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rollntider

November 07, 2017, 10:33:58 PM
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Author Topic: Recipe thread  (Read 3087 times)

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Offline Crewe

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Re: Recipe thread
« Reply #30 on: March 18, 2018, 10:17:29 PM »
Ive never cooked a crispy pork belly before so yesterday I tried this
https://gfycat.com/gifs/detail/shabbysociablechamois
(I have the actual recipe if you want)

Allow me to preface this by saying I am a salt lover.
That said, this thing was way too salty. Worse than that, I knew I wouldn't like the Chinese 5 spice but I did it anyway and I was right.
With that nutmeg and whatever the hell is in there belongs on desserts or Christmas foods, doesn't work here, for me anyway.
The pork rind turned out good so next time Im trying a different blend for sure. If anyone has tried this or a variation, let me know your thoughts.

Offline rollntider

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Re: Recipe thread
« Reply #31 on: March 22, 2018, 05:36:00 PM »
Ive never cooked a crispy pork belly before so yesterday I tried this
https://gfycat.com/gifs/detail/shabbysociablechamois
(I have the actual recipe if you want)

Allow me to preface this by saying I am a salt lover.
That said, this thing was way too salty. Worse than that, I knew I wouldn't like the Chinese 5 spice but I did it anyway and I was right.
With that nutmeg and whatever the hell is in there belongs on desserts or Christmas foods, doesn't work here, for me anyway.
The pork rind turned out good so next time Im trying a different blend for sure. If anyone has tried this or a variation, let me know your thoughts.

do it with a true pork rub and let us know :)



Offline Crewe

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Re: Recipe thread
« Reply #32 on: March 23, 2018, 09:51:38 PM »
yea, Im thinking a Memphis rub next time

Offline Crewe

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Re: Recipe thread
« Reply #33 on: March 28, 2018, 11:03:14 AM »
wanting to try this quesarito this weekend
https://gfycat.com/FickleNegligibleLaughingthrush

Id probably add more beef than rice and add my own "boom boom" sauce (Chuy's copycat) in addition to the nacho cheese sauce.

Offline Crewe

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Re: Recipe thread
« Reply #34 on: April 03, 2018, 03:20:30 PM »
wanting to try this quesarito this weekend
https://gfycat.com/FickleNegligibleLaughingthrush

Id probably add more beef than rice and add my own "boom boom" sauce (Chuy's copycat) in addition to the nacho cheese sauce.

Tried that this weekend. Pretty good with homemade tortilla chips although my tortilla folding skills are not quite up to par which is odd since I enjoy preparing Tex Mex dishes.
I used Chuys boom boom sauce recipe to make my own for the outside shell while following the recipe with nacho cheese sauce for the inside.
Overall, good stuff.

Offline Crewe

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Re: Recipe thread
« Reply #35 on: April 17, 2018, 12:29:58 PM »
Tackled this recipe over the weekend and the only thing keeping it 100% success was finding the right bread. I had to go with French which works ok.
Still, the pork was indeed amazing.
Ive since been having pork sandwiches consisting of said pork, Cole slaw (mixed with creamy jalapeņo) and a mornay sauce on brioche buns which is quite amazing in its own right.

https://www.bingingwithbabish.com/recipes/2017/3/28/cubanos-inspired-by-chef

Offline Crewe

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Re: Recipe thread
« Reply #36 on: August 12, 2018, 07:08:12 PM »
So this weekend, tried the copy cat James Coney Island chili recipe, as I love making chili.

https://copykat.com/2009/03/29/james-coney-island-chili/

Some real questions with this one though. Ive only made this once and it came out pretty close to the real thing.
However, this calls for way too much liquid IMO and I scrapped the tomatoes completely.
So, I went with the broth, no water and I used Trader Joes tomato sauce instead of tomatoes and going trough that needless painstaking process.
I also use, but didn't today, El pato tomato sauce as my go to's for chili.
The other thing omitted here is the thickening agent. Now, you can let it just sit longer and it will thicken on its own. Sometimes, as I did here, Ill use Masa harina mixed with water to form a slurry which you can add as a thickener. Or, if you want to go the true JCI method, crumble into dust 5 saltine crackers, but you do want it very fine if you go this route.
In any event, you want a really quick, good chili that outshines that crapola at the store, follow this method.
oh and also, I used carne picada, the hell with wasting your day shaving a chuck steak unless you are going to make really really good chili.

 

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