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- Oinker RyBZ™ & Moocow Brisket
Killin it guys!! Makes me happy for your tumtums.
We made homemade takeout Chinese food, and it came out SPECTACULAR. This is not my first attempt, but I will say it's my first effort since getting on the super cooking wagon. And the internet is a thing...lol. I barely EVER follow recipes except for baking, and even then I normally don't use recipes...except for Hershey's Ultimate Chocolate Cake (Its on the back of the cocoa tub, and uses hot water). AMAZING cake right there.
I am always on the hunt for ideas for dinner. Somehow in my internet travels, I came across a recipe for 'Easy Mongolian Beef' a week ago and bookmarked it. Fast forward a few days and I find myself at the hypermart, more specifically BJs, where the big packages live. They have an outstanding meat department with very fair prices if you've never been. So this recipe calls for a pound and a half of flank steak. You take a razor sharp knife and cut ¼" thick diagonal slices across the grain, and then cut those strips into 3 or 4 pieces....just like gorgeous takeout beef. Put a ½c or so of cornstarch in a ziplock and shake and bake the beef chunks. Then the beef gets pan seared in a couple tablespoons of oil at high temperature. Use long sleeves...lol, it's a spattering mess. After that the beef comes out and the veggies go in very precisely. It's just ginger, garlic and scallion, which is the takeout trinity affectionately known as GGS. We also added some lightly steamed broccoli that was not in the recipe. Then goes in the sauce ingredients, which is dark brown sugar, rice wine vinegar and low sodium Kikkoman soy sauce. WOWSA. And so easy.
I also made pork fried rice. I read the very killer page on seriouseats.com about the secrets to perfect fried rice. The biggest thing is the rice itself. Everyone says use day old rice, but there is an even better way: boil the rice and then spread it into a cookie sheet to let it dry out. Put a fan over it and it will only take about an hour. You want it dry but not stale, and break up the clumps. The other main secrets of fried rice are use a carbon steel wok on wide open heat and also to use Jasmine rice. Don't overload the pan either, fry it in small batches which go in a bowl and then brought back together at the end. I only have a cast iron, so I preheated the pan in the oven at about 550°F, and then it went on the wide open burner. Add a smidge of oil and it's GOTTA be smoking. Hot. As. Fuck. Made some awesome little pork sticks in the broiler, similar to Char-Siu pork. No red food coloring sadly. [emoji26]. I fuckin forgot the peas though!!! It has carrots, onions, scallions, eggs, pork and rice. I didn't yet have jasmine rice, but I will next time for sure. Seasoned with light soy, a splash of terriyaki, and a splash of sesame oil.
The verdict: I made BOMB takeout style food!! The flank steak is absolutely the PERFECT cut to use for your takeout beef dishes. Next time I will only steam the broccoli for 3 mins, and use about ⅓ less sugar, and come harder with the GGS. Some Asian mushrooms would be killer in here too instead of broccoli. It is somewhat similar to sesame beef, but with no sesame. Similar sweetness and texture with the cornstarch coated flank. Check below for the link...I highly recommend giving it a go.
Guys....you have GOTTA get one of these Inkbird controllers.
I hooked the left outlet to a mini heater and the right one to my pond fogger which floats in a bucket. I ran the two probes and the plugs through the intake air 6" hole. I set it up in 5 mins and my tent has been just camping at 79°F/60%, exactly where I set it for the tiny Phisto babies. It's bonkers and only cost about $75. Piece of mind and a rock solid environment???? Yes please. You can even run two units and dedicate one for heating/cooling and the other for humidify/dehumidify. They can handle 15A@120v so should be golden for whatevs. If you're having trouble with being too dry, spend $100 and grab a pond fogger. Jesus Christ this thing is bomb.
Here is the lil beauties in all their glory basking under the icy cool 5700°K Mean Well powered 561c Samsung Strip contraption. Not quite done yet, probably early next week. It's been a freaking YEAR guys, I'm a farmer again...FINALLY.
Happy Superbowl Sunday party peeples. Let's see some gameday grub!!!
Here is the link I promised, 5 stars across the board reviews:
https://dinnerthendessert.com/mongolian-beef/
THEY'RE called KAAAAHBS Joe's dad's stuff
We made homemade takeout Chinese food, and it came out SPECTACULAR. This is not my first attempt, but I will say it's my first effort since getting on the super cooking wagon. And the internet is a thing...lol. I barely EVER follow recipes except for baking, and even then I normally don't use recipes...except for Hershey's Ultimate Chocolate Cake (Its on the back of the cocoa tub, and uses hot water). AMAZING cake right there.
I am always on the hunt for ideas for dinner. Somehow in my internet travels, I came across a recipe for 'Easy Mongolian Beef' a week ago and bookmarked it. Fast forward a few days and I find myself at the hypermart, more specifically BJs, where the big packages live. They have an outstanding meat department with very fair prices if you've never been. So this recipe calls for a pound and a half of flank steak. You take a razor sharp knife and cut ¼" thick diagonal slices across the grain, and then cut those strips into 3 or 4 pieces....just like gorgeous takeout beef. Put a ½c or so of cornstarch in a ziplock and shake and bake the beef chunks. Then the beef gets pan seared in a couple tablespoons of oil at high temperature. Use long sleeves...lol, it's a spattering mess. After that the beef comes out and the veggies go in very precisely. It's just ginger, garlic and scallion, which is the takeout trinity affectionately known as GGS. We also added some lightly steamed broccoli that was not in the recipe. Then goes in the sauce ingredients, which is dark brown sugar, rice wine vinegar and low sodium Kikkoman soy sauce. WOWSA. And so easy.
I also made pork fried rice. I read the very killer page on seriouseats.com about the secrets to perfect fried rice. The biggest thing is the rice itself. Everyone says use day old rice, but there is an even better way: boil the rice and then spread it into a cookie sheet to let it dry out. Put a fan over it and it will only take about an hour. You want it dry but not stale, and break up the clumps. The other main secrets of fried rice are use a carbon steel wok on wide open heat and also to use Jasmine rice. Don't overload the pan either, fry it in small batches which go in a bowl and then brought back together at the end. I only have a cast iron, so I preheated the pan in the oven at about 550°F, and then it went on the wide open burner. Add a smidge of oil and it's GOTTA be smoking. Hot. As. Fuck. Made some awesome little pork sticks in the broiler, similar to Char-Siu pork. No red food coloring sadly. [emoji26]. I fuckin forgot the peas though!!! It has carrots, onions, scallions, eggs, pork and rice. I didn't yet have jasmine rice, but I will next time for sure. Seasoned with light soy, a splash of terriyaki, and a splash of sesame oil.
The verdict: I made BOMB takeout style food!! The flank steak is absolutely the PERFECT cut to use for your takeout beef dishes. Next time I will only steam the broccoli for 3 mins, and use about ⅓ less sugar, and come harder with the GGS. Some Asian mushrooms would be killer in here too instead of broccoli. It is somewhat similar to sesame beef, but with no sesame. Similar sweetness and texture with the cornstarch coated flank. Check below for the link...I highly recommend giving it a go.
Guys....you have GOTTA get one of these Inkbird controllers.
I hooked the left outlet to a mini heater and the right one to my pond fogger which floats in a bucket. I ran the two probes and the plugs through the intake air 6" hole. I set it up in 5 mins and my tent has been just camping at 79°F/60%, exactly where I set it for the tiny Phisto babies. It's bonkers and only cost about $75. Piece of mind and a rock solid environment???? Yes please. You can even run two units and dedicate one for heating/cooling and the other for humidify/dehumidify. They can handle 15A@120v so should be golden for whatevs. If you're having trouble with being too dry, spend $100 and grab a pond fogger. Jesus Christ this thing is bomb.
Here is the lil beauties in all their glory basking under the icy cool 5700°K Mean Well powered 561c Samsung Strip contraption. Not quite done yet, probably early next week. It's been a freaking YEAR guys, I'm a farmer again...FINALLY.
Happy Superbowl Sunday party peeples. Let's see some gameday grub!!!
Here is the link I promised, 5 stars across the board reviews:
https://dinnerthendessert.com/mongolian-beef/
THEY'RE called KAAAAHBS Joe's dad's stuff
.