Foodies BS Thread.

Made this beef stew last Sunday with over 4 pounds of chuck roast

 

You cook soup like my wife - if the pot is 5 quarts, she tries to put 5 and a quarter quarts in it.

 

Looks good. How the F did you stir it?

 

By throwing caution to the wind.

 

Ate the whole god damn thing. Wish i took a pic before i cut in to it like oj, but we were pretty blasted at that point lol.

Have to go back to meal prepping and calorie counting now so that was one of my last fuck it do whatever meals.

 

Porterhouse steaks $5.62/lb. Cubed about 5lb of those bad boys and did up a batch of chili.

 

that STEW POT is overflowing!! and so is the bowl of food!! which you seem to be eating in a truck. haha..kudos. I'd take a bowl that full to the tailgate, 100%.

 

Meal prep time. Bbq chicken breast and raosted taters with some rice and brocc

 

https://youtu.be/PbWLTcloMY4?si=1dNAbwm4TL3i8p5X

 

Mashed Potatoes, Chipotle Chicken Thigh, Green Bean Casserole and a Corn Bread Muffin

 

Smoked garlic hot honey drumsticks and Gruyère polenta.



@DuffyBank - explain the ratios. I’m buying gluten free products and I don’t think they’re any different, but I want to know the real ways.

2 cups whole milk, 2 cups chicken stock, 8 oz. cheese. I simmered/stirred for a half hour, added the polenta (and stirred/simmered for another half hour), and incorporated the cheese in the last 5 minutes.

In your opinion, other than grind, what should I be looking for in a finished polenta? Is it dish dependent?

 

Make it, roll it into a log in plastic wrap. Refrigerate, slice, then fry it in olive oil to get a crispy crust. No cheese.

 

I have been blowing up my kitchen trying something new.

making FRESH SOY milk. soaking the beans, blending them, cooking them, straining them. so delicious.

I'll spare you the pic of white bean juice.

 

Gruyere. I fucking hate Gruyere. I went on vacation one year and everything had Gruyere on it.

 

That looks like nice soft polenta. It ends up the consistency of gruel.

Firm polenta you roll slice and fry, we spread it on a sheet pan 1/2" thick and cut fries from it.

Ratios are by weight, 10:1 or 12:1 liquid to solid for soft, 6:1 or 8:1 for firm.

Try flavoring the liquid more letting it steep with herbs. Corn also needs lots of salt but keep in mind the saltines of the cheese you add.

 

Plate is WAY too clean looking, I don't do plated pictures (let's face it I rarely do any pictures lol) because I just want to slop it on my plate so I can get it in the face hole.

 

#selfdiscipline

 

^^^When leg wrestlin’ hits the plate.