Foodies BS Thread.

https://instantpot.com/hawaiian-teriyaki-beef-short-ribs/

I followed it exactly and will again. Just marinate it overnight. Longer is better. I may also trim off the fat cap of the rib before I marinate. Or not. The fat may help with flavor...

 

If you have a vacuum sealer you could also try doing the marinade with that. We have square dish that came with our first one that's meant for it. You dump in the meat, the marinade and then you pull a vacuum on it and leave the knob on the dish set to seal. When you're done with the marinade you turn the knob to open and you're good to go. It helps draw the marinade into the meat when you don't remember to do it over night. Has worked pretty well the times we have used it.

 

Any one made cochon de lait ? Looking for a good recipe.

 

I have a large bowl that came with a hand pump and valve on the lid to do stuff like that (I also have a vacuum sealer), just don't know where it is at the moment. The GF is moving in, bit by bit, and things get relocated every time we bring stuff over...

 

Only done in ground ones before. I'm going to get one of those boxes where you put the coals on top. Looks awesome.

But to answer your question, no. No good recipes. I do know you want to salt the hell out of them.

 

I've had friends do the box thing too. Comes out great! Good luck!

 

I found this...I dont know how authentic it is though..

http://generalhorticulture.tamu.edu/prof/Recipes/Cochon/cochon.html

 

Anyone brave enough to try gluten free oatcake salmon cheesecake? Report back to the group with your findings...

 

I think that is a crime against humanity.

 

Agreed. I can't remember the last time just the thought of something made me want to ralph so bad.

 

When I was a much younger man my friends and I were known to have a few drinks now and then. The games began the next morning when everyone was hung over and sick. Who could make someone hurl first? Think of tunafish milkshakes...

 

]

Thats prob better for someone who doesnt like the taste of food...

 

I'd bet it's not sweet like regular cheesecake and may be more like a fish spread with cream cheese.





(I'm really hoping that's all it is!)

 

this....

 

But why the oatcake things at the bottom if it's not sweet? (think I just threw up a little bit in my mouth)

 

Is it real cheesecake or just salmon spread disguised as cheesecake? You be the judge:

 

"Still more wiggly"...

 

Here, have some eye bleach since this thread is supposed to be about good food.

Smoked poppers