Well happy Wednesday everyone. Been a long day at work and I'm fixing to make myself some ribs, mashed potatoes and spinach tonight. Ribs are looking to take about 3 hours in the oven so we may head out and see how the balcony garden is doing. Think the bush beans should be sprouting soon. Tonight we'll also be enjoying some Wild Turkey whiskey as we unwind from the day and make something tasty.
Posting live from the kitchen.
Noice. Watching this thread.
Fuck yes, I've been waiting for this all week.
Well let's see what we got. Some pork spare ribs it looks like. Not a great price but not a bad one either. We're going to baste it in some delicious Louisiana hot sauce at the end too. Red rooster is my go to, and I'll recommend it to anyone who like a good tangy sauce.
How would you rate that hot sauce op? Worth buying? Been looking for good hot sauces to try. The last few I've tried have been awful, probably because I'm a cheap fuck, so I'm open to suggestions and looking for recommendations.
That's expensive for pork, luv. I found St. Louis style for $3.99 a pound at Whole Foods of all places. Still, gonna lurk this thread.
I'd rate it fuckingawesome out of ten. My first experience with it was at a small diner when I was out of town and fell in love instantly. It's now a staple for my cabinet, which is looking messy as shit.
Let's get our dry rub fixings made first.
I'll make sure to try it out then. Would it work well if you made a buffalo sauce out of it?
And that's a lot of meat, looks tasty.
I'd say so. Haven't tried making a buffalo sauce with it yet, but I can tell you it'd be one delicious sauce if you did use it.
I think this is looking good for our dry run. Proportions to vary by taste; use your own amounts to your own liking.
Oh and don't forget the brown sugar. You're gonna want some of that in there.
I've never heard of blackened seasoning before, what's that?
Good question. Let's take a look.
Eh, ingredients look average, but it tastes pretty damn good from the little o just tried. I've heard of it before but can't recall a more homemade recipe. If you could find one online you should try making up a batch. It's apparently great for BBQing with, or so I hear.
Don't that just look delicious. Gonna hurry and get it on the ribs, I'm already hungry.
You have to be fucking kidding me. I just bought this shit yesterday and it's already gone. My brother has been rooming at my place and he's absolutely destroying my fucking kitchen, really pissing me off.
Guess you know what this shit means then...
Road trip!
Still a beautiful day out
H8 when shit like this happens.
You and me both. At least it's across the street. Let's hurry up and get this shit done.
You usually put it on fish and bake it quickly at high temp. Pic related is who is credited with creating the dish.
Poor little guy...
Now with tinfoil, I dedicate this meal to you little dead bird.
Let's get the dry rub on this puppy.
The avian gods will tell tells about this day.
Your tire is flat
Remember, shiney side in, dull side out.
Yeah I noticed that the other day. Recommended PSI is 34, I'm currently at 30. Gonna get air in them this weekend. Also, sneak preview for this weekend, we're going to be making some oxtail stew. Never done it before but that's certainly not going to stop me.
Low and slow guys. Three hours from now we'll have some great ribs. I'll start the potatoes in two hours, and the spinach just before the potatoes are done. So we have some time to kill. Let's refresh our drink and head out to the balcony and see how my garden is doing.
>donut shop
if you're going to go kcup at least get something decent
Lot of that in there isn't mine. The spices and oils mainly.
It's not much for an apartment, but it's mine. Let's take a look and see how things are progressing.
Not too bad. Chives and thyme are coming along well. Basil still needs some time; just got its first "true" leaves last week. Oregano seems to take forever to grow, as does the Rosemary.
>Three hours from now we'll have some great ribs.
i thought it took like 8 hours or some crazy amount of time to do ribs. and in a smoker, not the oven?
The hell happened to the cilantro? Looks like someone took the top leaves right off. The hell does that?
Everything seems to be sprouting well. The coming weeks will really be exciting.
I've always wondered. Does it make that much of a difference?
Drink too much one night? Or maybe the birds like it.
what's your opinions on sauce Veeky Forums
It only takes that long if you want it to take that long. Some restaurants who smoke their own stuff do it at that length for a couple reasons. One, it imparts more smokey goodness to their meat. Two, concordance; they set it at the end of the night and come back in the morning to done food ready to serve. Getting tender meat doesn't take long, just a few hours. This is an oven method by the way, no room for a smoker--as much as I'd like one--but even in a good smoker it should take that long at a reasonable heat.
Looks like the radish are coming back in. I had to dig up the first harvest due to planting them too shallow, lot a lot of wilt. This second run should be much better. Carrots still not coming up yet.
Oh god this seasoning is the fucking devil in lingerie in edible form holy fuck yes good shit
To my knowledge it does. Shiney stuff reflects, dull stuff absorbes. This is true for light, but I'm unsure of heat radiating. I could be entirely wrong and just making an ass out of myself by saying as much, but that's the logic in going with. If I'm wrong someone correct me.
Bibb lettuce looking good. I'll have to thin it out soon.
Awesome job dude. I am inspired by your balcony gardening.
Appreciate it friend. One of these days I'll have enough saved for a house with a small yard and I'd like to be at least moderately self sufficient.
Bush beans rearing their pretty little heads.
And finally my Swiss Chard. Thinned them out by color so I can get a wide variety of them. Should be harvest ready in a month or two.
homegrown thread or whatever it's called
moar food!
what do you cu/ck/s think about Alton Brown
Now these I'm really excited about. They're some kind of wild chili that's super hot and packed full of flavor. My coworker brought me some fresh ones and I dried them out to plant. Her plant died unfortunately so when these get a little bigger I'm going to give a couple sprouts back to her so she can regrow them. I also have some red chilies she got from her moms place that are apparently much hotter; believe them to be cayenne. I'll sow some eventually, maybe this weekend.
More food, huh? Guess I can prep the potatoes. I was going to boil them skin on for a more rustic mash, but I guess I can peal them instead. I'll look through the fridge and see what else we can cook up. It's a shopping week so I'm a little low on ingredients, but we can try and McGuyver something together.
i want to try this
how long have you been growing your own spices etc?
>we can try and McGuyver something together.
some of the best dishes have come from this
go for it nigga. im lurkin this thread while i help my gf with her homework over skype
>inb4 underage b&, this is college
Probably two months? These seeds have taken forever to germinate. We were hit with some really shitty weather (may gray) and will be hit with even more shitty weather (June gloom), but has just enough decent sun for these guys to sprout. Chilies like warm and hot weather. I'm hoping they'll stay alive long enough to the summer so I can produce some really great peppers.
This should be enough potatoes for a good mash I figure, about 2lbs.
where do you live?
oh, do you make cornbread with your "bbq"?
Let's get to pealing!
what kind of peeler is that?
You know what, I'm going to be completely honest and say I've never made corn bread before. However! I do have a ton of corn meal on hand that I use to crust the bottom of my pizza and calzones. After in done dealing these potatoes I might try and find a good corn bread recipe and make some tonight. Good idea, friend.
Kenmore, love the damn thing. Been meaning to pick up some more kitchen tools and dishware. Maybe I'll take you all to the store with me this weekend so we can pick some stuff up.
Potatoes all pealed. Let's cut them up and go look for a good cornbread recipe.
Let me take a second to remind everyone to not waste food scraps and remember to compost. It's better than throwing it in the trash and having it end up in a stump somewhere. Return this stuff to where it belong and help you grow your own ingredients for cooking. We're all food lovers here, so give your food a little love.
couldn't you just deep fry them? i bet it would be delicious
Dump*, but you get the jist.
Easily, and that crosses my mind every time I have potatoe skins. Chop them up a little thinner, fry them in a little oil; salt and pepper. They make a pretty decent hash, potatoes and very versitle like that. If I wasn't trying to get a good compost going is probably do just that, friend.
Now let's go find ourselves a good cornbread recipe. After we refresh out drink, of course. He'll think we'll finish this bottle by nights end.
Thanks bro!
I really need your good vibes on this hump day.
Although I'd like to save a little for a pre-work drink. Job bores me to death and this helps the morning fly by.
one you're an alcoholic and two you're doing it wrong. mixing with coke is heresytier
No problem buddy, we're all just trying to get by. Ribs starting to smell like ribs.
Could be? I'm half Irish and half German.
There's no doubt I'm an alcoholic...
But there's no way to do it wrong, so long as the alcohol gets in the body and you get the boom boom good times a rolling.
Almost forgot to prep the potatoes.
Let's go cornbread our night.
you're doing cornbread?!
interested in seeing how your first try turns out
Is the smell bad?
Me too, friend. I should have all the ingredients though... I think. Let's see what Google yields for a recipe.
Not at all. A good compost shouldn't smell. The food is supposed to biodegrade, not rot. You want a good, solid mixture of greens and browns; vegetable scraps to woody scraps like leafs, to create a good compost.
...
Chef John, my friend. You've never lead me astray, don't start now.
nice
Pretty funny, and flattering. I was still in my scrubs so size may vary in shadow.
Thanks for taking it as a joke and not taking offense to it :)
kek
that's fantastic
what do you do?
I'm what's known as a Technology Systems Specialist, which is pharmacy related. Half the day I'm running reports on patients; cath-lab audits, PAR level optimization, making sure nursing is happy-go-loving. The other half of the day I'm usually in our MICU, SICU or Main OR making sure our medication dispensing machines are working properly so I don't get yelled at by doctors, surgeons, or my delightful manager and hospital director.
Man, this Chef John recipe is looking like it's going to take more than 3 hours, and I only have about 2 1/2 hours left on the ribs. Think I can cut it in half by making the bread in a cup-cake pan instead of an entire loaf. Let me head back to the kitchen and we'll get started.
neat
and take pics pls
Waiting
Always, friend. This recipe starts like this:
1 pkg yeast
1 tsp sugar
1/2 cup bread flour
1c Luke warm water
Then we let it rest for 40 minutes
Ugh, 40 minutes...
Well I'm getting far too drunk to wait 40 minutes, so let's reheat some of that fulled pork I made in our last thread and have a little snack.
no salt? i always thought bread/dough etc needed a dash or pinch or what the fuck ever of salt
Yes to salt, this is just the first quarter of the recipe to let the base of the dough get all nice and gooey.
Mm, nothing like pulled pork to stave off the drunkenness of being drunk.
i think thats just the primary fermentation
cool
i nned to find the science of why and how food works
Well hate to say it friends but we have nothing else to do for the next 30 minutes until the base dough gets all gooey. Good as time as any to see how your guys' day went?
went like shit
was in pain most of the day and tonight im really hurtin bad.
all i want to fucking do is ride my motorcycle and cook my own god damn meals
Sorry to hear that bud. What are you hurting from? Take a crash on your bike? My dad did that on the freeway, got a plate and some bolts in his legg. Got side swiped by a mattress that flew out of some dudes bed.
Is that a golden frog? Looks cute.
>mattress that flew out of some dudes bed.
i fucking hate these faggots. im always wary of them and get away as fast as i can
this injury was from work.
second back surgery on my L5 S1.
have a fake disc made of high density plastic put in. the surgery was hellish.
Yeah, don't recall where I got it from but it's been with me for years.
Damn man, you're all kinda of jacked up. My mom had some bulging disks in her upper vertebra. She had them fused and a week later our house burned down due to an electrical fire in the bathroom. Hard shit trying to get a cripple out of the house before we all die. You're pretty much down for a few months with spinal work.
How'd you end up jacking up your back?
god damn man, that sucks
im in month seven of recovery. my implant has taken well and integrated fully with the bone.
it had actually slipped forward the day after surgery we found out from the xray. i was super close to getting cut back open to have it removed and get a fusion.
now i have to wait for the nerve to heal which is a whole other issue.
i have a lot of damage to the right side root nerve. (controls my leg so you can't burn it like a facet joint nerve)
did it at work bending and twisting. i was loading a truck then stood up and as soon as i did i fell and had to climb out and up the loading ramp for help. fucking painful as fuck when it blew out
6 years of my life in the shitter
That's balls dude. People don't get how serious a back injury like that can be until it happens to one of your own. It can take years to recover, ain't no laughing matter. Hope you mend well bud.
Dough base is officially gooey, time to add more stuff.
1 tsp salt
2 tbsp olive oil
1/2 cup corn meal
Apparently 2 cups more flour after stirred then we can start kneading
thanks m8
ive vented plenty here on Veeky Forums and anons are actually pretty understanding.
i could really use some more oxy/morphine cocktail i got tho lol
keep on cookin, i'll be here
And apparently 3/4 more flour on top of that
Speaking of, I was stumbling into work one day and found a Percocet 7.5mg just sitting there in the elevator one day. Ended up sinking it, but crazy the shit patients leave lying around, or accidentally dropping around the hospital.
Any cameras in the elevators? Gotta be careful with that shit.
>found a Percocet 7.5mg
i'd pop that shit immediately
sucks man, im dependent on the shit
shoulda put em on the grill
Nah no cameras, it's a relatively new parking structure, not much in terms of security. 3 cars broken into the last month; we need some cameras!
Haha no joke, but I'm trained in pharmaceuticals. My ethics wouldn't allow me to pop a pill like that. Correct (and maybe even stupid) thing to do was to crush it and dump it.
Dough is looking perfect.
I just had a funny image of some drunk party goer at your place accidentally picking up one of these and literally soiling himself.
Haha with my friends I could see that happening.
Little olive oil in the bowl and we're going to wait until it doubles in size, or in 30 minute because I'm inpatient and there's only so many hours in the night. Recipe calls for rolling it and letting it sit for another hour, but I'm going to cut it into small balls and pack it in a cupcake pan and just let it sit for 30 more minutes to rise, then bake it. I'll have to hop on the potatoes soon too, probably in the next 30 minutes if I want this all done at the same time.
That time of nighters when the lights come on.
what time is it where you are?
almost midnight here
West coast, San Diego specifically. Just rolling around to 2030.