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I guess it's just one of those days.
Attached File Attached File That's some great looking chimichurri @Bulldog1967. What's in yours? Did you hand chop or blend? Mine tastes great, but it never looks as good as yours. I did white onions (didn't have scallions handy) Cilantro and Parsley (about 3:1) Garlic red pepper flake dried oregano S&P I've messed it up in the blender before - came out very bitter, so I only hand chop now. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
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VCDL Executive Member - JOIN VCDL: https://vcdl.org/page/join
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Thanks... I guess it's the onions/scallions that detract from the appearance of mine.
I may have to give it a try one day without and also try straight parsley instead of cilantro/parsley. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Hand chop is the only way to make chimichurri. Blending definitely leads to it being bitter.
Nice plates btw. I used mine on street tacos. |
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Originally Posted By CajunMojo: Thanks... I guess it's the onions/scallions that detract from the appearance of mine. I may have to give it a try one day without and also try straight parsley instead of cilantro/parsley. View Quote I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… |
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Not fly enough to be halal....
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Originally Posted By TxRabbitBane: I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… View Quote View All Quotes View All Quotes Originally Posted By TxRabbitBane: Originally Posted By CajunMojo: Thanks... I guess it's the onions/scallions that detract from the appearance of mine. I may have to give it a try one day without and also try straight parsley instead of cilantro/parsley. I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… Sounds like a no lose proposition. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Originally Posted By CajunMojo: I've messed it up in the blender before - came out very bitter, so I only hand chop now. View Quote I didn't even realize that was a thing until I saw a cooking show about it. Over-processing it activates some compound that turns the flavor. Wife thinks I waste time watching cooking shows, while simultaneously being baffled that my food is so much better than hers, when she "did the same thing." |
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They want you disarmed, because they know they are guilty of things for which they should be shot.
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Originally Posted By TxRabbitBane: I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… View Quote My boy is one of those people for whom cilantro tastes soapy, and he complains every time I use it. I sub parsley or Thai basil. While not significantly different, it does make a difference. It's a subjective difference, though. I agree with you for chimichurri, though. I like it better with parsley. |
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They want you disarmed, because they know they are guilty of things for which they should be shot.
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I put a brisket on yesterday - should be ready sometime this afternoon.
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Not fly enough to be halal....
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Originally Posted By thebomber: Carbonara featuring homemade pancetta https://hosting.photobucket.com/images/mm77/hardgear/20240419_194649.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/20240419_194649.jpg?width=960&height=720&fit=bounds https://hosting.photobucket.com/images/mm77/hardgear/20240419_194709.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/20240419_194709.jpg?width=960&height=720&fit=bounds View Quote Looks great! I've never had it, but I may have to give this a try one day. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
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Originally Posted By Cincinnatus: Wet-cured a rack of pork for a week. Then dry rubbed it and smoked it at 200 for a few hours. Cut into chops and finished on the griddle… https://www.ar15.com/media/mediaFiles/285/image-3194663.jpg In hindsight, I should have cured for one or two more days. You can see the white spot in the chop in the foreground where the cure did not soak all the way in. Cure: One gallon of water, a cup of sugar, a cup of brown sugar, a half cup of sea salt, and one heaping tablespoon of Prague powder #1. View Quote That looks really good. I made buck board bacon last week. If you haven't you should try it |
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Not fly enough to be halal....
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Originally Posted By TxRabbitBane: Flank steak https://www.ar15.com/media/mediaFiles/69531/IMG_8591-3197844.jpg Becomes carne asada tacos https://www.ar15.com/media/mediaFiles/69531/IMG_8593-3197861.jpg View Quote |
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God will not look you over for medals, diplomas, or degrees – but for scars
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Originally Posted By SecretSquirell: Originally Posted By TxRabbitBane: Flank steak https://www.ar15.com/media/mediaFiles/69531/IMG_8591-3197844.jpg Becomes carne asada tacos https://www.ar15.com/media/mediaFiles/69531/IMG_8593-3197861.jpg +1. I love a good flank steak. Originally Posted By thebomber: I made some jerk chicken last night. Today will be smoked meatloaf and Mac and cheese. https://hosting.photobucket.com/images/mm77/hardgear/1000001163.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/1000001163.jpg?width=960&height=720&fit=bounds https://hosting.photobucket.com/images/mm77/hardgear/1000001161.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/1000001161.jpg?width=960&height=720&fit=bounds Any tips on this? I made some a while back with some quarters. While they were pretty damned good, most of the good jerk flavor was just in the skin. I marinated overnight and cut slits in the meat. The next day I rubbed it down HEAVILY with more seasoning. Not sure what else to do to get more flavor in it other than maybe injection. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Originally Posted By CajunMojo: +1. I love a good flank steak. Any tips on this? I made some a while back with some quarters. While they were pretty damned good, most of the good jerk flavor was just in the skin. I marinated overnight and cut slits in the meat. The next day I rubbed it down HEAVILY with more seasoning. Not sure what else to do to get more flavor in it other than maybe injection. View Quote I've been using a marinade from Cooks Illustrated for over 10 years. Let me know if you want me to post it here. I makes sure that some of the marinade goes under the skin and I reserve some and smoke it with the chicken and serve as a dipping sauce. Check out my reel on IG which shows the ingredients as well as how juicy the meat is. Harlanfood4thought |
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Originally Posted By thebomber: I made some jerk chicken last night. Today will be smoked meatloaf and Mac and cheese. type Status report message description Access to the specified resource has been forbidden. Apache Tomcat/7.0.68 (Ubuntu) |