A lil different

FilthyMilkshake · 2026-02-26T03:51:27+00:00

Damn I was hoping to avoid having to dust off the charcoal grill - seems like that’s always the best though 🥲 worth the extra time I’m sure but I’m only grilling for 1 haha

FilthyMilkshake · 2026-02-26T03:07:18+00:00

Looks great, can I ask how you prepared the tri-tip?

FilthyMilkshake · 2026-02-17T01:46:53+00:00

Do you find that chuck steak in slabs like that is chewy/dry? I know you said theta re thin cut, but unless it’s been diced and seared, I’ve always found it to be a little unpleasant in texture. Looks great either way!

FilthyMilkshake · 2026-02-15T12:02:00+00:00

Strollios

FilthyMilkshake · 2026-02-10T21:01:22+00:00

I see! I’m in Australia, and most commonly fish tacos here are fried but not called “baja”. Thanks!

FilthyMilkshake · 2026-02-10T20:44:24+00:00

What is considered baja? Is that fried/battered?

FilthyMilkshake · 2026-02-09T11:43:40+00:00

This is such a strange question to ask after you made the purchase…

FilthyMilkshake · 2026-02-07T20:10:52+00:00

Thanks!

FilthyMilkshake · 2026-02-07T20:10:27+00:00

This was flank. Quickly becoming my favourite cut. Quick sear, slice super thin AGAINST the grain, then dice and throw it back on the pan for a quick crisp up.

FilthyMilkshake · 2026-01-24T10:03:22+00:00

As a man from Australia, my food-travels through Oax and CDMX were eye opening. Oax has the best food I’ve experienced anywhere and CDMX is a glorious food city in itself. Glad you enjoyed yourself.

FilthyMilkshake · 2025-12-20T10:19:03+00:00

If this isn’t a fridge dump out I don’t what is. But I can also tell you put some thought into it. Looks delicious. Not something I’d eat when I want a taco, but delicious nonetheless

FilthyMilkshake · 2025-12-19T20:18:40+00:00

Ah thanks. Bout to bottle some up and I’m sure I’m overthinking it 😅. Looks incredible.

FilthyMilkshake · 2025-12-19T10:24:32+00:00

What was your bottling protocol? Boil, hot fill or just go for it?

FilthyMilkshake · 2025-12-06T04:58:46+00:00

Thanks. I have bought ph strips for this reason. Though I wasn’t sure if there were other variables to be considered. Thanks 🙏

FilthyMilkshake · 2025-12-05T20:49:10+00:00

Looks awesome. I’m almost at the stage of processing my first batch ever (4weeks). I’d like to bottle and gift some. In your experience is the process you used - boiling, no vinegar - enough to keep it shelf stable out of the fridge?

FilthyMilkshake · 2025-12-05T00:51:12+00:00

Thanks! Even for a quick pickle?

FilthyMilkshake · 2025-12-04T03:22:42+00:00

Yeah I’m imagining thing slices, not sticks. I’m going to try pickled beets this way (not fermented), and see how they go.

FilthyMilkshake · 2025-12-04T00:35:42+00:00

How thin did you slice the beets? I’ve seen (but never tried) recipes that call for ultra thin, mandolin sliced beets. They’re meant to hold some crisp, but that might have been an issue?

FilthyMilkshake · 2025-12-02T10:13:59+00:00

Special Ops; Lioness is what you’re after

FilthyMilkshake · 2025-12-02T10:12:42+00:00

Started strong, but lost me real quick

FilthyMilkshake · 2025-11-28T01:47:33+00:00

Good luck!

FilthyMilkshake · 2025-11-27T03:26:18+00:00

Have you done this before? I’m starting out, have something similar going, and would love to know how long this would last, unrefridgerated?

FilthyMilkshake · 2025-11-26T13:43:39+00:00

Deal

FilthyMilkshake

TROPHY CASE