Just now, cetoole said:

Of course.

Cool.  As a first run Searzall buyer, I was a but miffed, but it was worth it.

I would be butt miffed too!  

But would you be butt miffed if you had your mitts buffed?

I love it when a typo leads to comedy!

Edited January 5, 20179 yr by EdipisReks1

Made Black Forest bacon wrapped asparagus. Came out really well with grilled chicken.




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This ^^^ looks good. 

It was great, well worth the bike ride to Whole Foods in the 10 degree weather.

It is bacon after all. 

http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/ adapted for the instant pot.

Instant Pot method? Any good?

I'm sure there is further optimization remaining to do, but it was very tasty.

Risotto.  Carnaroli, olive oil, onion, garlic, wine, salt, pepper, kombu-cremini broth, butter, parm.  I think I've finally mastered risotto; it's taken years.   A copper pan and a whisk definitely beats a pressure cooker, at the expense of a lot of time.

Edited January 13, 20179 yr by EdipisReks1

Had a jointly prepared meal with Claire's sister and her GF who gave me the Deep Run Roots cookbook, written by the owner of the Chef & the Farmer restaurant. I made the cornpone, collard greens, creamed collard greens and pickled collard stems. Sister in law made Brussels sprouts, apple and pomegranate salad and glazed pork loin over rutabagas and pork belly. Claire made the pecan-chewy pie with chocolate gelato dessert. Great recipes and we marveled that the meal wasn't heavier.

Looks great!

Made carnitas over the weekend for pork tacos.  Had enough leftover pulled pork to make the kids and I pork nachos tonight.  They were a hit.

 

You know; between Al's post and Nate's, sometimes I hate being a vegetarian (my blood pressure and blood sugar disagree with that sentiment). How did you do the carnitas, Nate?

Edited January 18, 20179 yr by EdipisReks1

I use a recipe that I found (randomly) here:

http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

It really does produce excellent results - at least in my family's opinion.

I usually make a pretty big batch (3-4lbs) and we'll use them for pork tacos with fresh pico and guac.  I made fresh pico tonight to use as the tomato/onion portion of the nachos.  Sadly, one of the avacados that I'd bought was too far gone so no guac.  Turned out it wasn't necessary.

Side note - didn't know you'd gone full Veg, Jacob.  

That looks like a tasty way to make it!  

If you ever wanna go old school, I'd be happy to send you a 5 lb tub of lard (this isn't a joke, I have multiple 5 pound tubs of lard, from back when I did this a lot; it doesn't go bad) for free.  Cube the pork, drench it in fresh lime juice and salt, then simmer (keep it below 212) in lard for many hours.  Turn it up, for the last hour, to brown.  Let cool a bit, and shred.  Absorbine and Catcoon can tell you how this recipe is.  A 10 pound shoulder can easily be cooked in 5 pounds of lard.  You have about 4 pounds of lard left over, which is perfect the next day, to cook an 8 pound pork shoulder.

Of course, if you really want to go old school, you'd dig a pit in your yard, put a goat head that has marinated in lime and salt in a pot, cover in lard, then cover the pot in banana leaves, fill the pit with coals, then bury the whole thing with dirt.  Extract the next day and make tacos!  I suggest a 20 quart pot; goat heads are big.

if you don't count a few sushi dinners, on first dates, I haven't had meat since last summer.  I think.  There might have been a Taco Bell run, in autumn...

Edited January 18, 20179 yr by EdipisReks1

12 hours ago, EdipisReks1 said:

That looks like a tasty way to make it!  

If you ever wanna go old school, I'd be happy to send you a 5 lb tub of lard (this isn't a joke, I have multiple 5 pound tubs of lard, from back when I did this a lot; it doesn't go bad) for free.  Cube the pork, drench it in fresh lime juice and salt, then simmer (keep it below 212) in lard for many hours.  Turn it up, for the last hour, to brown.  Let cool a bit, and shred.  Absorbine and Catcoon can tell you how this recipe is.  A 10 pound shoulder can easily be cooked in 5 pounds of lard.  You have about 4 pounds of lard left over, which is perfect the next day, to cook an 8 pound pork shoulder.

Of course, if you really want to go old school, you'd dig a pit in your yard, put a goat head that has marinated in lime and salt in a pot, cover in lard, then cover the pot in banana leaves, fill the pit with coals, then bury the whole thing with dirt.  Extract the next day and make tacos!  I suggest a 20 quart pot; goat heads are big.

Hooooly shit I need to eat this.

Where are you going to get the goat head, Stretch?

His kids didn't need that pet goat anyway!

Steak (sous vide) and salad. Low carb doesn't have to suck.

I approve this message. But where is the other 6/7ths of the steak? 

Some was shared with my wife but mostly in my stomach