You Most Likely Can Afford - Super-Moist Food Porn

[Daly]

Preparation for candy bacon and bacon/sausage/stuffed mushrooms

[WillieMcFML]

seeing daly's post, thought it might be a good time to bring this up (our members from canada, you can skip this cause you already know)

daly is using REAL maple syrup - in his case costco's kirkland brand

if you have lived your life only using Aunt Jemima, you are missing out

real maple syrup vs the fake crap is like apples vs oranges. or a chevy cruise vs a porsche

legit maple syrup (at least in the midwest), can be almost twice as expensive but it's def worth it

like real honey vs most of the stuff labeled as "honey" in your grocery store, the flavor profile is completely different - almost like you can taste the kind of pollen that the bees ate to make it

tl;dr it makes a HUGE difference

along the same lines: kerrygold irish butter vs regular

next time you make pancakes, waffles, etc. try some real maple syrup and kerrygold butter

DON'T EVER DOUBT ME

edit:
just wanted to mention when i say real syrup or irish butter might be 1.5-2x over the processed, fake crap, you are talking about a difference in price of $2-$5 per/unit. so it's def worth it

[Daly]

All I can say is holy fucking shit

[Sanlmar]

Maple syrup and meat.

I think this is a good time to reiterate my policy regarding any sweetness in my entree. It is strictly prohibited.

For example, General Gao Chicken is an abomination. There is a reason sweet desserts are served last. Sweetness, kills your appetite - it does not heighten it. Sweet tastes during main courses cause me to fight through that shit. It is not enjoyable.

BBQ sauce with high sugar content is gauche & boorish, for instance. Bottle of maple syrup looks simply wretched to me. This is Hillbilly shit.

The Aunt Jemima maple syrup, in fact, is preferable to real uncut maple syrup because to my taste it is less sweet. Fuck real maple syrup. Science sometimes is better.

WillieMc is just bragging again about his reckless spending which violates the terms of his own damn thread. Read the title man.

Bacon flavored ice cream is a thing. I accept your candy bacon, Daly, in this vein. However, it triggers a defensive posture on my part. Sometimes people fail to adhere to my policy so I must remain vigilant.

If you’re looking for a green rep of approval you’re going to have to have to wait for Sonatine.

[badguy23]

[Hockey Guy]

I have racks specifically made for cooking bacon in the oven. It has another rack that fits over top to hold in place & prevent shriveling.

Only way to cook thick sliced peppered bacon IMO.

[WillieMcFML]

I have racks specifically made for cooking bacon in the oven. It has another rack that fits over top to hold in place & prevent shriveling.

Only way to cook thick sliced peppered bacon IMO.

i've prolly shared this tip previously in the thread but i learned a trick regarding cooking bacon years ago that has never failed me

put the bacon on tinfoil, and put in the oven right when you set it at 400 - DO NOT PREHEAT

bringing up the temp gradually makes perfect, crisp, flat bacon - and you can easily dump the leftover bacon grease into a container for later

[Daly]

Where you get this rig and what/who you cooking for?

[shortbuspoker]

decided to try the reverse sear in a 2 and 1/2 inch thick ribeye tonight. 45 minutes in the oven at 275 then 2 minutes on each side in the cast iron skillet

[shortbuspoker]

Tellafriend: Yum. But wasn’t that done in the wrong order?

think i need to tweak the oven time and temp though

[OSA]

You guys talking steak huh?









Japanese Wagyu A5+ 6oz with Lobster Mac and Cheese AND Truffle Mac and Cheese.

[Crowe Diddly]

along the same lines: kerrygold irish butter vs regular

next time you make pancakes, waffles, etc. try some real maple syrup and kerrygold butter

DON'T EVER DOUBT ME

edit:
just wanted to mention when i say real syrup or irish butter might be 1.5-2x over the processed, fake crap, you are talking about a difference in price of $2-$5 per/unit. so it's def worth it

I always liked butter on toast or bagels or shit like that, but wouldn't eat eggs cooked in butter, wouldn't saute with butter, wouldn't put butter on pretty much any hot food save baked potatoes. I never LOVED butter until I started using Kerrygold. I use it for goddamn everything now. Use it when making rice, when putting any vegetable on any sort of pan, making steak n cheeses, hell, I even melt some with garlic and brush it on my pizza crust for the last few minutes of cooking time, because how could butter NOT make pizza better? Kerrygold is relatively inexpensive at Trader Joe's. The local grocery stores sell it anywhere from $5-$7 per half pound, TJ's has it for $3.19. European butter > American butter, every time.

Only exception I've found is that American butter is better on popcorn than Kerry Gold. (Microwave popcorn is garbage, btw, in comparison.)

This is by far my favorite thread on PFA.

[badguy23]

[badguy23]

Tellafriend what details do you want

That is step by step what I do when cooking ribs.

I no one thing!! I wont use that Cherry Wood I got from my buddy again. Made the ribs to dark but they still were great.

I usually just use KingsFord Apple Wood and Hickory. I dont think the wood he gave me was seasoned enough.

I dont use bbq sauce on the ribs.. I do make my own sauce and put it on the side if some one wants it. I make a Hot bbq sauce and a reg one.

Daly That is Brown Sugar, Butter, and Honey in the foil. After 4.5 hours the ribs have enough smoke flavor so I wrap the ribs and cook them for 2 hours more everything is done at 220-250 degrees.

I like St Louis Style Ribs better then Baby Backs but I always get two racks of baby backs for the morons who think Chili's make good ribs.

Make my own Rub to.

Most importantly always pull the Membrane off your Ribs Bitches..

LOL Enjoy your Memorial Day.

[Daly]

Maybe I missed the story like the patriots Defense missed the bus at the super bowl, but why are you cooking ribs for the masses twice in the last few weeks? You entertain a lot or do you have a gig going?

Either way it's great shit.

[Tellafriend]

A good Sunday afternoon:


Appropriate grilling temperature. Seared at 525 to start though.



Flavored butter added at the end of 15 minutes. Obv only 1 flip.



Ribeye pre flavored butter.



Steak with flavored butter. Words don't do it justice.



Salad. Homemade ranch drizzled with Olive Garden Italian. Simply god.



Money boys:

[shortbuspoker]

Daly That is Brown Sugar, Butter, and Honey in the foil. After 4.5 hours the ribs have enough smoke flavor so I wrap the ribs and cook them for 2 hours more everything is done at 220-250 degrees.

:This

There is such a thing as too much smoke.

[Gordman]

Tried my hand at making some Canadian Bacon. Whole pork loins were on a good sale so i used a couple for this. Turned out pretty damn good I must say. Only thing I might do differently next time is put just a liiiittle less salt in the brine if i can get away with it.

Brined for several days and then smoked with apple & cherry. Vac sealed most of it and filed it into the chest freezer.

Bacon for days

[mwh72]

First time making grilled picanha. If you've never been to a Brazilian steakhouse it's a special cut of sirloin. I used an 18 oz. piece.





More random food pics from the Mex.

[Daly]

I'm a big fan of "tri-Tip" (picanha). Super easy steak to smoke out for a very reasonable price.