MWil23 Posted July 22, 2019 Share Posted July 22, 2019 @ET80 I had smoked pulled pork on a pretzel roll tonight. It was AWESOME. 1 Quote Link to comment Share on other sites More sharing options...
Dome Posted July 22, 2019 Share Posted July 22, 2019 1 hour ago, MWil23 said: @ET80 I had smoked pulled pork on a pretzel roll tonight. It was AWESOME. Pulled pork stuffed into a baked sweet potato with honey... try it 1 Quote Link to comment Share on other sites More sharing options...
Daniel Posted July 22, 2019 Share Posted July 22, 2019 Making some salmon soup with ingredients that are very similar to bouillabaisse, because we got some saffron. Quote Link to comment Share on other sites More sharing options...
Malfatron Posted July 23, 2019 Share Posted July 23, 2019 7 hours ago, pwny said: That’s the purpose, yes. Problem is that it’s a lie. It doesn’t trap in juices at all. That's why you wrap it in tinfoil to save all the juices. Quote Link to comment Share on other sites More sharing options...
ET80 Posted July 23, 2019 Share Posted July 23, 2019 3 hours ago, MWil23 said: @ET80 I had smoked pulled pork on a pretzel roll tonight. It was AWESOME. Of course it was. It's pulled pork. Quote Link to comment Share on other sites More sharing options...
Shanedorf Posted July 23, 2019 Share Posted July 23, 2019 Anybody got tips for properly cooking liver ? I'm thinking it would go well with some fava beans and a nice Chianti Quote Link to comment Share on other sites More sharing options...
Daniel Posted July 23, 2019 Share Posted July 23, 2019 30 minutes ago, Shanedorf said: Anybody got tips for properly cooking liver ? I'm thinking it would go well with some fava beans and a nice Chianti Nice joke, but seriously, if you like liver, liver and onions is good. If you're a little hesitant with offal, soaking it in milk or buying calf liver instead of beef liver can help. I'd fry some onions and garlic in a pan, and add the liver when they start to get translucent. Add a little stock if you have it and some of the milk you soaked it in to make a creamy gravy. Might need a thickener if you like gravy thicker before you add the liquid, but that will be good. Serve with some potatoes and peas and you're good to go. Breading it and frying it in butter in a pan is good too, as is making a mousse, although I've never done that with beef liver. Quote Link to comment Share on other sites More sharing options...
LETSGOBROWNIES Posted July 23, 2019 Share Posted July 23, 2019 Liver? Quote Link to comment Share on other sites More sharing options...
Fl0nkerton Posted July 23, 2019 Share Posted July 23, 2019 Thinking about getting an air fryer to make dinner a little easier. Anyone have any favorite recipes? Quote Link to comment Share on other sites More sharing options...
Shanedorf Posted July 23, 2019 Share Posted July 23, 2019 3 hours ago, Daniel said: as is making a mousse Is that the same as a pâté ? We made both duck and goose versions back when I was a sous chef college Don't care for liver/onions but the pâté was tasty Quote Link to comment Share on other sites More sharing options...
Daniel Posted July 23, 2019 Share Posted July 23, 2019 37 minutes ago, Shanedorf said: Is that the same as a pâté ? We made both duck and goose versions back when I was a sous chef college Don't care for liver/onions but the pâté was tasty I think they’re similar, but not the same. Usually when I’ve had liver mouse, it’s made with chicken livers, though I imagine the recipe works for beef. Never made pate before. Quote Link to comment Share on other sites More sharing options...
MWil23 Posted July 23, 2019 Share Posted July 23, 2019 Agonizing over whether to get a 14 ounce ribeye or 8 ounce filet tonight. This is like Sophie’s Choice. Quote Link to comment Share on other sites More sharing options...
Dome Posted July 23, 2019 Share Posted July 23, 2019 32 minutes ago, MWil23 said: Agonizing over whether to get a 14 ounce ribeye or 8 ounce filet tonight. This is like Sophie’s Choice. Ribeye easy IMO 2 Quote Link to comment Share on other sites More sharing options...
Tetsujin Posted July 23, 2019 Share Posted July 23, 2019 A couple cups of cooked brussel sprouts (with butter n garlic), 6 oz of raw steak, and 4 raw eggs. Quote Link to comment Share on other sites More sharing options...
Bonanza23 Posted July 23, 2019 Share Posted July 23, 2019 1 hour ago, MWil23 said: Agonizing over whether to get a 14 ounce ribeye or 8 ounce filet tonight. This is like Sophie’s Choice. Ribeye easy IMO And dome’s 1 Quote Link to comment Share on other sites More sharing options...
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