Blue Gartr Meal Time: Bacon optional? Bacon required.

[Seraph]

"Pescetarian" is the classification, no meat except fish and/or seafood.

[Kalmado]

She is really staying true. Day 2 and counting. I guess I'll have to eat all the bacon.

[Zetanio]

2 days ain't shit. She'll make it a week, maybe two.

[Zetanio]

Tacos al pastor

The picture is upside down due to BG for some reason...

[Kalmado]

Nice. I'm doing a rack of St. Louis style tomorrow and maybe a shoulder. I just remembered too, store is having a 2 day sale and whole pork loin is $1.20/lb. Last time I made that it was incredibly good. I could use the injector for the first time too.

[Zetanio]

Get a whole loin and cut some of it in like 1/8th inch slices. Make the rick bayless marinade or create your own. Marinate for like an hour and char the fuck out of it.

[Tokitoki]

Or do that mustard rub I posted above. Shits delicious and definitely not only for slicing thin to put on sandwiches. It's also good with some broccoli and potatoes, or pretty much any grilled veggies.

[Kalmado]

I forgot about today being the 3rd and a Friday. That's a huge no go on hitting up that grocery store offering the deal until at earliest Tuesday.

[Yuri-G]

heeeeeeeeeelp


I made esquites last night for the first time, by eye. corn, greek yogurt, lime, chili powder, parmesan, salt/pepper. I need your help fixing it. problems are:
- too much greek yogurt and lime, drowns out the corn
- corn was too cheap, not sweet enough to offset the sour


I could just get a nicer brand of corn and add that, and I probably will, but I'm not sure it will be enough. is there any other way you can think of to sweeten this? corn syrup maybe? some sauce I'm not thinking of? just give up and do it over with the knowledge I've gained?


IDK, I'm thinking if I try to fix this I'll only make it worse... sometimes when you overseason you just have to learn your lesson and do over. thoughts?

[Tokitoki]

heeeeeeeeeelp


I made esquites last night for the first time, by eye. corn, greek yogurt, lime, chili powder, parmesan, salt/pepper. I need your help fixing it. problems are:
- too much greek yogurt and lime, drowns out the corn
- corn was too cheap, not sweet enough to offset the sour


I could just get a nicer brand of corn and add that, and I probably will, but I'm not sure it will be enough. is there any other way you can think of to sweeten this? corn syrup maybe? just give up and do it over with the knowledge I've gained?

Get corn on the cob and then cut it off the cob. Can use sour cream instead of greek yogurt too. Greek yogurt is very tart; mayo and sour cream aren't the same flavor as greek yogurt.

Don't add corn syrup. What the heck are you thinking?

[Yuri-G]

Get corn on the cob and then cut it off the cob. Can use sour cream instead of greek yogurt too. Greek yogurt is very tart; mayo and sour cream aren't the same flavor as greek yogurt.

Don't add corn syrup. What the heck are you thinking?

Why the heck do you think I'm asking for advice? lol


yeah I might just have to start over, IDK. it's edible, but it's not good.

[Tokitoki]

I strongly suggest getting fresh ears of corn. They're in season now so it's a good time to do it fresh.

[Kalmado]

Not cooking related but I found this funny. So my drive to work I go through about a mile stretch of some pretty hood/trashy homes. I just noticed for the first time this house on the corner, in the middle of the city, has about 10 corn stalks and other stuff. Thought it was pretty impressive to be fair!

[Daydreamer]

heeeeeeeeeelp


I made esquites last night for the first time, by eye. corn, greek yogurt, lime, chili powder, parmesan, salt/pepper. I need your help fixing it. problems are:
- too much greek yogurt and lime, drowns out the corn
- corn was too cheap, not sweet enough to offset the sour


I could just get a nicer brand of corn and add that, and I probably will, but I'm not sure it will be enough. is there any other way you can think of to sweeten this? corn syrup maybe? some sauce I'm not thinking of? just give up and do it over with the knowledge I've gained?


IDK, I'm thinking if I try to fix this I'll only make it worse... sometimes when you overseason you just have to learn your lesson and do over. thoughts?

The nicer brand of corn part really caught my eye. As others have said, use fresh corn. It also begs the question, are you using fresh lime and not pre-juiced stuff?

Also, def sour cream instead of greek yogurt. Possibly even go straight mayo since it's just emulsified oil and use that as the base blank canvas for all the other flavors. Also maybe swap the parm for queso fresco if you can find it in your area.

The internet also suggests sauteeing the corn first in butter and some chopped onion and chilis which sounds good to me. Just soften the onion and chilis first in the butter then toss in the corn.

[Daydreamer]

Not cooking related but I found this funny. So my drive to work I go through about a mile stretch of some pretty hood/trashy homes. I just noticed for the first time this house on the corner, in the middle of the city, has about 10 corn stalks and other stuff. Thought it was pretty impressive to be fair!

That's pretty awesome. I remember once a few years ago I was walking by a house that had grass like 2 feet high and seemed to be abandoned. I noticed some of the grass had empty patches in it. I looked in and there were were freaking fully formed Beets there. I started looking more and saw a few random carrots. It was pretty awesome.

[Zetanio]

Yuri, please god. Stop.

Go get some fresh corn and google a recipe.

https://www.thekitchn.com/easy-potlu...n-salad-191567

I did it for you.

[Yuri-G]

hush up! I didn't use a recipe on purpose. I rarely cook but when I do I enjoy winging it and seasoning to taste. which usually works out well... usually. I underestimated the tang of the greek yogurt though, and then I tried to overcompensate with other seasonings and it just ended up a big ol' mess

The nicer brand of corn part really caught my eye. As others have said, use fresh corn. It also begs the question, are you using fresh lime and not pre-juiced stuff?

Also, def sour cream instead of greek yogurt. Possibly even go straight mayo since it's just emulsified oil and use that as the base blank canvas for all the other flavors. Also maybe swap the parm for queso fresco if you can find it in your area.

The internet also suggests sauteeing the corn first in butter and some chopped onion and chilis which sounds good to me. Just soften the onion and chilis first in the butter then toss in the corn.

I mean you're talking to someone who regularly buys frozen chicken strips because I am so lazy when it comes to food haha. fresh corn would be better for sure, but sweet frozen corn works in a pinch. I might try fresh corn though, if I'm feeling motivated. it would deffo be a huge improvement. if nothing else just having that slightly burnt taste, which corn does so well when roasted properly.


yeah the greek yogurt is just a fail. it doesn't substitute well here. I did saute some diced red onion with salt + pepper + paprika though; that shit was amazing. so I'll be using that addition. so I think I'll try it again but with sour cream and try and find some cotija or queso fresco. the parm is ok but it's sorta weird with the sharp flavors of lime and chili.


thanks for the tips

[Tokitoki]

Made short ribs last night from a NYT recipe with the Instant Pot. Only had a little, but the meat came out tough and it was definitely over-spiced. Kind of disappointed. They were short ribs from that ranch, so I assume the meat was good because all of it has been so far. I'm hoping the other rack of short ribs is more tender.

I made some egg noodles to go with it, but the spice was super strong, so maybe potato or something dense like that would do better. Maybe even sweet potato.

[Zetanio]

Made short ribs last night from a NYT recipe with the Instant Pot. Only had a little, but the meat came out tough and it was definitely over-spiced. Kind of disappointed. They were short ribs from that ranch, so I assume the meat was good because all of it has been so far. I'm hoping the other rack of short ribs is more tender.

I made some egg noodles to go with it, but the spice was super strong, so maybe potato or something dense like that would do better. Maybe even sweet potato.

How long did you cook for?

[Tokitoki]

It was 35 min on high pressure with a natural release.