Paging nimadamus. Your expertise on boiled meats is needed.

Not sure I want to look up a dirty water dog at work...

Hot dogs

If your plan is to claim it never arrived in order to get me to send you another one, that isn't going to work:

Replaced the butter with cream cheese and oil in this basic banana muffin recipe and results were excellent.



Makes 12 muffins:

2 cups ap flour
1 cup sugar
2 eggs
1 heaping tsp baking soda
1 tsp salt
3 large ripened bananas
1/4 cup cream cheese
2 tbs (1/8 cup) vegetable oil
tsp vanilla optional
sprinkle of cinnamon optional
muffin pan and optional wrappers
mixing bowl

Preheat oven to 375 with middle rack ready to go

Test the sweetness of your bananas. If they're already sweet, remove some sugar from the recipe.

mash the bananas in a big mixing bowl, but leave some texture so you actually get some banana bits in your finished product

whisk in sugar to taste, reserve some for topping

whisk in cream cheese, oil, eggs optional vanilla

fold in flour, salt, baking soda to form batter

line the muffin pan and or lightly oil each empty cup

distribute 1/4 cup of batter into each well

sprinkle tops with cinnamon and sugar, or not

bake for about 20 mins, done a little sooner if you run hot.

Will have to get my wife to make me these!

Or you could make them for your wife!

Pineapple upside down cupcakes



Chopped the dome off those cupcakes and repurposed to pineapple cream inside out cupcake sandwiches

I would like to confirm that chopstick is a gentleman and a scholar, and the maker of a mean biscuit!





The moment of truth

Slightly crispy edges, sweet chewy center, and a nice added texture from the oatmeal... was delicious!
"Cookie" would not do this treat justice. Fully deserving of the heralded biscuit name.
Only way it could be better is if his 12 friends had come along for the ride and were also residing in my belly

Yay ANZAC biscuits!!

codesis - thanks for confirming receipt! Glad you enjoyed your biscuit.



Made some fake bbq pork a few days back. Took a bone in pork something or other, probably a butt, dropped it in the the slow cooker, covered with root beer, and came back 16 hours later to this:




which looked a little more appetizing on the cutting board:




all it needed was a stern look to give up the bone (that's what she said?):




and another to rupture apart into components:




needed a fork to do the actual shredding, but only barely:





took a lot of the fat out as I'm a Jack Sprat, but did mix a little back in once shredded:




if I'm too lazy to do the meat the right way, you already know I'm too lazy to make the sauces from scratch:




was pleasantly surprised with that Carolina sauce. Did not have high hopes for anything by Heinz and but went with it over Sweet Baby Ray after comparing the ingredients and seeing SBR #1 ingredient HFCS. How bout no. The first two Carolina ingredients were vinegars. The Memphis was OK but it's not exactly tough to make sugar sauces. I like both styles but if I'm forced to pick one..




nah just kidding, my heart will always belong to Carolina when it comes to the pig.

That reminds me, I made pressure cooker pulled pork the other day and it was good but I thought the BBQ sauce I used was kind of crap. Can anyone recommend a good one from this shop's selection? I'm open to suggestion stylistically.

Haven't had either of them, but if I had to choose from that list for pulled pork I'd go with either Ole Rays Pork-o-licious or Old Mule Mustard BBQ Sauce based on looking at the ingredients. Lots of garbage in those shop options. Would stay away from all of the SBR and alcohol gimmick stuff.

You can also always just try making your own. Preferably either mustard or vinegar (or both) based, tho can't really argue with a sweet Memphis style either. This looks like it would be pretty decent. Wouldn't hurt to read this and pick one from here, either. This dude knows what he's talking about.

Meathead is my go to for KC style red sauce and Carolina gold. KC I tweak a bit of course to give it some extra kick but his mustard recipe is fantastic and you don't need to buy his book. Pretty much all of his recipes are free on his website amazingribs.com

Did some kenji wings with two homemade sauces

1 was standard buffalo
2 was teriyaki with fresh ginger fresh garlic and sirachi topped with toasted sesames

This time after I sauces I broiled for 2 mins side. I liked the result better than bake , sauce , eat




Sent from my iPhone using Tapatalk

Chris,

I agree with what Chop says above about the sauces that have HFCS as the first or second ingredient and also the gimmick ones that are either alcohol based or have gimmick names like 'enjoy cock' or 'fighting cock' or 'i like pig butts and i cannot lie'.

Stubb's sauces are pretty good for jarred products. I use their spicy sauce quite a bit when i'm not making my own.

Thanks, will probably experiment with making my own. Doesn't seem that hard. I'm not a huge mustard guy so not sure about mustard-based sauces, but will try one out at some point.

I also like either mustard based sauces or vinegar based sauces with pulled pork but its important to remember that these only work as an accompaniment and not to cook with them as the acid flavor changes too much when cooked.

Consider making carnitas as an alternative.

Miami I like those wings. I should also note I’m a fat, displaced Buffalonian.

A channel similar to the one JL posted earlier. Not sure who came first. There's subs though.

"Confit" of pork

Anyone ever use chicken or beef broth in bean soup?

I'm making some bean soup in the next few days, have a couple cans of each broth and was thinking about adding them in place of some of the water. I'm leaning towards the chicken broth but not sure if beef would better.

I would say it would work just fine. Haven't made true bean soup lately but I always use chicken broth when making a pot of pinto beans. I would definitely go chicken over beef.

Who did the everything bageldogs that seem to have disappeared? wow! Were those dipped in mustard or cheese?

Wow I really enjoyed this. So much going through my mind where do I began.

Pork is my guilty pleasure and this looks so good.

I really want to cook with a gigantic wok wood fired stove, that’s awesome.

Seeing big slabs of pork in a straw basket and her handling it with her bare hands made me want to puke. I know this was how was it was traditionally handled but not very sanitary.

Other than that one objection I do want to pull up a stool to that outdoor table and chow down.

These videos kind of remind of that Serbian guy who cooks in the woods with him a fire and big knife.

I have no idea what she says at the end of the video but I think it was something about wanting to move in and cook food for me.