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Posted on 8/30/15 at 1:15 pm to Franticlethargy
IF ONLY there was a forum for Food And Drink. That would be awesome huh.
This post was edited on 8/30/15 at 1:16 pm
Posted on 8/30/15 at 1:17 pm to Franticlethargy
You sound like a dick.
Posted on 8/30/15 at 1:19 pm to Franticlethargy
Did you know Warren LeRuth, Willy Coln?
Posted on 8/30/15 at 1:19 pm to Franticlethargy
Thanks. Do you know how to make ice cubes?
Posted on 8/30/15 at 1:20 pm to To the Dome
I make penne and broccoli as comfort food
Boil pasta in salted water, add broccoli floretes at last min, drain
Olive oil in same pot, toast garlic and crushed red pepper in oil
Stir in anchovy paste to taste
Add pasta back in, add more salt if needed
Tons of Parmesan
Boil pasta in salted water, add broccoli floretes at last min, drain
Olive oil in same pot, toast garlic and crushed red pepper in oil
Stir in anchovy paste to taste
Add pasta back in, add more salt if needed
Tons of Parmesan
Posted on 8/30/15 at 1:27 pm to TIGER2
Blood performs differently at different temps, and how you handle it, if the mass is great and it will be cooked quickly you should go to your local viet mart and see if you can get close to fresh.
Posted on 8/30/15 at 1:31 pm to Franticlethargy
If I wanted to cook my cat, what method would result in the least meowing?
Posted on 8/30/15 at 1:32 pm to Franticlethargy
How do you make sticky rice w/o soaking over night?
Posted on 8/30/15 at 1:32 pm to Franticlethargy
What's the deal with fried ice cream?
Posted on 8/30/15 at 1:34 pm to Franticlethargy
Give us your thoughts on sous vide.
Posted on 8/30/15 at 1:41 pm to Franticlethargy
Do you use black pepper or freshly ground black pepper?
Do you use vegetables or fresh veggies?
I'm just asking b/c when people say fresh this and that it makes me wanna pound their face in. It's salt and pepper damnit or S&P
Do you use vegetables or fresh veggies?
I'm just asking b/c when people say fresh this and that it makes me wanna pound their face in. It's salt and pepper damnit or S&P
Posted on 8/30/15 at 1:43 pm to GRTiger
I would brine 24 hrs, salt, sugar,peppercorns, clove if you want that flavor, then drain and put your rub on it, just make sure you throughly pat it dry before you apply the rub and then it goes right on the smoker
A typical brine is 1c salt to 1 gal of water reduce by half then add a 2 qt ice to cool it
You can add sugar ect to your taste
A typical brine is 1c salt to 1 gal of water reduce by half then add a 2 qt ice to cool it
You can add sugar ect to your taste
Posted on 8/30/15 at 1:43 pm to Franticlethargy
post your simple NOLA cooking recipe for chicken and rice like my mom and relatives made but I lost the recipe. 
chicken was cooked in pot on stove with roux
chicken was cooked in pot on stove with roux
This post was edited on 8/30/15 at 1:45 pm
Posted on 8/30/15 at 1:44 pm to upgrayedd
You think I'd be slaving away in a kitchen if I knew that?
Posted on 8/30/15 at 1:48 pm to Franticlethargy
Pork shoulder has so much fat content that a brine is a waste of time
Brine poultry
Inject beef and pork
Brine poultry
Inject beef and pork
Posted on 8/30/15 at 1:52 pm to Lester Earl
commanders is the most relevant, but that's a thousand peeps, lots of smaller restaurants but I've seen the ot at work and I'd like to remain anonomus
Posted on 8/30/15 at 1:54 pm to Franticlethargy
quote:
Write a check, lots of people in my area with similar asperations use gofundme ect. Be aware of the extra 10-20k you don't see. You tend to bleed money as a start up
This is expert advice?
What do I write a check for? Where do I get the truck? What kind of safety issues do I need to address before selling food? What suggestions do you have for advertising? What kind of profit can a food truck make?
And you spelled aspirations incorrectly.
Posted on 8/30/15 at 1:56 pm to Franticlethargy
Yea I said easy.. Not attempting that 
Posted on 8/30/15 at 1:56 pm to Franticlethargy
What are rhe" basics" of stir fry in a wok? Or...Where can I learn to cook Asian type food...specifically stir fry noodles and rice dishes? I seem to use ingredients that don't mix well or perhaps too many ingredients at one time.
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