Cookin again

[Dannyalcatraz]

Tried something different tonight: an Avocado & Spicy Sausage pasta salad.

Not pretty; very tasty: Avocado & Sausage pasta salad

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[prabe]

Tried something different tonight: an Avocado & Spicy Sausage pasta salad.

Not pretty; very tasty: Avocado & Sausage pasta salad

Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more from users like Dannyalcatraz.

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"Not pretty, very tasty" describes the vast majority of my cooking.

 

[the Jester]

I’ve only ever seen green, but I’ve heard of reds. Yellow is new to me, though.

Any flavor differences?

I've had green and gold- the gold tends to be sweeter. Never seen or heard of red kiwi, though!

 

[Zardnaar]

Belated birthday cake.



Sticky date cake, butter cream icing, toffee sauce, Mars bars and peaches. Fairly awesome minor nitpick very sweet.


More heresy chips. New flavour.


Purple potatoes. Karena and Kasey varieties.

 

[Reynard]

Chicken Parm

 

[Jahydin]

Made Trejo’s Grilled Chicken for the 4-5th time last night. His cookbook, Trejo’s Tacos, is really good.

It really is! Love the pico de gallo recipe.

Have you tried the brisket recipe? Someone on Amazon mentioned that the cook time had to be a typo because it's twice as long as what their used to. Curious if that was true or not.

 

[overgeeked]

It really is! Love the pico de gallo recipe.

Have you tried the brisket recipe? Someone on Amazon mentioned that the cook time had to be a typo because it's twice as long as what their used to. Curious if that was true or not.

I haven‘t tried either. My pico recipe is basically the same, but we use only white onions. Mine’s good so his is probably better.

I don’t know about the timing on the brisket. Sometimes they cook a long time. But 8 hours sounds like way too much. We tend to avoid beef so it’s not likely we’ll try it anytime soon. If you do, let me know.

 

[prabe]

I haven‘t tried either. My pico recipe is basically the same, but we use only white onions. Mine’s good so his is probably better.

I don’t know about the timing on the brisket. Sometimes they cook a long time. But 8 hours sounds lime way too much. We tend to avoid beef so it’s not likely we’ll try it anytime soon. If you do, let me know.

I haven't made brisket in years, but eight hours doesn't seem wildly implausible to me. Obviously that'll depend on temp, and possibly method. When I oven-roast a pork shoulder (yes, I know, a very different piece of meat) it goes for at least eight hours at 275F; there are, of course, different approaches.

 

[Dannyalcatraz]

I literally just pulled a Dutch oven containing a 9lb beer-braised pork butt from the oven after 8.5 hours at 260degF. Internal temp was 195degF.

When I do beer-braised corned beef- which IS a specific recipe for beef brisket- I use a similar timeline. Results are stunningly good.

 

[Jahydin]

I literally just pulled a Dutch oven containing a 9lb beer-braised pork butt from the oven after 8.5 hours at 260degF. Internal temp was 195degF.

When I do beer-braised corned beef- which IS a specific recipe for beef brisket- I use a similar timeline. Results are stunningly good.

This recipe is 8 hours, covered in a Dutch oven, with liquid at 325. Sound reasonable?