Blue Gartr Meal Time: Bacon optional? Bacon required.

[Churchill]

Zet I'm eating boiled eggs and protein shakes do you want a recipe

[Zetanio]

Zet I'm eating boiled eggs and protein shakes do you want a recipe

A recipe for gainz? Nah brah. I'm solid.

[Churchill]

nigga i dont do gainz i only get strong

i like being able to reach behind my back

[Zetanio]

Can people not do that?

[Churchill]

If your lats get too big, which is actually pretty easy, then yeah

[Zetanio]

Damn, the perils of being swole I guess.

[dasva]

All right BG chefs help me out. I was planning on making my spicy ginger beef in a day or 2. Safeway used to have this chili paste in the produce section that worked pretty good at working with the ginger spiciness with it's own but not overpowering it or the umami from the beef/soy but sadly seems they stopped carrying it.

So seeing as how the recipe started from my step moms pepper steak I figured I could use bell peppers just fine but was wondering if anyone had suggestions for any other commonly found peppers/sauces/pastes that would work well in such a dish

[Zetanio]

chili pepper flakes, cumin and a pepper of any stripe usually does that job. Can use Serranos, jalapenos or anything depending on your spicy preference.

[Coren]

I keep a pot of korean chili paste around and occasional supplement with chili pepper flakes (gocchugang and gochugaru). Can get both/either at most asian groceries.

[dasva]

Thanks for the tips guys trying something out tonight so see how it goes. Though was limited what I could find on short notice and I have no idea what cumin tastes like lol.


On another note bravo to whoever recommended pepper plant. Randomly found some at safeway. Not really a hot sauce guy generally but I'll definitely be using this stuff and now I'm kind of curious what the garlic flavored one I saw there tastes like as well.

[Astylla]

Cumin has a good spice without being cayenne pepper hot . It has a good flavor note too so it can be combined with tons of flavors and dishes . It's my go to for " what else can I add"

[Zetanio]

Pepper Plant is the truth.

Cumin is very mild, spice-wise. It's kinda earth-y and kinda citrus/lemon-y. Don't use a lot, it's strong shit.

It's the base of p much every standard Mexican flavor profile.

[Zetanio]

Pork Roast left in the sous vide for the day.

Will update later.

[Zetanio]

5-6 hours later. 140 degrees.



Couldn't resist carving a little for a small lunch sandwich.

Only salt and a slight brine solution in there. Also a little garlic powder. Tastes AMAZING. This pork is from the ranch upstate, much more rich and tasty than the normal pork I get.

[Astylla]

That is a beautiful sight. I'm sold on the sous vide as my next kitchen purchase.

Made my favorite soup : Baked potato soup. This is the base recipe I use and add extra cheese/salt/ pepper to taste.

http://www.copykat.com/2009/03/27/bl...s-potato-soup/

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[Zetanio]

That's picture quality I can get behind. Soup looks great. I'll sear the roast off when it's time for dinner

[dasva]

So tried a few new things this time with mixed success/failure and some happy discoveries.

Sauce is soy, sesame oil and mirin with too much ginger (edges were molding so after cutting them off said fuck it and threw everything in) left to blend overnight/during the day. Then red pepper flake added next day before putting tri-tip in to marinate for 2-3 hours.

Took meat out removing excess marinade and gave it a quick cook on the wok.

Quick stir fry of the bell peppers and straw mushrooms with more sesame oil in same wok then put with the meat in the oven to keep warm

Added sauce to wok, reduced and added thickener to get it nice and thick.



So normally I don't blend the sauce ahead time... this was kind of half fail half success. Success in that it worked to bring out the ginger better fail in that it was probably a little too much.

Also I normally cook everything together. Cooking them separate gave much better texture particularly the meat. Peppers kept the slight sweetness. And also stopped my too strong sauce from killing everything lol. Also cooking the meat separate allowed the little bit of marinade left on it to cook to pretty much nothing and coat the little bits of ginger which ended up caramelizing. So ended up with little bits of super concentrated soy coated caramelized ginger which tasted amazing. Will have to do on purpose next time lol.



Also thanks for the infos about cumin. Odd that I've never used it before but sounds like it's going to be good to play around with

[Astylla]

Made some delicious Tri tip with sautéed mushrooms and mashed potatoes. I don't make tri too often so I did overlook it slightly overcompensating for not having a real grill and only using a grill pan but it was still awesome.

My rub recipe was found here : http://www.jessicagavin.com/santa-maria-style-tri-tip/

My tip for smooth mashed potatoes is copious amounts of butter and adding sour cream.

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[Tokitoki]

Made these fish tacos last night from NY Times. They were awesome; I'd recommend the recipe if you're in the mood. I used sole. All the store up the street had was sole, cod, tilapia, and some fish I never heard of.

[Yuri-G]

made homemade microwave popcorn last night. first try burned because I cooked it too long but second try was great. and the materials are absurdly cheap so who cares? just don't burn down your microwave in the process


for anyone who hasn't tried it:


1/4 cup popcorn kernels
regular sized brown lunch bag
1/2 tsp olive oil
1/2 tsp salt


put it all together in the bag, shake it up, fold the bag over. should take about 2.5~3 minutes in most microwaves, full power. I melt some butter afterward and toss it in there with some popcorn salt; the 1/2 tsp of salt you put in beforehand doesn't seem to stick (although I do love salt on my popcorn, your tastes may vary). I'm gonna try 1/3 cup of kernels next because 1/4 made just a bit under what I would have wanted. first try was 1/2 cup and that was WAY too much.


it is no exaggeration to say I will probably never buy microwave popcorn again. there's no reason to do so :3