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Nice man. I'm about to start my carnitas recipe in a few mins so we can have amazing tacos around 8 tonight.
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"Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - Anderson -
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This gallery has 1 photos."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - AndersonComment
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Wrapped the brisket in foil about an hour ago. Now to wait and hope THE STALL doesn't like 6 hours.Comment
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Omg, drooooool...
Rob, how were the carnitas?
Got the fixings to make that Mississippi pot roast I keep seeing. I’ll probably throw that together tomorrow, hopefully it isn’t garbage.Mortal Sin is a registered trademark of the One Holy Catholic & Apostolic Church. Hallelujah. ~Iggy
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Carnitas were on fucking point. Tweaked my recipe just a bit and it was amazing."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - AndersonComment
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Lesley bought me a fancy waffle machine for xmas so I've been making waffles since Friday.
Cannot wait to make fried chicken and waffles this weekend with a spicy sweet maple syrup."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - AndersonComment
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Yaaaaasssss! I usually keep a batch in the freezer for homemade Eggos.Originally posted by Abraham Smashington View Post
Can’s say I’m a big chicken and waffles person, but you enjoy that shit, man!Mortal Sin is a registered trademark of the One Holy Catholic & Apostolic Church. Hallelujah. ~Iggy
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YESSSSSSSSS.Originally posted by Abraham Smashington View Post
I got the huge ridiculous anova sous vide container, because the small container I had been using barely fit two pork chops in it. This thing will take two goddamn roasts in it. Going to make ribeyes for NYE.Comment
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fuck yeah man. Sous vide that shit up. We've been talking about doing some ribeyes in it lately as well, may need to now lol."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - AndersonComment
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Ribeye in the sous vide is the fucking best. We do ours with salt, pepper, some fresh rosemary stems, and a couple twigs of thyme.Comment
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Yep, I do the same but I also put slivers of garlic in the bag too."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - AndersonComment
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I read not to do garlic, because one hour too long and it can just completely overwhelm the flavor during sous vide. So I toss cloves in with butter when I sear.Comment
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Weird, never have had that issue but good to know. When I first got my anova I made steaks like twice a week for a few months lol.
I also use garlic in the butter haha. Love garlic."Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG
"Too cunty for wine bars, too dainty for real bars." - AndersonComment
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Garlic all the fucking things man. I just vacuum sealed our steaks, wrapped up a brisket, and some ribs. Going to have the smoker going alllll day tomorrow.Comment
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I don't trust a "chef" who doesn't keep both actual garlic and garlic powder on hand."Fuck Rob. Also, he has a podcast called Podcaust. Edgy Holocaust humor lulz indeed." - The Faraci
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