Craig Sawyers 2,531 Report post Posted November 4 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. 1 Share this post Link to post Share on other sites
Dusty Chalk 6,579 Report post Posted November 5 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. 3 Share this post Link to post Share on other sites
robm321 514 Report post Posted November 6 Moar garlic is always a good idea 3 Share this post Link to post Share on other sites
Something Incongruous 3 Report post Posted November 8 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. Share this post Link to post Share on other sites
Voltron 20,554 Report post Posted November 22 Persimmon Pudding made with our own persimmons. I quite like this recipe. 4 Share this post Link to post Share on other sites
Voltron 20,554 Report post Posted November 23 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. 9 Share this post Link to post Share on other sites
Dusty Chalk 6,579 Report post Posted November 29 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. Share this post Link to post Share on other sites
n_maher 8,489 Report post Posted November 29 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. 1 Share this post Link to post Share on other sites
grawk 6,994 Report post Posted November 29 A Friendsgiving turducken 2 Share this post Link to post Share on other sites
Dusty Chalk 6,579 Report post Posted November 29 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. 1 Share this post Link to post Share on other sites
Dusty Chalk 6,579 Report post Posted November 30 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. Share this post Link to post Share on other sites