FeChef

If you can find it, Oakridge Carne Crosta. Last time i checked it was $100/lb on ebay. I still have a stock pile i vacuum packed and froze when it was $30/lb. That said, Plowboys Bovine Bold would be my second choice.

Ive had them, they were too firm and lacked the tartness of pink lady and honey crisp.

I buy it. My favorite was Tropical Pepper Company Mango coconut pepper sauce, but i have not been able to find since covid, but my local Weis grocery sells a very similar ( bit spicier ) brand called Jamaican choice mango coconut sauce.

Breaded shrimp ( popcorn ) lettuce,tomato,cheese, garlic aoli, and habanero mango dipping sauce is my favorite filling.

I have been making PB&J sandwiches with it for years, i actually like them better then using regular PB. And its a LOT healthier.

Damn you. I love this dish. My wife doesn't like this dish. She hates when i make it. But she will drown regular tomato based spaghetti with buttermilk ranch dressing. SMH.

He comes off as a dweeb, but his Mongolian beef recipe is on point.

I have heard of it, I don't like corn in my chili or soups, but i think corn stock would be a good additive.

Not bad for $1.77/lb on sale. Stay away @rotuts you dont want this, it has papain in it. Btw, Instant Pot, 70 minutes, came out im told "Perfect".

Some people can't stand cilantro, i love cilantro. For me its oregano. I can tolerate mexican oregano for some reason, i prefer to not use it in dishes that call for it.

You don't have a Restaurant Depot near you? They will give you a day pass if you go to the counter and ask. But that said, boneless short ribs should be easy to find at your local grocery store.

Restaurant Depot Sells Beef cheeks. But i would suggest you use boneless short ribs for this dish.

For someone that doesn't eat a lot of beef, cheeks might be too rich and gelatinous. Maybe short ribs might be "middle ground" they are rich in beefy flavor but not as gelatinous as cheeks.

Crock Pot 2 hours on high, 4 hours on low. Probing 165, will pull soon. I had this Crock pot for 25+ years. They dont make them like this anymore. I lost the knob, but it works just as good as the day i bought it 25+ years ago. I still have the lid, just removed it for pics. Its to the left. Its a clear lid. Delicious.

This flat cabbage is by far the easiest to core and seperate, and produced the largest leaves ive ever seen. I got 24 pretty large leaves, perfect for Holubtsi. Edit: only had enough filling to make 16 115g Holubtsi's.

I can't find that cabbage anywhere. Seems its common in the UK, and Europe. Not so much in Northeast PA.

I like to doctor up Yakisoba Spicy chicken. $1.19 . Add a fried egg. Some frozen extra small shrimp. A green onion/scallion. I even add a tsp of cayenne powder. And when im feeling frisky, a tsp of Buldak 2x sauce. Can't beat less then $3 total ingredient cost.

Growing up being Ukraine, Holubtsi has been a time consuming staple in my childhood. We have always used US green cabbage. I just came across this Flat cabbage at a local middle eastern produce market.

Sandwich...

Had to revist this thread. I finally found the sweet spot for thin sliced chuck roast sandwiches. Trick is to seperate the muscles and remove the fat and sinew before cooking. 149F for 24 hours is the sweet spot, But the most important part is slicing against the grain. Seperating the muscles makes this a lot easier.

Why not just flush it for a few hours before cooking. If memory serves, Papain is only active at temps above 120F. I wouldnt pass up $1.49/lb at least nowadays.

Char Siu is subjective to region. Here in the east coast we like a more savory Char Siu. I like to cook in the Instant Pot for 15 minutes with a 10 min natural release. Then finish in my deep fryer to crisp up. My recipe is crazy simple. But crazy tasty. It requires a 24 hour brine. 3/4 cup water 1/4 cup Hoisin sauce 1/3 cup soy sauce 1 tsp baking soda 1 TBSP minced garlic 1 TBSP minced ginger 2 TBSP light brown sugar 1 tsp 5 spice ( optional ) Im not a fan 1/2 tsp red food coloring powder 1/4 tsp orange food coloring powder And yes, i made the egg rolls and bbq beef sticks from scratch.

Pretty much this. I have a Range oven with an air fryer mode and convection and there is very little difference between both modes.

What flavor is the Jelly? If i wanted to make a sauce out of lets say cherry Jam, i would use frozen cherries to make a thin juice and add that to the jam. But i guess at that point, why not just make a sauce out the the frozen cherries, lol. btw, cherry goes great with Lamb.

I read an article/recipe where someone said in order to get a really tart pickle you need to ferment. Suggesting that vinegar will not give you the same tartness. I don't know if thats true, but ive tried soo many pickle recipes and can not get the same tartness like Heinz or McDonalds pickles. Its either too salty, or too sour.