header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 49 50 [51] 52 53 ... 92   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 137707 times)

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 24997
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #700 on: February 25, 2021, 01:00:53 PM »
I ended up not going - hopefully Sunday.

We have a couple of butchers around here, so that will be choice #2.

Beef Country - Port Charlotte Butcher Shop (beef-country.com)
Logged
U RAH RAH! WIS CON SIN!

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #701 on: February 26, 2021, 03:21:40 PM »
Butter chicken tonight. Well, here in a sec because my wife has to leave early for work. 
Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #702 on: February 27, 2021, 08:52:11 AM »
Butter chicken 

- Chop up a couple pounds of boneless chicken thighs
- Marinade in yogurt, mustard powder, garam masala, ginger, and salt
- Carmelize onions, then saute garlic and ginger
- Add in garam masala, mustard powder, cayenne, clove, chinese five spice
- Through in cashews and a big can of fire roasted tomatoes with their juice.  Simmer for a while
- Spread the chicken out and broil until cooked
- Blend up what's in the pot, then add a half stick of butter and a half cup of cream and blend again
- Add chicken, serve with rice.
Logged

MarqHusker

  • Team Captain
  • *******
  • Default Avatar
  • Posts: 5497
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #703 on: March 07, 2021, 11:52:49 PM »
tasty birthday pork belly from BiL this weekend.

Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #704 on: March 09, 2021, 06:17:30 PM »
Anyone make tortillas? I finally ordered a press and think I'll work on that. Not sure whether to track down fresh masa or use the dried stuff, which I've never found to be all that easy to work with or good.
Logged

MarqHusker

  • Team Captain
  • *******
  • Default Avatar
  • Posts: 5497
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #705 on: March 09, 2021, 09:36:02 PM »
I really need to start doing that. I'd go fresh masa.
Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #706 on: March 10, 2021, 08:18:34 AM »
Quote from: MarqHusker on March 09, 2021, 09:36:02 PM
I really need to start doing that. I'd go fresh masa.
That's what I'd prefer though I need to find a source. I have nixtamilized corn before but not something I feel like doing again.
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17596
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #707 on: March 12, 2021, 03:17:49 PM »
Great tortillas are so cheap and plentiful here, I've never bothered making my own.

But my sister moved to Florida back in the 90s and could never find any, so she learned how to make them from a friend's mom here in Texico, so she'd never go without.

Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #708 on: March 12, 2021, 03:27:43 PM »
I'm not exactly hurting for options, but I've been told fresh tortillas are much better than anything else, so shoot might as well try it. Feels like something I should know how to do at least.
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17596
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #709 on: March 12, 2021, 08:37:15 PM »
Quote from: MaximumSam on March 12, 2021, 03:27:43 PM
I'm not exactly hurting for options, but I've been told fresh tortillas are much better than anything else, so shoot might as well try it. Feels like something I should know how to do at least.
Yeah, fresh are best for sure.  That's what I'm saying, I can go to a half dozen places within a few minutes of my house and get tortillas that were made within an hour. 

But making them from scratch is a bit of a holy grail, so you should certainly try it if you want.
Logged

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #710 on: March 13, 2021, 07:54:42 AM »
I also bought the momofuku book (from a bookstore!) so now I have to source pork neck bones and kombu too. 
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37307
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #711 on: March 13, 2021, 08:32:03 AM »
you might want to jump in by purchasing a butcher's book
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

MaximumSam

  • Hall of Fame
  • *****
  • Posts: 13046
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #712 on: March 13, 2021, 10:51:20 AM »
Quote from: FearlessF on March 13, 2021, 08:32:03 AM
you might want to jump in by purchasing a butcher's book
Not a bad idea. I went on a tour of the ethnic groceries near my house and located some pork bones, so should be set there. Also found fenugreek, which I see in recipes but could never find at Kroger.  No luck on the fresh masa so going with the dried stuff first.
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 37307
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #713 on: April 02, 2021, 03:33:46 PM »
Steaks, briskets, roasts, beef ribs, every single part of a cow is delicious! Here’s a guide on how to butcher a cow from the fine folks at at Bon Apetit.

There are so many different cuts that come out of a steer, therefore we won’t go into how to cut every single one of them. Watch the video below for some great tips on butchering and trimming beef.

HOW TO BUTCHER A COW VIDEO TUTORIAL (EVERY BEEF CUT EXPLAINED)


https://www.ilovegrillingmeat.com/how-to-butcher-a-cow/?utm_source=email&utm_medium=campaign-email&utm_campaign=how%20to%20butcher%20a%20cow%2C%20free%20shoulder%20holster&_ke=eyJrbF9jb21wYW55X2lkIjogIjlQYks2ZSIsICJrbF9lbWFpbCI6ICJwaGlsQHdpYXRlbC5jb20ifQ%3D%3D
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."
Pages: 1 ... 49 50 [51] 52 53 ... 92   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
Smokey Record Hoodie

Smokeys Record Year Hoodie