Foodies BS Thread.

Yep. BUT, looking at the menu, and how it was laid out, is isn't THAT bad. A lot of the ingredients are interchangeable and swappable between dishes, making the whole process fairly modular. Not saying it would be easy, but it would be doable if your guys were good.

Here's the Yelp page on it.

http://www.yelp.com/biz/szechuan-bistro-oklahoma-city

I like giving a reference to places with good food locally Word of mouth, internet style !

 

Got a little detail on the crock pot shoulder also?

Every time I've done it, I've made it a Mexican food style - either al pastor or cochinita pibil. Both were good, but I find I lose a lot of texture doing it that way. The shoulder is well cooked and soft, but overly so.

Yours looks like it is held a bit more of its tooth, is that the case?

 

Yes

Don't cook it too long or too high. When I crock a pork shoulder, I'll put it on the heat around 1030 or 1100, set the timer for 8 hours on low. Then, around 3ish, switch the power to 'warm' until 5 or so (dinnertime)

The pre-sear is a WONDERFUL flavor enhancher, plus it helps hold the thing together a bit. It's still fully cooked, juicy, and fall apart good, but there's firmness to the whole thing as well. You can pick up a half inch wide, two inch long chunk with a fork and get the whole thing, rather than getting one little sliver peeling off to the corner that and giving you a half-nibble on the tines that only makes you dig back in for more.

Beef roast has a kind of a strength to hold up to 7 hours on low and still have cohesion. But pork shoulders ... I don't know if they're more water, or looser proteins, or what, but if you cook them like you cook a rump roast, it turns out like you said...TOO soft.

 

I have the old crockpot style without a timer and low, medium and hot.

 

Dude

$63 Hamilton Beach 7 Quart Programmable Slow Cooker With Flexible Easy Programming, 5 Cooking Times, Dishwasher-Safe Crock & Lid, Silver (33473)

http://www.amazon.com/Hamilton-Beach-33473-Programmable-7-Quart/dp/B00B7N00JU/ref=sr_1_14

$38

 

That's nice but the 6 quart seems like a good choice. Not sure the 7 is worth it.

 

Fuck. Another thread to follow...

Starting chicken and dumplings S in the morning. Should be about perfect come dinner time tomorrow!

 

Easy recipe for Kalua pork...

1/2 bottle of the small sized liquid smoke and about 1/2 to 3/4 teaspoon of kosher salt

Sprinkle on pork shoulder and pour the liquid smoke on the shoulder.
Drop in croc pot for 4-6 hours

pull and eat...

 

It's alive!

@ryanjboutin

Please accept my gift of this bacon and bratwurst burger.

 

God damn right you do.

For some reason I can't PM you? Tried twice.

Do you have a smoker?

 

Too much responsibility for you?

 

Tri Tip with pecan bourbon BBQ glaze... sizzle sizzle

 

Was gonna ask if you'd ever made/want to make buckboard bacon.

 

Yep, I've made it out of shoulder. It's good when you want a meatier bacon - it's basically like a ham steak if you cut it thick, or like meaty bacon if you cut it thin.

I've also made belly bacon, of course. Pastrami is going to be my next foray into the cured, smoked meats.

 

To be fair, I've heard horse meat is pretty good eating.

 

We have so many wild ones here I wish they'd serve them up.

 

Yup..

https://en.wikipedia.org/wiki/Horse_meat#Nutritional_value

 

If I saw it, I'd try it for sure.

 

I'd move that line to the left a few...