I've done the falling asleep thing too, with much more inedible consequences. I then faced around an hour of cleaning the carbonised mess off the bottom of the pot.

Batch #2 is still going strong, so after watching this video:

 

...decided to go with garlic paste, and then top it off with ground dried roasted garlic from a grinder, for those two different tastes, which I always kind of knew, but never really understood.  I do like fresh chopped garlic too, but I’m pretty sure I’ve never tasted that in a sauce that I’ve made.  And then store it for later eating.

Moar garlic is always a good idea

I like things simple

If time allows, JD + spices + poly bags + red meat. You marinate it right, all you need is a frying pan, can't mess it up.

If time doesn't allow, spaghetti + tuna or freshly grinded tomatoes. Tons of Kerrygold or extra mature cheddar on top.

The end.

 

Have heard mention of vegetables / assorted ""healthier"" ingredients, but i'm a man of science. Barring hard scientific data (which -lacking the knowledge- i'm thankfully unable to collect myself), i refuse to give in to petty fallacies and as such ignore them. One must above all be reasonable.

Persimmon Pudding made with our own persimmons. I quite like this recipe. 

I made a big double batch of Chili Verde À La Nate because my chilis were ripe and I didn't want to waste them. I think I'll make dinner for my dad this weekend and freeze the other two containers for future reference. 

I cooked up some premarinated wagyu beef, and found it just a touch too sweet, so I looked up wagyu beef marinade sugar, and found it was added for tenderness.  Any of y’all put sugar in your rubs?

 I ask, because I want to make my own with either less sugar—as little as possible—or a substitute (like honey or agave nectar or orange juice).

 I know raouche cafe (local kabob place) uses less, because I can barely taste it, but it has the tenderness I crave.

Peter,

My 2c - for pork, yes I use brown sugar in my rubs. For beef, no, I only use salt and pepper.  I might feel differently about a marinade, depending on the flavor that I was going for but I generally don't do my own marinades for any non-mexican dish and again, in those regardless of meat, I don't use sugar.  Citrus juice absolutely, but no added sugar.

A Friendsgiving turducken

2 hours ago, n_maher said:

Peter,

My 2c - for pork, yes I use brown sugar in my rubs. For beef, no, I only use salt and pepper.  I might feel differently about a marinade, depending on the flavor that I was going for but I generally don't do my own marinades for any non-mexican dish and again, in those regardless of meat, I don't use sugar.  Citrus juice absolutely, but no added sugar.

Thanks, Nate. I've used orange juice before to good effect, but it needs to be worked into the recipe, like wok-fried orange beef.

I'm going to talk to the guy at raouche cafe, his is not citrusy at all. 

5 hours ago, Dusty Chalk said:

I'm going to talk to the guy at raouche cafe, his is not citrusy at all. 

White vinegar and black pepper.

Also, the lady at the H-mart (where I bought the pre-marinated wagyu beef) said if I thought it was just a touch too sweet, then add a tiny bit of salt.

Making Vegetarian Hot Salsa/Nacho Toppings for tomorrow’s work party 

I’m really pleased with how it’s coming out.

Needs onions and garlic though.  Perhaps some sour cream.

I’m going to have eaten half of this before I even get it to work.

Making Salad

1 hour ago, Grahame said:

Making Salad

I think your lettuce went bad.

On the contrary, it's been upgraded!

My first meatloaf

My first meatloaf

Funny time to double post.

3 hours ago, Grahame said:

On the contrary, it's been upgraded!

It’s been “processed”.

Carnitas for dinner.

 

^Yes please!

We made Meyer lemon curd today! OMG I need to put this on everything!

On 12/11/2019 at 8:33 PM, Dusty Chalk said:

Making Vegetarian Hot Salsa/Nacho Toppings for tomorrow’s work party 

I’m really pleased with how it’s coming out.

Needs onions and garlic though.  Perhaps some sour cream.

 

Unbeknownst to me, this fucking disappeared at the party.  Some of it was actually stolen.

I guess I’ll be making more.

7 minutes ago, Dusty Chalk said:

 

Unbeknownst to me, this fucking disappeared at the party.  Some of it was actually stolen.

I guess I’ll be making more.

Best compliment you can receive.  Happens to me every time I take my smoked mac & cheese ...

8 hours ago, Aimless1 said:

Best compliment you can receive.  

Indeed, that’s how I took it.  I was really worried, too, that it’d be too hot for most, and that it just got thrown out.

Mixed vegetables goulash 

Yeah, that came out perfect.  Everyone enjoyed it.