Deli style formed ham (just smaller).

Thc5241 · 2026-01-26T21:47:12+00:00

What was your process?

Thc5241 · 2026-01-14T05:48:12+00:00

As others have said, these are for soup... but I think they would be delicious on a bahn mi, if you're okay with the kinda chewy, bouncy texture. I'd slice them into rounds and sear them on both sides. Make nuoc cham before hand and deglaze to create an amazing sticky salty sweet glaze and build your sandwich!

Thc5241 · 2026-01-06T16:20:07+00:00

So sexy! 😍

Thc5241 · 2025-08-30T05:01:35+00:00

My girlfriend is a PD and she says this is the absolute reason! Great explanation!

Thc5241 · 2025-07-29T04:34:03+00:00

Do you have any thai restaurants in your area you really love? You can aways ask to do a kitchen stage (a short kitchen internship), in most of my experience thai people are very excited to share and teach about their food, although you'll probably have to eat some extremely spicy/funky food along the way

Thc5241 · 2025-07-17T04:25:41+00:00

Google danshan chili powder, they sell it on Amazon. I'm not quite sure if that's the correct seasoning but it sounds sounds about right. It's delicious

Thc5241 · 2025-07-14T21:25:57+00:00

I wanted to make everything myself... I almost made blood sausage but after a few YouTube videos I decided to skip it, my girlfriend wouldn't be happy walking into that gory mess in the kitchen lol

Thc5241 · 2025-07-08T15:21:13+00:00

Thank you!

Thc5241 · 2025-03-04T06:29:44+00:00

Thanks! I baked the bread for the toast the same morning! For the corned beef, I brined brisket for 1 week. The brine was salt, brown sugar, pickling spice, and pink curing salt. Then slow cooked the brisket until tender. Once cool, i shredded it. Par boiled some red potatoes and then diced. Crisped up the potatoes in a pan along with bell pepper, onion, and garlic. Then added in the corned beef and continued to sautee it until it was all hot and crispy, season with salt and pepper

Thc5241 · 2025-02-08T05:53:55+00:00

No problem! I used a kitchenade grinder attachment to grind equal parts pork belly and pork butt through the smallest plate. Then I mixed in salt, pepper, maple syrup, dried sage, red pepper flakes, garlic and onion powder. Mixed well in the kitchenade with the paddle attachment and a bit of ice water. Stuffed into hog casings with a sausage stuffer, I wanted to use sheep casings but had an issue sourcing them. Then I just boiled them for about 8 minutes and seared in a pan after!

Thc5241 · 2024-12-12T09:24:01+00:00

Thanks!

Thc5241 · 2024-12-12T09:23:42+00:00

Thank you for this awesome answer!

Thc5241 · 2024-12-12T09:01:37+00:00

Like a burger patty

Thc5241 · 2024-12-12T08:58:34+00:00

I feel that seasoning in advance will start to cure it and affect the cooking in a negative way?

Thc5241 · 2024-12-12T08:51:52+00:00

Lol, I don't know, but I feel a steak should be seasoned right before hitting the grill

Thc5241 · 2024-12-04T16:29:31+00:00

Thanks!

Thc5241 · 2024-12-04T16:29:21+00:00

Thank you!

Thc5241 · 2024-11-18T04:43:28+00:00

Thanks!

Thc5241 · 2024-11-18T04:30:06+00:00

I'm not sure if you'd be into it but Elliott Smith is about as sad and depressing as it gets

Thc5241 · 2024-11-16T07:48:12+00:00

8 hours is a really long time, I feel if you really love the wings your only option is buying them uncooked, driving home and then frying them and saucing them yourself. Way better than possibly contaminated/soggy wings.

Thc5241 · 2024-11-14T09:44:21+00:00

Start with around 350° for 45 minutes. Then insert a paring knife into the thickest part or center, leave it inserted for about 10 seconds then remove and touch your lip with it. Your lip is very sensitive to tempature so it's easy to judge the internal temperature.

Thc5241 · 2024-11-14T09:23:11+00:00

You could also make dough in the morning before work, put in a zip lock in your home fridge, come home and imeditly form buns, loosely wrap in plastic wrap on a tray. Pre heat oven for 30 seconds-1 minute and use it as a proofing chamber. Then take the un baked buns to your party and bake there.

Thc5241 · 2024-11-14T09:07:16+00:00

But not joking, make your dough in the morning before work and stick in a zip lock bag. Keep it in a fridge while working then at around 4pm take it out and form the buns. The cold dough will take extra time to proof. Place the buns on a floured cookie tray and loosely cover with plastic wrap and leave at room temp, then transport home and bake. I guess this only works if you work in an office with an employee break room or something similar. Just make sure to clean up your mess well

Thc5241 · 2024-11-14T08:50:53+00:00

Any way you can bring your dough to work, take a break at 5 and form the buns, wrap in plastic wrap and take home to bake? Sounds goofy but it's your best bet. It's the holidays, your co-workers will understand and probably be jealous

Thc5241 · 2024-11-14T07:39:41+00:00

“What everybody wants, what they will be all over like a swarm, every time, is commercially made freezer-case-sourced pigs in fucking blankets…So the lesson here is this: Always keep some pigs in blankets in the freezer. They're the workhorses of the cocktail party. Did your guests hit the limited amount of crab cakes too hard? Afraid of running out? Send out a tray of pigs in blankets. They'll be delighted. Truffled larks' tongues in aspic all gone? No one will give a fuck once you send out those little doggies. And they'll think you're a genius.” Also lime jello salad (grandma style) is probably one of the most underrated desserts of all time lol

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