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i need to step it up ... good stuff in here
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Originally Posted by wcghost
Originally Posted by MPLSdunk
no problem. yup i just added them to the liquid during cooking. post some pics when you do, i'm sure they'll be better than mine. i wish i could take pics at work but i work on an open line so taking out the phone would be a problem.
MPLS!! you the man!!!
extremely tender and flavorful... only thing different was that i added mushrooms, carrots, bell peppers & minced jalapeno to the broth.
made this for a church potluck today... ppl were trippin out!
Originally Posted by wcghost
Originally Posted by MPLSdunk
no problem. yup i just added them to the liquid during cooking. post some pics when you do, i'm sure they'll be better than mine. i wish i could take pics at work but i work on an open line so taking out the phone would be a problem.
MPLS!! you the man!!!
extremely tender and flavorful... only thing different was that i added mushrooms, carrots, bell peppers & minced jalapeno to the broth.
made this for a church potluck today... ppl were trippin out!
Originally Posted by MPLSdunk
^ super easy and would get people geeked. good idea.
my special i ran today. marinated the pork 24 hours in jerk marinade i made. seared it on the grill and smoked it today before service. it's served over a pineapple fried rice and some sauted peppers. the sauce is basically a ginger, lemongrass and tumeric ver blanc and it's garnished with cilantro oil and red chili oil. some people said it was too spicy but eff em, it's jerk and scotch bonnets are a main component.
Originally Posted by MPLSdunk
^ super easy and would get people geeked. good idea.
my special i ran today. marinated the pork 24 hours in jerk marinade i made. seared it on the grill and smoked it today before service. it's served over a pineapple fried rice and some sauted peppers. the sauce is basically a ginger, lemongrass and tumeric ver blanc and it's garnished with cilantro oil and red chili oil. some people said it was too spicy but eff em, it's jerk and scotch bonnets are a main component.
get a thermometer, stick it in the side of the steak while it's laying flat so you get the probe all the way to the center. once you're good at this you can just push on them and know their temps. there are other tricks but a thermometer will never fail as long as it's calibrated.Originally Posted by omgitswes
I need help with steaks. I can never get that perfect pink, it's either way too raw or I end up over cooking them.
Any advice?
get a thermometer, stick it in the side of the steak while it's laying flat so you get the probe all the way to the center. once you're good at this you can just push on them and know their temps. there are other tricks but a thermometer will never fail as long as it's calibrated.Originally Posted by omgitswes
I need help with steaks. I can never get that perfect pink, it's either way too raw or I end up over cooking them.
Any advice?
another trick is to make a fist... feel from your wrist and slowly move towards the space between your pointer finger and thumb.... is typically the same firmness leading from well done to rare.... you can poke at the meat, and test firmness with your hand... good to use when you are grilling at the beach/outdoorsOriginally Posted by MPLSdunk
get a thermometer, stick it in the side of the steak while it's laying flat so you get the probe all the way to the center. once you're good at this you can just push on them and know their temps. there are other tricks but a thermometer will never fail as long as it's calibrated.Originally Posted by omgitswes
I need help with steaks. I can never get that perfect pink, it's either way too raw or I end up over cooking them.
Any advice?
another trick is to make a fist... feel from your wrist and slowly move towards the space between your pointer finger and thumb.... is typically the same firmness leading from well done to rare.... you can poke at the meat, and test firmness with your hand... good to use when you are grilling at the beach/outdoorsOriginally Posted by MPLSdunk
get a thermometer, stick it in the side of the steak while it's laying flat so you get the probe all the way to the center. once you're good at this you can just push on them and know their temps. there are other tricks but a thermometer will never fail as long as it's calibrated.Originally Posted by omgitswes
I need help with steaks. I can never get that perfect pink, it's either way too raw or I end up over cooking them.
Any advice?