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Food Pron

#11
That sounds amazing bro. Wish I could get my pork shoulder pics to upload...I treid to upload them to imgur then here, but had issues.
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#12
(04-23-2019, 08:03 AM)Junglist Tactikz Wrote:
(04-22-2019, 02:34 PM)SkiMask Wrote: Sounds delicious! Jameson Apple baked beans sounds like something dreamed up that'd also go good with pork chops. Old lady always eats homemade apple sauce on hers so that's what triggered that. Speaking of pork chops, if/when you ever just grill and not smoke them, do you pan sear after seasoning first or...? Once I started doing that pork chops became flawless.
I don't pan sear, then grill. I'll actually pan sear then throw in the oven. i do it with steaks and chops. Nothing against it, I just don't feel like going from the stove to outside. It is a great way to cook chops, I just don't do it.

I have a method to grilling chops where they don't dry out.

Speaking of searing though, I have been doing reverse sears with steaks lately, and I must say I do like that method.
Sounds fantastic and worthy of cookware you can stick in the oven and not worry about. I ain't quite at that level yet skillet wise and have been meaning to do a whole refresh on my pots and pans and cutlery. Right now I'm not comfortable putting my cheap ass heavily scraped up PTFE laced pans in the oven nor do I know if they can handle it. Been looking for another non-stick non GenX coated type that ain't like straight scullery duty in the brig kind of work to keep em clean. You catch that Dupont doc btw? As if I didn't have enough fear about Teflon I had to go watch a thing on how they changed it up at the molecular level and rebranded it and still selling the same old cancer the ghoulish money worshiping fucks.
(05-06-2019, 05:34 PM)hitman Wrote: Wife made bacon-wrapped pork loins, stuffed with cream cheese and jalapenos. Was her first try, and they came out great! 

Ate some late last night, and having a full helping tonight. 

Happy ramadan bombathon!
Wait. Didn't you eat that a few weeks ago? So she had to try and re-create the meat wrapped meat Heaven ya'll trucked in cross county? I can dig it that kind of initiative.

Me? Tonight I was looking forward to the simple pleasure of chicken breast topped with a garlic pesto, a tomato slice and some fresh mozzarella with some kind of vegetable but did the #9 at Jimmy Johns instead. Its also not an Italian Night Club anymore and I don't go there often enough to know why they changed the thing...Kinda confused and can't think of a good reason to change it to the big Italian or some idiotic shit.
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#13
(05-07-2019, 12:31 AM)SkiMask Wrote: Wait. Didn't you eat that a few weeks ago? So she had to try and re-create the meat wrapped meat Heaven ya'll trucked in cross county? I can dig it that kind of initiative.

Yep. I forgot I had posted about that. She decided to give it a shot from scratch, and it was relatively simple. We had bought the pre-made one for $25. Cost $16 for the materials to make 2 at home. No going back, now.
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#14
(05-07-2019, 12:31 AM)SkiMask Wrote:
(04-23-2019, 08:03 AM)Junglist Tactikz Wrote: I don't pan sear, then grill. I'll actually pan sear then throw in the oven. i do it with steaks and chops. Nothing against it, I just don't feel like going from the stove to outside. It is a great way to cook chops, I just don't do it.

I have a method to grilling chops where they don't dry out.

Speaking of searing though, I have been doing reverse sears with steaks lately, and I must say I do like that method.
Sounds fantastic and worthy of cookware you can stick in the oven and not worry about. I ain't quite at that level yet skillet wise and have been meaning to do a whole refresh on my pots and pans and cutlery. Right now I'm not comfortable putting my cheap ass heavily scraped up PTFE laced pans in the oven nor do I know if they can handle it. Been looking for another non-stick non GenX coated type that ain't like straight scullery duty in the brig kind of work to keep em clean. You catch that Dupont doc btw? As if I didn't have enough fear about Teflon I had to go watch a thing on how they changed it up at the molecular level and rebranded it and still selling the same old cancer the ghoulish money worshiping fucks.
(05-06-2019, 05:34 PM)hitman Wrote: Wife made bacon-wrapped pork loins, stuffed with cream cheese and jalapenos. Was her first try, and they came out great! 

Ate some late last night, and having a full helping tonight. 

Happy ramadan bombathon!
Wait. Didn't you eat that a few weeks ago? So she had to try and re-create the meat wrapped meat Heaven ya'll trucked in cross county? I can dig it that kind of initiative.

Me? Tonight I was looking forward to the simple pleasure of chicken breast topped with a garlic pesto, a tomato slice and some fresh mozzarella with some kind of vegetable but did the #9 at Jimmy Johns instead. Its also not an Italian Night Club anymore and I don't go there often enough to know why they changed the thing...Kinda confused and can't think of a good reason to change it to the big Italian or some idiotic shit.

For my ovenware, I have Cast Iron and Stainless Steel. If you are worried about your stainless losing it's shine or having crap stuck to it, get something called Barkeeper's Friend. It's like Comet, except made for stainless. Works like magic.
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#15
(05-07-2019, 08:44 AM)Junglist Tactikz Wrote:
(05-07-2019, 12:31 AM)SkiMask Wrote: Sounds fantastic and worthy of cookware you can stick in the oven and not worry about. I ain't quite at that level yet skillet wise and have been meaning to do a whole refresh on my pots and pans and cutlery. Right now I'm not comfortable putting my cheap ass heavily scraped up PTFE laced pans in the oven nor do I know if they can handle it. Been looking for another non-stick non GenX coated type that ain't like straight scullery duty in the brig kind of work to keep em clean. You catch that Dupont doc btw? As if I didn't have enough fear about Teflon I had to go watch a thing on how they changed it up at the molecular level and rebranded it and still selling the same old cancer the ghoulish money worshiping fucks.
Wait. Didn't you eat that a few weeks ago? So she had to try and re-create the meat wrapped meat Heaven ya'll trucked in cross county? I can dig it that kind of initiative.

Me? Tonight I was looking forward to the simple pleasure of chicken breast topped with a garlic pesto, a tomato slice and some fresh mozzarella with some kind of vegetable but did the #9 at Jimmy Johns instead. Its also not an Italian Night Club anymore and I don't go there often enough to know why they changed the thing...Kinda confused and can't think of a good reason to change it to the big Italian or some idiotic shit.

For my ovenware, I have Cast Iron and Stainless Steel. If you are worried about your stainless losing it's shine or having crap stuck to it, get something called Barkeeper's Friend. It's like Comet, except made for stainless. Works like magic.

Honestly, I have found that letting white vinegar sit in stainless pans for about 2 hours makes them shine like new.
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#16
(05-07-2019, 10:12 AM)hitman Wrote:
(05-07-2019, 08:44 AM)Junglist Tactikz Wrote: For my ovenware, I have Cast Iron and Stainless Steel. If you are worried about your stainless losing it's shine or having crap stuck to it, get something called Barkeeper's Friend. It's like Comet, except made for stainless. Works like magic.

Honestly, I have found that letting white vinegar sit in stainless pans for about 2 hours makes them shine like new.

Nice! I did not know that would work. I have done this on ceramic cookware when my wife ran the temp too hot, but did not know it would work for stainless.

This also works on the burner plates of my gas stove.

I'm definitely going to try this next time instead of using abrasive chemicals. It doesn't harm the stainless, but still, I'd rather try to find another way.
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#17
(05-07-2019, 10:23 AM)Junglist Tactikz Wrote:
(05-07-2019, 10:12 AM)hitman Wrote: Honestly, I have found that letting white vinegar sit in stainless pans for about 2 hours makes them shine like new.
Nice! I did not know that would work. I have done this on ceramic cookware when my wife ran the temp too hot, but did not know it would work for stainless.

This also works on the burner plates of my gas stove.

I'm definitely going to try this next time instead of using abrasive chemicals. It doesn't harm the stainless, but still, I'd rather try to find another way.
I've never owned cast iron and believe my cooking growth has actually been stunted because those around me also did not have cast iron (to my knowledge) and only purchased the $100 box of variety. It's all I've ever known. Looking to broaden that horizon  because the other day I really wanted chops and my grill under maintenance seeing as no one sells rock grates anymore for the lava rock my backwards ass still running. 

REALLY want to make these changes...
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#18
(05-07-2019, 01:10 PM)SkiMask Wrote:
(05-07-2019, 10:23 AM)Junglist Tactikz Wrote: Nice! I did not know that would work. I have done this on ceramic cookware when my wife ran the temp too hot, but did not know it would work for stainless.

This also works on the burner plates of my gas stove.

I'm definitely going to try this next time instead of using abrasive chemicals. It doesn't harm the stainless, but still, I'd rather try to find another way.
I've never owned cast iron and believe my cooking growth has actually been stunted because those around me also did not have cast iron (to my knowledge) and only purchased the $100 box of variety. It's all I've ever known. Looking to broaden that horizon  because the other day I really wanted chops and my grill under maintenance seeing as no one sells rock grates anymore for the lava rock my backwards ass still running. 

REALLY want to make these changes...

You can get serviceable cast iron from Target or Wally World. Cost you about 35 bucks for a large pan. They come preseasoned, though it doesn't hurt to season it some more. Made by a company called The Lodge. Also on Amazon.

Not ultra high end stuff, but is that really what you are looking for at this point?

https://www.amazon.com/s?k=the+lodge+cas...ouv9nia2_b

Cast iron is also the best way on earth to make a steak or burgers, IMO.
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#19
(05-07-2019, 01:22 PM)Junglist Tactikz Wrote:
(05-07-2019, 01:10 PM)SkiMask Wrote: I've never owned cast iron and believe my cooking growth has actually been stunted because those around me also did not have cast iron (to my knowledge) and only purchased the $100 box of variety. It's all I've ever known. Looking to broaden that horizon  because the other day I really wanted chops and my grill under maintenance seeing as no one sells rock grates anymore for the lava rock my backwards ass still running. 

REALLY want to make these changes...

You can get serviceable cast iron from Target or Wally World. Cost you about 35 bucks for a large pan. They come preseasoned, though it doesn't hurt to season it some more. Made by a company called The Lodge. Also on Amazon.

Not ultra high end stuff, but is that really what you are looking for at this point?

Cast iron is also the best way on earth to make a steak or burgers, IMO.
No, not really. After clicking the link sure enough, it lands on a Dutch oven for $15 bucks with the skillet roughly the same price underneath. I think for cast iron I'm gonna grab that 12" skillet cheaply and spend the $150 on the 3qt le creuset another time.

And yeah...kinda want to go a little higher end for the variety set and get it all under one brand in one box, if possible. Rather spend the extra cash on the heavily used everyday pots and pans than a couple single, albeit, equally important pieces. Kinda backasswards when you think about it...

Dang if feels chick'ish but I really love food and like Hitman said, you can usually double your portions for sometimes half or more the price if you cook it with love at home.
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#20
Nothing chickish at all about loving good food and cooking it. it's called a James, not Jessica Beard award, after all.
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