Foodies BS Thread.

I’m reading stone is probably the most sanitary but its hard enough where it does eat up your blades. Wood is self healing and doesn’t harm the blade but its ideal not to use for raw meats.
I’m learning a lot today lol.

 

yea i got a stone one for my dad a long time ago. he mainly uses it for bread and biscuits. itll really mar up an edge. if you use the wood one for meat, just make sure you clean it really well before storage or using it for anything else. i usually have a little bleach under the sink that ill splash on it and wash off just to kill anything on it.

 

Animals have been butchered and processed on wood for a very long time. It’s totally safe.
https://www.cuttingboard.com/blog/how-to-properly-clean-your-wood-cutting-board/

 

thats what i was thinking, but didnt want to get shit on for saying it. if it all goes in the same pan, im good with it.

 

Bleach water cleans it all up and makes it safe for the next thing you want to cut. It’s how it’s done in a commercial kitchen to make sure all the nasties are dead.

 

Bourbon & Peach Glazed Pork Chop​

Started with a little bacon grease while the oven preheated to 400F



Thick cut bone in pork chop rubbed with Vampire Rub™ v1.1 courtesy of @bvbull200



Super hot pan and browned on each side for 4 minutes.



Transferred to the oven on the cast iron fajita pan for 15 minutes with the Bourbon & Peach glaze over the top.



After 15 minutes it was over my 145 degree mark at 150 IT but was still JUICY and tender!



The sweetness of the Bourbon and Peach balanced well with the black pepper and garlic of the Vampire Rub™ v1.1!

 

Nice! Why did you switch pans? The first pan can’t go in oven?

 

As does my wife, and then says 'this knife isn't sharp like it was'.
Or dice something and then use the sharp edge to scrapeee it to the side, over and over.

 

Mine does the same thing. We got a nice set of cutco knives for our wedding and the non serrated ones all have blunt tips from dropping on the tile. I've never seen people (her and her mom) struggle to hold onto a knife so much.

 

https://youtu.be/KWinw1ufbxY

 

Tell me more about the b&p glaze,please. Looks delicious.

 

2 tbsp butter
1 large shallot
1/2 cup peach preserves
1/3 cup bourbon
2 tbsp Dijon mustard
1/4 tsp crushed red pepper flakes

Melt butter in small saucepan over medium heat. Add shallots and cook, stirring occasionally 2-3 minutes or until shallots are soft.

Remove shallots from heat and stir in peach preserves, bourbon, mustard and red pepper flakes. Return to low heat and simmer until peach preserves are melted.

Pour bourbon sauce over pork chops.

 

Mini chicken taco bake ​

 

my wife is going to kill me, going to try and make this with corn tortillas tonight

 

Hell yeah!! It'll be so good she won't wanna kill you tho!

 

Status update ..
scratch made red sauce...

 

This is gonna be good!!

 

wow that looks good

 

placed in the oven for 20 minutes
Im thinking this is what enchilada casserole is?

My wife wants me to make it again.

Thank you @DC 17_3 for the inspiration to make this vs a quick taco dinner

 

Awesome, except for that yukkacado on top.