What did everyone cook today?
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Chef I prefer to make my own hash browns, I don’t eat them often so when I do it’s magical.
HerbcoFood I find when I pre cook them on very low heat, sort of like a double fry on French fries, and then on a hot grill, I get a very crispy hash browns. Even like to mix up some onions in them sometimes.
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HerbcoFood I find when I pre cook them on very low heat, sort of like a double fry on French fries, and then on a hot grill, I get a very crispy hash browns. Even like to mix up some onions in them sometimes.
Chef Can’t go wrong with loaded hash browns, well I can put sauteed onions on everything, well I basically do.
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Bacon wrapped jalapeño poppers (or whatever you prefer to call them)
“A smooth sea never made a skilled sailor.”
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Surg love those things! I eat way too many of those things!!!
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Here is the link to the 3rd and final Brisket cooking video from Meat Church BBQ comparing cook with beef tallow versus without. https://youtu.be/uKq0dFFbfG4
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Still new to sausage making, but here are my pork kielbasas ready for tomorrow’s smoke. Some blowouts, but I expect it being a novice.
Also, some of the same pork shoulder marinating for tomorrow’s smoked al pastor tacos (or ‘trompo’ depending on what part of Mexico you know).
My daughter helped all along, which makes it a success already.
I’ll update with pics once it’s all done
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Still new to sausage making, but here are my pork kielbasas ready for tomorrow’s smoke. Some blowouts, but I expect it being a novice.
Also, some of the same pork shoulder marinating for tomorrow’s smoked al pastor tacos (or ‘trompo’ depending on what part of Mexico you know).
My daughter helped all along, which makes it a success already.
I’ll update with pics once it’s all done
jh4_htx said in What did everyone cook today?:
My daughter helped all along, which makes it a success already.
Love that. Nothing better than getting the kiddos involved. Looks great man. Can’t wait to see and hear how the final product turns out.
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Still new to sausage making, but here are my pork kielbasas ready for tomorrow’s smoke. Some blowouts, but I expect it being a novice.
Also, some of the same pork shoulder marinating for tomorrow’s smoked al pastor tacos (or ‘trompo’ depending on what part of Mexico you know).
My daughter helped all along, which makes it a success already.
I’ll update with pics once it’s all done
jh4_htx tacos al pastor are great!!! Probably my favorite taco.
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Surg - Yeah Man
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Sausage turned out OK. Still plenty more to learn here.
The al pastor, however, is otherworldly! This is something we will be making again.
jh4_htx Al Pastor is always my second choice if they are out of barbacoa at the places we frequent.
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Sausage turned out OK. Still plenty more to learn here.
The al pastor, however, is otherworldly! This is something we will be making again.
jh4_htx you had me at Al Pastor!
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Rib-eye steaks, cauliflower, and fresh greens beans. What more could one want except desert. There ice cream in the freezer, might have to indulge in some of that later tonight.
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Rib-eye steaks, cauliflower, and fresh greens beans. What more could one want except desert. There ice cream in the freezer, might have to indulge in some of that later tonight.
johnsbrewhouse those Ribeyes look great and the finished product looks even better.
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Thanks. Life is good. On the road (Motor Home) to least coast and than to left coast. 15k round trip
Be safe -
Thanks. Life is good. On the road (Motor Home) to least coast and than to left coast. 15k round trip
Be safeJoeB Wishing I could be on that same road as my trips have been delayed due to me “getting fixed” for the long haul. Just enjoy the ride and people you meet. Have a prosperous and joyful journey.
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Surg You are just completely nasty. Putting all that OMG in front on this face. Actually, I can smell that goodness from here. OK, keep it up. My turn is coming within the next month (I hope). Man, the smell is wafting.
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Couple morning thoughts. I am going to pick a weekly day and on Instagram and FBs have someone post a link to this post and all the pics people have posted in the last week. This is clearly our “flag ship” user post (maybe overall?!) it gets more traffic than anything esle. So, if anyone wants us to tag them in FB or Instagram please start including your tags on that and we will tag you.
I dont plan on changing what we do on Social Media, we will continue to post and not respond just point people here or customer service but I DO think if more people knew about how this site actually functions more people would want to use it.
calldoctoday Can you (or anyone) explain to me the uses of salted vs unsalted butter? I am sure I could look it up but I’d rather see who knows what. I see it as a baking vs cooking thing but I have been wrong before…
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Couple morning thoughts. I am going to pick a weekly day and on Instagram and FBs have someone post a link to this post and all the pics people have posted in the last week. This is clearly our “flag ship” user post (maybe overall?!) it gets more traffic than anything esle. So, if anyone wants us to tag them in FB or Instagram please start including your tags on that and we will tag you.
I dont plan on changing what we do on Social Media, we will continue to post and not respond just point people here or customer service but I DO think if more people knew about how this site actually functions more people would want to use it.
calldoctoday Can you (or anyone) explain to me the uses of salted vs unsalted butter? I am sure I could look it up but I’d rather see who knows what. I see it as a baking vs cooking thing but I have been wrong before…
Jonathon Salt is added to butter in order to increase the shelf life. Industry standard is 1 1/2 teaspoons per pound, although this will vary manufacturer to manufacturer as much as 1 to 3 teaspoons per pound.
That said, most properly written recipes will use unsalted butter, and usually this will call for salt added to the recipe in addition to the unsalted butter. Many consumer and home cooks just add both salted butter as well as salt usually resulting in a salt heavy product. Since the taste for salt is an acquired one, many people just get use to it, although it does shift the flavors and often mask the original balance.
The majority of chefs and industrial kitchens will always want to control the salt content of their food.
For general use after cooking, salted is usually preferred. For example, toast, biscuits, and items that are seasoned at the table typically taste better with salted butter.
My general rule is to use only unsalted butter when cooking and salted at the table.
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