Random Food Questions Thread - Page 358

Originally Posted by indesertum 

I think it'll stick but you can always try a clean with salt.

I kinda think the potato peel thing is either a myth or is to get the initial layer off. De buyers doesn't even recommend anymore.

I'm making smoked ribs without a thermometer (it broke). I'm kinda scared. Any tips? I don't think I used enough dry rub cuz when I took it out of the fridge this afternoon it was wet.

Also it's not an actual smoker just a grill with wet hickory in a container on charcoal

Originally Posted by b1os 

Will eggs stick when I just season it like described in the manual (5 minutes, 1cm oil, stove)?
I've heard things about potato, too. Like 1cm oil and potato peel/slices and cook until they're charred. I just fear that my apt will smell gross for days (no window in the kitchen...).

Originally Posted by globetrotter 

^ fang, if I were in your shoes I'd do at least one of those as a curry, a spicy meat curry served with rice stretches out, and if you have a large group of guys coming it makes it a little easier to plan, in my opinion

Originally Posted by Fang66 

Have a bunch of freeloaders friends coming over next next weekend. Wife is handling salads, dips, appetizers, desserts, etc.
I have 2.5kg boneless lamb shoulder, 1.75kg chuck eye roast and 1.5kg pork collar butt.
Here's one plan;
Cook all of the cuts in the same pan and make one combined pan sauce.
Slow roast the lamb shoulder; score the fat, brown in a pan, rub garlic, black pepper, rosemary, then 140° C for 3 to 4 hours. I've had great success with this method many times, the low temp and long cooking keeps the meat moist and allows the connective tissue and fat to break down into lovely sticky goodness.
Salt the beef and refrigerate overnight, take out of the fridge and allow to come to room temp, brown in a pan, add cracked black pepper, add to oven after 1.5 hours, cook to internal temp of about 60° C. Remove, tent and rest.
Add the pork to the pan with about an hour left, cook together and then remove lamb/beef and increase heat to 180° C/200° C, cook for a further 30ish minutes. Remove, tent and rest.
Drain fat and reserve, make pan sauce, use fat to cook root vegetables.
Alternate plan;
cook each cut separately, make 3 separate pan sauces. Perhaps marinate the pork in something like honey/OJ/zest/sesame oil/seasoning.
Any general suggestions, tips, critiques?
What internal temp should I cook the pork?
What results cab I expect if I cook the day before, refrigerate, then slice and microwave on the day? (of course I would cook the root veg on the day).
Alternate plan 2;
As above but braise the beef in pressure cooker.

Originally Posted by b1os 

Has anyone kept in touch with Kyle lately? What's he up to? Was he serious about that thread in DT?

Originally Posted by impolyt_one 

He's still pulling long hours at da cluuub (country club)

Originally Posted by Bhowie 

He went back to school, wants to finish his undergrad degree. Working less hours at the club compared to when he was running the joint. He seems much happier. This was last week when I talked to him on the phone.