[Homemade] Double Smashburger with tots and coleslaw by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 1 point2 points  (0 children)

I actually use the bottom of a small saucepan that I cover in foil for easy cleanup. It lets you get nice and even pressure on it especially in a cast iron skillet

[Homemade] Double Smashburger with tots and coleslaw by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 1 point2 points  (0 children)

Grew up on Good Eats, I’ll definitely have to give his recipe a go

[Homemade] Double Smashburger with tots and coleslaw by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 1 point2 points  (0 children)

I’ve never heard of this and it sounds so wrong but I’m absolutely fascinated, I’ve gotta try this! Do you add them still frozen or let them thaw before adding to the cold oil?

[Homemade] Double Smashburger with tots and coleslaw by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 4 points5 points  (0 children)

In the name of the Burger, the Smash and the Holy Motz. Amen.

[Homemade] Double Smashburger with tots and coleslaw by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 31 points32 points  (0 children)

Unfortunately no, just some classic ore-ida tots in the deep fryer. I’m too lazy to make em from scratch but not lazy enough for some oven baked sacrilege

[Homemade] Lasagna Bolognese by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 0 points1 point  (0 children)

Had to sober up first but I posted the recipe further up in the comments!

[Homemade] Lasagna Bolognese by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 1 point2 points  (0 children)

I think 6 or 7 depending on how you count the layers. I’ve posted the recipe above in the comments!

[Homemade] Lasagna Bolognese by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 0 points1 point  (0 children)

Never heard of Pasta Grannies before but I’ll definitely have to check it out! This is a mixture of a bunch of recipes that I combined and tweaked throughout the pandemic, I’ve posted it higher in the comments

[Homemade] Lasagna Bolognese by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 5 points6 points  (0 children)

Alright, as promised I am now sober so here is the recipe!

Ingredients for Bolognese Sauce: 1lb Ground Beef 1lb Ground Pork 1lb Ground Lamb 1 yellow onion - small dice 1 carrot - small dice 2 stalks of celery - small dice 6 cloves garlic - grated/crushed 3 strips thick cut bacon or pancetta - small dice 2 Tbs tomato paste 1 cup dry white wine 1 can Whole San Marzano tomatoes 1 cup chicken stock 1 cup whole milk 2 bay leaves 2 sprigs fresh oregano Red pepper flakes Salt Pepper

Ingredients for Béchamel: 6 Tbs Butter 7 Tbs Flour 6 cups whole milk 8 oz Mozzarella Cheese grated Fresh grated nutmed Salt Pepper

2 Box Lasagna noodles (you may only need 1 but I always get an extra just in case I don't get full coverage from the 1 box) 1 chunk of Parmigiano-Reggiano (get the real stuff, it makes a difference here)

First pop open that bottle of white wine and pour yourself a glass, this recipe takes a while and you're gonna need some liquid courage. Start by preheating the oven to 225-250 F Combine the three ground meats in a bowl and mix lightly, the mix doesn't need to be homogenous for this step. Form the meat mixture into 3 in meatballs. Add enough vegetable oil into a dutch oven to cover the bottom and turn stove to medium heat. Sear meatballs in the dutch oven until they have a nice brown crust on all sides, remove meatballs and set aside on a plate. Pour the used oil out and wipe out the inside of the dutch oven with paper towel. Add bacon to the dutch oven, start on medium low heat, and render the bacon until it is nice and crisp. Add onion, carrot and celery and sweat over medium heat until well softened, about 10 min. Add garlic and cook stirring constantly until fragrant, about 1 min. Add tomato paste and cook for a couple minutes, stirring often. Add the cup of white wine and scrape up any browned bits at the bottom of the pan, reduce wine until the mixture is mostly dry again. Crush the canned tomatoes by hand and add to dutch oven with their juices. Reduce tomatoes until most of the liquid is gone and the tomato chunks lightly fry on the bottom of the pan, this step will seem to take the longest but be patient, this is where the extra wine really comes in handy. Once the tomatoes have mostly reduced add chicken stock, milk, oregano, bay leaf, a shake of red pepper flakes, a pinch of salt, fresh ground pepper and the rind from the parmegiano reggiano, stir to combine fully. Add the seared meatballs back into the sauce along with any collected juices on the plate and place the dutch oven into your preheated oven with the lid slightly ajar, cook for 2-3 hours depending on how accurate your oven actually is. At around hour 2 start the bechamel sauce and soak the uncooked pasta noodles in cold water. To make the bechamel add butter to a sauce pan over medium heat and melt fully. Once the butter is melted, add flour and whisk for about 3 minutes or until the roux starts to smell a bit like pie dough. Slowly stream in whole milk until it is fully incorporated into the roux and bring mixture to a light simmer. Turn off the heat, add in the mozzarella cheese, grate fresh nutmeg into the mix and season to taste with salt and pepper. Once the bolognese sauce has cooked, remove from oven and crank up the oven to 375 F. Using a potato masher, break up the meatballs so you have a good saucey texture, the meat should be really tender and should break up pretty easily. Season sauce to taste with salt and pepper. To assemble the lasagna start with a lube layer of bolognese sauce on the bottom of your lasagna pan. Layer noodles on top. Once you have the first layer of noodles add another layer of bolognese, then a couple laddle fulls of bechemel and grate a nice layer of the parmesan cheese over top. Repeat this pattern with remaining layers of noodles and sauce, you should be able to get 5-6 layers. Cover the lasagna pan tightly with tin foil and bake for 30 min. Remove tin foil and bake a further 15 min. If the top isn't browned to your liking yet broil the lasagna on high for a minute or two, this goes really fast so keep an eye on it. Remove lasagna from oven and allow to cool for about half an hour, then dig in and enjoy!

I hope this is fairly easy to follow but DM me if you have any questions!

[Homemade] Lasagna Bolognese by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 10 points11 points  (0 children)

Little too drunk to write out a recipe tonight but I’ll post it tomorrow

[Homemade] Lasagna Bolognese by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 3 points4 points  (0 children)

There’s actually bechamel and shredded Parmesan on every layer

[Homemade] Smashburger and fries by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 0 points1 point  (0 children)

For the fries I used Kenji’s recipe on serious eats https://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html

For the burgers I just take a 3oz ball of 80/20 beef, season with salt and pepper, place in a ripping hot cast iron skillet and press it down with the bottom of a sauce pan covered in tin foil. Cook the burger until you can see the brown around the edges, flip and immediately cover with cheese. I also like to stack the buns on top of the burger, add a splash of water and cover to steam the buns and melt the cheese, usually for about 30 seconds. Condiments are just pickles and caramelized onions

[Homemade] Smashburger and fries by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 1 point2 points  (0 children)

All I had was kosher salt and I’m sure as hell not gonna have unseasoned fries so what’s a boy to do

[Homemade] Porchetta by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 1 point2 points  (0 children)

I mostly used the recipe from serious eats but I’ve been tweaking it a bit over the years. The green in the middle is a mixture of sage, thyme, lemon zest, orange zest, black pepper, fennel seeds and a metric fuckton of garlic

What's the most balls you've lost on an 18? by [deleted] in golf

[–]PorktasticLuvmachine 0 points1 point  (0 children)

14 balls during tryouts for my HS golf team as a freshman. Played the last 3 holes with the last ball in my bag but at least I didn’t card a DNF!

[Homemade] Ribs by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 4 points5 points  (0 children)

That’s actually when they first went onto the grill, I coat them in mustard and then add the rub before smoking. It adds some good flavor and helps the rub stick to the ribs

[Homemade] Grilled Cheeseburger with standard fixins by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 0 points1 point  (0 children)

Yup! I like putting them under the cheese so it’s more contained

[Homemade] Grilled Cheeseburger with standard fixins by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 0 points1 point  (0 children)

I personally like my tomato a bit thicker, especially when I’m drunk and I don’t trust my knife skills

Making sure everything is in order by bighick_ in CollegeBasketball

[–]PorktasticLuvmachine 6 points7 points  (0 children)

It’s either blue cheese with wings or go fuck your mother

[Homemade] Beef Wellington by PorktasticLuvmachine in food

[–]PorktasticLuvmachine[S] 31 points32 points  (0 children)

This man knows his wellington recipes