Recipes and Home Cooking

Brotaku

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I cooked a 10lb bone-in pork shoulder yesterday, with skin on, and used the last container of LaRue Tactical Dillo Dust I had to season it.

The shoulder cooked to an internal temp of 180F in a 250F oven; it took about 10 hours. It was removed and tented with foil while the oven heated to 500F. It cooked for 20 minutes in a 500F oven to crisp the skin and create a bark. Some people like to eat the crispy skin, but I crisp it up so the skin is easier to remove. Leaving the skin on self-bastes the meat while roasting. After removing the skin, fat, and bone, there was 6.2lb of cooked meat. The shoulder cost about $17.
Slow-cooked pork shoulder is the food of the gods.

I still vividly remember the first time I ate it as a teenager. It was pit-roasted in my friend's backyard. As far as I could determine, it was marinaded with apple cider vinegar, red pepper, and brown sugar. I got to eat as much as I wanted, and Lord, I ate so much that it rendered me almost immobile. Best meal of my life.

If he has time to post a thousand OP's a day on how Trump is making a come back then he has time to learn how to cook!
You just gave me an idea for giving Trump something useful to do in his capacity of Shadow President. Let him host a cooking show where he and his weekly celebrity guest host prepare meals for people rendered indigent by the COVID lockdowns.
 
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BeTheBee

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Does anyone know how to cook a rack of lamb properly? I tried to follow a recipe I found on the internet last night, and I completely ruined it. I cooked it for 25 minutes at 450, and it came out of the oven raw. It had to have been completely dethawed. It had been in the fridge for two days. I had to cook it for another 12 minutes, and it just tasted overdone. I was really disappointed with it.
I've never cooked lamb, but it sounds to me like you could use my secret ingredient to cooking the perfect hunk of meat:
Thermowork's DOT
I suggest getting the potclip too, it comes in handy. It's an extra $5

When cooking meat, especially a large chunk of meat, following a recipe by time is a bad move. You want to cook meat by temp. Every piece of meat is different and requires different cook times to reach the perfect internal temp, but the perfect internal temp is always the same.
 

marcion

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Raw meat

500g grass fed aged beef
sharp knife
pinch of flake salt

Cut the raw meat into 5mm~ slices, salt to your liking, eat

Extremely simple and highly enjoyable way to enjoy high quality beef.
And it won't make you sick, that's a modern jewish lie
Good call here. But I like to hold each piece just above an open flame on the stove for about 10 or 15 seconds - mainly to set the mood between each bite. You can light another burner and invite a friend to eat with you at the stove.

I think that stove areas should be reimagined, redesigned so that the seating area is configured around it - just like when camping.
 

Bigjohn

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This is my special sweet potato recipe. Preheat an oven to 350. Poke holes in 3-4 good sized sweet potatoes and place them in a casserole dish and cover it with foil*. When oven is up to temp place the dish with the sweet potatoes in the oven and cook it for 90 minutes. Remove the sweet potatoes and allow them to cool.

Enjoy!

If you don't eat them all they can be placed in the refrigerator for later.

*foil is optional
 

Ethan_Allen

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This is my special sweet potato recipe. Preheat an oven to 350. Poke holes in 3-4 good sized sweet potatoes and place them in a casserole dish and cover it with foil*. When oven is up to temp place the dish with the sweet potatoes in the oven and cook it for 90 minutes. Remove the sweet potatoes and allow them to cool.

Enjoy!

If you don't eat them all they can be placed in the refrigerator for later.

*foil is optional
Thatโ€™s terribly complicated and so many ingredients. But it sure sounds good.
 

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This is my special sweet potato recipe. Preheat an oven to 350. Poke holes in 3-4 good sized sweet potatoes and place them in a casserole dish and cover it with foil*. When oven is up to temp place the dish with the sweet potatoes in the oven and cook it for 90 minutes. Remove the sweet potatoes and allow them to cool.

Enjoy!

If you don't eat them all they can be placed in the refrigerator for later.

*foil is optional
I eat a whole sweet potato every other day after working out, so I keep a stack of 3-6 of them, already baked, in the fridge.

After making and slamming my post-workout shake, I chop up a yam, and microwave it with butter, cinnamon and salt. Theyโ€™re a great carb for gains and recovery.

Then I go lay in the sun for an hour until my skin looks like a baked sweet potato. ๐Ÿ‘Œ๐Ÿป True story.
 

Ethan_Allen

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This is my special sweet potato recipe. Preheat an oven to 350. Poke holes in 3-4 good sized sweet potatoes and place them in a casserole dish and cover it with foil*. When oven is up to temp place the dish with the sweet potatoes in the oven and cook it for 90 minutes. Remove the sweet potatoes and allow them to cool.

Enjoy!

If you don't eat them all they can be placed in the refrigerator for later.

*foil is optional
And you forgot an ingredient: butter to smear on them when done.
 

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I eat a whole sweet potato every other day after working out, so I keep a stack of 3-6 of them, already baked, in the fridge.

After making and slamming my post-workout shake, I chop up a yam, and microwave it with butter, cinnamon and salt. Theyโ€™re a great carb for gains and recovery.

Then I go lay in the sun for an hour until my skin looks like a baked sweet potato. ๐Ÿ‘Œ๐Ÿป True story.
I hope you are laying directly on the earth bare skin touching the free electrons!

making sure you are not over doing the amount of sunlight...like anything the dose is the poison or medicine!
 

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Escaped True Master
Good call here. But I like to hold each piece just above an open flame on the stove for about 10 or 15 seconds - mainly to set the mood between each bite. You can light another burner and invite a friend to eat with you at the stove.

I think that stove areas should be reimagined, redesigned so that the seating area is configured around it - just like when camping.
I ate at a restaurant in the bay area once that gave you a seared piece of meat and an extremely hot piece of stone...you sliced the meat and laid it on the stone as long as you wanted then ate it...the meat was really fookun great. I'm not all in with raw but right next to raw for me is pretty glorious. in a power outage situation I think I could go raw.
 

Bigjohn

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And you forgot an ingredient: butter to smear on them when done.
I wouldn't ruin a perfectly good sweet potato with dairy. Chock full of estrogen.
 

marcion

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I ate at a restaurant in the bay area once that gave you a seared piece of meat and an extremely hot piece of stone...you sliced the meat and laid it on the stone as long as you wanted then ate it...the meat was really fookun great. I'm not all in with raw but right next to raw for me is pretty glorious. in a power outage situation I think I could go raw.
I think incorporating a couple large 'cooking rocks' in the new open flame kitchen/dining area could work. It flows with the camping theme and could probably be used in a way to cook @Bigjohn 's special sweet potato recipe. I've seen variations of this where they wrap a fish in a banana leaf and lay it under some hot rocks/coals.
 

gringo unchained

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Try my Florida Rice Bowl:
  • Brown rice
  • Red potatoes
  • Sockeye salmon
  • Coconut oil
I cook everything in the coconut oil, boiling the rice and then frying the potatoes and salmon.

Next, neatly place the rice on one side of the bowl, then the potatoes on the other side. At last, drop the salmon filet on top.

Season as desired.
 

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I didnโ€™t think boiling some water and throwing vegetables in was a recipe. Especially when I started with BirdsEye steam-in-the-bag microwaveable florets packages. ๐Ÿ˜ก
Now to up the ante...

Get a jar of red sauce (or gravy as you people say), pour it into a sauce pot, turn the heat on medium low...

Chop up half an onion, some garlic, a tomato or two, toss โ€˜em in. Sprinkle some oregano, crack a little pepper, maybe a pinch of crushed red flakes...

Then drop in as many frozen meatballs as you want or as many that will fit. Beef, pork, turkey, or a mix of all three.
Let that simmer, with a few stir sessions, until theyโ€™re cooked. Turn the heat off, leave the lid on.

Steam up a nice portion of broccoli (with some butter maybe?) then combine it with the sauce nโ€™ balls. No pasta necessary, just fill up and devour as many bowls as you want.

๐Ÿ˜™๐Ÿ‘Œ๐Ÿป
 

Gian

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Now to up the ante...

Get a jar of red sauce (or gravy as you people say), pour it into a sauce pot, turn the heat on medium low...

Chop up half an onion, some garlic, a tomato or two, toss โ€˜em in. Sprinkle some oregano, crack a little pepper, maybe a pinch of crushed red flakes...

Then drop in as many frozen meatballs as you want or as many that will fit. Beef, pork, turkey, or a mix of all three.
Let that simmer, with a few stir sessions, until theyโ€™re cooked. Turn the heat off, leave the lid on.

Steam up a nice portion of broccoli (with some butter maybe?) then combine it with the sauce nโ€™ balls. No pasta necessary, just fill up and devour as many bowls as you want.

๐Ÿ˜™๐Ÿ‘Œ๐Ÿป
Wow, THANKS yummy ๐Ÿ˜‹
 

PotstickerSwatstika

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Get a ribeye. Get a thick one with lots of marble.

Coat it with salt. Sea salt, kosher salt, table salt, who cares, it's salt. Put salt on it.

Put the salted ribeye in the fridge UNCOVERED for 48 hrs.
Spiced up and fridged a sirloin early this morning, not sure if I can wait a full 48 hours before I sear it up tho...

It ainโ€™t that thick, so 12 hours oughta be enough ๐Ÿ˜
 

Paul Harrell

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Spiced up and fridged a sirloin early this morning, not sure if I can wait a full 48 hours before I sear it up tho...

It ainโ€™t that thick, so 12 hours oughta be enough ๐Ÿ˜
yeah 48 hours is a bit long if it's not super thick anyway. try to turn it once or have it elevated so it dries evenly
 

PotstickerSwatstika

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Grits recipe that @CLM555 must have accidentally posted in the wrong thread ๐Ÿ˜‰
I'm having breakfast for supper tonight and I can do that because I can eat anything I want whenever I want and I will continue to do so. I'm sure everybody knows how to fry some bacon or sausage, and I'm sure everybody knows how to pour eggs into a cast iron skillet and make an omelette without getting it stuck to the skillet and ruining everything. But here is how to make grits.

Use a 1 or 1.5 quart saucepan.


Ingredients :

Water.
Salt.
Pepper.
Butter.
Cheese - optional.
"Old Fashioned" grits. - not optional.





This guy looks pretty trustworthy, but you can use aunt jemima grits as long as they are not "instant" grits you'll probably be ok.


Fill clean saucepan one half full with water.
Bring water to a vigorous boil.

BRING WATER TO BOIL BEFORE ADDING GRITS.

Add grits at 2x the recommended dosage.

TWO TIMES THE RECOMMENDED AMOUNT OF DRY GRITS.

I'M MAKING GRITS HERE NOT SOME KIND OF YANKEE SOUPY GRIT WATER.

Stir for a bit. 15 seconds?
it will start to thicken

add one pinch to one half teaspoon of salt. not too much salt, you can add more salt later to taste.

Stir for a bit. 15 seconds?
it will thicken but still soupy.

Turn off heat and stir for:
Gas stove - 10 seconds
Electric stove - 1 minute


Place lid on saucepan leave on minimal or no heat and let sit for 20 minutes.

now it's thick, like a big grit hockey puck.

Add (my recipe)

One quarter to one half stick of warm butter per one cup of dry grits.
Two tablespoons of black pepper per one cup of dry grits.

Stir, should have the consistency of half set concrete mix.

I like mine peppery but not too buttery.
Add butter and pepper to taste.
For best results use warm butter or pre-melt the butter in a pyrex.

Eat grits with same fork you use for eggs, no spoon should be involved.
Use toast or biscuit to scoop up grits and enjoy.

If you forget about your grits for a few hours it's ok just add a chuck of butter with grits in a bowl and zap in microwave for a minute.

Your welcome, add more black pepper.

 

Mencken

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Grits recipe that @CLM555 must have accidentally posted in the wrong thread ๐Ÿ˜‰
@CLM555 Turning an omelet out of a cast iron skillet? Without sticking? I certainly don't know how. Please expound and elaborate on the how-to. Thank you.
 

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I have more tomatoes and squash pouring out of my raised beds than I can eat... and no, Roy Batty, I wonโ€™t feed them to the pigs.

So I chopped up the squash into pretty big cubes, blanched in boiling water for one minute, then tossed them into ice water for a bit. Spread it all out on a towel to dry, patted another towel on top, then spread the cubes in a single layer on parchment lined trays.

Flash froze for 90 minutes, then stuffed them into freezer bags. Sucked as much air out as I could with a straw.

16 big squashes made 8 stuffed quart bags.

Internet says theyโ€™ll last 10 months.

The cherry tomatoes were easier. Just rinse, dry, flash freeze and bag. Take out as many as you want to thaw in a dish or just throw them right into whatever your cooking.

Iโ€™m on the verge of having too many peppers also, so Iโ€™m gonna have to break out mason jars for them I think. Iโ€™v got a handful of chilies roasting out in the sun on a little slab of flagstone, but the jalapeรฑos and banana peppers probably need a different preserving process.
 

Ethan_Allen

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I have more tomatoes and squash pouring out of my raised beds than I can eat... and no, Roy Batty, I wonโ€™t feed them to the pigs.
Invest in one of these:


I pulled out some venison last week that was vacuum sealed and frozen 3 years ago. It was as good as the day I put it in there.
 

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Ethan_Allen

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It's really great they were able to mention Hitler early in an article on eggs.
I didn't even notice that, LOL.
Hard to believe though that 70 cents in 1940 had the buying power of $8 and change in today's dollars. One 1940 dollar would be worth $12 roughly of today's dollar. If a dozen eggs cost $8, I wouldn't be buying any.

 
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