold water. While they were soaking, I made the dredge and started the oil. I want it at 325F for the chips to blanch. After about five minutes, I used a slotted spoon and removed the chips and drained them on paper towels while I raised the temp of the oil to 375F. Fry the chips for about five more minutes until golden brown. While the fries are frying turn on the oven to bake at 200F and mix up the dredge and batter. Lower the temp of the oil to 350F. One piece at a time, coat the fish with the flour dredge and then the batter. Into the fryer and keep an eye on the temp. Put the fish in slowly so it floats. About five minutes later, take it out and rest it on a wire rack in the 200F oven with the fries while repeating with the other fish. When they are all fried and drained, serve on top of chips with malt vinegar and homemade tartar (mayo, sweet relish, small diced jalapeno/habanero/superhot whatever you like, lemon juice, worchestershire).
Ingredients:
2.7lbs haddock fillets cut into six pieces.
Six russet potatoes cut into thick fries
Dredge (flour, paprika, salt, pepper)
Batter (one 16oz can Guiness or other beer such as Yeungling Black & Tan, flour, salt, baking powder, egg)
More beer to drink
Malt vinegar, homemade spicy tartar for serving.
I cut up the potatoes and soaked the chips in cold water. While they were soaking, I made the dredge and started the oil. I want it at 325F for the chips to blanch. After about five minutes, I used a slotted spoon and removed the chips and drained them on paper towels while I raised the temp of the oil to 375F. Fry the chips for about five more minutes until golden brown. While the fries are frying turn on the oven to bake at 200F and mix up the dredge and batter. Lower the temp of the oil to 350F. One piece at a time, coat the fish with the flour dredge and then the batter. Into the fryer and keep an eye on the temp. Put the fish in slowly so it floats. About five minutes later, take it out and rest it on a wire rack in the 200F oven with the fries while repeating with the other fish. When they are all fried and drained, serve on top of chips with malt vinegar and homemade tartar (mayo, sweet relish, small diced jalapeno/habanero/superhot whatever you like, lemon juice, worchestershire).