Foodies BS Thread.

I was today years old when I found out I wasn't a real man.

 

We thought you knew…

 

add to the already posts, fry in beef tallow.

 

100%

I don’t assume people keep gallons of it like I do

 

Funny story... I just got about 5 pounds of beef fat from the local butcher and melted it down in the crock pot and strained it so I have a nice little stockpile .... probably something I will do more often.

 

How much was that if you don't mind me asking?

 

I got about 10-11lbs fat made about 3 quarts tallow. I think i paid $11

 

I keep a litre of duck fat in the fridge and replenish whenever I cook duck.

 

It was about $6 I think... definitely doing more of that but I need something other than Mason jars to store it in

 

Mason jars is good

 

Tonight’s dinner was oxtail. Braised low/slow with daikon-carrots

 

Picked up this pork ribeye roast for a buddy’s birthday on Wednesday. His wife wants to surprise him, so I’m slow roasting and searing off the steaks for her to glaze right before dinner. It’s going to be good!

Now for trimming and 3 day dry brine.

 

https://youtu.be/_Dq1GXIopmE?si=EpyfHOi44ldQnmjA

 

You got this! I think I would have roasted it for myself.

 

Chicken Fried Steak, Mashed Potatoes and homemade gravy with garlic Green Beans.



Thank you for the advice @Beef Nachos and @DuffyBank !

 

LOOK. AT. THAT!

It looks fantastic, but… how was the taste/texture? Honest feedback

 

Taco night, chicken, corn, red pepper, onion garlic, cilantro on corn tortillas.

 

It still needs a little refinement with the seasoning and I wasn't sure how long to let it sit in the buttermilk but the breading held up and was crispy. I'll definitely keep practicing!

Letting it sit after the first flour and then letting it rest when out of the skillet does make a difference.

 

Looks great!