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  1. Steak poll- Outback vs. Longhorn

    ^

  2. Anyone got a good recipe for buttermilk biscuits?

    It's more how you make them than the exact recipe. Give me a biscuit from someone that knows how to not overwork it. If they look "perfect" before you cook them, you've screwed them up.

  3. Quick aging a rib roast - suggestions

    There is an episode of "Good Eats" that talks about home aging. Look it up on YouTube.

  4. BBQ Sauce

    I make it but never know what I did when I'm through.

  5. DIY Sauerkraut?

    They are, and the water seal helps keep the nasties away. 10L is too big, so much sauerkraut you can't give it away.

  6. DIY Sauerkraut?

    How I salt kraut I shred a butt load of cabbage. Put down a decent layer, sprinkle salt on it, then pound it with a thick wooden dowel and repeat till its full or I'm out of cabbage. You put the weights on it and check in 2-3 days. The cabbage generally releases enough water to cover. You add...

  7. DIY Sauerkraut?

    https://www.amazon.com/TSM-Products-31060-Fermentation-Harvest/dp/B00JG77G8M/ref=sr_1_3?ie=UTF8&qid=1470335212&sr=8-3&keywords=pickle+crock+with+lid I have this one in 10L.

  8. DIY Sauerkraut?

    I make sauerkraut and sour pickles. I like green cabbage more than red and like rye seeds in it. I don't do recipes, part of the fun of experimentation. You can get decent crocks for a decent price on Amazon.

  9. Cole slaw

    And it's awesome, goes great with smoked pork. You can keep that puréed mayo and sugar filled crap.

  10. Cole slaw

    Chopped cabbage, tomatillos, green onions, jalapeño, cilantro, and lime juice. Salt the cabbage pretty heavy and get what moisture you can out of it first. Best coleslaw ever.

  11. Pickles.....

    Look up sour pickles. Fermented instead of pickled. Loads of beneficial probiotics.

  12. Pickles.....

    And you don't need to pressure cook pickes. You only pressure can things with low acid content.

  13. Pickles.....

    Tannins, you need tannins.

  14. Any fermentation experts here?

    I tried making sour pickles in the past in mason jars with vented lids, but have never done any big batches. I just picked up a 10L pickling crock and I'm going to try my hand at it again. Anyone have any favorite recipes? Should I do pickles, sauerkraut, or something else first?

  15. Settle the debate

    +1000
  16.

    non Italian beef sandwiches

    1. Italian beefs don't have cheese 2. You didn't dip it. 3. Where's the celery stuff? 4. Enjoy your sandwich.

  17. Where to buy boston butts

    Get mine at BJs.

  18. What's cooking for the game today

    Mesquite smoked beef shoulder. Should be coming off an hour before kickoff.

  19. Green Chili

    I make the same thing, but I replace the tomatoes with tomatillo salsa or roasted tomatillos. It also works great with chicken thighs. Brown the thighs first, then use the fat for the saute.
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