Let's Cooking: TNL!

[Mman]

Why don't you bottle and ferment it? This will get you a gentler carbonation (you might want to make it slightly weaker to account for this), but it is much easier to do on a large scale.

[Advocate]

I think it's soda he's brewing.

[icarusfall]

Space is the issue for bottling and storing. It's something we might be able to do in the future.

[Mman]

I think it's soda he's brewing.

A two day ferment would give carbonation without any significant alcohol content. You would need a good cool place to do this, then it would need to be refrigerated. So space could become an issue.

Edit: you'd only need to fridge it for a day to kill the yeast, them you could store it anywhere. Not sure what the shelf life on it would be.

[Tones]

Fuck the hot weather, it's fall, and tonight I am making beef stew. I have a bomber of Abita Abbey Ale in the fridge to consume alongside.

[Shin Johnpv]

So I picked up some short ribs today.



Made a Korean BBQ style marinade for them, and let them sit for about 5 1/2 hours in it.

Then I slapped those bad boys on the grill, and here's pictures of them cooking away.





And this is them finished.



The flavors where definitely there, though I think they came out slightly tough. I think they could have used a bit more time in the marinade. Next time I'm going to let them marinate for at least 24 hours, if not 48.

Just wanted to add I'm not the best photographer and my camera kind of sucks so did my best picture wise.

[icarusfall]

I'm making shoat rib tomorrow, but I'm doing them in the pressure cooker for a stew.

btw - you should all buy a pressure cooker. They're expensive. Spend the money. Pot roast in 40 minutes.

[Hubbitron]

It's true.


I did short ribs this weekend! Soy, vinegar, H2O, Honey, Garlic, Ginger, Jalapeño

[Tones]

My beef stew had short ribs in it! I roasted them, and the bone lent tons of flavor to the finished product, and the meat stayed really delicious. I just seasoned it with salt and tons of pepper, really.

[icarusfall]

Figured out the technique for the tomato jam. Roast diced tomatoes, some chopped garlic, a grate of nutmeg (seriously, just a little) and a squeeze of lime at 300 forever until they get soft and gelatinous. Crank it up to 400 and stir them every 10 minutes to get a little char in there until they're super awesome. You can use canned toms. Pour off half the juice into a glass. Add some throughout the cook if things start getting dry.