Foodies BS Thread.

Pulled pork is my fave go-to Mac additive

 

FYI if you have an older model chefs choice 120 sharpener and the discs are wearing out, you cant buy the disks you have to send it in to get refurbished for $45...I may have to do that at some point but the sharpener is still working for now.

 

Potential Recall on instapots

https://www.google.com/amp/amp.abca...t-all-in-one-cookers-overheating-melting.html

 

I know that I'm late to the knife party, but I like my knives. And my boning knife is one of my most often used knives. $10 Chicago Cutlery 5" boning knife. Actually have 2 of them one older and one newer. There is a very subtle difference in profiles and I find it makes a huge difference, I much prefer the older one. One of these days hope to find one similar with better steel. But works for now.

I have a complete set of Henckels Pro S knives mainly for the heavy lifting. And sometimes not so heavy.



Henckles owns and makes the steel for the Japanese Miyabi knives. I own 3 so far and like them.



I also have a Shun Premier carving set and use the 10" slicing knife often for cutting slices of meat for jerky, and slicing larger cuts of meat.



I more than likely have enough knives. But that doesn't stop me from still looking LOL.

 

Those r some fine blades

 

is that regular or sweet lebanon bologna? I like the regular stuff! Nice knives

 

What is Lebanon Bologna?

 

Sweet... I actually found regular at a store here. About fell over when I seen it.

Originally started in Lebanon, Pa. where the name came from with a strong Amish influence. There are 3 basic types, regular, double smoked and sweet. The sweet has brown sugar added to it.

From someone that used to make it at Wrights:

- 54.5lb lean beef or deer meat
- 5.5lb good beef fat
And for sweet-
- 8.8lb brown sugar

Curing salts and spices are added to it and it is smoked. The spices can vary from location and they are fairly mild, it is the smokiness that kind of makes it what it is. Easy enough to make on your own but those spices are hard to reproduce and most places don't let out what they use. Same with scrapple. I grew up with both and am fond of the taste of what I grew up with. Other brands are good don't get me wrong. But a lot to be said with familiar and memories that taste brings with it.

I just received that 10 pound log of sweet Lebanon and two 6 pound pans of scrapple night before last. Shipping was as much as the meat. But worth it, at least to me. My sons not so much but they didn't grow up eating it. Because of their mothers influence.



Last night supper. Breakfast this morning was topped with a couple of eggs over easy.

Thinking probably not a lot of scrapple gets eaten in Mn. with Mn. maple syrup on it.

 

Is it really 54.5lb of meat?

There is something to be said for nostalgia. I have done it more than a few times with coney dogs from here in MI. When I lived in FL we would order a box of stuff once a year or so and just like you said shipping was as much as the food itself.

 

its not like regular bologna at all...more like a salami IMO. with a nice smokey flavor. Really good on a sammich.

 

Potato bread. Smoked Cheddar cheese. Mayo. Bread and Butter pickles. Onion.

 

Just got done making another batch of tortillas with my go to recipe. Things Ive learned: bread flour works but best is All purpose flour, Crisco works but not as good as manteca or bacon grease drippings, warm water works but get the hottest water your house will put out of the faucet and you should be good...dont use boiling water, 1.5 cups of water is the right amount for 4 cups of flour--any more its too sticky any less its too dry, after all the ingredients are stirred and it comes together you must knead for 6 minutes minimum by hand-- stand mixer 3-4 minutes should be enough, once you portion out the dough let rest minimum of 10 minutes.

 

! Thanks for the tips. I used your recipe a few weeks ago as posted before, will try again with these tips.

 

Did you like them?

I give a tidbit to our dog and she even goes nuts about it. Then sits and begs the rest of the time I eat breakfast


also

Medium heat on a flat griddle pan usually is the right temp but if its burning the raised pieces its too hot. Its better to be a few seconds under done than over cooked, I do a straight up minute on one side and 30-45 seconds on the flip side, no more than that.

 

Did like them. Agreed with the heat, gotta find the sweet spot.

 

Sprouts and taters.

 

Fagor multi cooker for ascreaming deal if anyone was wanting to join that crowd

https://www.chefscatalog.com/lux-max-6-quart-electric-multi-cooker.html

 

Braised Corn Beef Brisket about to go in the oven for 6 hours

 

Mmmmm...I predict leftovers coming as corned beef hash.

 

Long weekend at work.....having a lazy morning off today. Whew...tuckered out. Slept like a log last night.

Feeling good and sipping a strong cup of java.


Son gave me a 10:15am breakfast time request.


Should be right on time for him, hopefully.



With coffee & cooking, comes music.

New Chris Stapleton is some good easy listening stuff in the morning. Start it off with "Untangle My Mind" and by the time "Midnight Train to Memphis" kicks in.....so will your coffee.


It ain't purty.....but it's how I roll.














Some hashbrowns always seem to be a hit with him.





Worked in some sweet onion on the bottom....and more on the top.


Hit it with peppa & this killer rub....and some Trappey's Bull for good measure. Ain't nuttin on this planet that doesn't taste better with the Bull. Know this.







Sausages & eggs on now......be right back.....



Kicked the eggs up a small notch or ten.......













A dark shadow fell over the room and a deep sleepy voice said, " We ready, Dad?".



I spun around with with his plate......"Yeah, My Boy.....we ready......I was only 2 minutes late today.....BAMSUCKA !!!!".