Food 2: Chew Harder • Page 81

Ugh. Barely owned my Ninja Pro XL air fryer for a month and the coating is already coming off. This didn't happen with my ex's Ninja I replaced this with and we had that one for much longer. I just use the soft side of a sponge and Dawn power wash... How dangerous is this to cook in? Haha

 

Finally tried Liquid Death and it sucked

 

I’m going to ice cream school next week for work and I’m so excited lol. It’s actually like a very intense week of classes but I think it’ll be so interesting.

 

wtf I wanna go to ice cream school

 

What was your pozole recipe? Looks good but different from mine. I'm happy with mine, just love talking recipes. Mine is winged but I've made it twice and it's pretty much the same both times.

 

I think I mostly base it on a seriouseats recipe I saw a while back from Kenji Lopez-Alt. Fairly simple recipe so I have fun and moded it a bit myself. I start off roasting tomatillos, japalenos, poblanos, a ton of garlic, and white onions for some nice blistering on the veggies. Roast pumpkin seeds in my dutch oven, take those out then sear off the chicken pieces to brown them up (I use bone in, skin on thighs). After searing, add in my roasted veggies and chicken broth, hefty amount of Mexican oregano, a couple chipotles for more smoke and heat, and salt to taste, heat to boil and reduce to simmer for 25-30ish minutes. After this I separate everything out: Chicken to the side to cool then pull all the meat from the bones. Broth cooling to the side in separate container. All my veggies and pumpkin seeds added to a blender, let that go for a few minutes until smooth as possible. After this, skim small amount of the oil/fat off the top of the broth back into dutch oven at medium heat, enough to coat bottom and cook off until it starts to brown. Smooth veggie mix goes back into the dutch oven for about 2 minutes being constantly mixed to avoid burning, then broth, shredded chicken, and a can of Juanita's hominy go into the pot. Let this cook at a low temp for a while to allow flavors to develop and broth to absorb into chicken/hominy. Finally ready to serve I tend to top with diced avocados, some thinly sliced radish, red cabbage and jalapenos, and finely chopped cilantro.

 

I think technically anyone can sign up, but it’s like $4500 just for the course not including meals and lodging. We do it through Penn state but I think Cornell has a shorter and cheaper program!

 

majored in ice cream, minored in cupcakes

 

you learning how to make it or eat it?

 

I think you flunked ice cream machine 101

 

Not burgers?

 

Similar to mine as far as main ingredients. I only asked as mine is always a little greener and brothier. I do pork which I sear and then cook in the chicken broth, which despite the bad rep they have for 'politics', it's normally goya buillon. I think I use like 6-8 cups of broth?

Same with all the roasting ingredients (including pumpkin seeds) but I also roast some serannos and I probably use less garlic as I am one of those weird freaks that thinks that most recipes go overboard with it. Same hominy brand as well.

One of my favorite things to make though, especially in the cold weather. I also like pork rinds with it.

 

no that was my cousin the hamburglar

 

Its a new staple for me and my wife. Swear we could eat it for like every meal. I tend to just put two full cartons of broth in mine which i think is about 6 cups. I do tend to go wild with the garlic because I am a garlic freak. Will regularly put like 2 full bulbs in dishes that call for only 2 cloves. I wish I could use serranos in mine but I can't find them consistently at my local grocery store so just replace with whatever other green chilis I can get my hands on. It can even be hit or miss with the poblanos and tomatillos depending on the time of year too which is a bummer.

Definitely gonna need to try to make a red version with pork soon. Dipping some spicy pork rinds in there sounds like a great idea too. Need to try that!

 

science behind making it from cow to cone!

 

Jersey Mike’s Just Added 2 New Subs to Its Menu

 

Beef

 

Now we’re talkin’

 

Kielbasa with ravioli

 

That's tortellini, but looks bomb.

 

Fuck

 

Trying my hand at a beef wellington tonight, but made with pork instead of beef. And instead of a traditional wellington, I'm making it like a Philly roast pork sandwich: spicy, garlicky broccoli rabe replacing mushroom duxelle, along with sharp provolone. Fingers crossed this works. I'm either a genius or a fucking idiot.

 

God damn it Ken that sounds amazing. Venmo me some.

 

Definitely lots of room for improvement, so I’m glad to I tested it out before we serve it. But it was spectacular. Those mashed potatoes were whipped together very quickly.