Munya Posted August 16, 2017 Author Share Posted August 16, 2017 Lots of smoke when you are seasoning it the first time, so much smoke. Link to comment
fredrichnietze Posted August 23, 2017 Share Posted August 23, 2017 On 8/16/2017 at 4:23 PM, Munya said: Lots of smoke when you are seasoning it the first time, so much smoke. you're using too much oil then. also hi im fred i cook a whole lot. made some pickled red onions, pablano peppers, and hungarian peppers recently and have been using them in various meals. you save a old pickle jar then chop up your veggie of choice and boil a half water half vinegar mixture (dont use balsamic, red wine and apple cider are the best) then add salt and sugar 1-2 tbsp each and everything to the jar and cover and wait. if you prefer your pickled shit softer you can boil it in water for 10 minutes or so first then remove, drain, and dry your veggies before adding to the jar. but yea something something peter picked a pickled pepper Link to comment
Munya Posted August 23, 2017 Author Share Posted August 23, 2017 barely a spoonfull if that actually, think it was just the particular oil I was using, has a low smoking point I think. Link to comment
Kizhaz Posted August 24, 2017 Share Posted August 24, 2017 I make a mean 2min noodles Link to comment
DoctorPBC Posted August 25, 2017 Share Posted August 25, 2017 people should post pictures of the stuff they cook Link to comment
fredrichnietze Posted August 25, 2017 Share Posted August 25, 2017 15 minutes ago, DoctorPBC said: people should post pictures of the stuff they cook here's my favorite roast axx and Munya 2 Link to comment
DoctorPBC Posted August 25, 2017 Share Posted August 25, 2017 (edited) This video is of low quality, like fred Edited August 25, 2017 by DoctorPBC Munya 1 Link to comment
fredrichnietze Posted August 25, 2017 Share Posted August 25, 2017 7 minutes ago, DoctorPBC said: This video is of low quality, like fred if it's such low quality why should anybody watch it? the title gives away everything. you're gay for me. Link to comment
axx Posted August 25, 2017 Share Posted August 25, 2017 9/10 @Squirtle give this man a prize, no contest needed this year DoctorPBC 1 Link to comment
fredrichnietze Posted September 1, 2017 Share Posted September 1, 2017 made some ribs. basic-ish with a twist. reduced some pineapple juice and brown sugar into a glaze that i poured over the ribs after cutting them up. was going to slice and then fry the ribs where i sliced them but they were too tender. added pineapple salsa on top that i hated. but hey the ribs were divine. Munya 1 Link to comment
axx Posted September 5, 2017 Share Posted September 5, 2017 that pineapple stuff on top kind of ruins it, fred - here are some food videos i really enjoy https://www.youtube.com/channel/UC4T_n70AFdYG19hUqArKRbg there are way more on her chinese youtube channel, so check them out if you want ill get to post some recipes or pics eventually Link to comment
fredrichnietze Posted September 5, 2017 Share Posted September 5, 2017 1 hour ago, axx said: that pineapple stuff on top kind of ruins it, fred - here are some food videos i really enjoy https://www.youtube.com/channel/UC4T_n70AFdYG19hUqArKRbg there are way more on her chinese youtube channel, so check them out if you want ill get to post some recipes or pics eventually i realize my mistake, but in the video it looked ok Link to comment
axx Posted September 5, 2017 Share Posted September 5, 2017 also here is a blog i read, might be insightful if you are interested in foraging and prepping natural things http://foragerchef.com/ Link to comment
Munya Posted September 7, 2017 Author Share Posted September 7, 2017 I love ribs, but I don't like pineapple on my meat, at least served with the dish. Link to comment
axx Posted September 7, 2017 Share Posted September 7, 2017 you are missing out munyo Link to comment
fredrichnietze Posted September 10, 2017 Share Posted September 10, 2017 made some meatballs today with strawberry and rhubarb preserve and bbq sauce. makes a pretty good meatball sandwich. also made some chorizo pizza the other day with homemade pickled onions and peppers FuzzyRegirock 1 Link to comment
Munya Posted September 10, 2017 Author Share Posted September 10, 2017 I don't think I have ever had anything with rhubarb in it that I am aware of, that looks pretty tasty though, I'd try it. Link to comment
fredrichnietze Posted September 15, 2017 Share Posted September 15, 2017 making some more meatballs only using sicilian sausage this time and strawberry/rasberry/peach with bbq and a bit of buffalo and tobasco. also using subs now so they dont fall out as often and adding cheese and pickled peppers. was able to get the hamburger at about 1/3 the price i normally pay so making huge batch. Link to comment
TJXD Posted September 21, 2017 Share Posted September 21, 2017 On 9/1/2017 at 12:33 AM, fredrichnietze said: made some ribs. basic-ish with a twist. reduced some pineapple juice and brown sugar into a glaze that i poured over the ribs after cutting them up. was going to slice and then fry the ribs where i sliced them but they were too tender. added pineapple salsa on top that i hated. but hey the ribs were divine. @Rigamorty Those counter tops look like they were made in Detroit, the plate might have been brought it from a different state though axx 1 Link to comment
fredrichnietze Posted October 3, 2017 Share Posted October 3, 2017 made sweet and sour orange pork with rice. it was better then most of the chinese resteraunts i have been too but their is one i need to go back to and re eat to tell. been too long. Link to comment
averil8 Posted October 4, 2017 Share Posted October 4, 2017 On 3.10.2017 at 7:09 AM, fredrichnietze said: made sweet and sour orange pork with rice. it was better then most of the chinese resteraunts i have been too but their is one i need to go back to and re eat to tell. been too long. Looks nice! I want to do the same but use the chicken. What do you think? Will it work out? Link to comment
fredrichnietze Posted October 4, 2017 Share Posted October 4, 2017 1 hour ago, averil8 said: Looks nice! I want to do the same but use the chicken. What do you think? Will it work out? yes the original recepie called for chicken but i subbed it out for pork loin cause i had a shit ton of it and wanted to clear out my freezer Link to comment
Munya Posted October 5, 2017 Author Share Posted October 5, 2017 You know, until recently i've not been a fan of sweet and sour stuff, but that looks pretty solid Link to comment
fredrichnietze Posted October 5, 2017 Share Posted October 5, 2017 3 minutes ago, Munya said: You know, until recently i've not been a fan of sweet and sour stuff, but that looks pretty solid basically this but i added some more rice vinegar and homemade plum preserve which makes it a bit more sweet and sour and adds thickness. also when i made the brown/mothers/base sauce i strained out the roots and cooked them in the wok for a few minutes before adding the sauce to add flavor and so i can say i eat vegetables even if it's 1/4 cup of roots in about a gallon of food. Link to comment
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