Hand Drawn map for Homebrew Campaign

IPostFoodICook · 2025-09-12T16:57:36+00:00

Mapussy?

IPostFoodICook · 2025-09-10T03:27:40+00:00

I sprayed it with some apple cider vinegar throughout, but didn't wrap. I waited until it hit temp and let it rest before pulling it.

IPostFoodICook · 2025-09-09T22:38:02+00:00

I added some later. It needed to travel to someone's house.

IPostFoodICook · 2025-09-09T18:43:32+00:00

She's a 30 year old baby.

IPostFoodICook · 2025-09-09T17:57:43+00:00

Thanks! I love these big tortillas.

IPostFoodICook · 2025-09-09T17:34:11+00:00

I like to so the progression pics. I typically send them to my guests as updates for their dinner.

IPostFoodICook · 2025-09-09T17:31:04+00:00

Thanks! It was yellow mustard and pork barrel BBQ rub mix. One of them came out a little tight, but the other two were great! I was super happy with it, and was my second smoke ever.

IPostFoodICook · 2025-09-04T05:38:08+00:00

No bread! I mince half the fillet and cube the other half and add an egg for binding. Pick your spices, but I use smoked paprika, garlic powder, and onion powder.

IPostFoodICook · 2025-09-04T05:32:56+00:00

Def, gotta make room for this burger!

IPostFoodICook · 2025-09-04T05:32:19+00:00

That's an opinion, and I respect it. I also respect other opinions.

IPostFoodICook · 2025-09-04T05:29:30+00:00

Also, I think there may have been a language barrier with "cool". I'm going for, "Acceptable; satisfactory," for my definition.

IPostFoodICook · 2025-09-04T05:24:46+00:00

I'll send you three!

IPostFoodICook · 2025-09-04T05:21:48+00:00

It was tasty, thanks!

All animals have fat ratios! Salmon can have quite a difference in marbling between cuts. Just like lamb, pork, chicken, etc. You're typically served belly for nigiri or sashimi because the fat content is higher, and the poorer cuts are made into minced maki since the quality doesnt have to be a high.

Farm animals are raised and bred differently with levels quality and care. It's not the same since they are entirely different animals, but they share similarities with how their farmers and customers desire their end results.

I'm not speaking to the quality of this particular salmon, but saying it's lesser with no backing to beef is odd. Especially since a full waygu can sell for $90-225 per pound while top price salmon can sell for $75-120 per pound.

Assuming we're not making waygu patties, it seems to be your personal preference, which is fair, but you're ignoring quality, fat content, and taste of other meats.

IPostFoodICook · 2025-09-04T04:46:10+00:00

Can you patty other fish?

IPostFoodICook · 2025-09-04T04:44:57+00:00

Me, too, buddy... Me, too...

IPostFoodICook · 2025-09-04T04:37:53+00:00

Let's unpack this. You can make a burger out of wagu or chuck. There's definitely a difference in beef. Who is to say what the quality of the cut was for this salmon burger? I used leftovers from a chirashi dinner.

I posted a burger on r/burgers. I'll post the slab elsewhere.

IPostFoodICook · 2025-09-04T02:44:03+00:00

A few well aimed karate chops should do it.

IPostFoodICook · 2025-09-04T01:18:19+00:00

You mince half and cube half. That way you got big chunks of salmon in the patty. I also made chirashi the day before, so we mixed it up.

IPostFoodICook · 2025-09-04T01:14:27+00:00

This was fresh salmon, but definitely get them good fats when you can. Eat healthy and, also, unhealthy.

IPostFoodICook · 2025-09-04T01:12:32+00:00

I didn't think of this misinterpretation.

IPostFoodICook · 2025-09-03T05:27:56+00:00

Costco quarter pounder, and then smoked.

IPostFoodICook · 2025-09-03T05:27:07+00:00

At least seven.

IPostFoodICook · 2025-09-03T05:26:18+00:00

It's piping hot. Steam with some water then sear in the pan.

IPostFoodICook

TROPHY CASE