Food Picture yeah!!

[Basic_human]

do you like your fish raw or cooked?

I will store this in vault before entity B found it.... Don't ever as about it again!! Okay?

Thanks and bye

 

[BakedBanana]

do you like your fish raw or cooked?

Eat it quick!!! Before entity B come and snatch it!!!

I will store this in vault before entity B found it.... Don't ever as about it again!! Okay?

Thanks and bye

 

[Angry_Panda]

NUMBER GOES UP BY ONE.

 

[Angry_Panda]

Pulled pork for bachelors, part 2.

Spoiler: In the morning

I got up just before my alarm went off (old guy superpower) and flipped the meat one more time, to get the fat on the bottom and let that work a bit. An hour and a half later, I turned it off and moved it over to the larger counter to stand for a while with the lid on, to gradually come down to a workable temperature (pork that is a few degrees below boiling is really hot). Here's a shot with the lid off:

You can see how the fat and connective tissue have softened up. After it had cooled, I started pulling it out of the pot - the bone came out cleanly:

And the meat came out in various sized chunks. If I had a use for the resulting broth I'd filter and save it, but it's not going to get used in the next couple weeks, so there's no point in keeping it around.

The meat then gets worked apart, with any larger pieces of fat and/or connective tissue being pulled out. I'm not super particular about getting every bit of that out - a little just adds some flavor - but I don't want a big bite of it when I'm eating a sandwich or a burrito or something.

The end result is a pile of pulled pork. If I was going to serve it fairly quickly, I'd sauce it at this point, but as it's going to be eaten throughout the week, I'll leave it 'dry' and dress it as I go. (Dry is a relative term - it's pretty juicy, and there's a bit of broth that ended up in the bottom of my storage container to keep it moist - but depending on what I'm using it for I may add just a bit of water to the meat as I warm it back up.)

I'll post some pics of how I use it for a few dinners this week.

 

[BakedBanana]

Pulled pork for bachelors, part 2.

Spoiler: In the morning

I got up just before my alarm went off (old guy superpower) and flipped the meat one more time, to get the fat on the bottom and let that work a bit. An hour and a half later, I turned it off and moved it over to the larger counter to stand for a while with the lid on, to gradually come down to a workable temperature (pork that is a few degrees below boiling is really hot). Here's a shot with the lid off:

You can see how the fat and connective tissue have softened up. After it had cooled, I started pulling it out of the pot - the bone came out cleanly:

And the meat came out in various sized chunks. If I had a use for the resulting broth I'd filter and save it, but it's not going to get used in the next couple weeks, so there's no point in keeping it around.

The meat then gets worked apart, with any larger pieces of fat and/or connective tissue being pulled out. I'm not super particular about getting every bit of that out - a little just adds some flavor - but I don't want a big bite of it when I'm eating a sandwich or a burrito or something.

The end result is a pile of pulled pork. If I was going to serve it fairly quickly, I'd sauce it at this point, but as it's going to be eaten throughout the week, I'll leave it 'dry' and dress it as I go. (Dry is a relative term - it's pretty juicy, and there's a bit of broth that ended up in the bottom of my storage container to keep it moist - but depending on what I'm using it for I may add just a bit of water to the meat as I warm it back up.)

I'll post some pics of how I use it for a few dinners this week.

When are we getting the Today's Menu for the Panda Family anime adaption?

 

[Angry_Panda]

Things to do with bachelor pulled pork number 1:

Spoiler: Pork & Chili 'Burritos'

Apologies to all people for whom burritos make up part of their cultural heritage.

Serving these with Doritos and Coconut Water, I guess.
Pork in tortillas:

Cover with leftover chili from last week:

CHEESE FOR AMERICA 🧀🦅

Microwave on 50% for 6 minutes:

SMASH

 

[mylovenovels]

Apply to both muhehehe. @Angry_Panda opinion on burger like this?

What the actual fuck

also here were posting food right..
a bowl of shoyu ramen

 

[deleted-user-a393120cda]

What the actual fuck

also here were posting food right..
a bowl of shoyu ramen

Said she was broke and brought herself a whole meal by the way

 

[Basic_human]

Said she was broke and brought herself a whole meal by the way

"Man why can't I buy this.... I'm so broke"

 

[Angry_Panda]

Things to do with bachelor pulled pork number 2:

Spoiler: Pulled pork sandwiches

Yeah, this one's pretty basic. Sauce and condiments of choice (I mix the sauce with the heated pork, then add some more once it's in the bun; just dill pickle slices).

 

[Basic_human]

basic

Wow

Perfect lunch, with some cola or sweet tea to wash down the grease.

 

[Angry_Panda]

Things to do with bachelor pulled pork number 3:

Spoiler: NACHOS!

Preheat oven to 325-350F (I think that's... 27 hectares for the rest of you? Wait, no, let's say 160-175C.)
On your trusty sheet/pizza pan, put down a piece of aluminum foil (that's... aluminium foil for the rest of you?).
Start with a thin layer of tortilla chips (those are... gorilla crisps for the rest of you? Metric is weird.)

Add a little of the pork.

And some cheese.

You're probably thinking that doesn't look like much, because it's not. Trust me on this: multiple layers with less stuff in each one is the way to go here. So after we add a second layer (and go a bit heavier on the cheese to top it off):

You can add other things if you want - avoid anything that's going to shed a bunch of water or fat, since that'll sog up your chips, but well-drained black olives or some cooked and drained pinto beans would be a good addition in this case.
Now, pop it into your oven for 12-15 minutes (20-25 centihours). Depending on how thick your nachos are, you may need to adjust some, but ideally the cheese will be melted and just a bit browned without burning:

If you want, you can hit it with the broiler for a minute or two at the end to add a bit more color, but I generally don't find that necessary.

 

[Basic_human]

Things to do with bachelor pulled pork number 3:

Spoiler: NACHOS!

Preheat oven to 325-350F (I think that's... 27 hectares for the rest of you? Wait, no, let's say 160-175C.)
On your trusty sheet/pizza pan, put down a piece of aluminum foil (that's... aluminium foil for the rest of you?).
Start with a thin layer of tortilla chips (those are... gorilla crisps for the rest of you? Metric is weird.)

Add a little of the pork.

And some cheese.

You're probably thinking that doesn't look like much, because it's not. Trust me on this: multiple layers with less stuff in each one is the way to go here. So after we add a second layer (and go a bit heavier on the cheese to top it off):

You can add other things if you want - avoid anything that's going to shed a bunch of water or fat, since that'll sog up your chips, but well-drained black olives or some cooked and drained pinto beans would be a good addition in this case.
Now, pop it into your oven for 12-15 minutes (20-25 centihours). Depending on how thick your nachos are, you may need to adjust some, but ideally the cheese will be melted and just a bit browned without burning:

If you want, you can hit it with the broiler for a minute or two at the end to add a bit more color, but I generally don't find that necessary.

Some salsa or pickled pepper to cut through all the salt and grease gonna go great

 

[Angry_Panda]

Corned Beef sandwiches for St. Pat's. Swiss cheese, sauerkraut, and a strong brown mustard on the least Americanized rye bread (no sugar added!) I could find at the grocery store.