be sure to post Baz!

I'm usually too preoccupied with eating what I cook than how it's plated or photographed!

But since it was requested by someone I respect....I will endeavour to do so.

I actually do a lot of cooking here. I just ate a BBQ pulled pork on garlic bread sandwich and it was just insane good. Made the pork in my slow cooker Thursday night and then just used a store bought garlic spread on french bread, which I broiled to crispness perfection. Yum!

:p

My observations as well, though filets and tenderloins do well in Sous Vide, just not with long times in the bath..... dont need all the extra time to break down the collagen and fats with the buttery cuts

Update on the steak. First, this was over 1.5 lb, cut from a standing rib roast at Whole Foods. $12.99/lb and freshly cut from the roast that had the best marbling, can not beat that. Anyway, with so much left over (will be 3 meals), I cut the eye in half and put it back in the saute pan with some leftover mushrooms and then back in the oven to heat up for lunch. Strategically included some cuts of fat. Good lord is was even better than last night. And the best part, tomorrow night's dinner will be the best of the three with the bone. Some food for thought.

Picked up a simple recipe many years ago on food channel from Sandra Lee.

Take cold hamburger meat, add a packet of au jus spice mix and some French's fried onions. Mix up and form patties and let them sit in the fridge for a couple hours minimum to let the flavors do favor stuff.

Then cook and eat. Awesome burgers.

What's a good pulled pork slow cooker recipe? I love it and prefer to cook with a slow cooker while I'm at work but everytime it comes out just ok. Looking for better options to try.

Not sure what you're doing that makes it just come out "ok" but here's one version I found on YT that's similar to how I do it, except I don't do the onions.

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When I take it out (after about 10 hours on low) I divide it in half, put one half in a tupperware and in the freezer...and the other half I shred and add BBQ sauce. I usually stick that in a tupperware and in the fridge so the flavours can meld. Of course I eat a couple spoon fulls right then and there to make sure it passes muster. Which it always does.

If you are making a sandwich....your choice of bread can make a huge impact on how much you enjoy it so keep that in mind. Same thing with your choice of BBQ sauce. Always use fresh baked that day bread. The garlic versions I made were really delicious, FWIW.

There's a million variations you can try but this has to be the easiest thing to make with pork there is.

Don’t ask my neighbor. She put an 8 pound pork butt in her slow cooker with a bottle of root beer an two bottles of Baby Rays bbq sauce. Not good. Not good at all.

I prefer to use lots of garlic and onion in the crock pot and do the final preparation on individual portions after it’s done.
Good meat just needs a little salt imho, maybe a touch of Emeri’s essence.
Or Add some bbq sauce to some of it for sandwiches ( Baz’s sandwich with the slaw looks amazing)
Or Toast a hoagie bun under the broiler, melt some provolone on it, pile with juicy pulled pork.
Or what we call “hot shot” open faced sandwiches around here. Lightly toast a slab of bread, layer on mashed potatoes, pulled pork, and the braising juice.

There are too many good things to do with slow cooked pork butt to commit it all to one thing in the pot.

Found a decent way to cook falafel:
Soak a 1:1 mix about half hour and add a little bit of Jiffy/Bisquick right before cooking.
I used a 9" wok with only a half cup or so of deep fry oil. Only a tiny bit of oil was actually absorbed.
The balls expanded but held together, fluffy light and crisp.
http://forums.pelicanparts.com/uploa...1540173202.jpg

Layer of humus and sriracha are other essential ingredients.
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Roasted up a chicken. Tried a 24 hour buttermilk soak. The milk really Browns.

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They are hen of the woods Peter picked freshly out of a local forest. There are so many because there was so much steak. :) I could have done twice that amount of mushroom, they are actually slices of what looks like a shrub when growing.

John I’ve found the wok to be such an efficient frying tool. Big fan.

let me bring this thread back to earth with my favorite simple meal.

boom!

fried eggs, brown rice and some kimchee..

http://forums.pelicanparts.com/uploa...1540223758.jpg

How many of you all know what this is. To me; it’s Cantonese comfort food. Bittermelon and chicken in a black bean sauce.

I got the wok cooking down solid. I don’t panic anymore. :). All about the veggies today.

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http://forums.pelicanparts.com/uploa...1540343053.jpg

A simple bokchoi soup.
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I eat a lot of chicken with black beans, or anything with black beans (I love the damn things) but I've never tried bitter melon in it. My usual vegetables for a dish like that would be broccoli, onion and jalapeños.

Since you like black beans, you might look into Lao Gan Ma chili oil with black beans.

Can you show me a jar? I’ll look for it.

http://forums.pelicanparts.com/uploa...1540346055.jpg

It's the jar on the left. They also make a black bean sauce, but I like this one better. The jar on your right will become your favorite condiment. There's a couple different versions of it, fried chili crisps is the other. They seem to be about the same to me, so I use them interchangeably. I put the stuff in just about everything. There are peanuts scattered randomly through the chili crisps, you will learn to love those.

Lao Gan Ma is one of the better brands from China. Look for the grandmother on the label...

Thanks J. I’ve seen that one.