That looks delicious, Cliff!

I guess this can go in this thread.

Just finished another batch of hot sauce.. Chipotle morita, garlic, toasted cumin, fermented for about 6 weeks..

I released a toxic cloud of hot sauce vapor when I took the lid off the blender after I pureed the mash.....after the tears and coughing fit passed I bottled lol


http://forums.pelicanparts.com/uploa...1711469365.jpg

http://forums.pelicanparts.com/uploa...1711469430.jpg

lasagna!

http://forums.pelicanparts.com/uploa...1711469910.jpg

Salmon marinated in lemon soy sauce for 2 days with an avocado wasabi cream sauce.

http://forums.pelicanparts.com/uploa...1713833038.jpg

YUM.....looks DELICIOUS David and Shaun! :p:p:p

Carnitas for Cinco de Mayo. Plus a Dos XX for me and a margarita for the wife.

http://forums.pelicanparts.com/uploa...1714967746.jpg

I think it's going to be another burger summer with a lot of gin & tonics.

Oklahoma burger on everything roll to start. It worked. Need to get some more tallow for fries.

http://forums.pelicanparts.com/uploa...1715171798.jpg


<iframe width="1280" height="720" src="https://www.youtube.com/embed/BHkid4mT31w" title="Oklahoma burger" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>



http://forums.pelicanparts.com/uploa...1715171798.jpg



http://forums.pelicanparts.com/uploa...1715171798.jpg



<iframe width="1280" height="720" src="https://www.youtube.com/embed/WUELm9UCYzI" title="Oklahoma burger flipped" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>



http://forums.pelicanparts.com/uploa...1715171798.jpg

Looks fantastic, Shaun.....yum!

I’d argue the best body part on a salmon (to eat) are the COLLARS. Rich, tender, RICH!, fresh salmon flavor..the chicken wing of the sea.

Last night. Miso-Sake marinated grilled salmon collars.

http://forums.pelicanparts.com/uploa...1715183802.jpg
http://forums.pelicanparts.com/uploa...1715183802.jpg

https://www.southchicagopacking.com/products/wagyu-beef-tallow

https://www.southchicagopacking.com/...2007&width=990

Thanks Tim, that's what I got first for shallow pan and then got this stuff for the fryolator.

MD. Life Bulk Beef Tallow for Cooking - Food Grade Grass Fed Beef Tallow for Cooking Oil Replacement - 24LB

Used up 24 lbs over a year and a half.

What do you think is better for fries, tallow or lard? I want to get some lard for fried chicken and fish.

Duck fat!

Wasn't Tallow used at McDs' for years?

https://www.dartagnan.com/duck-fat/product/PENDF002-1.html

https://www.dartagnan.com/dw/image/v...35&strip=false

I can almost remember McDonald's fries in the 70s and 80s. If I had a time machine I'd definitely go back just for the fries and apple pies, and that a Big Mac was actually a very good burger. At least as I remember.

Duck fat is a good idea, I've got a decent amount left over from a confit adventure I did a year ago.

Gemelli, Asparagus, Crispy prosciutto ,lemon garlic lemon cream sauce...

Spring in a bowl.

http://forums.pelicanparts.com/uploa...1715703390.jpg


Finished some more hot sauce

Went fru fru and made labels

Chipotle morita, garlic, toasted cumin

http://forums.pelicanparts.com/uploa...1715703667.jpg

Buttermlk fried chicken and onion rings. Definitely one of those dinners that you don't plate and take pics, just devour while hot. That said, I made an ultimate fried cod batter a few weeks ago, found on YT. Have probably done 10 fried chicken coatings, still pretty far shy of ultimate.

http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg


http://forums.pelicanparts.com/uploa...1717548945.jpg

Total sacrilege I know... but I did ribs sous vide..36 hours in tub...Then finished in the oven to get some bark...

They were seriously good...

http://forums.pelicanparts.com/uploa...1718314097.jpg

http://forums.pelicanparts.com/uploa...1718314097.jpg

http://forums.pelicanparts.com/uploa...1718314219.jpg

why 36 hours Tim?

Because science and testing..

Serious eats
sous vide Pork Ribs

I just plan meals backwards when I do these long processes....

very cool! I will try that with my crock pot

Thanks, Tim.....wow....really nice work!

Going to look into this device.......thanks again! SmileWavy