#k8food update on the pork. after that first 99 minutes I uncovered it and went for a while longer and then at some point I turned it over, And now it's on 180 for like an hour. It's maybe 90% done (well it's 100% food safe cooked done and has been for a while but this is about low and slow long
#k8food also need to check if still good and prep/blanche/and/or quick saute bok choy, napa, broccoli rabe and iceberg. pretty sure the watercress isn't good after a week but I'll give it a sniff. also thawed the remainder of my frozen shrimp yesterday, completely forgetting that when I thawed the
#k8food round glass baking dish, two yellow onions rough chopped, some oil, half a cup of water, one 2ish lb package carnitas marinated pork shoulder from Aldi, can of diced tomatoes over the top, tight foil, 275 oven, in at 3:15 p, timer set to check in an hour and 40 minutes (actually 99m99s,
4 chicken leg quarters arranged neatly in a ring on a gray plate on a marble counter
#k8food four of the nicer chicken leg quarters from the air chilled brand that were on sale, dry brind since yesterday, took them out about an hour ago and cut some slashes into the skin and meat and then dumped my bag of frozen pearl onions into 2 glass baking dishes, microwaved until the onions
them to one side of the sheet and wiped up the slightly burnt on tomato juice bits so they wouldn't smoke up. We are down to 200 now until they achieve the perfect level of sweet and jammy but not totally raisin like, checking every 20 minutes or so and pulling out the ones that seem done. #k8food
#k8food I've got parchment vaguely covering it. I know there's a French term for this but I'm blanking. It retains a little of the moisture but doesn't turn it into a swamp. little cast iron saucepan in the background was there to get it fully dry after a washing (I had one where the exposed cast
four Japanese eggplants worth of cut up eggplant in two large clear glass oven baking dishes on top of a yellow cutting board
#k8food produce log for the week. We still have half the Napa in the fridge. purchased today, Shanghai bok choy, daikon, lemongrass, Japanese eggplant, poblanos, cucumber, grapes, colored peppers, scallions, cilantro, eight fucking zucchini because they were a buck 19 a pound.
golden roasty Brown mushroom chunks on a black air fryer shelf
#k8food finally roasted those King oyster mushroom chunks. I did like a delayed marinade/glaze thing. My air fryer has two trays and basically I started off with the top tray closest to the heat, mixed up a quick marinade with soy sauce, mirin, Chinese cooking wine, white pepper and oyster sauce
Hey there I got a few new followers recently and I just want to say that I do tend to make long-ass rambling threads but I try to do my best to hashtag them, so you can mute them if you like. I tend to use #k8fic for general writing rambling #hrfic for heated rivalry specific #k8food for cooking
#k8food I managed to finish everything else this morning so I've got all my veg prepped! daikon shredded in the rotary shredder (which is very gadgety but dear God does it take care of a block of cheese or a root and vegetable in 5 seconds flat), then salted with a couple truelime packets,
#k8food Okay so I did a fairly aggressive fridge clean out of stuff that was both past its due date/was vaguely old. I did not take the shelves out and clean them that can be a tomorrow thing. a lot of that produce is going on a week old. No visible signs of spoilage/mold but tonight's goal
for future reference, #k8food, instead of the chili flakes and powder I did 1.5 tsp sweet paprika, tsp gochujaru, tsp Aleppo. 3 tbsp size garlic ginger cubes and one of green chili instead of the whole Chiles. maybe one and a half pounds of boneless skinless chicken thighs instead of leg quarters.
#k8food enchilada filling cooling in the fridge. chopped char roasted poblano, queso fresco, shredded Jack, black pepper and TJ's Cuban seasoning, dried minced onion, then added sauteed yellow onion+broccoli rabe leaves w 1 garlic ginger cube, little salt because the base is a little too salty.
#k8food I'm probably going to try to strip the meat and remove the celery and drain off the pure extra virgin chicken broth. then I'm putting bones bits and skin as well as the broth bones bag from the freezer in a bigger pot and covering with water and making that broth. maybe with more veg.
four chicken leg quarters in a cast iron pot, chicken broth lines the bottom.
The same for chicken leg quarters upside down,
#k8food ~1p check. everything's nice and jiggly but not entirely fall apart yet. plenty of liquid gold in the base of the pot now. flipped it over and put it back in uncovered for another hour.
4 chicken leg quarters in a shallow cast iron pot with red handles.
#k8food 1150a checkin. surface temp up to an average of 140 (Yes I have a probe thermometer but I'm not doing all this work to leak all those juices out). we've got some liquid collecting in the bottom. after another hour I might remove the celery and flip them so the tops are kind of poaching in
two shelves of a cabinet taken up by many spices in mason jars and other small clear containers
#k8food I swear to you I have spices, I use spices
#k8food look I know this looks like the most depressing unseasoned white people food that has ever existed and you know what, busted. But I am doing it that way on purpose and also leaving out the onions so a certain little gremlin can have a few pieces on her dinner tonight.
#k8food 10:40a check, obviously still pretty raw but surface temp check with ir gun says 125 so we're going to continue at 250 for another hour then reassess.
#k8food covered the brazer (cast iron), 170°f @ 9:20* for the next half hour to slowly bring it up to temp. then probably 250° for an hour then pull it out and poke at it/check.
plain ass raw chicken quarters arranged in a round braising dish
#k8food starting today's basic bitch meal prep braise. 4 chicken leg quarters dry brined overnight (I put salt under the skin more than I did on so it isn't as dried as it could be) Anyway it's on a bed of celery sticks, and tempering in the oven for the next 45 minutes to
#k8food for future reference. leftover thawed rotisserie chicken fine mints in food processor, add seasoned rice wine vin, Kewpie, labneh, mix, add healthy amount of TJ ajika, sumac, and tagine season mix, mince more chicken along with half a shallot and big spoon of green papaya kimchi, mix in,
cheesy enchiladas in a glass baking dish on an aluminum tray pan viewed from above
A nearly empty white plate with green line circles on it with a nearly eaten enchilada and a fork
#k8food enchilada that turned out well: thin small mission corn tortillas dipped in Walmart green enchilada sauce stuffed with a mix of shredded rotisserie chicken, shredded pepper jack, a little enchilada sauce and sour cream, cooked pearl barley and lightly pickled diced shallots, more enchilada
#k8food pork shoulder steaks in at 2:05 to oven heating to 325. koreanish marinade, over onions In one dish, frozen onion pepper mix in the other, covered with foil. supposed to cook for 2 hours then uncover based and do another half hour at 375. steaks cut off of pork shoulder with roughly half the
#k8food big slab of pork shoulder that I deboned on Wednesday, shortly before the incident, and left salted in the fridge slathered with remainder bottle of Target Peri-Peri marinade plus a healthy spoonful of brown sugar and handful of frozen pearl onions, in Le creuset dupe braiser on 170 for
#k8food 3lb marinated pork carnitas into Dutch oven, w/ split/peeled onion, not preheated, 325 for the next 99 minutes (That's as high as my microwave timer goes). probably dropped to 250 after that for another couple rounds of 99 minutes & we should be good to go? I might drop baby potatoes in l8r
#k8food accomplished this afternoon, tossed some stuff from the fridge including wilted remaining romaine hearts, scallions that went janky. Peeled and trimmed all the carrots, trimmed and washed celery. Peeled about half of my mandarins for easy snacking later.
#k8food I may have tried this before and forgot but that doesn't matter. I'm restarting it. I want to try and keep track of food prep/yields/pricing/recipe experiments, so I'm going to post some threads under this hashtag, possibly rambling/boring, So feel free to filter out this hashtag!
