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BearCountry11

Certifiably Surly
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Everything posted by BearCountry11

  1. Don’t want to see Bergman again for the rest of the series. Which will probably only be 1 game
  2. Funny thing is this was not what I was aiming for. Was just going for some pan seared chops but realized quickly these were way too thick. Dry brine with salt/pepper, pull chops out about an hour before cooking. Heat some avocado oil up in a heavy skillet until smoking - chops in and sear on one side about 3-5 min then flip once crust forms. Sear other side about 3-5 min then toss in 350 oven (this was my panic mode realizing all stovetop was going to be tough) until internal hits 135 degrees. While you do that, warm up some beef stock (chicken works too, I’m sure liquor would be fine). What made the color of this dish was the homemade stock I had (on my phone so can’t link it - but check out Binging with Babish’s “Twister” video - that’s the recipe I use for stock). Once temp hits 135, bring back to stovetop and deglaze pan with beef stock. Add 3 tablespoons butter, 5 cloves smashed garlic, and thyme (would do sage too, but didn’t have any). And baste until temp gets to 145. Rest. Looking back, had I planned to cook the chops this way, I would have done more of a sauce with the stock/butter and finished the chops in there once it was thickened. Turned out great regardless and made me want to have this bone marrow butter on-hand regularly.
  3. That bone marrow butter goes AMAZING on pork chops. 10/10. Sent from my iPhone using Tapatalk
  4. Reverse sear. 225 in oven until internal of 115-118. Seared in cast iron and continuously baste in butter after first flip.
  5. Bout tree fiddy. You can find similar stuff online for a reasonable price - not sure if it had the cured yolk though. It’s cheap ingredients but takes some time to make.
  6. Tried out Guga’s “Butter of the Gods” recipe and threw it on some prime filets. Holy shit…it’s amazing. Started with curing some duck egg yolks (5 days) then threw the femur bones in a salt solution to extract all the blood (3 days). Once you pull the bones out, roast for about 10 min, pull out the marrow. From there blend with butter, anchovies, garlic paste, roasted bone marrow, 1 cured duck egg yolk (grated), shallots, parsley, and salt. Toss in the fridge for a couple of hours and you’re good to go. It’s time consuming but worth it. My wife, who never wants the same dinner back to back, has requested steak until we run out of the butter. Sent from my iPhone using Tapatalk
  7. https://www.joshuaweissman.com/post/perfect-chicken-adobo Sent from my iPhone using Tapatalk
  8. Chicken adobo (Joshua Weissman recipe) last night. Tasted even better as leftovers today - adding this one to the lineup. Sent from my iPhone using Tapatalk
  9. I had a lot of issues with these but came out pretty solid. Used homemade beef stock as braising liquid. Took 8 hours and ended pulling them off at 195 since it was getting late and the family was hungry. Seemed to sit at 190 for about an hour and a half - I got impatient. Sent from my iPhone using Tapatalk
  10. People who wash steak knives/nice cutlery in the dishwasher. or people who hand wash cutlery and don’t dry them.
  11. Old. Good concept…..poor execution.
  12. Love this guy. His birria tacos recipe changed my life. Gotta try hot chicken!
  13. Visited some friends in San Antonio this weekend and stopped by Tri County Meat Market. They had some amazing NY Strips so we snagged a few….holy shit. Absolutely incredible. Sent from my iPhone using Tapatalk
  14. We need to buy a new car seat for toddler. Not urgent so we are waiting to find a good deal on the one we want. This exchange happened this morning: Wife: Oh no! We missed the sale yesterday on the car seat! (She goes on to tell me it was a 1-day only sale) Me: We have time, there might be some more sales. Wife: I knew I should have bought it yesterday. Me: ….what do you mean? Did you see it yesterday? Wife: Yes, but I didn’t think it would only last 1 day. Me: You just told me it was a 1-day sale. Wife: Well sometimes they last longer than a day. In summary, my wife was mad that the 1-day sale only lasted 1 day. Despite her first noticing it while the sale was still going on.
  15. These Denvers did not suck Sent from my iPhone using Tapatalk
  16. “Murder suspect who used big penis defense found not guilty”
  17. Ordered some Cape Hatteras oysters from Regalis Foods last week - they were delicious but, man, I had a bitch of a time shucking them. Question for you pro’s: is shucking really that much of a pain in the ass or do I have the wrong knife (maybe the blade is too thick?)? Picture below. I made it work but kept breaking shells trying to pop the hinge. Shucking 50 oysters wore me out.
  18. Tri tip (and only the tip) action tonight. Sent from my iPhone using Tapatalk
  19. Mine is an Atlas 180 - about $100 when I bought it. Pretty sure there’s a newer model now. I’ve never used the kitchenaid but I just like rolling and cutting with the atlas.
  20. Yes - I’ll take a couple of baking pans and throw some flour on the bottom. As I cut the pasta I put the finished “nests” onto the floured pans and toss them in the flour a bit. Just to coat them. Then I cover the pan in plastic wrap until I’m ready to cook the pasta. Don’t have issues with sticking then. I have a pasta hanging rack too and just think this way is easier. Just keep flouring the dough as you roll
  21. Homemade truffle carbonara tonight. Much prefer fettuccine noodles for carbonara so went that route. Wife loved it so much I might even get laid tonight. Sent from my iPhone using Tapatalk
  22. Couldn’t quite get the cone shape I was hoping for but hell it was damn good!
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