No.1716
I think I saw the guy on the left walking on the highway this morning
No.1925
your family looks like meth enthusiasts
No.1926
>>1925damn shorkcel really got BTFO'd by a soyjak poster…
No.1930
>>1926hey i IATA the autism bud, thanks for bumping da threads
No.1940
>>1936fuck dude you're makin me so hungry…
now im gonna feel pathetic while i fry up a slice of spam
No.1967
idk why people mock hillbilly cooking this shit looks far better than some gay cheeto lasagna suburban """rednecks""" throw together while pretending they aint trash
No.2134
>>2133spigga thta thang looks like coal lel
No.2135
>>2133damn that brisket looks good. nice smoke ring too
No.2136
>>2133lemme have some of dem beans
No.2144
>>2140Status report? Lookin p gub budy
No.2145
>>2144she's on a steady 12 count bubble since start, keepin my house at 63° tho
gonna order DAP and fermaid just cause i've never used them and it seems lik gud excuse to experiment, hopefully avoid the stank
blackberry & clove is stellar combo, but needs more berries so gonna lightly squash another 2 packs and dump in
tryn new cheap hard cider recipe w/monkfruit sweetner. post full thang but it's eyeballed and not much diff other than brands
No.2162
made ceasar dressing a few days ago from scratch. cooked a sauce again tonight from some tomatos outta the garden
No.2167
>>2145How's tha potion coming along?
No.2173
>>2163look great, i need to make more time for that stuff
>>2167gifted most of it, got a bottle rose mead in return which is cool
came out ok, they put so much crap in store bought stuff its hard to gauge. homemade apple joos will be next
DAP and fermaid are konami code, it's overkill for cider but will be handy for mead during temp fluctuations
mead came out stronk. i get why vikqweens got a rep for raping, not even using wild yeast
No.2176
>>2173>homemade apple joos Sounds pretty good can't wait to see how it turns out
>mead came out stronkwew
No.2178
>>2177gyat damn looks gud. any luck w your rancher bros for meats?
slow cooked stroganoff and smoked a brisket but didnt take any pics. sure i'm just late but espresso rub is fucking titty/10, no mustard just spice. crazy bark
No.2179
>>2178>any luck w your rancher bros for meats?Oh hell yeah, that's who I got the top round from. It made a difference tbh
That espresso rub is pretty fuggin good
No.2180
>>2179nice what'd you score? hard goin store bought
No.2182
how do i make frens with ranchers and farmers? i live out in the cuntside but nt on farmable land and i wanna learn about that shit and also get meat and crops from them to cook
No.2183
>>2180For the braciole I got 3 lbs of top round. I usually go for his NY Strips, they are pretty great. The ribs and beef Sausages are a good second, and the ground beef never fails.
>>2182See if there are any farmers markets in the neighboring areas, that's a good start. Ask if there are local farms around that offer goods, etc. If they are on more than a few acres most likely they are selling something somewhere. There might be signs near driveways, or at highway junctions too. Local clerks at convenience stores, or small market type places would be a good place to ask too.
No.2186
>>2183nice haul budy. any luck on 1/4 cow yet?
my guy's dodging me for some reason. we chatted about hating gommies too :(
No.2188
can you make a general tsos chicken omelette k thx
No.2189
>>2186>any luck on 1/4 cow yet?No, only because I don't have space for a freezer currently, and no one I know really does either.
Sometimes those guys just dissappear like that. One of my old bosses used to talk to a rancher a few years back like that and he just vanished similarly.
No.2192
>>2191you still did better than me a couple years ago
i got some decent sized ones but they took a long time to sprout
this was my first time doing gardening and i didn't have anything for them to grow up onto, i nigrigged one out of some sticks and a piece of plastic mesh fence i found but it outgrew that pretty quick, only used one of them anyways in a pasta dish but it was pretty gud
now im in a different apartment with a tiny balcony that gets no sunlight
i miss gardening
No.2194
>>2189my b thought you had a line on a freezer share
didn't know that. must be cool to just up and fuck off and go be outside somewhere else on a whim. long as the aliums didnt get em
No.2195
>>2194>freezer shareDude I asked who has a freezer kept griping about it, he's a space cadet tbh.
prime reason why you shouldn't smoke dabs all day erry day In the end he wanted basically all the good cuts for storing it I said lolno
No.2200
>>2195what a fag. just hook up bros up and they'll hook u up later idgi
i'd let you park your meat in my freezer any day bb
No.2201
that hog has seen better days…..
No.2225
>>2201maybe its clogged?
i know a trick…
No.2228
>>2224kang size balls u got there
>clean cast iron, nasty stovetopare you me?
No.2308
>>2304Vary nice budy looks tasty
No.2330
>>2328cookout in the rain is gud times, even thirst trapped the footfags
keep forgettin to take pics of shit. smoker season finally though
No.2379
>>2339i wanna try ur cookin bud
No.2382
>>2379/h/ tism meet up when?
No.2387
>>2382would be cool ngl
i can already imagine everyone sitting silently and awkwardly for several hours– the silence occasionally broken by the sound of clanking silverware and the gentle gurgle of food cooking in the background
after eating, everyone would mumble some goodbyes while avoiding eye contact before raucously posting ITT about the /h/ meetup >we just had
No.2395
>>2387put too much mustard powder on the ribs. it tasted ok, made for a bad ascetic
visual look steaks came out medium rare
No.2396
>>2395bit too rare for me but looks gud
No.2397
>>2395now that's grillin. what'd you put on them ribs?
No.2399
>>2397Mustard powder, slap ya mama white pepper seasoning and a rib rub I’ve got
No.2449
keep forgetting pics did smoked beer butt chicken for first time, total game changer
doin mushroom ravioli from scratch 70% chance i forget pics
>>2412>>2399>dem poppersmakin me HONGRY. cumin rules on ribs. far as store bought famous daves is prob my favorite, slap some 'devil spit' on it. my homemade doesnt touch it
No.2468
>>2467all cookbros allowed. how'd you cook the chops?
aside from burgers cast iron>girll imo especially once you get searing down. gotta try steak in it, grilled steak's nasty to me now
-dry age in fridge
-bring it room temp, salt and pepp (both coarse grind) the
fuck out of it
-seriously dont skimp espec on pepp
-fan on, get pan uncomfortably hot
-tong steak in, press flat against pan (ensures thorough crust)
-time depends on your stove but i do two mins ea side, then 1 min ea side on a gaswitchz for med rare
-for ref when steak releases on it's own from pan it should come out rare after resting, +~30 seconds ea side should bump up one rarity grade if you got it hot enough
since its a newer pan i'd prob slide a baby fat trimming around first to oil up
No.2470
>>2467cast iron is the goat budy especially when youve got it seasoned
i only ever clean crusty stuck on shit off of it with coarse salt + chainmail scrubber, otherwise i'll just wipe out excess oil/fat with a paper towel, add a tiny bit of avocado oil and smear it around until its evenly coated and then leave it on the eye on low heat for a minute or two to bake in the flavors
always looks nice and shiny afterwards too
No.2489
>>2485thang lookin fine, that dill and yumion is great touch
prob sacrilege but i take off the bone to get it flat for searing, can never get em to cook right
No.2496
>>2494happy belated 4th of july budy
>>2494whta little feller over there?
No.2498
>>2497>do you remove the charred stuff before eatingno? not him but are you supposed to do that? i always just eat it all it has a nice flavor to it if the cook didnt fuck it up
No.2500
>>2497that's the bark, best part of smokin. gotta try it
not 4th bro
No.2503
>>2496>little fellerCast iron winged piggu
>>2497>handles They are made from elk antlers
>charred stuffThat’s the bark, it’s where the majority of the flavor is. You don’t ever remove that
t. 4thbro
No.2619
>>2618beauty thicc boys, i want that filling recipe
No.2620
>>2619I didn’t measure anything, I’m basing this loosely on what’s left in the packages of cheese I got.
>10-12 oz ricotta >half a thing the bundle they sell at the store idk what it’s called of Italian parsley, chopped fine>3 or so oz of grated mozzarella and parmesan tbh it needed more maybe like 4-5 oz each>salt>fresh cracked black pepper>a drizzle of olive oil<mix thoroughly in a bowl<portion it out on your dough as seen in pixI used a small brush to wet the edges around my piles, then put another sheet of dough over the top and firmly pressed all around the edges, then cut them to size with a knife. The process to make the dough
noodles is pretty simple too. It was my grandmothers recipe, here it is:
>3 eggs>1 tsp salt>3 tsp water>2-3 cups of flour<mix eggs with a fork until foamy, or consistent <add water and salt, mix well<start slowly adding 1/2 cup at a time flour until you can’t use the fork to mix<continue to mix flour and kneed dough until smooth, and it should be slightly sticky<ball up and cover with the mixing bowl for 15-30 minutes<separate dough into two pieces<roll out flat using as little flour as possible tbh mine just came out right some how and I didn’t use any extra flour, you see how it turned out. Beginners luck I guess <you think that’s thin enough? If I can’t read the paper through it, it’s not thin enough kidOnce it’s that thin, roll it in parchment paper or something similar and store in the fridge, roll out the other piece and start making your what ever. If you over flour it you’ll fuck up the dough, same with if you leave it out too long. It shouldn’t take more than 5 minutes in an already boiling pot to cook what ever you’re making. It took right around two hours from start to finish, with one cig break at the end while the ravioli were in the water. It’s not very intensive, clearly you can see it’s pretty simple. I would say expect to be constantly doing something the whole time though. I started my sauce while the dough was covered too, that played a part in the two hours of straight cooking though. In the end I’d do it again, I’ll only get better at it, I could hardly finish 5 of them.
No.2623
>>2620sweet thanks. your dough recipe is diff than mine but they look better in the pics, i'll try your grans for next raviolios or
noodle night
done mushroom ravioli a few times and its great. can throw all kinds of shit in em. if u ever try mushies i lik to add a bit of blitzed walnuts, texture and taste goes raly well
No.2635
going to try making homemade 'tabasco' once these pepps ripen if anyone has tips?
have pics when i dooz it up
No.2636
>>2635>any tips?I’ve made habanero “sauce” **more like a spread it was in the old thread that got wiped” my only advice would be to make small batches until you get the flavor you want right. Easy with that vinegar too, a little goes a long way. Also a good blender is your friend in that scenario.
No.2640
>>2636gud idea. i'm gonna ferment, so prob do a big batch of base and fuss with it from there
prob try diff vinegars & got a bunch of dried thai dragon from the neighbors last year needs usin too