Penn State vulnerable?

[Caveira]

6 minutes ago, Pinnacle said:

 

Oh, if I can remember to plan ahead then 24 hours is even better than 1 hour. It will make the outer surface ever so slightly less soft, but what that accomplishes is that it seals the meat even better AND the seasoning gets even deeper into the meat. When it cooks it gets a slightly thicker crust to it and the juice is sealed in even better. 

That’s why it’s so good on poultry.   It simulates dry aging and the Maillard reaction in the skin is amazing.    Maillard = crispy for those that don’t read cooking stuff to much.  
 

now I’ve never dry brined a pork shoulder for let’s say bbq.  Wonder if that’s any good????   Anyone know ?

[PortaJohn]

49 minutes ago, Caveira said:

Some of these sound pretty awesome.  I do two potato’s I’m Irish after all.   

this year I’m doing a fondant potato.  They are pretty fantastic and easier than they sound.   

the second one is either a confit garlic mashed potato with heavy cream and butter or a steak house style scalloped potato.   Essentially whichever the wife pics 

For the other sides I’m doing a candied pecan dried cranberry Brussels sprouts and a creamy Parmesan sautéed spinach.  

Do you follow up with a twice baked potato for breakfast?

[Caveira]

Just now, PortaJohn said:

Do you follow up with a twice baked potato for breakfast?

Ha.  I have.   My wife also wonders what I do with any juice that leaks out of the steaks when they’re resting.    Well I put them in my baked potato.  
 

I do almost always make an extra baked potato or two.  And I’ll smash them and fry them in the morning with eggs.   And or bacon etc.  

[JeanGuy]

 

[Gus]

This is some of Jimmy’s best work tbh. 

[timmcnaughton3294]

Christmas eve will be smoked meatloaf. Tradition

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[Le duke]

That’s why it’s so good on poultry.   It simulates dry aging and the Maillard reaction in the skin is amazing.    Maillard = crispy for those that don’t read cooking stuff to much.  
 
now I’ve never dry brined a pork shoulder for let’s say bbq.  Wonder if that’s any good????   Anyone know ?

Try this:

https://cooking.nytimes.com/recipes/1018294-roasted-chicken-with-figs-and-rosemary?smid=ck-recipe-iOS-share

We do it with carrots, potatoes, figs, etc. But the chicken itself…so good.


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[Pinnacle]

17 minutes ago, Gus said:

This is some of Jimmy’s best work tbh. 

Yet, not a single pastry recipe. 

[ionel]

What about pies?  My #1 is always rhubarb but a lot of close seconds.  Perhaps though ye all being former wrestlers, and one swimmer, doth abstain from such indulgences.   

[headshuck]

My aunt was known for her angel pies. I loved the little golden drops that would seep through the meringue.

[Caveira]

Ever do a “crown roast”.    Ive done pork like this recipe 

https://www.seriouseats.com/crown-roast-of-pork-recipe

A crown roast of pork is an elegant dish made by arranging a rack of pork chops in a circular shape to resemble a crown. The rib bones are frenched (trimmed of meat) for a clean, decorative look, and the center is often filled with stuffing or garnishes. It’s typically roasted and served as a show-stopping centerpiece for special occasions.

[ionel]

1 hour ago, headshuck said:

My aunt was known for her angel pies. I loved the little golden drops that would seep through the meringue.

My grandmother made those too, very good.

[PortaJohn]

How many of you do pork & sauerkraut on New Years Day?  

[ionel]

1 minute ago, PortaJohn said:

How many of you do pork & sauerkraut on New Years Day?  

Yes

[Caveira]

7 minutes ago, PortaJohn said:

How many of you do pork & sauerkraut on New Years Day?  

I’m all seafood for New Year’s Eve.   I know you said new years day.  Is that an east coast tradition?   For nye I like to do u8 seared scallops with a sauce… beurre blanc or like a reduced balsamic…..   New Orleans style bbq shrimp.   Steamed king crab legs if I can find for a decent price.  Post Covid king crab cost is outrageous lol.  
 

how do you do the pork and or what kind of pork?

[AgaveMaria]

In a nod to Penn State & Cael - the favorite flavor in Utah is Green Jello. Cael probably grew up on it.

Spice it up with a Ponegranite. Get the unbroken seeds from the Ponegranite and put them in Green Jello for a great dessert treat. Even better than pineapple in it.

Green Jello just might be Cael's Secret!

[PortaJohn]

12 hours ago, Caveira said:

I’m all seafood for New Year’s Eve.   I know you said new years day.  Is that an east coast tradition?   For nye I like to do u8 seared scallops with a sauce… beurre blanc or like a reduced balsamic…..   New Orleans style bbq shrimp.   Steamed king crab legs if I can find for a decent price.  Post Covid king crab cost is outrageous lol.  
 

how do you do the pork and or what kind of pork?

-It's a Pennsylvania Dutch tradition

- Best way to cook it is in a Crock Pot