Bear’s Kitchen: a T&T foodie thread

xtsho

xtsho

Well-Known Member
Got the brisket cut up and into the brine. It's just salt and prague #1. I just used the 8 oz salt 2 tsp Prague ratio per gallon of water. That's the ratio Meathead uses and it's turned out great in the past. I threw in some spices but didn't really measure anything out. The salt and curing salt ratio is what's important.




The bacon is rubbed down, in bags, and curing. Now all that's left to do is wait.

 
shrxhky420

shrxhky420

Well-Known Member
xtsho said:
Got the brisket cut up and into the brine. It's just salt and prague #1. I just used the 8 oz salt 2 tsp Prague ratio per gallon of water. That's the ratio Meathead uses and it's turned out great in the past. I threw in some spices but didn't really measure anything out. The salt and curing salt ratio is what's important.




The bacon is rubbed down, in bags, and curing. Now all that's left to do is wait.

Click to expand...

SH420
 
Metasynth

Metasynth

Well-Known Member
xtsho said:
Got the brisket cut up and into the brine. It's just salt and prague #1. I just used the 8 oz salt 2 tsp Prague ratio per gallon of water. That's the ratio Meathead uses and it's turned out great in the past. I threw in some spices but didn't really measure anything out. The salt and curing salt ratio is what's important.




The bacon is rubbed down, in bags, and curing. Now all that's left to do is wait.

Click to expand...
Did you steal that bus tub from work? That definitely looks like a plastic bin that restaurants put dirty dishes in…lol
 
xtsho

xtsho

Well-Known Member
Metasynth said:
Did you steal that bus tub from work? That definitely looks like a plastic bin that restaurants put dirty dishes in…lol
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I was waiting for someone to comment on the bus tub.

No I bought it. I have a few of them with lids. I'm sure people do use them as bus tubs and that's actually what it's called. It's food grade polypropylene and I can fit it in the refrigerator if I move up or take out a shelf so it works great for brining.
 
Metasynth

Metasynth

Well-Known Member
xtsho said:
I was waiting for someone to comment on the bus tub.

No I bought it. I have a few of them with lids. I'm sure people do use them as bus tubs and that's actually what it's called. It's food grade polypropylene and I can fit it in the refrigerator if I move up or take out a shelf so it works great for brining.
Click to expand...
What’s wrong with a clear cambro tub? Lol, I’m just teasing. Or am I??
1640876624891.jpeg
1640876651960.jpeg
 
xtsho

xtsho

Well-Known Member
Metasynth said:
What’s wrong with a clear cambro tub? Lol, I’m just teasing. Or am I??
View attachment 5056774
View attachment 5056775
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Those are nice. The tubs were on sale and were an impulse purchase when I bought them. They come in handy and they're really durable.


raratt said:
I think my dishwashing PTSD is coming back. I used to leave hammered though because I had the bus boy set the wine carafe's vertical in the tubs and on a good night I'd have five or six lined up on the shelf when I was washing dishes.
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I've done my share of washing dishes. Had a few jobs as a dishwasher back in my teenage years.
 
BudmanTX

BudmanTX

Well-Known Member
20211230_004038[1].jpg

Made hamburgers last night with jalopeno poppers

don't mind the beer can....lol

Basically i took a pound of hamburger mean, mixed sea salt, ground pepper, an egg, and since i didn't have any bread crumbs, i switch it out for the wifes crutons she uses for her salads, the were a garlic butter, mixed everything together in one giant patty, cooked on a cast iron pan just about when done add cheese.....

made the jalopeno poppers next, basically jalopeno with removed seeds, cream cheese and wrapped in bacon.....cooked those as well....

when everything is done, cut giant patty into 4 pieces, toast up the hamburger buns.....add mayo.....add a piece of hamburger, 2 poppers on top, fresh onion, tomato and lettuce.....and eat....
 
manfredo

manfredo

Well-Known Member
raratt said:
I think my dishwashing PTSD is coming back. I used to leave hammered though because I had the bus boy set the wine carafe's vertical in the tubs and on a good night I'd have five or six lined up on the shelf when I was washing dishes.
Click to expand...
I was a bus boy at a busy Days Inn for about 2 days, and absolutely hated it....The manager looked at my application and asked me if i would rather work on the maintenance crew...Hell to the yes, get me outta here, and he did.
 
xtsho

xtsho

Well-Known Member
BudmanTX said:
View attachment 5056817

Made hamburgers last night with jalopeno poppers

don't mind the beer can....lol

Basically i took a pound of hamburger mean, mixed sea salt, ground pepper, an egg, and since i didn't have any bread crumbs, i switch it out for the wifes crutons she uses for her salads, the were a garlic butter, mixed everything together in one giant patty, cooked on a cast iron pan just about when done add cheese.....

made the jalopeno poppers next, basically jalopeno with removed seeds, cream cheese and wrapped in bacon.....cooked those as well....

when everything is done, cut giant patty into 4 pieces, toast up the hamburger buns.....add mayo.....add a piece of hamburger, 2 poppers on top, fresh onion, tomato and lettuce.....and eat....
Click to expand...
I had hamburgers with onion rings last night myself. I cut a few inches off the thin end of the brisket I had and ground it up into hamburger.

I'm tempted to go get a chuck roll, pork loin, and a couple pork butts for sausage. I need to get all my spices in order first. I hate to say it but I ran out of some things. That causes me distress.
 
BarnBuster

BarnBuster

Virtually Unknown Member
Around here (Midwest), for the first time in weeks, split chicken breasts are available, and cheap (.99 lb). Boneless/skinless were always available albeit at a 10% increase which has been pretty consistent. Whole fryers and young chickens were .99 forever, now 1.39. 80/20 is still high though. Other beef and pork up 20%, pork occasionally on sale (today bone in center cut roast .99). Dried rice, beans and noodles are all up about 20%. Milk (2.89gal) and eggs up about 10%. Bacon crazy expensive, sausage up about 30% but ham is cheap. Bulk apples that for years were .99lb are now $1.29. Citrus is about the same as it ever was. I don't buy it but lunchmeat took a big hike too. Gas is 3.09 Reg
 
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xtsho

xtsho

Well-Known Member
BarnBuster said:
Around here (Midwest), for the first time in weeks, split chicken breasts are available, and cheap (.99 lb). Boneless/skinless were always available albeit at a 10% increase which has been pretty consistent. Whole fryers and young chickens were .99 forever, now 1.39. 80/20 is still high though. Other beef and pork up 20%, pork occasionally on sale (today bone in center cut roast .99). Dried rice, beans and noodles are all up about 20%. Milk (2.89gal) and eggs up about 10%. Bacon crazy expensive, sausage up about 30% but ham is cheap. Bulk apples that for years were .99lb are now $1.29. Citrus is about the same as it ever was. I don't buy it but lunchmeat took a big hike too. Gas is 3.09 Reg
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Had a 0.99¢ sale on chicken here a couple weeks back. Stocked up on about 30 lbs. I like the bone in thighs because I debone them myself and use the scrap for making stock. After that the bones are roasted and ground up for fertilizer. I use it all.

I was just at a couple local Asian markets and their rice noodle stocks were low. I'm thinking about making my own. I can get 50 lbs of rice flour for $30. The problem is that rice noodles are a time consuming hassle to make and something best left buying after all the effort is taken into account. You might make slightly better noodles than store bought but the work required is not really worth it.

Now if the time came that there were no rice noodles available then it's not that difficult to make your own using rice flour or even grinding your own rice flour to make them with. They are much more work than making an egg noodle though and I won't make them again.

Edit:

I just saw that I said I was both thinking about making my own rice noodles and that I would never make them again. To clarify, I would only make them again if I was unable to purchase them already made and dried.

I get confused sometimes and I've been sampling some ginger beer I made and it has a pretty high alcohol content.

Excuses excuses...
 
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