My potential cousin-in-law is on Chopped tonight. She's quite a good cook so I'm curious to see how it goes.

JUburton wrote:My potential cousin-in-law is on Chopped tonight. She's quite a good cook so I'm curious to see how it goes.

Damn tonight is a $50k Champions Challenge, so yeah she must be good lol

mickbayne wrote:

JUburton wrote:My potential cousin-in-law is on Chopped tonight. She's quite a good cook so I'm curious to see how it goes.

Damn tonight is a $50k Champions Challenge, so yeah she must be good lol

Hmm, she'd never been on before so I don't think it was that one.

My gf and I are a bit under the weather so didn't watch last night but

I bought a pork butt. Looking for a simple, low-carb something to do with it. Suggestions?

smoke it

Uncle Milty wrote:smoke it

Tried that but the rolling papers always get soggy.

I have a crockpot, a stove, an oven and an air fryer.

Phred wrote:

Uncle Milty wrote:smoke it

Tried that but the rolling papers always get soggy.

I have a crockpot, a stove, an oven and an air fryer.

Crockpot is probably the best. Low and slow makes it tender and easy to pull.

https://www.williams-sonoma.com/m/recip ... pples.html

http://damndelicious.net/2014/10/10/slo ... arnitas/?m

If your crockpot is too small the oven works too as long as you braise and not roast.

Phred wrote:I bought a pork butt. Looking for a simple, low-carb something to do with it. Suggestions?

Give it to a Gentile, Jew!

Bill McNeal wrote:

Phred wrote:

Uncle Milty wrote:smoke it

Tried that but the rolling papers always get soggy.

I have a crockpot, a stove, an oven and an air fryer.

Crockpot is probably the best. Low and slow makes it tender and easy to pull.

https://www.williams-sonoma.com/m/recip ... pples.html

http://damndelicious.net/2014/10/10/slo ... arnitas/?m

Those carnitas sound great. I even have most of those ingredients on hand already (just missing the onion and fresh garlic)

Thanks!

Phred wrote:

Bill McNeal wrote:

Phred wrote:

Uncle Milty wrote:smoke it

Tried that but the rolling papers always get soggy.

I have a crockpot, a stove, an oven and an air fryer.

Crockpot is probably the best. Low and slow makes it tender and easy to pull.

https://www.williams-sonoma.com/m/recip ... pples.html

http://damndelicious.net/2014/10/10/slo ... arnitas/?m

Those carnitas sound great. I even have most of those ingredients on hand already (just missing the onion and fresh garlic)

Thanks!

I think I am going to combine it with this to make more of an asian flavor profile.

https://www.food.com/recipe/crock-pot-pork-butt-roast-111151#activity-feed

Slowhand wrote:

Phred wrote:I bought a pork butt. Looking for a simple, low-carb something to do with it. Suggestions?

Sell it to a Gentile, Jew!

Fixed your post.

Uncle Milty wrote:If your crockpot is too small the oven works too as long as you braise and not roast.

I think you could make pretty solid pork butt in the oven without any liquid. Smoking, after all, is dry heat.

By the way, right about now I really wish my wife liked pork, as it has been readily available in supermarkets even as chicken and beef disappeared.

did you tell her it is the other white meat?

bagles came out flat again. they rose A LOT more this time overnight in the fridge. once they hit the boil though they just kind of deflate. blah.

CalvinBall wrote:bagles came out flat again. they rose A LOT more this time overnight in the fridge. once they hit the boil though they just kind of deflate. blah.

I tried bagels this weekend too and some of them were fairly flat as well. Not terribly sure but my fridge proof was only 20 hours so maybe that was part of it.

If I had to guess though it was too much time in the boil. I'll only do two at a time next time and a strict 30 seconds per bagel per side.

yeah, we do 20 seconds a side. they just seem to deflate completely in the water. we preshape by rolling out and let them rise in the fridge seperately as opposed to a bulk dough fermentation. frustrating because it is a decent amount of work.

we use molasses instead of barley malt. not sure that is part of the problem but plan on at least ordering some barley malt online before the next go at it.

whose recipe are you using. we use Stella Parks(serious eats) for our bagels. we've only done them once but they came out perfect.

https://www.seriouseats.com/recipes/201 ... ecipe.html

Use the method/recipe in America's Test Kitchen Bread Illustrated book.

Significantly different from the one above. Especially that first step. Thanks for the link.

jamiethekiller wrote:whose recipe are you using. we use Stella Parks(serious eats) for our bagels. we've only done them once but they came out perfect.

https://www.seriouseats.com/recipes/201 ... ecipe.html

this one. id say we had about a 50/50 hit rate which is pointing me to the boil.