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Slow cooked a sea salt-rubbed pork butt for 16 hours upon a few strips of bacon and made magic. I put it in a pan and pressed it with a spatula for maximum crispy goodness, and made it into pulled pork sammiches.
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Just made a nice batch of chili to get me through the -40° weather at work for the next few days.

  • Two steaks (went with a ribeye and a striploin) seasoned with Montreal steak spice. Pan fry until brown in some butter before cutting up and mixing into the pot. Also poured the butter into the pot when I was done cooking the steak because fuck arteries
  • A pack of thick cut bacon. Cut to about ¾" wide. Get these cooking in the pot before hand to add some grease for the cooking.
  • Around 1kg of lean ground beef. Add this straight into the bacon goodness and cook until mostly brown.
  • One large onion (used a sweet onion this time), diced
  • One large orange bell pepper, diced
  • Four jalapeno peppers, diced
  • Four serrano peppers, diced
  • Five red fresno peppers, diced
  • Six pablano peppers, diced
  • Two carrots, peeled and cut into small portions
  • Six cloves of garlic, pressed (if you don't have a garlic press, mince). Any less and you're a bitch
  • Once large can of chili seasoned diced tomatoes. The store I went to didn't have any Rotel, but if it did, would've used two small cans (can only get the small cans where I live).
  • One full tube of tomato paste
  • One bottle of beer. I used a bottle of Steamwhistle pilsner.
  • A mix of spices. No idea how much I added, but my mix had ground black pepper, ground sea salt, ancho chili powder, cumin, smoked paprika. I will admit I added more cumin and smoked paprika compared to the other spices because I like those spices.
  • Added at least ½ tablespoon more of Montreal steak spice.
  • About half a carton of beef broth, or enough where the broth & beef level raises the lighter veggies.
Bring to a boil over medium high heat, then simmer on low heat from here on out. Cook for about 2-3 hours total, stirring frequently to ensure nothing sticks to the bottom. After the first hour of cooking, throw in some cornmeal until thick. At the last 30 minutes, bless thy chili with about two shots worth of tequila. I used Cabo Wabo tequila.
 
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I made biang biang hand ripped noodles for the first time and it was magical! The noodles were super fun to make (the name “biang biang” comes from the bouncing motion you move the dough in to stretch it out.)

Made it with garlic chili oil - as shown in the video with the addition of some spicy lean ground pork.

 
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Moar slow cooker goodness, this time I made meatball subs with garlic bread-ified rolls.
The rolls minus balls:
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Slathered in balls! I wish I had Jack Scalfani's talent for unhinging his jaw to facilitate the consumption of large meat products, it was very messy. (But very delicious)
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Recipe for garlic bread I found on Instagram:
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Sort of a beef dip
Wasteland Ranger said:
There are people who think prosciutto is "just ham".

We call these people "idiots".
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Prosciutto IS just ham. That has been cured with salt and is coated in lard now, and will be hanging in my root cellar for about a year. Which means I have to dogdge pig legs everytime I want to get some apples. However, the word itself means "ham." (I am not Italian in any way, shape, or form, feel free to correct.)
 
Let me see...
Boiled 1/3 cup of white rice, with a splash of lemmon juice, and a dash of salt
Pan cooked finely diced lean finger sausages, then set them off to the side
Rendered the sausage fat then pan cooked thinly sliced zucchini with fresh garlic and sprinkled a dash of ground pepper
Also in the pan was 1/2 a diced red pepper

Threw everything into a bowl and ate for dinner.
 
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AnOminous said:
That looks absolutely delicious. Tell us how it turned out.
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Oh my god it's amazing! I thought the egg might put me off but you almost don't even notice. I didn't use as much butter and it's still pretty rich so you could probably even go without and be good. This might actually be my new favorite dish.
 
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it's a month early but i have a side of corned beef and cabbage with potatoes on the stove right now, i'd say it's as Irish as they come but in reality that's not a true irish dish. It's more an irish american dish based on the recipe for cabbage soup seasoned with bacon. That has been a staple dish in Ireland for ages and when the irish immigrants came to the US corned beef was more plentiful than bacon in cites they settled in like NY so they substituted that for bacon and well the rest they say is history.
 
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