GBM, I need your help... - by Mr.Duck
Scots Taffer on 3/9/2006 at 13:29
Surely though, fine meals rely upon the precise alchemy of understanding what compliments and detriments flavour? As suggested in the pork blowjob recipe, the porkloin benefits from slashes across the meat to allow the sagey goodness to get inside the meat - one of the times I made it, I somehow missed this step and as a result the sagey garlicky saltyness didn't permeate through the meat as much as the previous attempt.
So it's worth caring, especially if "finely made meals" are what you're interested in hearing about. ;)
Mr.Duck on 3/9/2006 at 16:07
...I'm scared.
I'm about to cook this sucker up.
Quick Q: Garlic Clove - the whole she-bang or just two of the little babies inside it? (I forget the word...fs...).
[EDIT]Nevermind, found it :D.[/EDIT]
Renegen on 3/9/2006 at 18:33
Well I forgot about this thread for a while. Thanks for providing the info, really good stuff GBM.
The Sleeper on 3/9/2006 at 22:11
Thanks for the brining tip GMB. I have been marinating meat for years and wondering why is it was always so freaking tough. I give it a try and see how it works. My cooking can't get any worse.
TBE on 4/9/2006 at 00:38
Weegee, that looks good! Describe the feast you had with your meat.
wee wee!:thumb:
Scots Taffer on 4/9/2006 at 00:45
Quote Posted by The Sleeper
Thanks for the brining tip GMB. I have been marinating meat for years and wondering why is it was always so freaking tough. I give it a try and see how it works. My cooking can't get any worse.
Tough? That's either poor choice of meat or overcooking right there, hardly a symptom of over-marinading.
littlek on 4/9/2006 at 01:20
Ok you cooked it...now tell us all about your porkgasm!
wee wee! :ebil:
aguywhoplaysthief on 4/9/2006 at 03:02
Quote Posted by TheGreatGodPan
You're supposed to put'em on rolls or bread and suchlike, but they're just as good for just tossin' 'em down the hatch by their lonesomes. Sugar packets too. Now, non-dairy creamer, that's an entirely 'nother story...
So you're the guy who eats moon-pies, deep-fried twinkies, peeps, and those store bought cakes with seven pounds of frosting.
Just found this: the Peeps website.
(
http://www.marshmallowpeeps.com/flash/index.php)
Fucking. Satan.
Mr.Duck on 4/9/2006 at 03:09
Quote Posted by littlek
Ok you cooked it...now tell us all about your porkgasm!
wee wee! :ebil:
:cool:
uNf
'nuff said...
Oh?
Not satisfied?
Ok, ok...more in-depth.
Popped this sucker out of the oven, waited a while for two friends, whom I invited to sample my culinary attempt, so I made a side-order of fried'taters, they took their while, ate taters (-.-...) and waited s'more. They arrived, we sat, we ate.
Two things:
1. A side-dish is a -MUST- for such recipes.
2. Yummy.
Very tasty, very flavorfilled, the meat was cooked just right (IMHO), no pinky spots, all brown and sexy, and the glaze (which I wondered if it was supposed to be thin or gooey...) was quite tasty. I just might try Gee's other pork recipe :). Original flavor with a poke of sweetness for yum effect.
A success, if I may say so. Thanks, Gee.
