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Re: Talk to me about rib tips...
Thanks everyone! I’m intrigued by the char siu idea. Curing them for bacon, while good, requires a little too much advance planning for thia particular cook. I prefer to buy them untrimmed, I just do…1 · -
Re: YSK: There is no such thing as an "Expiration Date" for food. Stop saying it.
This way of thinking will likely garner more acceptance here, than many other places. I rarely throw food away, especially meat. Look at it, smell it and touch it. That method has yet to let me down.…3 · -
Re: Keys to Good Smashburgers
I also find that letting your flipper/smasher heat up on the cooking surface helps immensely. Heat it, smash it, leave it on the patty for a bit while I starts to cook the top slightly, take it off …2 · -
Re: Keys to Good Smashburgers
8. Right portions per patty. Bigger is not necessarily better. 9. Use a good melting cheese. 10. Let the cooking surface get good and hot. 11. Have everything prepped and ready to go. 12. Caramelize…2 · -
Re: I made pastrami...with pork belly
@caliking It was heavy on the coriander. Wasn’t sure if I’d love it, but it works really well.Toasted the whole seeds and ground them with the peppercorns, then added the holy cow. I wouldn’t hesitat…2 ·
