- Joined
- Feb 26, 2023
I've been enjoying pork chops lately. I never grew up on them, but I decided to finally try them. They are awesome! No wonder Homer Simpson loves them!
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Jan 23, 2019
Have you tried brining them?
- Joined
- Feb 26, 2023
Nope, but I will now! Thanks for the suggestion!
- Joined
- Mar 9, 2015
Kraut and pork my nigga. I did that today.
I'm a PA dutch nigga (German) Kraut pork chops (imho sear first) potatoes apple) slow cooker and let alone. more so skip potatoes and make mashed. Also I love kraut... like I eat my body weight in it.
6wh78aa
kiwifarms.net
- Joined
- Feb 17, 2025
fried sea scallops battered with garlic flour and deep fried in avocado oil, topped with a pinch of sea salt and a drizzle of melted parmesan, with a side of truffle fries.
- Joined
- Jan 29, 2021
Kraut is a gift from God. I made sauerkraut soup for dinner last night, shit is delicious.
- Joined
- Jan 23, 2019
It'll change your life. Try wet brining (enough water to cover meat, 1 tbsp salt per cup water used) and dry brining (salt both sides of steak/chop, let sit at room temp for an hour) and see which you like more. I've been dry brining every piece of meat lately.
- Joined
- Aug 18, 2022
Made pork tenderloin medallions with chestnut mushrooms & onions in a red wine sauce(nothing fancy, just fired some garlic in the cooking juices & then deglazed) today and it was the best thing I've eaten in months.
Try "Stamppot zuurkool", it's a Dutch "recipe". Literally just mashed potatoes with sauerkraut mixed in (you panfry the kraut briefly before mashing it all together) topped with smoked sausage & gravy (brown gravy I think it'd be called there). It's very good. Even better if you have leftovers and fry a crust onto them the next day for breakfast.
- Joined
- Dec 15, 2022
oh yah wet brine those suckers for at least 20 mins, toss in a bay leaf into the brine with some peppercorns for extra flavor and get the super thick cut chops. Then cut a nice nook into the centre-line, stuff with apple (granny smith, the tartness will nicely off set the sweetness of the BBQ sauce) stuffing and BBQ till only a touch of pink is left. So gud!
le sigh, now I know what I'm making for dinner tonight.
- Joined
- Apr 17, 2016
Hashbrown patties with chipotle black pepper hot sauce while the pork roast slowcooks.
-Nothing fancy but damn are fried potatoes a good, quick vehicle for hot sauce consumption.
-Nothing fancy but damn are fried potatoes a good, quick vehicle for hot sauce consumption.
- Joined
- Jun 20, 2024
Another sunday salami sammich with provolone.
This time i added sauted onions and peeled tomato. The bagette was huge, i didn't even finish eating the whole thing
This time i added sauted onions and peeled tomato. The bagette was huge, i didn't even finish eating the whole thing
milhouse1776
kiwifarms.net
- Joined
- Feb 22, 2024
Scrambled Eggs + cheese
- Joined
- May 12, 2015
My Polish grandfather made his own kraut. Put it in jars and buried it in the backyard to let it ferment and keep cool.
- Joined
- Dec 15, 2022
Thinking of making Pasta tonight.
- Joined
- Feb 3, 2023
I made the same pizza dough I used for my last garlic knots attempt. This time I split half of it into knots, half into my first pizza attempt. It turns out I was wrong about what was wrong with my garlic knots last time, it wasn't the butter, the dough was under-cooked. I noticed this because I cooked the pizza first then the knots and the pizza had no additional butter or oil but the same "off" flavor I noticed from my last attempt. So I gave the knots an extra 8 minutes and they didn't have that flavor, but the texture was entirely fucked. The pizza was also poorly shaped, but that feels like something that comes with practice more than anything else. The pizza's consistency was like something out of Chuck E Cheese or Dominos rather than what I was expecting. I'm going to look at other dough recipes and maybe do some reading on achieving different textures while baking.
Farsided
kiwifarms.net
- Joined
- Jun 22, 2024
Might be your dough balls aren't sealed properly, an improper seal will make shaping a nightmare whereas a correct one makes shaping quite foolproof.
Or you missed the timing and let it ferment too much.
- Joined
- Jun 20, 2024
Chocolate. Technically just cooked the fillings, since the chocolate itself just had to be tempered. White one has caramel filling and black one has orange and apricot filling
- Joined
- Jan 23, 2019
How did you fill them? Pour in chocolate, let it harden, pour filling, then pour top layer of chocolate?
- Joined
- Jun 20, 2024
Yeah. You temper the chocolate and put it on mold, after you harden it you put the filling and top it up. Must be tempered otherwise will be impossible to take out of the mold afterwards
- Joined
- Jul 9, 2021
This is the best shrimp I’ve ever cooked, it’s shrimp fettuccine with baby spinach and sun dried tomatoes. the white wine Alfredo type sauce was actually so good and it didn’t split in the microwave the next day when I had leftovers. My leftovers always split, I’m not sure if the cooking wine is the reason it didn’t but I’m definitely making this again. I didn’t realize the sun dried tomatoes are so chunky and hardy, thought they’d break down while I cooked them but they did not. I will slice them next time before cooking them.
