Author Topic: Official EvilBore Cooking/recipe Thread (Read 20498 times)

BlueTsunami · « **Reply #60 on:** February 06, 2019, 07:21:52 PM »

Just made Pati Jinich's 'Carnitas'

https://patijinich.com/recipe/carnitas/

This shit is so good. It has a typical base but she drizzles in 2tbs of sweetened condensed milk into the braising liquid before you cover it up and let it go for 1 1/2 hours. And that sweetness definitely comes through. It works very well with all the other seasonings that make the pork savory, giving it this sense of depth that makes you keep breaking off more chunks of meat. Amd this is me eating it straight up, I can only imagine how it tastes with your typical taco accoutrements.

I went half on the citrus since I'm not a big fan of citrus notes standing on equal footing with everything else since it can be overpowering. I wanted more of that condensed milk flavor. Could have maybe used a little more salt but thats probably just me and years of hammering my tastebuds with Goya adobo seasoning.

Now I feel like Charlie Day was onto something with milk steak.

BlueTsunami · « **Reply #61 on:** February 11, 2019, 05:05:41 PM »

So i used this method of braising pork in its own fat over the course of 3 to 4 hours at 270°F. Seasoned it simply with adobo, sazon, a little bit of salt. I also strategically placed six garlic cloves and three bay leaves broken in half.

What you end up with is pork that is seasoned in every bite. And, after having put it under a broiler to finish it off every bite has this contrast of soft and crunchy texture. This isn't possible when you try to cook a whole shoulder on the bone. It requires prep work to debone the shoulder (or buy a boneless one) but I think I'm done with cooking a whole shoulder now that this method is known.

What you end up getting is a whole bunch of, equivalent to, fall off the bone rib meat. But instead of getting a miniscule amount of meat from said ribs you're getting many pounds worth of well seasoned meat.

In braising liquid, basically liquid that came purely from the meat

Final touches with the broiler. One side has Sweet Baby Rays BBQ, the other just spooned with its own fat and allowed to crisp.

Snoopycat_ · « **Reply #62 on:** February 11, 2019, 10:14:56 PM »

I've found that frozen oven chips and a Pot Noodle are essential for any modern gent looking to impress the ladies and add a touch of panache to any soiree.

chronovore · « **Reply #63 on:** February 11, 2019, 10:53:05 PM »

WHY DID I CLICK THIS THREAD WHILE WAITING FOR MY LUNCH BREAK?

Huff · « **Reply #64 on:** April 13, 2019, 10:05:05 AM »

just got a new skillet and omg love it. been using old/hand me down since forever

skullstorm · « **Reply #65 on:** April 21, 2019, 04:24:20 AM »

What is he on? I've only watched one other Ramsay cooking video on youtube (the scrambled eggs one) but I can't remember if he was as bouncy in that.

benjipwns · « **Reply #66 on:** April 21, 2019, 07:50:15 PM »

Ramsay has been like that for ages, he bounces on the balls of his feet in nervous anticipation or energy.

On his shows he's often doing it while other people are talking and he can't wait for them to shut up so he can tell them something.

I think it may possibly be some soccer thing? On the one Kitchen Nightmares he was playing soccer with the kid of the family or whatever and he was doing it the entire time on the field when he didn't have the ball.

edit: Ramsay was semi-pro in soccer, not a star or anything certainly but apparently was good enough that he would have been able to play it professionally (at least in England?) if he hadn't chose cooking instead.

Raist · « **Reply #67 on:** April 22, 2019, 02:00:07 AM »

He didn't choose per se, he had to quit because of a serious knee injury.

Which is the reason why he's bouncing like that btw, you insensitive fucks.

TEEEPO · « **Reply #68 on:** May 23, 2019, 05:35:26 PM »

fried tripe

BlueTsunami · « **Reply #69 on:** July 01, 2019, 08:16:45 AM »

Put BBQ sauce after braising the pork shoulder and placed it under the broiler. Have two days worth of it left in the fridge

TEEEPO · « **Reply #70 on:** July 01, 2019, 08:23:11 AM »

Potato · « **Reply #71 on:** July 17, 2019, 04:55:54 AM »

It's the middle of winter here and we've just had the coldest week of the year, so I thought it was a good time to make soup.

Tonight I made chicken and vegetable

Turned out great and the kids ate a whole bowl without complaining once, so I must have done something right.

I made vegetable soup on Sunday, but I think I put a little too much nutmeg and it made the taste a little too earthy.

Potato · « **Reply #72 on:** December 22, 2019, 07:58:24 PM »

Cooking chili con carne right now.

What's everyone cooking for Christmas?

skullstorm · « **Reply #73 on:** December 23, 2019, 04:35:01 AM »

I'm at my parents' for xmas so my mom is doing the cooking, many kinds of traditional nordic christmas dishes. I'm full just thinking about it. My sister is bringing a self-made malt rye bread, that topped with the christmas ham

All cooking I'm trusted to do is a cake, so not cooking. I hope I can make it taste good and look nice at least. I don't get who will have enough room for cake after all the other food though.

nachobro · « **Reply #74 on:** December 24, 2019, 01:09:45 AM »

in typical jew fashion, it'll be chinese here. probably just something simple like beef and broccoli and fried rice but i might also do up some twice fried chicken (not chinese but still asian, and really good!)

skullstorm · « **Reply #75 on:** December 25, 2019, 12:45:43 PM »

I suck at taking photos of food but here's that cake I made, a cranberry orange cake with orange cream cheese frosting. Was pretty tasty but I ate too much today and want to die and puke, in that order.

tiesto · « **Reply #76 on:** December 25, 2019, 09:00:29 PM »

Got a wok for Christmas so anyone have any good stir fry recipes?

skullstorm · « **Reply #77 on:** December 26, 2019, 08:01:18 AM »

Hey I got one too, yes please post recipes!

Raist · « **Reply #78 on:** January 29, 2020, 06:13:44 PM »

Quote from: shosta on January 29, 2020, 04:36:19 PM

Cooking dinner tomorrow for a date... any suggestions?

Ass

BlueTsunami · « **Reply #79 on:** January 29, 2020, 09:45:02 PM »

It's too late but I feel pasta is a great ice breaker dinner to bring someone into your culinary interest. You can easily scale it from a simple noodle dish with a simple sauce to something a little more involved to flex your skills a bit. Can scale light to heavy too. Pairs well with wine etc

Potato · « **Reply #80 on:** February 05, 2020, 06:21:48 PM »

Cooking pork tenderloin.

I marinated it using minced garlic, mustard, Parmesan cheese, salt, pepper, olive oil and red wine vinegar.

nudemacusers · « **Reply #81 on:** September 06, 2020, 09:48:07 AM »

Sunday quiche; the only way to eat eggs on the weekend.

chronovore · « **Reply #82 on:** September 11, 2020, 06:02:03 AM »

PAC MAN says WAKKA WAKKA WAKKA

Potato · « **Reply #83 on:** December 22, 2020, 01:05:46 AM »

What's everyone's plans for Christmas lunch/dinner?

I just bought an offset smoker and I'm planning on doing a large brisket, a smoked ham, some turkey legs, pork shoulder and some chickens.

Potato · « **Reply #84 on:** December 25, 2020, 05:25:38 AM »

Absolutely nailed the brisket yesterday.

It was 8.3kg total weight. 10 hours in the smoker at about 120°C, salt and pepper rub, two hours rest. My best mate messaged me this morning saying all he could think about when he woke up was eating more brisket.

G The Resurrected · « **Reply #85 on:** December 25, 2020, 12:07:16 PM »

Vac upack that up and send it on over with the dry ice Potato! That looks fantastic.

Potato · « **Reply #86 on:** December 25, 2020, 03:05:03 PM »

I would if I could G. I think I'd be killed though as I'm still getting messages about leftovers.

I was super happy with how it turned out. I've done a couple of smaller ones previously, and they turned out a bit dry, so I was a little nervous about doing such a massive piece. Worked out unbelievably well though and I got through the stall without having to wrap it so the bark was phenomenal too.

nudemacusers · « **Reply #87 on:** December 27, 2020, 06:55:06 PM »

getting mileage out of my tart pan, i got rid of some random veggies and etc in my fridge and made a pot pie tart:

Potato · « **Reply #88 on:** February 13, 2021, 08:36:15 PM »

Making pastrami today in my smoker.

Potato · « **Reply #89 on:** February 14, 2021, 04:50:02 AM »

team filler · « **Reply #90 on:** February 15, 2021, 02:53:23 AM »

https://twitter.com/adriontitan/status/1361215480023814146

chronovore · « **Reply #91 on:** February 15, 2021, 08:29:06 PM »

Quote from: filler on February 15, 2021, 02:53:23 AM

https://twitter.com/adriontitan/status/1361215480023814146

“This tweet violates the Twitter rules.”

team filler · « **Reply #92 on:** February 15, 2021, 08:30:58 PM »

it was some lady having lunch in wuhan

News:

Author Topic: Official EvilBore Cooking/recipe Thread (Read 20498 times)