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Whatcha Eating?

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Today's vessel for salt and grease....
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Doom! said:
Been pretty lazy this week, tonight was Peanut Butter Capn' Crunch.
We kinda snacked a lot today. ;)
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Had the usual Almased shake for breakfast, then Hardee's Double Mushroom & Swiss w/curly fries around 5 (no pic). Will try the Rib recipe in the cookbook that came with my new/bigger/better Toaster Oven tomorrow?...
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fstnd said:
Yesterday Dad found smoked horse sausages on a market. I just sliced and cooked them and stored the grease. View attachment 273051It has a strong flavor but now I really need some bacon grease to compare it to lol.
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It's illegal to commercially sell or serve horse meat in the US. It's one of those laws that are created via emotions rather than any rationale. I mean, why would it be OK to slaughter and consume certain farmed animals and not others.
 
Xraycer said:
It's illegal to commercially sell or serve horse meat in the US. It's one of those laws that are created via emotions rather than any rationale. I mean, why would it be OK to slaughter and consume certain farmed animals and not others.
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Where's the Heef? 😄
 
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guests came so I could finally eat my own cake🫠 it absolutely doesn't taste as if I just got rid of lots of expired chocolate (bars) and chips👌
I also made my favorite 'çökelek' cheese I found in the Turkish hotel last week, and mustard cheese. Don't mind my finger prints.
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I have several finished glass candle holders I never could figure out what to do with. I figured out a short term solution (yes they are very clean). I made individual blueberry cheesecake (my very favorite cheesecake) desserts. So,this evening after my fish and chips dinner, I'll take one for the team and force myself to eat one today, tomorrow, the next day and the next😋🤣. Man, I'm already feelin' sick 😂😂😂.
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This last cook was the best yet - cooked through but none of the meat was dry. Went back for seconds, felt like I could have inhaled the whole rack.? Added the drippings to the Mac & Green Beans & Cheese...

After three hours @ 230F- meat thermometer says "well done", so took lid off and left it in another 20 (10 minutes short of recipe).
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WRM said:
This last cook was the best yet - cooked through but none of the meat was dry. Went back for seconds, felt like I could have inhaled the whole rack.? Added the drippings to the Mac & Green Beans & Cheese...

After three hours @ 230F- meat thermometer says "well done", so took lid off and left it in another 20 (10 minutes short of recipe).
View attachment 273137View attachment 273138View attachment 273139View attachment 273140
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Meat thermometer says 175? With ribs and pulled pork etc your just starting to hit the sweet spot. Anything over 180 is where the fat starts to break down, as it melts helps to keep the meat moist. It's basically the key to low and slow. You can run longer no problem.
 

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