Nice have always wondered how rectangle/Detroit pizza works: do you just roll it out to fit a cookie sheet or is there more to it?I made this bad boy earlier this week. Not shown is the pepperoni also baked into the bottom of the crust.
I just made the dough a little heavier than I normally do and cooked it in a non stack cake pan. It was my first try. Next time I think I’ll use more grease in the pan and add more olive oil to the dough. It wasn’t greasy enough for what I was going for but it was still really good. If anyone has any tips I’d love to hear them.
Strength! I have no idea what I’m doing but the magical YouTube Italian Pizza Yolo man a few pages back said to buy one so I did.
That looks like it could feed an army. .I made this bad boy earlier this week. Not shown is the pepperoni also baked into the bottom of the crust.
If I could cook like that, I'd eat that every day for dinner.
English Sunday roast dinner. Lemon and rosemary roast chicken, roast potatoes, yorkshire pudding, bread sauce and chicken gravy. (No packets, no imports, Chinese locally available ingredients only).
Make sure you put it in v hot oven and dont open it until theyve risen.
Keeps reasonably well if you have leftovers.
I'm going to have to take a shot at this one, looked easy enough in the video.
Budae Jjigae...I give up. Lol too much soup.
It’s easy but I have no idea how he controlled the presentation so well unless the point is for it to be basically like steamed noodles with very little liquid. My noodles and meat keep sinking into the soup.
Lost me at propane dude. I guess for pork its fine . . .Let's talk BBQ ladies and gentle-ladies.
No matter what kind of smoker you get, it will pay for itself after a month of regular use compared to ordering BBQ at any restaurant. I started with a cheap sidebox smoker, then used an electric smoker, now I use propane.
Side box smokers require far too much babysitting IMO, and the electric smoker I cut my teeth on was great until it broke. The propane smoker heats up in the blink of an eye, but it requires babysitting every 10 minutes or so. I use pelletized sawdust for my smoke making; it's cheap as hell, smokes at lower temps, and is easy to measure. Now, onto a recipe.
Cheap-ass pork ribs that are better than any restaurant.
Start the night before you're going to cook. After you take the ribs out of the vac pack remove the membrane on the guts side of the ribs. It will not render down, and it's a faux pas to leave it on, more importantly it will prevent the rub from penetrating that side of the meat.
Now take a bottle of plain yellow mustard and rub a thin layer over all the meat, that's right yellow mustard. Mustard is just vinegar, ground mustard seed, and tumeric, flavors that will work with any rub (including sweet) and the vinegar will penetrate the meat, take the flavors of the rub with it, and tenderize the meat overnight. I promise you that you won't taste the mustard in the finished product, this is what virtually every pitmaster does with their meat. Probably the only meat I wouldn't recommend doing this to is fish. After the mustard cover the ribs in dry rub, and be as liberal with it as AOC with unfettered access to the US Treasury. Cover the ribs with cellophane or aluminum foil, and let them chill in the fridge overnight.
On cook day take the ribs out of the fridge 2 hours before you intend to put them on so they can come up to room temp. Keep your smoker between 200 and 250 the whole time. Put the ribs on naked for 2 hours, then take them out and wrap them in aluminum foil. This will do 2 things, it will take them off the smoke (so you taste meat, instead of just smoke) and it will make the ribs super tender. Now this is incredibly important, take a fork and make a shit-ton of holes in the bottom of the foil. This will let the rendered fat drain out instead of making the ribs greasy. Greasy ribs are like breakfast sausage, I can only have 2 before my stomach starts to revolt. Cook for 2 more hours.
Once those two hours are up get a high heat source going, either a charcoal grill (my favorite), a gas grill, a grill plate, a broiler, a flamethrower(not joking, I use a propane flamethrower to sear when I sous vide), etc. Paint the ribs with your choice of BBQ sauce and blast them for a minute and a half on each side. This will drive out remaining grease, firm up the meat, and caramelize the sugars in the BBQ sauce.
It took about a year of trial and error for me to figure this recipe out, these ribs will make you a hero.
Huh I’ve only ever made Yorkshire with standing rib roast during the holidays with beef fat: will have to try with chicken and pork drippings.
English Sunday roast dinner. Lemon and rosemary roast chicken, roast potatoes, yorkshire pudding, bread sauce and chicken gravy. (No packets, no imports, Chinese locally available ingredients only).
I used beef fat for the yorkies, I have some very fatty ground beef so I drain it off when browning and save it for later.
I'm definitely adding this to my cooking repertoire. How do you store the fat, specifically?
Also would like to kno the storage situation. I have stored stock but not fat!?!?!?!?
Misses loves Kimchi, for me I'm happy to take it or leave it. That said, took her to a Korean restaurant in the before times and had Kimchi pancakes for the first time that were amazing.
Yummo!
Nush, you need a few bucks? You so poor you ate nothing for dinner?
Wow. Another good eats pic from everyone. Before I read your text, for second I thought you ate potatoes, mushrooms with a brownie!
Beef short ribs I made the other week. Pretty proud of them. Server with rustic mashed potatoes and sauteed baby Bella mushrooms
NICE!!! Steak frites is one of my all time favorites.
Steak homemade frites and slaw.
MrMephistoX
It really isn't easy to get right, why the fuck does it say to use that many dried mushrooms? I tried the hotplate instead of the stove as it was the only wide base pan I had, that did solve the soup too muck / too little issue you were having but it was no good for browning the meat it just scorched it even when I had already pre-sprayed some oil. I think this is one recipe you need to customize for yourself, those dried mushroom are out for me I'll use fresh ones next time. That soup base is absolutely amazing though! 
I feel vindicated lol! Good call on the shallower pan I’ll try that next time. I also feel like a whole can of spam is way too much and those dried mushrooms are maybe only good for the mushroom stock? Agreed on the base I feel like I can use that for regular old noodles with maybe some pork ribs or brisket now it’s delicious.
I've had coke cooked chicken before.
Coke cooked wings or ribs are heavenly or better yet Guinness, Soy Sauce and sugar braised way down till the liquid is almost candied.
Misses prepped and I wok'd up to finish some pork san choy bow the other night. Usual oyster, shaoxing, sesame, peanut, soy, garlic, ginger, white sugar, light/dark soy, cornflour and lashings of onion, carrot, capsicum, mushrooms, water chestnuts, spring onion, chopped peanuts plus chilli topped with plum sauce. Pretty quick and easy clean up for a tasty and somewhat healthy meal for the family. Kids love it.
