This looks amazing. What are the measurements/ratios of water/cider/salt/sugar that you like for a gallon?
What Are You Eating?
- Thread starter Brute
- Start date
I didn't measure but best guess:
1.5 qts vinegar
1 qt water
4 Tbls Morton kosher salt
3 Tbls sugar
I just do it by taste.
Perfect. Thank you.
Spark Pizza in Redmond. Rated 31st out of the 50 top pizza in the USA in 2023.
NY style King Kong Pepperoni pizza and Homage to Frankie’s classic style pizza.
NY style King Kong Pepperoni pizza and Homage to Frankie’s classic style pizza.
G_Smolt
Legend
GrillBird smashburger with Kewpie, grilled onions, pickles, and fromage américain
was a good breakfast yesterday. A tad too thick to be the "perfect" smashie, it was still nice and crusty. I *may* have to stop in for their "hot af" korean chicken sando this affie on the way to the airport.
was a good breakfast yesterday. A tad too thick to be the "perfect" smashie, it was still nice and crusty. I *may* have to stop in for their "hot af" korean chicken sando this affie on the way to the airport.
You gotta get that chicken sando. It's really good. Kind of a sleeper.
I don't think grillbird's burger is advertised as a "smashburger" is it? That may explain the thickness. Unless they are running an off-menu special, which they sometimes do.
Since we are talking fried chicken I’ll share this amazing monstrous “sandwich” from the Surf 2 Soul food truck in Astoria which we hit up on the return trip from OR a couple weeks back. This thing had a chive waffle for bread, fried chicken, bacon and a pimiento cheese bechamel. It came with fries and was pretty bangin’. Also massive. I thought it could’ve used a hit of acid. Not like that. Like some pickles and/or hot sauce.
Looks RFK Jr approved to me.
Looks RFK Jr approved to me.
I worry a little bit about how much time he spends under a sunlamp. Probably should, for health reasons, consider going with orange skin dye.
Sous vide ribs! I have been experimenting with them recently by buying 2 racks, cutting them in half and then trying different rubs, time and temps to get repeatable results. I am not interested in Gore May ribs that are bragworthy, just something an old man living alone in the forest can make and enjoy on relatively short notice. After some real failures and near misses I have finally hit a sweet spot and can say: "Those are damned good!" 160 degrees for 8 hours gives me just the bite I am looking for, I am not fond of the "fall off the bone" method. To me "fall off the bone" is just a cute way of saying overcooked. Finding a rub and sauce combo that works is the hard part, everyone has different taste and what I like might gag a real rib connoisseur. I have found a couple of off the shelf products I am happy with that have saved me the effort of making my own sauce and my own rub. I have done both before, sometimes with mixed results.
After sous vide I sear and sauce them on a gas or charcoal grill, a half a rack is all that I can eat at once. I'm making them tomorrow to take on a camping trip this week, they will reheat nicely in the air fryer in the Casa.
After sous vide I sear and sauce them on a gas or charcoal grill, a half a rack is all that I can eat at once. I'm making them tomorrow to take on a camping trip this week, they will reheat nicely in the air fryer in the Casa.
Which orange man are you talking about?
Why Ernie of course of Bert and Ernie. You know one who is likable.
Of course...since Bert is apparently Asian...
FinLuver
Native Oregonian…1846
I worked building fences for a Sicilian family for 2.5 months in NJ. Food back east is to die for, home cooked or deli/pizzerias everyday…gained 25 solid pounds. Played competitive soccer as well back there. Best Summer Job/time ever.
Amalfi coast?