Message from wolfwood in MacGuyver - Skills & Academics #cooking

2018-02-02 01:33:05 UTC  

Whoooo ~ Sounds great!

2018-02-05 02:13:12 UTC  

That sounds damn good sir

2018-02-06 19:37:02 UTC  

Straws r gay

2018-02-23 00:24:20 UTC  

Cornish Hens stuffed with green peppers, onions, celery and rosemary. Picture taken with a potato.

2018-02-23 06:57:57 UTC  

Look good! @Grenadier

2018-02-23 06:58:22 UTC  

@Deleted Userand that drink sounds interesting, a must try😉

2018-02-23 17:16:21 UTC  

Looks good, how was it? @Grenadier

2018-03-01 20:12:34 UTC  

It came out good. Two was way too much meat for one person though.

2018-03-04 02:23:03 UTC  

I think I'm going to smoke my first brisket tomorrow. I love to BBQ and do a really good smoked pork spare ribs and butt, this gonna be interesting

2018-03-04 02:24:13 UTC  

Hey all! I.E. Lit channel is putting together a cookbook. If you want to submit a recipe, DM me.

2018-03-04 02:26:43 UTC  

Funny thing is, when I cook it's rarely the same every time. Every "recipe" I do, always includes a little (maybe more) beer in me while I do it, so I add stuff for flavor that always makes it a little different

2018-03-04 02:35:18 UTC  

@Phillip Wiglesworth - FL So make something up. You sound super creative! :)

2018-03-04 02:41:42 UTC  

ya I could give you my ribeye steak recipe (I kinda use the same marinade for any steak I do, too). Rarely change it, other than the brand of red wine I put in it. Always perfect.

2018-03-04 02:42:42 UTC  

Awesome! Thank you so much!

2018-03-04 02:43:12 UTC  

I do scratch biscuits (so easy to do, you'll never wanna buy them in the can again), tortillas, alfredo sauce, lasagna, lots of different things

2018-03-04 02:48:10 UTC  

Perfect! This'll be a fantastic addition!

2018-03-14 03:50:06 UTC

2018-03-14 03:50:28 UTC  

This recipe is proof that slow-cookers are magic

2018-03-14 03:51:58 UTC  

Use the inner bowl

2018-03-14 03:52:48 UTC  

You can leave the apple pieces fairly large because they will melt in your mouth

2018-03-14 03:53:35 UTC  

I topped it with more maple syrup, but I bet a little powdered sugar would be great too.

2018-03-26 23:21:34 UTC  

@Phillip Wiglesworth - FL YES Brisket Nationalism!

2018-03-28 19:15:21 UTC  

Hey so I've been trying to start hard boiling eggs to bring to work and I think I'm doing something wrong. They come out fully cooked and they taste fine but they are really hard to peel. My mom used to make eggs where the shell would basically fall off on its own. Does anyone know how to fix this issue?

2018-03-28 19:21:26 UTC  

^ I’m having the same problem. They’re even hard to peel right out of the water and when I run cold water over them.

2018-03-28 19:25:06 UTC  

Shock them in ice water right out of the pan

2018-03-28 19:30:46 UTC  

^ that’d be my suggestion as well

2018-03-28 20:07:17 UTC  
2018-03-28 23:24:47 UTC  

I usually have success peeling them under running cold water soon after boiling them. My wife says she does the ‘ice bath’ thing after cooking them in her instant pot.

2018-04-02 13:34:36 UTC  

If anyone has advanced cooking questions let me know, I’m a serious home chef with past restaurant experience. French cuisine mainly, but i can also smoke and ferment meats. I’m no baking expert but I can make leaven bread.

2018-04-02 16:15:27 UTC  

You should post recipes. I do some cooking myself, always looking for something new

2018-04-02 17:34:15 UTC  

Hey beer brewers. After all these years it looks like brewing my own beer costs about the same as buying a lot of the beers that I like. Am I missing a calculation?

2018-04-02 19:03:46 UTC  

Makes sense. You're familiar with economy of scale, @Deleted User?

2018-04-02 19:05:36 UTC  


2018-04-02 19:05:42 UTC  

@John O -#7072

2018-04-02 19:05:51 UTC  

But I think I can guess at the concept.

2018-04-02 19:07:53 UTC  

The more you make of something, the cheaper it is per unit. A way to conceptualize it is to consider how long it takes to set up all your tools to do a job, and then realize that it doesn't take much longer to set up a large job than a small job. So a small job has a higher % of time and resources spent in preparation, so higher cost per unit

2018-04-02 19:09:59 UTC  

This is also why things are cheaper in bulk. If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo

2018-04-02 20:06:31 UTC  

After years of cooking just about every cut of meat, I come back to the shoulder every time: lamb should, beef shoulder (chuck), pork shoulder (Boston butt), venison shoulder. The connective tissue renders at low temperatures to produce the best flavor and texture. Plus shoulder is very affordable.

2018-04-02 20:13:10 UTC  

*If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo* haha this is a great quote

2018-04-02 21:43:50 UTC  

Bacon Jam