JUburton wrote:I've done the Brave tart ones

They may take our loaves but they'll never take our freedom

jamiethekiller wrote:we do the bravetart ones and never burnt them.

so you're probably over filling

Yeah, maybe burned is wrong but they're overcrystallized. Maybe I'll chill the filling a little and underfill next time.

It just makes so much filling it seems like a shame to waste it!

Roll em tighter

Finally making my St Patty's corned beef.

Any ever buy an America's Test Kitchen cookbook? Worth $20?

uh oh, send up the Red Tornado signal

Uncle Milty wrote:Finally making my St Patty's corned beef.

Any ever buy an America's Test Kitchen cookbook? Worth $20?

I *think* all ATK recipes are available online to Cook's Illustrated subscribers, so unless you're particularly fond of having paper cookbooks you could just go that route.

I can vouch for their recipes in general though. I had a Cook's Illustrated subscription for a few years and they're nearly all excellent.

That pork butt turned out amazing. Thanks for everybody's input.

Here's what I did:

I stabbed the butt and shoved a clove of garlic into each slit. I ended up using the entire head. Then I rubbed it generously with kosher salt, pepper, crushed red pepper, ginger and garlic powder, let it sit overnight. In the morning, I put it in the crock put with a chopped up onion and a 1/2 cup of soy sauce and pineapple juice combined. Cooked on low for 10 hours. When it was done I shredded it.

When I eat some, I either broil it or throw it in a hot pan to get some carmelization on the edges. Good stuff.

Phred wrote:That pork butt turned out amazing. Thanks for everybody's input.

Here's what I did:

I stabbed the butt and shoved a clove of garlic into each slit. I ended up using the entire head. Then I rubbed it generously with kosher salt, pepper, crushed red pepper, ginger and garlic powder, let it sit overnight. In the morning, I put it in the crock put with a chopped up onion and a 1/2 cup of soy sauce and pineapple juice combined. Cooked on low for 10 hours. When it was done I shredded it.

When I eat some, I either broil it or throw it in a hot pan to get some carmelization on the edges. Good stuff.

Get yourself one of those food sealer things. I vacuum seal about half and freeze it. When I want to reheat it I drop a package into boiling water to warm it up. Unseal it and then the broiler. So good.

Does anyone have recipe for fried rice that tastes like takeout? Every recipe i've seen is just mixing up rice and soy sauce

The Dude wrote:Does anyone have recipe for fried rice that tastes like takeout? Every recipe i've seen is just mixing up rice and soy sauce

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

You can add meats too, just stir fry the meat beforehand, set aside and add towards the end.

If you like the yellow color, and a little extra flavor, add a little ground turmeric when you cook the rice, like maybe 1/2 tsp. per cup of dry rice.

I think the key is getting and keeping the pan and oil hot enough. Use a pan that can handle high heat; a well-seasoned cast iron wok or skillet is ideal (non-stick is not a good choice as the PFTE can break down under very high heat). Keep in mind that when the oil starts to smoke it also denatures so ideally use a high-smoke point oil like avocado to minimize this and add the rice as soon as it starts to smoke. The suggestion in the seriouseats recipe to cook the rice in batches is a good one, unless you have a stove with super-high output.

I wouldn't add any soy sauce at all until serving.

awesome, thanks. i don't want the soy sauce taste at all.

We do rice like this sometimes..

https://photos.app.goo.gl/tnWfmUWDm8g4HLNP9

It's super crispy (not fried rice) and eats almost like a cracker. It's really really good.

I’m doing a lot more cooking at home. Turns out, I don’t suck at it!

definitely take a page from phatj with the tumeric during the initial rice cooking.

buy frozen peas/carrots, an onion, and one of those day old rotisserie chickens on sale and use that.

crack open an egg and throw the ingredients into a hot wok with a sesame/chili oil combination that is to your liking. then add your soy sauce to taste. definitely needs some tho.

yeah that's basically every recipe i try and it doesn't taste like chinese takeout. Probably need MSG

hmmmm... i don't use msg, but certainly give it try. my biggest mistakes at first was not giving the rice a full 24 hours and trying to make larger batches in the wok. everything else was just tweaking the other ingredients.

really intrigued by jtk's "fried rice" tho.

azrider wrote:really intrigued by jtk's "fried rice" tho.

its pretty great. throw it in a non stick sillet. get a lid that fits inside of the skillet to push/weigh the rice down. add a little bit of water in the beginning. put it on medium/medium high. and just let it sit till the color changes and the whole thing is crispy. i make like 2 cups of rice at a time(to keep on hand for easy meals). so i always have leftover rice that sbeen in the fridge for a few days.

most fried rice i make doesn't taste like takeout, but it also tastes better than takeout(for most places).

Yeah, I'm basically asking for the equivalent of "help me make a burger that tastes like a big mac". I just want to taste it

thanks, i gotta try it... rice is my fav carb.