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Certifiably Surly
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About Dutch

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  1. Five and a half hours later... Fished out the veal shank and short rib bones (which were clean as a whistle), carrot, and parm rind. I finished the rigatoni with a some sauce and a bit of Plugta butter. Served with some fresh grated Parmesan, wine, and Caesar salad. Verdict: tased as awesome as my kitchen smelled all afternoon. Will definitely make again.
  2. In the episode where explains it, Brown admits as much: he’s an outlier and this opinion won’t be popular. I’ve tried both ways, and, at least when it comes to carbonara and cacio e pepe, the cold water method seems to give my very amateur self better results.
  3. My first attempt at Sunday Gravy or Prison Sauce. Always wanted to try it. First, mise en place. San Marzano tomatoes, onions, garlic, tomato paste, anchovy paste, oregano, a basil stem, olive oil, and dry Italian red wine. Not pictured: one carrot quartered. Browned some veal shanks, short ribs, and sausages. Sautéed the veg, added in the pastes, let them cook a bit, deglazed with a bit of wine, then added the tomatoes, meats, a bit of Parmesan rind, and the carrot. Brought to a simmer and plan to cook ~ 5 hours. Will report back.
  4. Those are good vids, but I'll add another tip I learned from Alton Brown that really amped up my pasta game: you want your pasta water super-starchy, so cook your pasta in as little water as possible. That really helps get the finished sauce to the correct consistency in dishes like cacio e pepe, carbonara, etc. The cold water method works really well to get a slightly more al dente pasta with supercharged starchy water (put pasta in a cold pot or saute pan if cooking a long noodle, cover with an inch or two of water, bring the water to a boil, and then cook to just short of al dente, which is usually a minute short of double what the box says).
  5. The wife has the same candlesticks on our dining room table. I’m sure she solicited my opinion prior to purchase. I’m sure I said something along the lines of “sure, those look nice.” +1 affirmative Surly Internet.
  6. Toasted tortilla, smoked cheddar slice, bacon, Opa’s jap & chee, onions and japs cooked in said breffiss meat grease, finished with hot sauce x 2. Black coffee.
  7. Babish is going to convince me to get a KitchenAid stand mixer all by himself, all the tasty treats he cooks up using one. The only thing holding me back is the knowledge I'd probably make things like his deep dish pizza all the damn time and balloon up to well over tree fiddy. @BearCountry11, that pizza looks outstanding. /clinteastwoodbravo.gif
  8. And the variety of the naoch on offer is truly impressive... some with brisket, some just bean and cheese, some bean and cheese with japs and onion for a bit of zing. A tasting menu that only a true gentleman can appreciate.
  9. It gets pretty soft by the end of the cook (esp if you're cooking in an Instant Pot), but you can fish it out.
  10. This. I saw someone throw a rind in when making a sauce on a cooking vid a few months ago (Babish, IIRC), and decided to give it a shot. It really does kick things up a few notches. Works great on soups like tomato basil, also. I'll never throw away a parmigiana or pecorino rind again.
  11. Page 36 is bringing the heat. Great job, gents; the shit y'all are cooking looks fenomenale.
  12. It doesn’t need to be seasoned; one or two pork shoulders will “gunk it up” plenty. If it were me, though, I’d do a trial burn with some charcoal to see how it holds temps/reacts to vent adjustments, because it will have different thermal characteristics than your old 22.5.”
  13. How old is your kid? My best friend’s dad let all the neighborhood kids watch Predator, Terminator, Commando, etc when I was around eight, and I turned out ok.* *obligatory “for a Surly asshole.”
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