Blue Gartr Meal Time: Bacon optional? Bacon required.

[Coren]

I WILL CARRY THIS THREAD ON MY SHOULDERS.

Grats on sauteing Theon Grayjoy's dick?

Actually I love me some pork tenderloin... I need to try it in a pan. I always brine and grill. It's on autopilot for the days when I have nothing else to cook and I need something pretty quick.

[Zetanio]

Grats on sauteing Theon Grayjoy's dick?

Actually I love me some pork tenderloin... I need to try it in a pan. I always brine and grill. It's on autopilot for the days when I have nothing else to cook and I need something pretty quick.

If you have a grill, use it. The pan is really nice and I'm like you are, it's on autopilot. Cut onions, put rub on tenderloin. Char the fuck out of onions, put pork on. Turn, turn, oven for 12 minutes.

[Tokitoki]

I'll help. Don't usually remember to take pictures of the good stuff. Made ribs yesterday.

Didn't take a picture of them pre-cooking. Cut a full rack of ribs in half. Rubbed with a mix of 1 part paprika to 2 parts brown sugar. Add decent amount of salt, pepper, onion powder, and some garlic powder. Sprinkle of cayenne pepper for some heat. Rub on raw ribs and refrigerate overnight.

In the morning, line a baking sheet with foil (can see it pictured). Wrap the ribs in foil, making a pouch to contain liquids. Left in the oven on the baking sheet all day at 170 degrees while at work. They were in there from about 6:30am through 5pm. They don't need that long if you're home. Should be able to take them out after 6-8 hours. Can check temperature of ribs with a meat thermometer. If you're going to finish them on the grill as I do, can pull them out around 145, maybe a little lower, to sear on the grill.

I like to finish them on the grill to create a nice crust from the brown sugar. Fired up all three burners to high and let grill hit about 450-500. Throw the ribs meat side down on the grill for 2-3 minutes to sear. While face down, brush BBQ sauce of choice over the fat/underside. Flip ribs and brush sauce on top, sear bottom for 2-3 minutes. Pull them off and loosely cover in foil until ready to serve.

Also in picture is a vinegar/mustard based coleslaw. Green cabbage, Red onion, grated carrot. About a tablespoon and a half of white vinegar and another 1.5 tablespoon of whole grain mustard (think that's the amounts). 1 tablespoon mayo, teaspoon of sugar, salt & pepper to taste. I like adding a little heat, so I give it a sprinkle of cayenne as well. I would taste it before adding the sugar. Depending on the cabbage, it may turn out too sweet.

Full rack of ribs can serve 4 if you're hungry, 6 if you have some more sides.

[Zetanio]

The solution for non-grill folks is a REALLY hot cast iron. Cut the ribs up into batches and sear the fuck out of them for 3-4 minutes.

[Tokitoki]

The solution for non-grill folks is a REALLY hot cast iron. Cut the ribs up into batches and sear the fuck out of them for 3-4 minutes.

Depending on the size of your pan, you can do them in servings of about 4 ribs easily. Believe my smaller cast iron pan is 10" and definitely fits 4 ribs with room to spare.

[myreality]

http://www.independent.co.uk/life-st...-10393168.html

FAO vegetarians: Scientists have discovered a seaweed that tastes like bacon


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For vegetarians who occasionally crave the taste of meat, it's usually the smell of bacon cooking that's the most difficult to resist.

But soon they will be able to indulge without compromising their ethics, as Oregon State University researchers have patented a new strain of red marine algae called dulse which not only has a "pretty strong bacon flavour" but has "twice the nutritional value of kale".

The algae, which grows incredibly quickly, is usually ground and sold as a powdered cooking ingredient, but researcher Chris Langdon has created a new strain that he believes is better consumed whole.

"In Europe, they add the powder to smoothies, or add flakes onto food," Langdon said. "There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing. When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavour."

Dulse, which looks like translucent red lettuce, is also packed full of minerals, vitamins and antioxidants, a "super-food, with twice the nutritional value of kale".

[Zetanio]

LAMB SHANK GAME ON POINT.

Now I wait 18 hours.

[Tokitoki]

Zet, you know any good suppliers for pork belly, fat back, and trotters? Going to give a few people a call, but was wondering if you've ever purchased it or knew of anyone in particular.

I've done some searching and found Bayard Market and Deluxe Food Market in Chinatown, but would prefer not to go all the way down there from Riverdale...

[Zetanio]

Zet, you know any good suppliers for pork belly, fat back, and trotters? Going to give a few people a call, but was wondering if you've ever purchased it or knew of anyone in particular.

I've done some searching and found Bayard Market and Deluxe Food Market in Chinatown, but would prefer not to go all the way down there from Riverdale...

Pork belly has been a giant ripoff anywhere in Manhattan I've found it. I've purchased trotters via FreshDirect but they weren't the best.

The only place I that I KNOW does great pork is Faicco's in the West Village. I can vouch for everything there but you are definitely going to pay for it.

You're honestly better off in Chinatown in Queens.

This spot is apparently pretty decent but I haven't been.

[Zetanio]

You making sausage or getting weird with a shitload of lard?

[Tokitoki]

I'll check that place out. I have a contract in Queens and one in Brooklyn so Flushing isn't too far out of the way if I'm going to either job site. I graduated high school with a kid that now runs his grandfather's butcher shop/supply out of the Hunts Point Market so I'm going to give him a call first.

Making a pork stock that will eventually be a ramen dish. We got some nice wok plates and bowls from the fiancee's bridal shower. Have to make something delicious to christen them.

[Zetanio]

I'll check that place out. I have a contract in Queens and one in Brooklyn so Flushing isn't too far out of the way if I'm going to either job site. I graduated high school with a kid that now runs his grandfather's butcher shop/supply out of the Hunts Point Market so I'm going to give him a call first.

Making a pork stock that will eventually be a ramen dish. We got some nice wok plates and bowls from the fiancee's bridal shower. Have to make something delicious to christen them.

Going for a tonkotsu eh? Go with your guy in Hunt's Point. He'll probably give you better cuts and a better price. Make sure to wash those trotters out to avoid a super brown broth.

[SamanosukeShiva]

I'd use pork neckbone for the tonkotsu, and maybe toss in 1/2 trotter in per gallon. Pigs feet have so much gelatin content, and if you have too much of it in the ramen broth, it'll be unappetizing.

[Tokitoki]

I'll see what I can get. I was going to use this recipe for the broth.

Serious Eats - Tonkotsu Ramen Broth

[Zetanio]

I'll see what I can get. I was going to use this recipe for the broth.

Serious Eats - Tonkotsu Ramen Broth

Do it, it's delicious.

[RKenshin]

A properly seasoned cast iron skillet is my new favorite thing in life. I can't believe I didn't try this sooner now.

Forgot to snap a picture, but made what was probably the best/juiciest swordfish steak I've ever had (or even imagined being possible) this past weekend.

Also made a fucking amazing Ribeye the day after, that might've been one of the best I've had if not for slightly overcooking it. Shot for rare and ended up at medium my own fault.

[Zetanio]

A properly seasoned cast iron skillet is my new favorite thing in life. I can't believe I didn't try this sooner now.

Forgot to snap a picture, but made what was probably the best/juiciest swordfish steak I've ever had (or even imagined being possible) this past weekend.

Also made a fucking amazing Ribeye the day after, that might've been one of the best I've had if not for slightly overcooking it. Shot for rare and ended up at medium my own fault.

Welcome to the Dream Team.

[Coren]

A properly seasoned cast iron skillet is my new favorite thing in life. I can't believe I didn't try this sooner now.

Forgot to snap a picture, but made what was probably the best/juiciest swordfish steak I've ever had (or even imagined being possible) this past weekend.

Also made a fucking amazing Ribeye the day after, that might've been one of the best I've had if not for slightly overcooking it. Shot for rare and ended up at medium my own fault.

Awesome. Just don't let an overzealous family member helper go at it with a brillo and dish soap.

[RKenshin]

Parent actually owned an ancient one she used somewhat often, but it was terrible and not taken care of at all; making it ugly, a bitch to clean, half-rusted and practically useless.

I was super hesitant to get one of my own, and had trouble believing the positive praises I was reading... but now I've seen the light.

[Zetanio]

It's easy to maintain if you use it regularly. Also, unless you literally crack it you can reseason it easily.

You have joined us brother.