So I'm going to be smoking beef brisket and I was stuck between hickory and mesquite (out of cherry and apple) I'm not picky and generally use hickory, but I decided to do some research because I almost never use beef either (all our BBQ's have been pork or poultry, beef isn't popular here)
Anyway, I came across a suggestion that said: Mesquite for beef, Hickory for pork, fruit bearing trees for poultry and fish.
Is there any validity to that?
I was actually on a site called "the smoke ring" but as an ex chef I've never heard concept before it was always up to preference. I have a cherry tree so that's typically why I use cherry.
what the fuck is his problem?
Apples > Oranges
Not much of a contest when you've got these on your side:
apple cider vinegar (e.g. bbq)
What do oranges have? Orange juice and orange marmalade? Lame.
Has anyone tried meat analogues before? Do they taste good at all?
Vegan here, I'll run down the most common types:
Tofu is tofu. Not really a meat analogue, but essential for other recipes and uses.
Tasty with gravy and stuffing, on its own it's alright. Doesn't replicate the stringiness of turkey but matches the chewiness.
Chewy and slick. Don't take to heat well for uses like panini or grilled cheeses. Buy once for the novelty...
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Anyone have any old cook books? I've another from a couple hundred years ago somewhere around here, too.
Even around a hundred years ago they talked about income not keeping pace with food costs.
Hi /ck/. I inherited these knives from my grandpa. They have no markings except for what's on the photo and I can't read moonrunes. Are they any good?
What do you think of this pizza, /ck/?
Now that summer is here all the best fruits are back in season.
What is your favorite fruit salad recipe? Dressings, yay or nay?
I think Cavendish bananas are a terrible addition.
Oriental grocer near me has dark purple dragon fruit and they are just pure sugar. For years I kept trying the white ones and wondering why anyone gave enough of a shit to cultivate such a bland fruit. Handy rhyme: go non-white, dark is right.
What are some relatively easy to mix, tasty longdrinks/mix/whatever to serve at muh wedding?
will post my wife's tits for good ideas.
How do they make it green, /ck/?
my dad's dead. help me choose.
What texture is good pie crust supposed to be? I've never had pie, and all the pies I've made so far are soft on the bottom but crispy on the edges and top. They taste good, but I'm wondering if the bottom should be crispy.
I wouldn't call it crispy, necessarily, but it shouldn't be soggy. It definitely should be flaky and golden brown underneath.
Are you baking the bottom by itself before adding the filling and top? Because you're supposed to.
Otherwise it's just going to steam with all that shit on top of it.
Why are peanut butter cookies the best?
>inb4 you shouldnt bake cookies on a pizza stone
Hey /ck/ inviting my chef brother to my house for a week and would really love to show off my pantry to him. What should I stock my pantry with?