Eww. Crispy bacon all day.
Iām not feeling this. If youāre going to microwave bacon for 6 minutes you might as well just fry it in the pan. Or just toss it in a foreman grill. At least that way you have something to catch the grease. The main problem with microwaving bacon with just paper towels and a plate is that youāre going to have a pool of grease. You need to put something in the microwave that allows the grease to run off the bacon. I have one, but I donāt remember the official name for it.
The only thing Iāve had a whole lot of success microwaving is corn-on-the-cob. Beyond reheating stuff microwaves have never actually been instrumental for me in cooking anything as a stand alone. Does anyone actually have legit microwave recipes? Is such a thing even possible? Iām not talking about a Convection Microwave Oven, just a regular Microwave.
yall do realize that was the most hilarious shyt i have seen on food networkā¦ an im a member.
trollin :lol:
Bacon is serious shit
They work, but you still need a fuck ton of napkinsā¦ you can do it without them(napkins) but cleaning pork grease? itāll be the worst thing you will ever doā¦
I canāt believe that establishments like burger king cook in that shitā¦
Oven cooked bacon FTW. Nothing is even close IMO.
Time for an update I suppose. Grilled some frenched lamb chops the other day. Made a marinade with red pepper, spicy mustard, worchester sauce, chilli powder, curry, and black pepper which it sat in for about two days. Grilled the chops to a nice medium color. Served up with my cheesy homemade mac and cheese? Perfection.
that sounds goodā¦I still have to take a solid stab at lamb. I tend to walk past it in the store cause its a territory that I honestly dont know nor even know what to compare the cooking time too (i am assuming pork chops?) i would definitely need some good sides to compliment itā¦
Depends on the thickness. This was my first time cooking lamb thatās frenched. Grilling time was probably an hour and some change. If itās like the lamb thatās cut in the triangular shaped cuts, grilling time is significantly faster, like maybe 25-30 minutes for a medium cooked ādonenessā. Sometimes faster depending on the heat used. I normally donāt like my lamb cooked over that. Frenched lamb is a little tricky since it browns pretty fast on the outside but not as well on the inside.
does it cook like pork chops or more so steaks where im allowed some āpinkā or āmediumā level temp/tenderness??
Iām kind of confused by your questionā¦I was always told no pink at all when cooking pork due to health risks, so Iād assume maybe it cooks more like a steak? Just like a thick steak itās always about internal temperature ā Iād say youāre allowed some pink.
well yeah you got itā¦ meaning cook complete (ie pork chops)ā¦ or can you allow some room with cooking it (ie steaks allow that searing but you can go from rare to well done)ā¦ just it being my āfirst timeā dont wanna be like mmmmm then suddenly im in the ER lmao. good lookin thoughā¦ just a area im unfamiliar with.
Made reservations today for Alinea! I canāt wait. Iāve never eaten at a Michelin starred restaurant or even a restaurant thatās close to that calibur. Really excited.
I need tips to start making some good BBQ. I am okay, like I can do bbq wings and stuff, but I need tips for prepping meat, good rubs etc. Hook a brotha up.
8 slices of bacon, Rachael Ray? As a late night snack? So that explains dat assā¦ :tup:
Also, bacon doesnāt have to be raw to b chewy. I need to consciously try to remember how I do it, but I make my bacon chewy all the time in the oven and itās both done and delicious.
Pro-tip: sprinkle brown sugar on bacon before baking it. Place some jalapeno slices on top of it before making it. Uber tier bacon. :tup:
same here except Iām a beginner when it comes to smoking meats and stuff. Iāll probably stick with ribs and maybe try a pork butt by the end of the summer but weāll see. I remember a smoker being mentioned in the gas vs charcoal thread so Iāll probably look into getting one of those
I dig that man, I have been a charcoal man myself (I donāt feel comfortable messin with propane). But When I get a house I plan on having a nice sized deck and yard so I can buy a bigger grill, because during the summers i will be throwing down for sure. I just need to learn the basics to good bbq.
When it comes to grilling, it really depends on the environment Iām in. Charcoal is great for adding that smoky flavour to the meat - and itās not as āunevenly cookedā as some propane enthusiasts try to say it does. Propane has its pros and cons, itās faster and less hassle and it does cook rather well (through and through). Iām **definitely **put off from making bacon in the microwave (and that Oscer Meyer microwaveable bacon is rather intimidatingā¦). Oven/pan-fried all day long.
Today, Iām using the crock pot to make a good Japanese curry. I cheat and use S&B Golden Curry mix. Seriously, the stuff is freakinā amazing. Iāve thrown in some Yukon potatoes (chopped into cubes), a vidalia onion, and some peeled and chopped carrots into it. I may/may not make some chicken katsu to go with it (depends on if anyone else comes over tonight for hanging out - since I can make them into finger foods).
Yeah that golden curry mix is really good. Iāve always wanted to try and make my own curry paste, but yeah itās already soo good lol. I will still probably try to make a curry paste one day to see how hard/easy it is. A tip my old manager gave me was to replace some of the water with coconut milk. Tasted pretty damn good.