then bring up to a temperature of 149°F (65°C) and enjoy
/ck/ Cooking Thread
- Thread starter A Fucking Box
- Start date
Looks and sounds great. Do they give specific spices?
Nigga, I just KNOW that you're not talking about pulled pork or pork ribs. True fall-off-the-bone goodness requires wet brining for 24 hours beforehand, then slow-cooked at 200 degrees Fahrenheit for 12 hours. That's the temp when the fat melts and saturates the meat, as well as melting the connective tissue, which in turn creates moist pork goodness that's tender and slides off the bone clean. Top it off with some mumbo sauce and Old Bay; that's how you do it right.
Protip: If you need a knife to get the meat off the bone, then you done fucked up. The bone should slide out, with no meat on it.
The soul food shacks and rib shacks in Washington, DC do that shit right. Get that with some Mac and cheese, cornbread, and seasoned collard greens. Wash it all down with an ice-cold 40 ounce. Bonus points if you've got Trouble Funk on full blast.
bow chicka wow wow
did you know that the mongols would eat raw meat? they would put strips of meat directly on the backs of the horses that they would ride. it tenderized the meat and the sweat had salts that would preserve the meat kind of like jerky.
yummy yummy raw horse sweat meat
yummy yummy raw horse sweat meat
Trying to make creampuffs. First recipe out of this fancy french pastry book
Looks like a good start. Don't forget to post up the results.
They deflated a lot and were too dense and eggy. I put too much chocolate glaze on top but they were still delicious.
I'm trying to master french pastry so i wont stop here
ive been flavoring some of my alcohol with marshmallow root and honey, though i'd be curious how actual marshmallows would turn out.
