I made mussels in a Thai green curry sauce today. We got through a kilo of mussels

^ you should have HEARD the sound I just made

suffice it to say

Quoted, because fuck Necropotatoowner and her burying my post.

After five hours in the oven, I wrapped it in aluminium and let it rest for an hour while I made rissotto with leaks and truffle cheese. I also decided to make a barbecue sauce for the first time ever which essentially went like this:






So, I said "Man ketchup sucks balls." and opened a can of tomato paste and diluted it with vinegar (which is pretty much ketchup without being retarded). Then I was like "Man, olive oil is expensive, but I have all this rendered and flavoured pig fat sitting here." So I used the lard to sweat the garlic cloves. I upped the brown sugar to take care of the sugar that was missing from the ketchup substitution, and I added some water to the gig. While that reduced, I shredded enough of the pork for two people, and I served it all with cornbread.

Final verdict: out of five s

See, now THAT's a BBQ sauce I'd be into! Pork renderings.

Glad it worked out for ya! (Oh and I suggested the higher temp because I usually get a better crust at that temp).

Yeah, the BBQ sauce was great. It's kind of funny that I had never made one before, because sauces are my favourite things to cook. (Partly because they're fun, partly because they're the most flavourful part of most meals, and partly because I was in the sauce club at school and had a crush on both of the sponsoring instructors.) I love using drippings to make sauces.

I just remembered the episode of Good Eats where Alton is talking about making gravy and reads the dictionary definition of gravy, dumps flour into cold water and says something like "Well, that's technically gravy, but it's definitely not good eats."

Oh, and I have to guess that the higher heat worked, cause I did get a nice crust on the pork. Thanks. If I do this again, I'm definitely going to brine the fucker though.

just throwing it in for schitzngigglz -

I usually sub half the brown sugar for molasses, roast the garlic and some onion in the drippings of the pork, sub cider vinegar for the white, up the paprika (with some cumin), and add some thyme and dijon or mustard powder. It's not "right", but it's good.

Dijon and mustards can go fuck themselves, and my garlic was already roasted, but the rest sounds delightful. I used red wine vinegar, but cider sounds even better.

My sister is more of the chef in the family but last week she loved the two flatbread combination pizzas I made. I may try another pizza concoction with sliced beets and garlic as the topping. Not the most adventurous by most standards; just so long as it makes for a filling meal goes fine by me.

That sounds delicious actually. I'd probably add some rosemary or something. Also, beets respond well to heavy salting, but it's easy to overdo it.

made this today, fried rice; http://www.foodnetwork.ca/ontv/shows/ch ... eid=229156
turned out very good! i topped it off with some guacamole i made. yummy

Thanks to that site, I now realize just how AWESOME the Asian section of my local supermarket is! They carry a lot of the brands/weirdo stuff talked about on that site, which you can usually only find in Asian markets.

Tonight: biscuits and gravy.

Soup de Jure: French Onion

Oh man, I rocked it hard.


Six red onions, five cloves of roasted garlic, and salt.


Cook the ever loving shit out of those onions and added two cups of white wine.


Let the wine reduce to pretty much nothing and add all this shit. 10 oz beef consomme, 10 oz apple cider, and 1 bouquet of thyme and rosemary. Forgot to put the veggie broth in the picture, but there were 15 oz of that shit.


It's not done right without bread and cheese. I used some fancy ass fontina and some Ukrainian style bread.

Make sure the bread fits the top of the bowl.


Fill the bowl with that shit, man.


Toast just one side of the bread.


Bread goes toasted side down.


Top it with cheese. I go light, but some people smother it.


Broil that shit.


It's almost too pretty to eat.


Almost.

(Click on the pictures to see them full sized.)

That looks delicious!

Everyone can rock an internet recipe.

Dude.

Let. It. Go.

SOUP OF THE LAW

retried my failed-cornflour-gravy-to-cornbread experiment... it was better when it was a legitimate fuckup.

Let. What. Go?

I still respond to that which I see. What about that is so hard for some of you to understand. I don't really give a shit if someone does or doesn't respond.

And why the need to quote me for that response if your the next post? You've accomplished exactly what the foe function aims to eliminate. Oh wait, unless............


You need to think about your response. Perhaps you need to let. it. go.

Snotman, smoke and a shot of Jager. PRONTO.

Are you offering?

I have smokes, but no booze. I can fix you a nice calming glass of limeade.

You know exactly what I'm talking about.


As for quoting you...don't look too deeply into it, there's no ulterior motive - it's just a quote, fella.

What about this post did you NOT understand exactly?