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User avatar
By fatman
#644567
well, we can't all be Boy Scouts... :coffee
User avatar
By Wingnut
#644569
Average Joe

While I appluade you cooking your own food, those Yorkies have to be the worst looking I have ever seen. I can give you a few pointers if you want, along with my recipe for them. No offense.....

wingnut
User avatar
By Average Joe
#644576
Wingnut wrote:Average Joe

While I appluade you cooking your own food, those Yorkies have to be the worst looking I have ever seen. I can give you a few pointers if you want, along with my recipe for them. No offense.....

wingnut
None taken. It was my first attempt at making them, and when I pulled them out of the oven, my first thought was, "These look like a giant set of rotting British teeth."

What they lacked in appearance they made up for in taste, because they all went. (My wife ate three before our guests arrived.) That being said, I appreciate your offer and would be grateful for any tips/hints/recipes you'd care to share.
User avatar
By Wingnut
#645022
First off, I use grams like most bakers, it is more precise.

Second, let the batter sit for at least one hour at room temp.

Third, try to find rendered beef fat to use in the pan.

Recipe:

4 ea. eggs
150 gr. AP Flour
25 gr. water
175 gr. milk
2 gr. salt
100 ml. Beef fat

You can use a traditional blender or a submersible blender (some call it a wand or stick blender). Blend everything together until smooth, let sit out for one hour. Heat oven to 425F. Meanwhile divide the fat into the muffin pan, about a 1/2" of fat in each cup. Put in oven and heat until the oil/fat is slightly smoking hot, about 12 minutes. Pour batter into each cup until about 3/4 full. Put back in oven and bake for 12-15 minutes.

Feel free to ask question Joe.

wingnut
User avatar
By fatman
#645031
Wingnut wrote: try to find rendered beef fat to use in the pan.

100 ml. Beef fat

Meanwhile divide the fat into the muffin pan, about a 1/2" of fat in each cup.
this recipe has promise...
User avatar
By austrotard
#645461
sorry, I can only bbq shit.

first, scratch the shit out of your bumper on a garden limestone wall.
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next, get all this shit. 80, 120, 180 grit.
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hit it with 80gr.
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then get some tape out and start covering shit. you're going to get it everywhere.
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slap on some bog
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sand the fucker back with 120gr, add more tape
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scratch it some more. cover up the tire. you're a messy twat.
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prime and patch up all the bits that you missed.
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sand all with 180gr, prime again.
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lightly spray with colour matching paint from your local automotive shop.
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do like five coats or some shit. wonder what you're going to do with the surplus gear.
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rest easy knowing:

1) ...you'll do it again.
n) ...when you get the bull bar this plastic shit all gets removed anyway.
1) ...it's your mate's fault it doesn't match exactly. he said the midnight blue colour, fucking stoner.
N) ...your limits. stick with what you know, chipotle.
User avatar
By yard4sale
#645467
austrotard wrote:learn to drive
Fixt
User avatar
By austrotard
#645468
like dnymph I've no idea how big my nose is.


and that, children, is how one 'pays it forward'.
User avatar
By D-nymph
#645488
I'm well aware how big my nose is, mate. I'm also aware that that truck is much too big for you. A mini van is probably better, a white one maybe, with Jersey plates
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User avatar
By pxatim
#646152
[report]Sous Vide Banh Mi



4lb pork roast.

24hr brine
8c water
3/4c salt
1/2c brown sugar
4 cloves garlic
2 tbsp~ ginger
2 tbsp roasted pepper corns smashed
2 serranos
1 jalapeno
zest and juice of 1 lime

#quickle
1-2c matchstick daikon (regular radish works if you can't find them) and carrots ea
1tbsp salt/sugar
1/8c salt
1/4c sugar
1c water
1c white vinegar

Toppings
1 jalapeno sliced thin
fresh cilantro
1 seedless cucumber matchstick

Secret sauce
1c mayo
2 tbsp~ hoison
siracha to desired heat

Bread - Fuck bread!

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roast your pepper corns until fragrant then smash
mix salt sugar in water until dissolved
add remaining bringredients - bag and let it do it's thing over night.

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remove from brine and dry - salt/pepper liberally

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Sous vide at 140 for 2.5hrs or roast at 400 in the oven until desired temp is reached.

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Dice your veg.. toss with 1tbsp salt 1 tbsp sugar. Let them wilt for 10 minutes then rinse with fresh water.

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Dissolve 1/8c salt, 1/4c sugar in 1c white vinegar and 1c water for your quick pickled veg. Cover and let sit in fridge until ready to use. Can be made 1hr to 24hrs in advance.

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Sear your meat.

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Slice your meat. While you're hacking up your meat, slice your baguette, coat liberally with secret sauce on each side, bake in the oven you had pre-heated. 5 minutes at 400 should do it and you're ready for assembly.

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Pour yourself a drink.

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Enjoy!

Save some for a stream side lunch the next day.
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User avatar
By Hogleg
#646163
That pairs well with the Maiden.
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