All posters that respond to this thread have to include at least one or more food items that they’d love to make in their response but it never really seemed worth the effort.
All commentators to that post must respond to the above post with ideas or suggestions on how it is SO easy to make said item.
The goal is to encourage MCS where appropriate and for folks to make that recipe that they have been wanting to do for a while.
Well, I did today. I actually made some years ago that turned out well, but I just winged it. I heated up some oil and used a potato peeler to slice the potato right into the hot oil. I was happy with the results.
Today I decided to do it right and went to youtube and watched some videos on the subject. There were 2
I made them using a mandolin put paprika in both sides cooked over very hot mesquite wood chunks by the time I had all of the potatoes on the first ones were ready to flip when flipped all of them they were ready to come off
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Deep fried anything! I love deep fried chicken, fries, onion rings, etc., but my bride hates the smell if I try frying in the house. So, outside you say? Sorry, then I have a mess of oil to deal with. I'm not talking about pan frying, but full immersion.
Solution, for us, is to buy it from folks who know what they are doing!
I now use my wok for deep frying. I bought an oil filtering can. The shape of the wok means less oil to begin with and a high powered wok burner means very little time to heat the oil. Once the food is done you just take the lid off the oil container and pour it through the fine mesh stainless steel filter, replace the lid, and go eat your food. Later, once the oil has cooled, you just pour the oil into whatever container you want to store it in. I guess you could even leave it in the stainless.
I used to have a small electric deep fryer. I love deep fried food too but it became a hassle to me as well. Lately if I do anything, I get a smaller saucepan and use it so I’m using less oil and do it outside or have also used my wok. Wish there was an easy answer.
Wonder about the broasted or pressure cooked type that is similar to deep fried. 🤔
Okay, do either of them carry brisket? If so, does it ever go on sale? I don’t think ether carry them here in Chicago because of lack of demand since we are in the north, but maybe Ohio is south enough???
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I've made it several times and it's not difficult. It is a cooking experience, for sure, but a rewarding one. My former wife is a master potter who made a couple of cassoulet crocks for me. Rancho Gordo has the beans, but D,artagnan has the whole kit and caboodle online: https://www.dartagnan.com/cassoulet-...CSLT001-1.html .
Last edited by CaptainMike; May 6, 2025, 10:08 AM.
Homemade bacon. I struggle with the idea of brining something for that long. Scared I will food poison us all. Not sure about my fridge capacity for it. Also a bit spoiled with Park Packing consistently having bacon for $2.99 give or take.
My wife asked for Maple-Whiskey Bacon for Mother’s Day and who am I to say no to such a request. So, 2 weeks ago I bought a 12 pound pork belly (that’s a heckuva big belly). Let it sit in cryovac for 5 days and then started it curing last weekend. Cut into 3 lb slabs, each slab fits just right in a gallon ziplock bag.
That is the entire concept of bacon - or corned beef, etc. The sodium nitrate CURES the meat, and eliminates the risk of botulism. The cure is a preservative. I've cured brisket and pork butts for 10-12 days in the past. I think once you are in the cure, since it starts from the outside, where the nasties live, you are safe.
Bouillabaisse. I ate it once in Marseille, decades ago, and was stunned. I've considered trying it many times, and here I can actually source the ingredients (albeit driving to a couple fish markets, likely), but I always poop out in the planning. I have had a med change recently, and had no appetite, so not been cooking much. If someone put a bowl of bouillabaisse, and a plate of garlic croutons, in front of me, I'd eat all of it. I should try this.
Cabeza. Considering I can pretty much walk around the the corner and get almost any kind of street taco that I want it just seems like a PITA. Plus there's the fact that my wife frowns on having severed animal heads in the fridge...
I am eventually going to figure out how to make good tripa and buche. Pretty sure my wife needs to not be home for that.
I say you need a mini freezer or fridge in the garage for these “out of sight” and “secret” cooks. Then you can pursue your Frankenstein experiments without the offending items crossing the house threshold.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
captainlee It depends how salt sensitive you are. You can soak it longer to desalinate and change the water more often while it soaks. There is no salt in the rub, just the brine. I'd suggest trying a smaller piece rather than a whole packer to see if you like it.
The desalination step really takes care of the saltiness. Plus, MH’s recipe for pastrami is easily the best one on the site. If you are truly concerned , there is nothing stopping you from slicing a slice of meat after it has been desalinated and frying it up before smoking the rest. You can then check on the salt level and put it back for more desalination if you want. Changing the water is key versus length of time on the water as the water will pull the salt out.
Adding to my previous answer: egg rolls. I make them, they taste good, but their appearance is generally suboptimal. Should work on that, also. Thanks for the prompt!
We made wontons once. Finally ate dinner about 8 pm. It just took us a long time to get it right.and make them. I don't remember what the issues were but it was enough for never again.
Sounds like the time my wife decided to surprise me by making hot and sour soup, one of my favorites, from scratch. I think she decided the time and effort it took were not worth it, and that it is easier to run to the Chinese restaurant around the corner and pickup a quart of soup to go!
Can’t think of anything specific, per se, but the type of cooking that always gets me is baking because it generally needs to be precise measurements, etc that I get smack in the middle of preparing said dessert and then no longer want to deal with it but have to because I’m in the middle of it. Then I end up resenting baking. I’m good with normal cooking where I measure with my heart!
Recently, this has been from scratch cakes and frosting for birthdays. They turn out good but the work!
Buy a baking cookbook that seems tailored to your experience level and desired effort level. Then you might have a more consistent happy experience versus dealing with overly complex recipes.
Whole Hog. Excellent when done well (I always think about Rodney Scott's in South Carolina). In addition to the daunting length of the cook, I worry that I would completely screw up the cook designed to honor the beautiful pig.
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