/ck/ - Food & Cooking

>>7930599
How the fuck do vegans eat this?

>>7774008
Example of instructed ribs.

Rub your rack of ribs down with mustard before seasoning. Once you add your BBQ seasoning, let sit for a few hours to absorb some of the flavor.

Start a chimney of lump charcoal and wait 10 minutes, once the lump is hot add into your smoker on one side of the grill.

Once grill is hot, add soaked wood chips (I just toss on chunks of apple wood) and add your ribs meat side up on the opposite side of the coals.

Turn every 45 minutes or so for about 1 1/2 - 2 1/2 hours depending on how large your ribs are. A trick is to bend your rib, stretching the membrane. If the membrane cracks easily they are done.

Baste if desired and glaze for another 10.

Let your rubs sit for 15 minutes before cutting into.

Durp.

Try making a ceviche with your salmon. Ceviche isn't usually done with salmon, but it's a viable option for what you're looking for.

Cube up your salmon, and toss with lime juice, onion, cilantro, peppers (optional), some oil and s+p

You could also buy it cold smoked which is tasty.

Current cheese I'm into right now is an aged goat cheese from Cypress Grove. It's called midnight moon and it's fucking delicious.

We use one at work for some local beef we get in. The cuts of sirloin we get taste great but come unaged so we wet age them, then prod the portions we cut off the cut.

It does the job, and it keeps the meat in better shape than if you were to tenderize it with a hammer.

Steak thread!

Good post bro, nice to see a fellow lineman posting dishes.

>>5321705
OP's pic looks like risotto. Tastes a lot better than it looks.

Looks good mang, keep posting.

Mmm.. unruly's

Royale burgurz

>>5234833
Break the blue cheese up by hand into pieces around a 1/4- 1/2 inch big. Make about 1/2 cup of this

Add 2 cups of mayo, a squirt of lemon juice, cayenne (or hot sauce!) and a splash of buttermilk.

Just mix together S+P to taste. Mix together to incorporate and let chill.

>>5229383
That does look pretty fucking good. That looks like what NY style SHOULD look like, and not the dry soggy floppy norm you often get.

>>5223952
Who am I to judge? lol

>>5223942
Whoops sorry, that was 2 1/2 cup water, not flour

>>5223946
I've read about dough's being able to sit in a fridge up to 5-6 days, but I tried it and got diminishing results after 3

>>5223935
I like thin crusts, I'll see what I can do. I have an actual rolling pin at work, I just rolled this thing out with a wine bottle

Too much. I was pissy about not being able to add anything to it, so I overloaded on the cheese. That bag was a big ass 1 pound bag, no one needs that much cheese on a pizza lol

>>5223913
Nope, same thing.

>>5223906
Tell me about it. I have two more dough in the freezer, I'll whip one out in a couple days and reupload a pizza with some worthwhile toppings.

>>5223903
Thanks man :)

>>5223890
I have a side pic, but I totally spaced and forgot to take a picture of the bottom.

>>5223891
High Gluten sells for just about the same price as AP, I haven't checked in a while but if I remember they were almost side by side

>>5223873
Stretching. If you can take your dough and stretch it two feet across without it breaking you know you have a powerhouse of a dough.

When gluten strands are kneaded into dough they make this complex web of strength that causes lift, and balance to the pizza. More gluten in the flour= more complex webs of gluteny goodness.

>>5223848
I made two tonight, the first came out a little too doughy not unlike a DiGornio, but the second one was much better. The dough ball was a little smaller so I didn't have dough built up on the ends like the first one.

Next time I make this I'll want to use either a pan to cook it in to get a crispier crust, or build a makeshift stone to put on the rack of my oven. The dough was flavorful, but the crust was lacking.

Pic related, the first pizza

>>5223733
No problem dude, bread flour really does make the difference. You'll be able to tell just from kneading the dough

>>5223695
With instant or rapidrise it can be mixed in with the flour right away considering it's been milled down for a faster reaction. You'll want to mix, knead, then let sit for 10 minutes, punch it down and let it double in bulk. Punch it down again and roll out.

The sugar doesn't really play a part in the browning, so you could skip it.

Canola is acceptable, but the flavor won't be as good

550 degrees, it was the hottest my oven could go.

For a more browned cheese, place higher near the broiler.

Also make sure to use bread flour, I use a 12% gluten bread flour, AP can wrk but it gives subpar results.