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How do you cook it?

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I had previously went 90% fish when I lived in Florida, and it was really, really easy.

I, however, am trying again in… Arizona. We have easy access to a lot of Baja fish, so I know I can get snapper- it’s just that I’m likely able to get it whole, only, which makes it difficult for me. I’ll have to look into a few fish markets we have here.

How does one prepare mackerel.
The Japanese grill, poach or fry mackerel and it is good in all those iterations because it retains so much flavor.

One way is to get a whole gutted mackerel, lightly coat it in sesame seed oil and tempura, and either fry it or grill it.

And then split to where both sides are open flat like a book.

It goes well with salads and a starch.

For snappers, rock fish and other white fish type fillets, I like a good crust, either parmesan or macadamia nut, for a light fry until browned, and then baked to completion.

For Char, Steelhead or Lake Trout, all your salmon or rainbow trout recipes will work well.
 
So I was gifted some farm fresh eggs last night.

They are absolutely amazing.
 
I'm not like a caffein-addicted coffee drinker, but I have grown to appreciate the routine of a cup or 4 during my at home work day. I have a simple 4 cup coffee maker that has it's own bean grinder built in. I don't typically ever drink anything but black coffee with a little cream if I feel like it.

As I get bored, I ponder getting a better coffee system to have here. I don't want something with pouches or k-cup type things, but I think I might want to step up my game a bit.

Does anybody have a coffee-making device they recommend that isn't super expensive but can make a little more than just your basic freshly ground coffee?
 
I'm not like a caffein-addicted coffee drinker, but I have grown to appreciate the routine of a cup or 4 during my at home work day. I have a simple 4 cup coffee maker that has it's own bean grinder built in. I don't typically ever drink anything but black coffee with a little cream if I feel like it.

As I get bored, I ponder getting a better coffee system to have here. I don't want something with pouches or k-cup type things, but I think I might want to step up my game a bit.

Does anybody have a coffee-making device they recommend that isn't super expensive but can make a little more than just your basic freshly ground coffee?

I bought the cheapest espresso maker out there for my wife when the pandemic hit -


I expected it to break by now since most espresso makers are a few hundred bucks, but after heavy use it is still going strong.
 
I'm not like a caffein-addicted coffee drinker, but I have grown to appreciate the routine of a cup or 4 during my at home work day. I have a simple 4 cup coffee maker that has it's own bean grinder built in. I don't typically ever drink anything but black coffee with a little cream if I feel like it.

As I get bored, I ponder getting a better coffee system to have here. I don't want something with pouches or k-cup type things, but I think I might want to step up my game a bit.

Does anybody have a coffee-making device they recommend that isn't super expensive but can make a little more than just your basic freshly ground coffee?

I use this when I want to make a fancier cup of coffee:

And then this for the water:

ETA: If those links aren't showing up for you, try viewing the page on mobile.
 
So I plan on doing pulled pork tomorrow in the slow cooker for people coming over. I don’t have a smoker so I’d be using that. Would anyone have suggestions or what their favorite rub is and how they would cook it?
 
Finaly used my sous vide machine. It's an Inkbird.

It's wonderful. It's so easy. Just put a 500g ribeye steak and it came out wonderful. Although I seared it in a cast iron, 30 secs each side and basted it with butter and herbs, it came out overcooked on the edges. Is there a fix for it? I'll just buy a flamethrower, but still.

The issue I have is that I didn't buy a tank, and so the food just floats to the top obviously. For this one time I put a fucking dumbbell on it. But there must be a better option. Perhaps I should just buy a tank and be done with it.
 
So I plan on doing pulled pork tomorrow in the slow cooker for people coming over. I don’t have a smoker so I’d be using that. Would anyone have suggestions or what their favorite rub is and how they would cook it?

First and most important - what cut of pork are you using? Shoulder or butt is usually done, high fat content. In a slow cooker, fat is less important than in your backyard smoker.

So many good premade rubs out there. Just be sure to get it on the pork with plenty of time before you start... let the flavor set in deep.

I would sear the pork off first, just one minute per side. In a slow cooker, I like lining the bottom with unshredded cabbage leaves. Imparts great flavor.
 
First and most important - what cut of pork are you using? Shoulder or butt is usually done, high fat content. In a slow cooker, fat is less important than in your backyard smoker.

So many good premade rubs out there. Just be sure to get it on the pork with plenty of time before you start... let the flavor set in deep.

I would sear the pork off first, just one minute per side. In a slow cooker, I like lining the bottom with unshredded cabbage leaves. Imparts great flavor.
Was definitely just going to do a pork butt. That sounds good.
 
Finaly used my sous vide machine. It's an Inkbird.

It's wonderful. It's so easy. Just put a 500g ribeye steak and it came out wonderful. Although I seared it in a cast iron, 30 secs each side and basted it with butter and herbs, it came out overcooked on the edges. Is there a fix for it? I'll just buy a flamethrower, but still.

The issue I have is that I didn't buy a tank, and so the food just floats to the top obviously. For this one time I put a fucking dumbbell on it. But there must be a better option. Perhaps I should just buy a tank and be done with it.
What temp did you use and for how long?
 
Made beef chili for the Super Bowl festivities last night. Got the recipe from Bon Appetit's website. Pretty simple but very flavorful.

Seared off five pounds of chuck roast, cut into smaller portions to cook in batches then added onions and garlic to the pot. After all the browned bits get picked up off the bottom of the pot and the onions/garlic softened, I added dried oregano and cumin. Once those spices started sticking, I added a can of fire roasted diced tomatoes, dark brown sugar and a bottle of Dos Equis. While the mixture in the pot cooks off, the beef gets cut into 1/2 inch cubes and then added to the pot along with a puree of reconstituted ancho, guajillo and pasilla chiles (all deseeded). Let it all cook down for about two hours on a low simmer and finish with some apple cider vinegar as it's taken off the heat. Accoutrements included shredded cheddar, sour cream, diced red onion, Fritos and lime wedges.
 
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I’m usually just using ground meat for my chili. I may have to try this Chuck Roast version.
 

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