/ck/ - Food & Cooking

>>13062035
RACIST HOLIDAY

>$0.59/lb

>the rub

>>13062049
imagine the smell

>>13062069
*unzips dick*

Cut off the skin

>>13062078
WHY?

Reverse side

>>13062078
Thread hidden

>>13062078
This is the exact moment you failed.

Skinny end

Rubba dub dub

Reserve some rub for later

>>13062039
>be metermaid
>city hasn’t recognized colombus day in 14 years
>people still think parking is free today
Today is going to be a glorious day.

We’re genna make cracklings

Cut up into strips, rubbed with olive oil, liberally seasoned with salt and pepper

Bake at 325f for 2-3 hours

We’re genna sous vide this for about 7 hours at 165f

>>13062035
God, that rub looks like fall.

Pumpkins

>>13062162
god i wish that were me

>>13062162
>heating an entire tub of water for 7 hours
why not just use a pot

Cross section

>>13062035
>>13062254
Thank you for not cooking with jack-o-lanterns like the rest of these idiotic fu/ck/tards

We’re genna throw away our seeds, but you can toast em if ya want

Chunk em up and simmer in water for 30 to 60 minutes

>>13062162
Is a sous vide machine actually worth having?

About 90 minutes in for our cracklings

>>13062107
Godspeed, you glorious bastard!

>>13062387
When are those ready?

>>13062425
Maybe another 30 minutes for the smaller pieces and 60 to 90 minutes for the larger pieces. If they start looking like they are going to burn on a side flip them

Once tender drain pumpkin and smasher with potato smasher

We left the skins in but if you want you can peel em

We’re genna wait for this to cool and then pulse em for a second

At 2 hours 15 minutes we’ve moved our smallest crackling to the cooling rack

We ended up yielding 3 cups of pumpkin mush. We’re genna use 2 and 1/2 cups today and freeze the rest

Removed 3 more pieces at about 2 hours and 40 minutes

>>13062078
FUCK YOU

>>13062107
I mean you're still a meterbitch at the end of the day, so not really.

At 3 hours. We’ve pulled out all except the largest piece which we’ll give another 15 to 30 minutes

>>13062035
I think you mean "Happy Native American Peoples' Day." Fuck Columbus.

>>13062254
>>13062277
How do you know what pumpkins are or aren’t meant for cooking?

>>13062772
>>13062035
It's Thanksgiving, nerds.

>>13062660
enjoy your ticket seethie

Just took out the big fucker

>>13062814
I haven't gotten a parking ticket in like 5 years because I'm not a retard. Enjoy your meaningless, low skill job going away within the next 10 years.

>>13062892
>all this unbridled rage
You talk like someone whose been booted before. I hope you were able to get your car back before it was turned into a cube.

>>13062904
Nope, not even mad and I've never been booted or towed. Enjoy your worthless job!

>>13062931
I bet you're a neet faget

>>13062963
Wrong again buckaroo! I work with people and actually enjoy going to work every day.

I bet you're overweight.

>>13063071
That’s not me. I’m in good shape and have a great ass. That’s what happens when you walk 20 miles every day.

>>13062533
>We left the skins in

>>13062107
>be a metermaid
>me an automatic tumor on society

We’re genna boil 3 and 1/2 cups whole milk down to about 1 and a 1/3 cups

>>13063189
Forget pic

We retained some of the pork fat from our cracklings

>>13062107
So you're a paid hall monitor too wimpass to be a cop?

Better than sex

>>13063326
>>13063208
That's awesome!

We’re genna fix a drink. Half a tangelo to a shot of vodka

Once your milk has condensed transfer to fridge for cooling, we ended condensing 3 cups to 1 and a half cups

Alternatively you can by canned evaporated milk or cream

Combine pumpkin mush, evaporated milk, 3 eggs, 3/4 cups packed brown sugar, 1/2 generous teaspoons each of ground cinnamon ginger nutmeg and salt. Preheat oven to 400f, grease a pie tin with butter and bake for 40 minutes to an hour.

We’re genna push our pork back by an hour if not longer while this bakes. You can run the sous vide for 18-24 hours if you want

>>13062605
Yer genna freeze half a cuppa punkin? Y?

>>13063326
I enjoy sex more than food.

>>13063904
Feel free to do things differently.

>>13063936
I wouldn’t feel any other way. Why didn’t you just fill a ramekin with the balance? Why save it?

>>13062794
The ones for eating are small and are labeled pie pumpkins or sugar pumpkins

At about 40 minutes. The center is a little jiggly, we’ll give it another 15-20 minutes

>>13064008
Could be eating a smaller portion right now. Maybe in a ramekin.

>>13063923
Gtfo normie

At one hour, a knife comes out clean so we’ll remove it from the oven and let it rest

>>13064072
I’m sorry.

>>13064094
Consider sweet potatoes next time. Your people might call them yams.

The final product

>>13064040
I think we would have got better results using thin ramekins

>>13064324
looks great, i'd eat it. missing some whipped cream, though :)

>>13064340
>>13064324
And wallnuts!

After 9 hours we’ve removed the roast from the bag

>>13062107
Acquire a real job.

Pat dry with paper towels, liberally season with reserved rub, place in 300f oven for about an hour

>>13064515
can't wait to see what it looks like when it's done

Reserve liquid from bag

>>13064545
what dat liquido

>>13062039
>BASED HOLIDAY
ftfy

>>13062044
yo why's this pork butt so cheap

>>13062131
>liberal
rrrrrrrrrrrrrrrrreeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

>>13062078
Looks like there's still a lot of meat on that skin, buddy...

>>13062259
Because then the plastic bag would melt instead of infuse estrogen for 7 hours like it's supposed to.

>>13064685
Just get BPA free bags

>>13062259
I don’t have a big enough pot

>>13064746
>dye and ink
For what fucking purpose?

That’s one hour. I’m going to bed

>>13064814
looks good

>>13064545
Not gonna lie. I want a mug of that.

>>13064324
I think you need to evaporate liquid out of the mashed pumpkin before your final measurement and mixing it with the other stuff. Just looks a little watery and like it could have stewed/broken down more before the final bake. I'm sure it's tasty though. I just bought a pumpkin and plan on trying out a fresh pumpkin pie and also cranberry mandarin hand pies of some sort. I have to come up with something really good for thanks giving this year.

>>13064652
I can usually get pork butt for $0.79-$0.99/lb. Looks like Safeway had some extra inventory they needed to sell. Or ones of those get people in the door prices.

>>13064814
OP spends all day making a pumpkin pie thingy and a pork roast, then goes to bed without showing finished product? What an embarrassment.

Let it rest over night at room temp

If you want more of a shredded consistency sous vide for a longer time

>>13066255
>Let it rest over night at room temp

>>13062039
He was of the tribe though.

>>13066255
>Let it rest over night at room temp
Don't do this. Ever. At all. Any time.

>>13066255
>Overnight

>>13066255
Sous vide intellectuals everyone.

>>13066255
>overnight
>room temp
uhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
based anon going to kill himself via food poisoning.

>>13066348
>>13066788
>>13066792
>>13066800
>>13066803
WE LIVE IN A SOCIETY

>>13066969

>>13062078
well it was a good start at least bye OP