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What did you eat last night for dinner? - Page 1830

post #27436 of 27539
Quote:
Originally Posted by mgm9128 View Post

I just figured all you folks had cocktail parties and pillow fights when they cameras weren't on.

Ba-chica-BO-wow.
post #27437 of 27539
Quote:
Originally Posted by Manton View Post

I don't think so. The one I use is from the TFL book, which has worked well for me.

Also, you know that I played for the other team, right?
Are there still two teams? I thought they merged.
post #27438 of 27539
I made my famous sausage and peppers.
post #27439 of 27539
post #27440 of 27539


Vegetable lasagna.
post #27441 of 27539
post #27442 of 27539
Matt, is that you!?
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post #27443 of 27539
Quote:
Originally Posted by mgm9128 View Post

Matt, is that you!? Warning: Spoiler! (Click to show)
3b2147dd3b.jpeg
Idk much about it, but I feel like many of your pics are too bright and the colours overly saturated?! Anyway, I really really enjoyed your pics from your trip (and generally)! Looks like you've had a great time.
post #27444 of 27539
Thanks. I do like bright images (seems a bit more engaging/alive, for me at least). I don't think this one is overly exposed-the lighting was tough in that shot (position of sun), and I wanted to brighten it enough to show the features in the shepherd's face, yet keep the contrast/outline of the mountains in the background. I never digitally saturate, but sometimes the colors are off; I've notice a variance on different monitors. I edit them on my phone, so they're never going to look terribly professional.
post #27445 of 27539
Beef
post #27446 of 27539
Laying down two pork tenderloins to make some charcut.



Rubbed with:

Kosher salt
Sugar
InstaCure #2
Black pepper
Garlic powder
Dried thyme
Ground cloves
Onion powder

Will cure like that in the fridge for two weeks, then will stuff into umai bags and let age until the Xmas holidays. Plan to put down two duck breasts tomorrow for the start of some duck breast prosciutto.
post #27447 of 27539
What are umai bags?
post #27448 of 27539
A highly moisture permeable plastic. Vacuum seal the meat in, so the meat and bag have tight contact, and the bag facilitates the meat shedding moisture so you get a dry cure in the fridge. You can also do recipes with Bactoferm T-SPX culture to go that route.
post #27449 of 27539
Impromptu Philly cheesesteak
post #27450 of 27539

Where is the whizz and why does that look like ground beef?

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