Whatcha Eating?

[9x19]

Tonight, yes!
View attachment 187189

Much better presentation this time!!

 

[Xraycer]

Much better presentation this time!!

Just for you, 9!

 

[9x19]

Strep throat would be my guess too. Really nasty. And if you go to the doctor they give you the biggest freakin' pill they make and expect you to swallow it.

Mine just gave me a huge syringe full of penicillin.

 

[Doom!]

Mine just gave me a huge syringe full of penicillin.

You got lucky! Are you sure that was for strep?

 

[WickedFog]

Ok guys. I took one for the team. It was tough, and painful, but I suffered through it. I decided to try a couple of the pre-made flans at my grocery store.

First up is this one.

This doesn't look anything like the picture. There is no caramel in the cup. Just some clear liquid that looks like syrupy water. It tastes like a freakin' Snak Pak pudding cup that sat out and turned to gelatin, or something you would use to plug up a leaky innertube. Absolutely terrible. Rating:

This helped hide the crappy texture and flavor though.

Next up is this one.

This one looks more like a real flan, although the caramel syrup is really watery. The custard tasted more like a traditional flan. Nice and eggy. If the caramel were better, this wouldn't be bad at all. I'd buy these again if I were craving flan

Frou frou version.

And when I found the Raymundo flans, I also noticed they had these little guys. I love a good rice puddin'

These are actually pretty yummy. The cinnamon has a decent kick to it.

 

[Rowdyray]

So I bought an 8lb pork shoulder. Gotta cook it in the oven since we can't have grills here. Never done one like this before. I got a rub mixed up and I'm gonna let it soak in overnight. It's supposed to be colder than a witches tit tomorrow, so it will be a good day to use the oven. What time and temp should I use? Google is all over the place with answers. So far I am finding about 275° for 8-10 hours, covered with foil. Does that sound right? I do have a temp probe I can leave in the oven. Just gotta find the damn thing.

Hope I'm not too late. I normally smoke them. So bear with me. Just talked my dad through this. He said it's the best he's ever had.

250ish. Time is not the way to good pulled pork. Temp is. Find the temp probe! Rub it with whatever you heart desires. Cook it low and slow. It will hit a stall around 160. Let it ride. Some say that it has to be 210 to shred. BS! Just dries it out. Get it about 200 and let it rest. Then shred it and add a little more rub.

That's the quickest down an dirty explanation I can give you. Any more questions, just ask.

 

[remote uncontrol]

Ok guys. I took one for the team. It was tough, and painful, but I suffered through it. I decided to try a couple of the pre-made flans at my grocery store.

First up is this one.
View attachment 187213

This doesn't look anything like the picture. There is no caramel in the cup. Just some clear liquid that looks like syrupy water. It tastes like a freakin' Snak Pak pudding cup that sat out and turned to gelatin, or something you would use to plug up a leaky innertube. Absolutely terrible. Rating:
View attachment 187214
This helped hide the crappy texture and flavor though.
View attachment 187215

Next up is this one.
View attachment 187219

This one looks more like a real flan, although the caramel syrup is really watery. The custard tasted more like a traditional flan. Nice and eggy. If the caramel were better, this wouldn't be bad at all. I'd buy these again if I were craving flan
View attachment 187216
Frou frou version.
View attachment 187217

And when I found the Raymundo flans, I also noticed they had these little guys. I love a good rice puddin'
View attachment 187220
These are actually pretty yummy. The cinnamon has a decent kick to it.
View attachment 187218

You guys are making me wish I liked flan. I can eat it but I don’t enjoy it

 

[WickedFog]

You guys are making me wish I liked flan. I can eat it but I don’t enjoy it

That seems to be the norm. People either love it or hate it.

Got an 8lb pork shoulder roast all rubbed down with a bunch of spicy chit. It's in the fridge soaking up the flavor for the night.

Pro tip: Don't get cayenne on your hand and rub your nose

 

[Xraycer]

Pro tip: Don't get cayenne on your hand and rub your nose

I pulled contact lenses out of a girl's eyes before because she handled her contacts right after she was just done mincing some chilli. She thought washing her hands was enough. It wasn't. She was in agony and balling, and couldn't get the contacts out herself. Me, being a contacts wearer, at the time, went in and plucked them out.
My high school buddies made fun of me for years because right before I plucked the contacts out I declared, as if I was in an action flick: "I'm going in!"

 

[WickedFog]

Hope I'm not too late. I normally smoke them. So bear with me. Just talked my dad through this. He said it's the best he's ever had.

250ish. Time is not the way to good pulled pork. Temp is. Find the temp probe! Rub it with whatever you heart desires. Cook it low and slow. It will hit a stall around 160. Let it ride. Some say that it has to be 210 to shred. BS! Just dries it out. Get it about 200 and let it rest. Then shred it and add a little more rub.

That's the quickest down an dirty explanation I can give you. Any more questions, just ask.

I found my thermometer. Probe is in the roast and it's in the oven. That's basically what I am doing after lurking around a few BBQ forums. I have it on 275° though. I'll turn it down to 250° and give it a go. I did find 195°-205° is supposed to be the sweet spot for pulled pork though, so shooting for 200°. Going to check the temp in 8 hours and go from there. My thermometer has a temp alarm, so I'll set that when it gets close. Thanks for the info.

Oh, I poured a Barq's root beer in before wrapping it up

 

[Mike2507]

You guys are making me wish I liked flan. I can eat it but I don’t enjoy it

I won't even try it. . But my favorite food is scallops. Not bay scallops.

 

[Xraycer]

I found my thermometer. Probe is in the roast and it's in the oven. That's basically what I am doing after lurking around a few BBQ forums. I have it on 275° though. I'll turn it down to 250° and give it a go. I did find 195°-205° is supposed to be the sweet spot for pulled pork though, so shooting for 200°. Going to check the temp in 8 hours and go from there. My thermometer has a temp alarm, so I'll set that when it gets close. Thanks for the info.
View attachment 187223

Oh, I poured a Barq's root beer in before wrapping it up

Your apartment is going to smell great today!

 

[WickedFog]

Your apartment is going to smell great today!

It already smells like the rub. Now I gotta figure out what's for breakfast

 

[Mike2507]

I found my thermometer. Probe is in the roast and it's in the oven. That's basically what I am doing after lurking around a few BBQ forums. I have it on 275° though. I'll turn it down to 250° and give it a go. I did find 195°-205° is supposed to be the sweet spot for pulled pork though, so shooting for 200°. Going to check the temp in 8 hours and go from there. My thermometer has a temp alarm, so I'll set that when it gets close. Thanks for the info.
View attachment 187223

Oh, I poured a Barq's root beer in before wrapping it up

That looks so good. Screams make me a taco. Or pulled bbq on a bun.

 

[WickedFog]

That looks so good. Screams make me a taco. Or pulled bbq on a bun.

It's starting to smell like a Mexican joint up in here

 

[Tunedfrog]

I'm not even going to attempt to eat right now.

 

[Xraycer]

I'm not even going to attempt to eat right now.

Are you sure? I made your favorite!

 

[Tunedfrog]

As appetizing as that fly looks, I'll pass.

 

[WickedFog]

I keep smelling pork roast and think it's time to go eat. Not sure how the hell I am going to make it 6-10 more hours without tearing off a chunk. Now I see why people do this chit outside on the grill

 

[Chubaka]

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