***Official Cooking Discussion Thread*** (2 Viewers)

[Mr. Ected]

Here ya go, amazing tacos at home from start to finish, just got done making and eating these. These are legit some of the best you'll ever have, feel free to use this recipe for tacos, nachos, enchiladas, burritos, whatever. You will need: big hunk of pork, onion, cilantro, garlic, seasoning of choice (salt, pepper, cumin, adobo, etc), a jar of Recaito and/or Sofrito (see pic below), avocado, tomato, lime juice, queso fresco, tortillas, a few hours, and an appetite.

rool: That looks delicious!!

 

[32 Counter Pass]

So no meal to cook today as it is left over day but I am taking the opportunity to resupply my two staples which are tomato sauce and stock.

=============================

Beef Stock

*Beef marrow bones

*Center cut shin bone (mix of meat and bone)

*Carrots, onion, celery and tomatoes

*Everything into a big pot, fill with water until ingredients are covered (be careful not to add too much water)

*Add salt

*Bring to boil and let simmer for 2 hours, stirring occasionally

*Then strain out stock and squeeze out all veggies into strainer (lots of flavor)

*Let cool in fridge over night. Next morning skim any fat that has come to top and store in appropriate sized contained to freeze

Basic Tomato Sauce

* onions and garlic sauted

* canned tomatoes (crushed or whole put through food mill)

* bring to boil

* on side sear pork

* add seared pork to sauce

* add salt, sugar, and basil

* let simmer covered for 90 minutes and then let simmer for another 60 with cover askew

* let cool and then freeze in appropriate sized containers

No Thyme in that beef stock? Shame on you! 

 

[32 Counter Pass]

Tonight I am making something I have never tried.

Pork Carnitas

Here is the general recipe I am following (from America's Test Kitchen).

* 4 pounds boneless pork shoulder, cut into 2 inch cubes and some fat trimmed

* Cubes into a large dutch oven with an onion cut in half, orange juice (from one orange), lime juice (2 tbs), orange peel, oregano, bay leaves, salt, cumin, and black pepper

* A small amount of water is added and brought to a simmer on stove top and then into 300 degree oven for at least 2 hours

* Take out when meat is fork tender

* Remove all meat from pan and separate (not shred) with two forks and put on cookie sheet

* remove all solids from liquid and reduce down to a glaze

* add glaze on to meat and then broil on low shelf for 16 minutes (flip meat at 8 minute point). This step crisps up the meat

Serve on home made tortilla's (these I have made and are great!) with caramelized red onions

Solid. I suggest adding a cinnamon stick to the recipe. You would be surprised. 

 

[32 Counter Pass]

hosted a party for my daughter's b-day last night (with cocktail party for the parents)...

kid's food:

panko chicken fingers with guava sweet and sour sauce

croissant wrapped hot dogs

truffled mushroom mac & cheese (also for the adults)

apps for the parents:

mushroom puffs (duxelle in puff pastry)

arancini

tapinade

sun dried tomato topping for bruschetta

pulled pork with asian slaw (+ hawaiian sweet rolls)

cheese plate with mahon, truffled percorino , petite basque, st andre

bier:

unibroue maudite and terrible

gulden draak, triple karmeliet

wine:

schramsberg blanc de noir

alsatian riesling

burgundian chard

arneis

white rhone blend

right bank blend from st emillion

borolo

many cali cab

Interested in adopting me? 

 

[Binky The Doormat]

We have a local grocery store chain (6 stores) that has a decent butcher department.  They carry some local meats - Arkansas lamb, etc.  They have by far the best meats at the best prices and will custom slice, grind on request.  

When they put their pork butt on sale (varies - 0.99 to $1.19) I get a couple 8-10lb butts and have them grind it to use as you would hamburger.  Its great and you get incredibly delicious burgers, etc. for around a buck a pound.  I usually spice it up eastern spices as I would lamb - allspice, cumin, garam masala, cilantro, garlic, salt, pepper, etc.

 

[Tiger Fan]

Amazon selling the latest model instant pot for 70 bucks today. If you're in need of a pressure cooker/slow cooker/rice maker, you should buy one

http://www.thekitchn.com/today-is-the-day-you-should-buy-an-instant-pot-233515

awesome...thx.  been looking for a good deal on one of these

 

[Chemical X]

i have morphed into a pretty good home cook and have been spreading my wings lately.  i could advise on 2 things. 

-making Korean tacos this weekend using a skirt steak that is already marinating.  should i use flour tortillas?  cabbage slaw?  any advise is appreciated.

- one of my favorite things from my travels to Italy is porchetta; however, i can't seem to cook the damn thing right.  i have made about 4-5, oven, grill, with limited success.  i get too much burnt on the outside, not tender enough inside.  i tried a brine, but it came in overly salty.  i have fresh herbs i use and get a pork butt that i remove the bone and butterfly open.

any experience in making a porchetta?

tia

 

[Chemical X]

also, i picked up a nice and easy tomato sauce from some Italian friends.

-pint of grape/cherry tomatoes

-1/4-1/2 white onion diced.

-1 carrot diced (you can use a handful of already shredded carrots

-1-1 1/2 cups of chicken stock

-dash of oregano (to taste)

start a small pan with EVOO over medium heat.  dice the onions and tomatoes and add to pan, sweat down about 3 minutes.  halve and quarter the tomatoes, add to pan.  cook about 5 minutes.  add stock and oregano, raise heat and boil.  after boil, simmer uncovered about 30 minutes.  use over al dente pasta with a dash of parm-reggiano.

ciao

 

[Wingnut]

Simple yet delicious. Sauteed chicken tenderloins, topped with a tomato garlic sauce with quartered mushrooms, artichoke hearts, olives, fresh basil and mozz. I made the sauce the other day, so this took about 12 minutes from start to finish to make. Low carb, low fat, quick and tasty.

http://i.imgur.com/SfMXdmb.jpg

 

[John Bender]

Simple yet delicious. Sauteed chicken tenderloins, topped with a tomato garlic sauce with quartered mushrooms, artichoke hearts, olives, fresh basil and mozz. I made the sauce the other day, so this took about 12 minutes from start to finish to make. Low carb, low fat, quick and tasty.

http://i.imgur.com/SfMXdmb.jpg

id be interested in the specifics of this.  not good at sauteeing chicken myself.  Tomato garlic sauce was made up of what?  Looks good. 

 

[John Bender]

i have morphed into a pretty good home cook and have been spreading my wings lately.  i could advise on 2 things. 

-making Korean tacos this weekend using a skirt steak that is already marinating.  should i use flour tortillas?  cabbage slaw?  any advise is appreciated.

- one of my favorite things from my travels to Italy is porchetta; however, i can't seem to cook the damn thing right.  i have made about 4-5, oven, grill, with limited success.  i get too much burnt on the outside, not tender enough inside.  i tried a brine, but it came in overly salty.  i have fresh herbs i use and get a pork butt that i remove the bone and butterfly open.

any experience in making a porchetta?

tia

Yeah, I think flour do a bit better with less delicate flavors (steak, etc), I prefer corn tortillas for lighter stuff (fish, veggie, etc).
Cabbage slaw with asian flavors sounds great. Go for a purple cabbage, maybe something like soy sauce, a drop or 2 of sesame oil, diced green onions, sesame seeds, a touch of sugar or pineapple juice should do the trick.  No experience making it myself, just going with flavors that sound good.

On the Porchetta - sous vide is probably the best way with a piece of meat that size, assuming you don't have that ability. Low and slow is the name of the game. I'd do something like 50% of the cook time at 350 and 50% and closer to 310 or so.  Keep chicken stock (pork stock if you have it) in the bottom of the pan and tent it as soon as the outter skin gets crispy enough.  

 

[Wingnut]

id be interested in the specifics of this.  not good at sauteeing chicken myself.  Tomato garlic sauce was made up of what?  Looks good. 

Sauteeing chicken tenderloins is quick and easy. Give them a whack with a meat hammer if you want, they cook quicker that way. Just get a decent non stick pan, add a touch of EVOO, season the chicken, and place in heated pan, about 3 minutes on each side. The sauce is simple:

1 28oz can of Marzano whole peeled tomatoes, 3 good sized cloves of chopped garlic, 2oz water (or stock if you have some), about a tablespoon of EVOO, sea salt, fresh cracked black pepper, and 2 TBSP minced or diced onion (optional)

I give the tomatoes (juice and all) a quick jolt or 2 in the food processor to break up the tomatoes a bit (keep it a bit chunky but no big chunks). Place in sauce pan and heat. While thats heating up, cook the garlic (and onion if you choose to add it) for about a minute in a splash of hot EVOO in a saute pan, and add to the tomatoes. Add the EVOO and water, and salt & pepper to taste. Bring to a simmer, and simmer on low for about 30 minutes stirring here and there, adjust seasoning to taste. Cover and simmer another 15 minutes (stirring every few minutes or so). You can add oregano and/or basil at the beginning if you wish. Its a good all purpose red sauce that goes well with chicken, pasta or seafood. This makes a small batch, just double it for a bigger batch.

 

[Wingnut]

Yeah, I think flour do a bit better with less delicate flavors (steak, etc), I prefer corn tortillas for lighter stuff (fish, veggie, etc).
Cabbage slaw with asian flavors sounds great. Go for a purple cabbage, maybe something like soy sauce, a drop or 2 of sesame oil, diced green onions, sesame seeds, a touch of sugar or pineapple juice should do the trick.  No experience making it myself, just going with flavors that sound good.

On the Porchetta - sous vide is probably the best way with a piece of meat that size, assuming you don't have that ability. Low and slow is the name of the game. I'd do something like 50% of the cook time at 350 and 50% and closer to 310 or so.  Keep chicken stock (pork stock if you have it) in the bottom of the pan and tent it as soon as the outter skin gets crispy enough.  

Theres a food truck in Tampa Bay called Vanchetta that has the best Porchetta ever. Their signature sandwich is sliced porchetta (cooked on a spit in the truck), some crispy skin, provolone, apple slaw, red onion marmalade, and garlic aioli on a toasted roll. Amazing.

http://i.imgur.com/kW0eDqM.jpg

If I could replicate it at home Id never leave the house.

 

[Mister CIA]

I made chicken saag recently, exactly like in this video. Fantastic!

 

[Mr. Ected]

Sauteeing chicken tenderloins is quick and easy. Give them a whack with a meat hammer if you want, they cook quicker that way. Just get a decent non stick pan, add a touch of EVOO, season the chicken, and place in heated pan, about 3 minutes on each side. The sauce is simple:

1 28oz can of Marzano whole peeled tomatoes, 3 good sized cloves of chopped garlic, 2oz water (or stock if you have some), about a tablespoon of EVOO, sea salt, fresh cracked black pepper, and 2 TBSP minced or diced onion (optional)

I give the tomatoes (juice and all) a quick jolt or 2 in the food processor to break up the tomatoes a bit (keep it a bit chunky but no big chunks). Place in sauce pan and heat. While thats heating up, cook the garlic (and onion if you choose to add it) for about a minute in a splash of hot EVOO in a saute pan, and add to the tomatoes. Add the EVOO and water, and salt & pepper to taste. Bring to a simmer, and simmer on low for about 30 minutes stirring here and there, adjust seasoning to taste. Cover and simmer another 15 minutes (stirring every few minutes or so). You can add oregano and/or basil at the beginning if you wish. Its a good all purpose red sauce that goes well with chicken, pasta or seafood. This makes a small batch, just double it for a bigger batch.

If the tomatoes sit in the pan simmering for 30 minutes or so, can't you just crunch them with a fork instead of going with the food processor?

 

[Wingnut]

Yes, but this way all I gotta do is stir. No forks are touching my non stick pans.

 

[Mr. Ected]

Yes, but this way all I gotta do is stir. No forks are touching my non stick pans.

My sauce pans aren't non-stick! I don't have that many non-stick in all, mostly fry pans of a couple differing sizes.

 

[Mister CIA]

I'm moderately rough on non-sticks, as I tend to replace them about once a year. I roll with cheap stuff from Sam's Club.

Knives on the other hand - I never met a dull knife that felt out of place in my kitchen. I've got 25-year-old $2 Walmart knives in my rotation.

 

[E-Z Glider]

Here ya go, amazing tacos at home from start to finish, just got done making and eating these. These are legit some of the best you'll ever have, feel free to use this recipe for tacos, nachos, enchiladas, burritos, whatever. You will need: big hunk of pork, onion, cilantro, garlic, seasoning of choice (salt, pepper, cumin, adobo, etc), a jar of Recaito and/or Sofrito (see pic below), avocado, tomato, lime juice, queso fresco, tortillas, a few hours, and an appetite.

You can use a lesser cut if you want, cooking it for 4 hours will tender up almost any cut. I've used a picnic half with great success...just trim the thick fat side off before cooking.
http://i.imgur.com/HmfTX7N.jpg

Brown on all sides on stove. Then into the pan it goes along with a jar of Recaito (see pic below), diced red onion, fresh chopped garlic, chopped cilantro, juice from 2 limes, adobo seasoning, salt and pepper. Cover and put in oven at 290 degrees.
http://i.imgur.com/LvezNok.jpg

This is the secret ingredient that gives the killer flavor...add a whole jar to the roast before you put it in the oven. You can also use Sofrito with or instead of Recaito. The Sofrito is red and tomato based, and works well if you use half a jar of each. I get it at my local regular grovery store, about $2.30/jar.
http://i.imgur.com/ugYONvn.jpg

After 2.5 hours. At this point, turn the roast over in the pan and return to oven.
http://i.imgur.com/JJmuTG9.jpg

After 30 more minutes, I drain the all liquid and keep on stove, and continue cooking the roast for another hour in the oven.
http://i.imgur.com/BhjhNTT.jpg

Meanwhile, I whipped up a quick batch of guacamole. One whole avocado, diced red onion, diced tomato, fresh lime juice, chopped cilantro, salt, pepper. It'll sit in fridge for an hour before use. I'd add jalapenos if I remembered to get em, cayenne pepper works too.
http://i.imgur.com/qxfzQRk.jpg

After 4 hours, the bone pulls out easily.
http://i.imgur.com/21JXRlT.jpg

Fork shred the pork in a 6x9 pan while you wait for the next step to complete:
http://i.imgur.com/4F4jSnl.jpg

Heat reserved liquid on stove over med-hi heat and simmer til its reduced by about a third, then add liquid to pork, along with a small handful of more chopped cilantro. Its now ready to eat.
http://i.imgur.com/oNWzvDV.jpg

Now assemble your tacos. I heated flour tortillas on stove, and topped with pork, diced red onion, guac, cilantro, and crumbled queso fresco. Use corn tortillas if you so desire. Serve with a lime wedge for squeezin, and enjoy!!
http://i.imgur.com/tttDM7L.jpg
http://i.imgur.com/CVowzaX.jpg?1

This looks fantastic. Never used the Recaito before, but will definitely give it a try. The only mod I might recommend is pickling your red onions (slice them thin, cover with hot red wine vinegar and let soak) to use as toppings. Adds a nice tang to the other flavors. Pickled radishes work well too.

 

[NewlyRetired]

I have a question about home made baked mac and cheese.

I prefer a creamy version of this when served.

I love how my first portion looks and tastes but by the time I am ready for seconds, or even worse, left overs, all of the creamy goodness has been absorbed and the mac and cheese becomes very dry.

Is there any technique I can use to keep the mac and cheese creamy or am I just stuck because the pasta is always going to keep absorbing the liquid over time?

 

[John Bender]

I have a question about home made baked mac and cheese.

I prefer a creamy version of this when served.

I love how my first portion looks and tastes but by the time I am ready for seconds, or even worse, left overs, all of the creamy goodness has been absorbed and the mac and cheese becomes very dry.

Is there any technique I can use to keep the mac and cheese creamy or am I just stuck because the pasta is always going to keep absorbing the liquid over time?

It's always going to absorb.  Best thing you can do is cook it even more al dente than you already are to give it some more life.

That, or cool it down immediately (serve yourself a portion, throw your seconds into a tupperware dish and toss it in the freezer or fridge until you're ready)

I learned the hard way many years ago when I made homemade chicken soup for work lunches for the week.  By Tuesday it giant noodles bloated and mush that tasted like chicken soup.

 

[Chemical X]

any good suggestions for making pickles?  I used a vinegar, sugar, water, pickling spice combo last year, no cooking, which worked well.  would like some ideas, but no cooking of the brine if possible.

thx

 

[Mr. Ected]

any good suggestions for making pickles?  I used a vinegar, sugar, water, pickling spice combo last year, no cooking, which worked well.  would like some ideas, but no cooking of the brine if possible.

thx

The term you should google for is 'refrigerator pickles.'

 

[Chemical X]

The term you should google for is 'refrigerator pickles.'

you try any?

 

[Mr. Ected]

No, I got something from my store, ready to go package. Just haven't gotten around to making it yet. (It came with cukes, but they rotted quickly, so I need to get my own.)

 

[Tiger Fan]

Huge going out of business sale at food service warehouse - http://www.foodservicewarehouse.com/

Been waiting on something good to replace a bunch of stuff that we got when we got married 13 years ago.  Good brands with good reviews on Amazon at a third of the price (more discount in some cases)

Pinch - AFPN-8 - 8" Natural Finish Aluminum Fry Pan      $3.61 
Pinch - APT-10C - 12-1/2" Aluminum Sauce Pan Cover     $3.25 
Pinch - ASAP-12 - 12" Aluminum Saute Pan      $10.06 
Pinch - ASP-2 - 1-1/2 qt Aluminum Sauce Pan      $3.88 
Pinch - ASP-2C - 6-1/2" Aluminum Sauce Pan Cover     $1.10 
Pinch - SUP-200 - 2 qt Stainless Steel Sauce Pan w/Cover      $8.84 
Pinch - SUP-450 - 4-1/2 qt Induction Ready Stainless Steel Sauce Pan w/Cover     $12.83 

$16 total for shipping.  All in for $60

• 
  
   
  
  
  

 

[Mister CIA]

Got three pounds of eye of round (well trimmed and chunky) marinating in Cotes du Rhone, along with black pepper, bay leaf, and chopped garlic.

Beer drinking will commence Sunday morning as I take my first stab at beef bourguignon.

 

[RC94]

Huge going out of business sale at food service warehouse - http://www.foodservicewarehouse.com/

Been waiting on something good to replace a bunch of stuff that we got when we got married 13 years ago.  Good brands with good reviews on Amazon at a third of the price (more discount in some cases)

Pinch - AFPN-8 - 8" Natural Finish Aluminum Fry Pan      $3.61 
Pinch - APT-10C - 12-1/2" Aluminum Sauce Pan Cover     $3.25 
Pinch - ASAP-12 - 12" Aluminum Saute Pan      $10.06 
Pinch - ASP-2 - 1-1/2 qt Aluminum Sauce Pan      $3.88 
Pinch - ASP-2C - 6-1/2" Aluminum Sauce Pan Cover     $1.10 
Pinch - SUP-200 - 2 qt Stainless Steel Sauce Pan w/Cover      $8.84 
Pinch - SUP-450 - 4-1/2 qt Induction Ready Stainless Steel Sauce Pan w/Cover     $12.83 

$16 total for shipping.  All in for $60

• 
  
   
  
  
  

Some great deals there.  I just bought a lot of stuff, some of which I probably didn't need (like a Chinese Chef's Knife), but it was a fraction of the price at a store like Bed Bath and Beyond.  I would have bought even more but they are out of a lot of things.  No cast iron anything for example.  Also wanted a stand mixer but they only have an industrial one that is way outside of my price range and I wouldn't be able to find space for it anyway.  No food processors either.

 

[Tiger Fan]

went back for more stuff that i wasn't specifically looking for.  just great deals

Pinch - TP-6 - 6" Stainless Steel Pom Tongs     $0.23 
Update International - SKWB-8 - 8" Bamboo Skewers (Bag of 100)     $0.28 
Update International - ST-12LR - 12" Spring Tongs w/ Locking Ring     $0.40 
Thunder Group - SLMC2415 - Stainless Steel Measuring Spoon Set     $0.58 
Update International - THM-20 - Meat Thermometer     $1.60 
Browne-Foodservice - DFW10 - 10" Stainless Steel French Whip     $1.90 
Pinch - ISW-84 - 8" x 4" Cast Iron Steak Weight     $4.05 
Pinch - WRP-13 - 13" Wood Rolling Pin     $4.23 
Thunder Group - WDSP012 - 12" Wooden Spoon     $4.45 
Victorinox - 40520 - 8" Black Fibrox® Chef's Knife     $22.50 
 

 

[Tiger Fan]

Anyone ever use an automatic strirrer?  Saw one on a facebook video, but can't really find any good reviews (with a 5 minute search) other than this one that doesn't deliver to the US.  https://www.amazon.co.uk/Stirio-Automatic-Adjustable-Pot-Stirrer/dp/B00GQZ44EG

I make a lot of soups, sauces, things that need to be stirred and this has the opportunity to be a life saver.

 

[Mister CIA]

Beef Bourguignon made to a tee tonight.

I wanted to marinate another full day, but I chose to cook everything tonight so that it would all have a full day to blend. I'll continue the chef's suggestion and throw together some potato galettes to serve the stew over. It smells sooooo good in here. If I don't forget, I'll post a picture tomorrow.

 

[RedmondLonghorn]

any good suggestions for making pickles?  I used a vinegar, sugar, water, pickling spice combo last year, no cooking, which worked well.  would like some ideas, but no cooking of the brine if possible.

thx

We make quick pickled vegetables often when we make something Asian at home.

I slice cucumbers and carrots very thinly and usually add some thinly sliced jalapeno or Fresno pepper. Thin sliced shallots are also nice in the mix.

The brine/liquid is comprised of (proportions are approximate, I generally wing it):
3/4 cup Rice wine vinegar
1.5 tablespoons white granulated sugar
3/4 teaspoon salt
1 tablespoon of sweet thai chili sauce

I whisk the above together and pour it over the sliced veggies and refrigerate. They are good after 45-60 minutes and great after a couple hours.

We do the same thing for Mexican food, though with slight adjustments. Often I will just do red onion, but sometimes I'll add jalapenos and/or carrot. Pickled red onions are amazing on salads, on eggs, on top of tacos and all sorts of other ways.

For Mexican quick pickles, the brining liquid is more like:

3/4 cup cider vinegar
2 tablespoons lime juice
~1 tablespoon sugar
3/4 teaspoon salt
Several dashes of Tapatio hot sauce
(sometimes I add oregano and a splash or Orange juice)

 

[General Malaise]

We make quick pickled vegetables often when we make something Asian at home.

I slice cucumbers and carrots very thinly and usually add some thinly sliced jalapeno or Fresno pepper. Thin sliced shallots are also nice in the mix.

The brine/liquid is comprised of (proportions are approximate, I generally wing it):
3/4 cup Rice wine vinegar
1.5 tablespoons white granulated sugar
3/4 teaspoon salt
1 tablespoon of sweet thai chili sauce

I whisk the above together and pour it over the sliced veggies and refrigerate. They are good after 45-60 minutes and great after a couple hours.

We do the same thing for Mexican food, though with slight adjustments. Often I will just do red onion, but sometimes I'll add jalapenos and/or carrot. Pickled red onions are amazing on salads, on eggs, on top of tacos and all sorts of other ways.

For Mexican quick pickles, the brining liquid is more like:

3/4 cup cider vinegar
2 tablespoons lime juice
~1 tablespoon sugar
3/4 teaspoon salt
Several dashes of Tapatio hot sauce
(sometimes I add oregano and a splash or Orange juice)

I think I'd like to come to your house for dinner sometime.

 

[In The Zone]

Huge going out of business sale at food service warehouse - http://www.foodservicewarehouse.com/

Been waiting on something good to replace a bunch of stuff that we got when we got married 13 years ago.  Good brands with good reviews on Amazon at a third of the price (more discount in some cases)

Pinch - AFPN-8 - 8" Natural Finish Aluminum Fry Pan      $3.61 
Pinch - APT-10C - 12-1/2" Aluminum Sauce Pan Cover     $3.25 
Pinch - ASAP-12 - 12" Aluminum Saute Pan      $10.06 
Pinch - ASP-2 - 1-1/2 qt Aluminum Sauce Pan      $3.88 
Pinch - ASP-2C - 6-1/2" Aluminum Sauce Pan Cover     $1.10 
Pinch - SUP-200 - 2 qt Stainless Steel Sauce Pan w/Cover      $8.84 
Pinch - SUP-450 - 4-1/2 qt Induction Ready Stainless Steel Sauce Pan w/Cover     $12.83 

$16 total for shipping.  All in for $60

• 
  
   
  
  
  

Thanks for posting this. I placed an order myself and depending on how long the sale is going I may place another order late next week.

Here's what I got:


 









Pinch BPN-50
13" x 18" Half-Size Aluminum Bun Pan

Usually Ships Same Day when ordered by 4PM MST



$2.60


1






 


 


 








Pinch BPN-25
9-1/2" x 13" Quarter Size Aluminum Bun Pan

Usually Ships Same Day when ordered by 4PM MST



$2.06


2







Browne-Foodservice SDH2571
12 oz Stainless Steel Dredge w/ Handle

Usually Ships Same Day when ordered by 4PM MST



$1.15


1







Update International MB-500
5 qt Stainless Steel Mixing Bowl

Usually Ships Same Day when ordered by 4PM MST



$1.53


1







Update International MB-400
4 qt Stainless Steel Mixing Bowl

Usually Ships Same Day when ordered by 4PM MST



$1.32


1







Schneider 156131
14-1/4” Stainless Steel Cooling Rack

Usually Ships Same Day when ordered by 4PM MST



$8.90


1







Pinch BNDL-MS-1
Measuring Set Bundle

Usually Ships Same Day when ordered by 4PM MST



$2.99


1







Update International MPW-24
24" Wooden Mixing Paddle

Usually Ships Same Day when ordered by 4PM MST



$2.10


1







Tablecraft 916M2
16 oz Oil & Vinegar Cruet

Usually Ships Same Day when ordered by 4PM MST



$2.68


1







Pinch AFPQ-12H
12" Quantum2 Aluminum Fry Pan w/Silicone Handle

Usually Ships Same Day when ordered by 4PM MST



$9.50


1







Pinch SUP-450
4-1/2 qt Induction Ready Stainless Steel Sauce Pan w/Cover

Usually Ships Same Day when ordered by 4PM MST



$12.83


1





Product Subtotal:


$49.72


Shipping Subtotal:


$15.05


State Sales Tax:


$0.00


Order Total:


$64.77

 

[RedmondLonghorn]

I think I'd like to come to your house for dinner sometime.

You and Mrs. GM are welcome any time. 

Throng of kids...less welcome, but would be tolerated.

 

[John Bender]

Need an easy brine for chicken breasts (to be grilled) without sugar. 

Even with an instant read thermometer I still can never prepare chicken breasts on the grill without going too far temp wise.  I want to grill and cut up to use for salads and what not.

Any help with the ratio of water salt and the mechanics of the brine?  For example: warm water, cold water, i see some brine recipes with ice involved?

Any help before 5 PM today appreciated.

 

[eoMMan]

We got frozen king crab legs from BJs. I was surprised with how easy they were to cook. There were a few different methods you could do but we opted for the baking/cookie sheet method. I highly recommend. 

 

[Ramsay Hunt Experience]

Need an easy brine for chicken breasts (to be grilled) without sugar. 

Even with an instant read thermometer I still can never prepare chicken breasts on the grill without going too far temp wise.  I want to grill and cut up to use for salads and what not.

Any help with the ratio of water salt and the mechanics of the brine?  For example: warm water, cold water, i see some brine recipes with ice involved?

Any help before 5 PM today appreciated.

It's not rocket science.  People often start with hot water to dissolve the salt better and then cool with ice.  But cold water works well enough.  You'll just have some undissolved salt.   Gallon ziplock bag.  A couple of TBs of salt (I just eyeball it).  Maybe some peppercorns, allspice, a splash of cider vinegar if you like.  It might not be the BEST BRINE EVER, but it will significantly improve your product. 

 

[E-Z Glider]

Need an easy brine for chicken breasts (to be grilled) without sugar. 

Even with an instant read thermometer I still can never prepare chicken breasts on the grill without going too far temp wise.  I want to grill and cut up to use for salads and what not.

Any help with the ratio of water salt and the mechanics of the brine?  For example: warm water, cold water, i see some brine recipes with ice involved?

Any help before 5 PM today appreciated.

Ive tried everything under the sun for grilled chicken breasts and this has been the favorite marinade.

1 Cup vinegar

2 TBL salt

1 TBL smoked paprika

Its reminiscent of the flavor you get at a firehouse chicken bbq. You can add garlic/pepper/fresh herbs to dress it up, but the 3 ingredients above are the key. I slice the breasts in half to marinate and grill and then slice the breasts for use later in the week. The key is to get them off before they are overcooked. The more you do it, the better you will get with the timing. Take them off a little earlier than you think and let them rest. If you slice and its still under-cooked, put them back on. Taking off too early can be corrected. Taking off too late, cant.

 

[Wingnut]

any good suggestions for making pickles?  I used a vinegar, sugar, water, pickling spice combo last year, no cooking, which worked well.  would like some ideas, but no cooking of the brine if possible.

thx

https://forums.footballguys.com/forum/topic/729384-anyone-do-any-pickling/#comment-18201286

 

[Mister CIA]

Need an easy brine for chicken breasts (to be grilled) without sugar. 

Even with an instant read thermometer I still can never prepare chicken breasts on the grill without going too far temp wise.  I want to grill and cut up to use for salads and what not.

Any help with the ratio of water salt and the mechanics of the brine?  For example: warm water, cold water, i see some brine recipes with ice involved?

Any help before 5 PM today appreciated.

Not grilled, but I tried this technique for chicken breast and it turned out well. I especially like it because it lends itself well to what to do when you have some fresh vegetables about to expire.

 

[heckmanm]

Huge going out of business sale at food service warehouse - http://www.foodservicewarehouse.com/

Been waiting on something good to replace a bunch of stuff that we got when we got married 13 years ago.  Good brands with good reviews on Amazon at a third of the price (more discount in some cases)

Pinch - AFPN-8 - 8" Natural Finish Aluminum Fry Pan      $3.61 
Pinch - APT-10C - 12-1/2" Aluminum Sauce Pan Cover     $3.25 
Pinch - ASAP-12 - 12" Aluminum Saute Pan      $10.06 
Pinch - ASP-2 - 1-1/2 qt Aluminum Sauce Pan      $3.88 
Pinch - ASP-2C - 6-1/2" Aluminum Sauce Pan Cover     $1.10 
Pinch - SUP-200 - 2 qt Stainless Steel Sauce Pan w/Cover      $8.84 
Pinch - SUP-450 - 4-1/2 qt Induction Ready Stainless Steel Sauce Pan w/Cover     $12.83 

$16 total for shipping.  All in for $60

• 
  
   
  
  
  

Damn, waited too long.  Now it says

LIQUIDATION SALE - SHIPPING DELAYS OF 10-20 BUSINESS DAYS ON ALL ORDERS - MINIMUM ORDER OF $100 IN EFFECT - SAME - DAY SHIPPING DOES NOT APPLY ANY LONGER - ALL SALES FINAL

 

[Chemical X]

Ive tried everything under the sun for grilled chicken breasts and this has been the favorite marinade.

1 Cup vinegar

2 TBL salt

1 TBL smoked paprika

Its reminiscent of the flavor you get at a firehouse chicken bbq. You can add garlic/pepper/fresh herbs to dress it up, but the 3 ingredients above are the key. I slice the breasts in half to marinate and grill and then slice the breasts for use later in the week. The key is to get them off before they are overcooked. The more you do it, the better you will get with the timing. Take them off a little earlier than you think and let them rest. If you slice and its still under-cooked, put them back on. Taking off too early can be corrected. Taking off too late, cant.

I use this for chicken:

salt & pepper chicken liberally

1-2 cups olive oil

tablespoon herbes de provence

tablespoon smoked paprika

couple drops liquid smoke

1-2 diced garlic cloves

poke chicken with fork, marinate for a couple of hours or overnight (longer the better).  eat

 

[Tiger Fan]

I bought an instant pot (electric pressure cooker) on prime day and just got around to using it for the first time. I browned pork shoulder, put in onions, garlic, and cumin to cook down, added some stock and salsa verde, and in about 40 minutes I had melt in your mouth tender chile verde. 

I think I'm going to like this thing. Another way to make cheap meat tender and delicious only it takes less than an hour. 

which one did you buy?  also, do you have the specific recipe?  this sounds amazing

 

[In The Zone]

Huge going out of business sale at food service warehouse - http://www.foodservicewarehouse.com/

Been waiting on something good to replace a bunch of stuff that we got when we got married 13 years ago.  Good brands with good reviews on Amazon at a third of the price (more discount in some cases)

Pinch - AFPN-8 - 8" Natural Finish Aluminum Fry Pan      $3.61 
Pinch - APT-10C - 12-1/2" Aluminum Sauce Pan Cover     $3.25 
Pinch - ASAP-12 - 12" Aluminum Saute Pan      $10.06 
Pinch - ASP-2 - 1-1/2 qt Aluminum Sauce Pan      $3.88 
Pinch - ASP-2C - 6-1/2" Aluminum Sauce Pan Cover     $1.10 
Pinch - SUP-200 - 2 qt Stainless Steel Sauce Pan w/Cover      $8.84 
Pinch - SUP-450 - 4-1/2 qt Induction Ready Stainless Steel Sauce Pan w/Cover     $12.83 

$16 total for shipping.  All in for $60

• 
  
   
  
  
  

Tiger Fan, 1 quick question. 

Have you received your order yet? I ordered on 7/24 and my order still hasn't shipped.

By the way, this is the last week of the sale, $100 minimum though.

 

[Tiger Fan]

Tiger Fan, 1 quick question. 

Have you received your order yet? I ordered on 7/24 and my order still hasn't shipped.

By the way, this is the last week of the sale, $100 minimum though.

No, nothing for me yet either.  I think I got an email that they were delayed b/c of all of the orders

 

[Tiger Fan]

I roughly followed this recipe - http://dadcooksdinner.com/2016/02/pressure-cooker-chili-verde-green-pork-chili.html/

I have the instant pot 7 in 1 duo. The Lux (prior model) was on sale yesterday for 70 bucks, it doesn't have a yogurt setting or a low pressure setting, neither of which seem like big deals to me. 

thanks.  looks awesome

 

[RedmondLonghorn]

I bought an instant pot (electric pressure cooker) on prime day and just got around to using it for the first time. I browned pork shoulder, put in onions, garlic, and cumin to cook down, added some stock and salsa verde, and in about 40 minutes I had melt in your mouth tender chile verde. 

I think I'm going to like this thing. Another way to make cheap meat tender and delicious only it takes less than an hour. 

I got one for Christmas. I have only used it a handful of times, but have been impressed. You don't quite get the depth of flavor that you would with a really long and slow braise, but it is a decent approximation and is much, much faster.

 

[baymen]

Big fan of doing risotto in a pressure cooker.  Saute onions (or shallots), brown some meat or saute veggies, 2 cups arborio rice, 4 cups stock and pressure cook for 8-9 minutes and comes out great every time.

 

[Chemical X]

made eggplant lasagna this weekend.  not bad.