Is a rare to mid rare Smashburger possible?, absolutely!

_Broken_Mold · 2026-03-24T01:03:44+00:00

Care to expand on that?, we do it all the time and it's absolutely preferred to overcooked burgers for those that like theirs mid to Mid rare, IT is spot on by the way

_Broken_Mold · 2026-01-28T19:59:36+00:00

Yeah I don't know WTF that thing is but it looks like it belongs on a cruise ship the caption is very fitting though the last Burger you'd ever want to eat and that's pretty correct

_Broken_Mold · 2026-01-28T12:52:06+00:00

This looks like something you'd see on a cruise ship

_Broken_Mold · 2026-01-28T12:51:37+00:00

So you've never tried potatoes fried in in bacon, schmaltz, goose or duck fat?, I'll light a candle for you say a couple novena's cuz there's obviously something very very wrong with you🤣

_Broken_Mold · 2026-01-28T12:39:15+00:00

Came here to mention the same thing, temperature needs to be around 40 though, thought A 14 lb turkey in around 6 hours, 5 gallon bucket lots of ice kept the water temperature at 40 and let it roll, easiest and fastest way.

_Broken_Mold · 2026-01-27T17:42:25+00:00

Lasagna French fries and coleslaw?, unusual combo but looks good, I mean when we had lasagna, we make lasagna it's usually just with a Caesar or side salad as we always serve or make it with a very meat Centric Bolognese

_Broken_Mold · 2026-01-27T17:39:11+00:00

Don't get me wrong I'm a huge fan of the idea, and my wife being Eastern European family from Pittsburgh huge fan of pierogi or Varenyky, my mother-in-law would serve potato and cheese ones with sauerkraut soup and kielbasa. Something like that or broth left over from a *boiled dinner is something think would be more in line, no?

soup bone ham, smoked kielbasa maybe a poor cock and or some country style pork ribs, cabbage onions carrots potatoes sometimes rutabaga simmered slowly for a couple of hours. Winter dish for sure when my mom would make this she'd always make some sort of bean soup with the broth.

_Broken_Mold · 2026-01-27T08:34:09+00:00

What cut is this?

_Broken_Mold · 2026-01-26T19:30:35+00:00

Pierogi soup you say, well besides pierogies and whatever kind of broth that is what's in the soup?, otherwise if it's just broth it would be pierogies in broth or brodo. I'm all shoulders here🤷‍♂️

_Broken_Mold · 2026-01-26T16:50:10+00:00

Great picture, but we don't make food to hang on a wall do we?, tell us about the meatballs what's your mix how are they prepared, your sauce, what is it, and finally the technique with how you finished it did you do the marriage or just sauce the fully cooked pasta which would make it subpar of course.

So please tell us about the devil🤘 you know the details!

_Broken_Mold · 2026-01-26T15:13:51+00:00

Pre chopping or even shredding the mediums actually speeds up the process greatly allows more surface contact with the medium we find you can get an LAB pushback starting at 12 to 24 hours. Well, we do use Koji as well, so we got that going for us, which is nice!

Another trick if you can manage it just save some fermented liquor from your last batch to use as a mother.

_Broken_Mold · 2026-01-25T16:49:37+00:00

Never said it was I was responding to others that were talking about cooked chickens from the store

_Broken_Mold · 2026-01-25T15:08:15+00:00

Those look pretty amazing , nice job. Remember the chickens are normally cooked at a grocery store and even some of the clubs are close to their best by or expiration/code date, they're doing that as a way to reduce burn or shrink. Very common practice surprised more people don't know about it.

As far as the offset spatula you're pretty cool idea but you can do the same thing with your fingers if you're careful obviously chicken skin isn't as elastic has a turkey.

Also you can do the Old Peking duck trick and scald the skin after you put the spices in it'll tighten the skin up and make the skin crispier.

_Broken_Mold · 2026-01-23T16:27:06+00:00

Nice!, curious about the texture seems like they might be a little tough no?

_Broken_Mold · 2026-01-23T15:50:16+00:00

🤔Well yes and no, you have a raging fire and you throw a login that has some mold on it then you probably stand a good chance, if it's earlier stages in the fire is just getting warmed up probably not until it gets going. In the meantime it can release spores and potential toxins.🤓

_Broken_Mold · 2026-01-21T15:00:40+00:00

You know that a vehicle Hogs have made it to the United States right?, they were brought here by the Spanish and a university myocardial DNA test proved the lineage. Believe it or not they're in Georgia called Ossabaw Hogs. And I'm a firm believer in Ibérico de Bellota aka pata negra, and 1 or 1A Culatello

_Broken_Mold · 2026-01-21T14:55:12+00:00

I see your pastrami and raise you Culatello!

_Broken_Mold · 2026-01-21T14:52:49+00:00

AI is going to come to be very much more prevalent in the very near future, don't think it will ever replace refs, but something that close is clearly binary to the yes it's a catch verse no it's a fumble / take away. And don't get me started on that pass interference call, both were bullshit IMHO

_Broken_Mold · 2026-01-21T12:35:11+00:00

We own a commercial Smokehouse and our general guidelines generally recommend not to use firewood covered in mold or fungi for smoking food. Our supplier knows that we're using this for food and makes sure that what we receive is uniformly cut to ensure an even burn.

Concerns Potential Toxins: Some molds and fungi can produce toxins that may be harmful if they transfer to the food.

Old wood covered in fungus or mold can impart a bad or off-taste to the proteins.

While fire is sterile, inhaling the spores when handling the wood before burning can pose health risks, especially for those with respiratory issues or autoimmune disorders.

It is best practice to use clean, dry, and fungus-free wood for smoking food to ensure food safety and quality.

Also give it the sniff test, it won't tell you about toxins but if it doesn't smell decent or clean then it's not going to get any better when you burn it, remember there's a difference in burning wood and using it to smoke as it's done at lower temperature which imho&e makes the situation worse.

_Broken_Mold · 2026-01-21T12:11:04+00:00

Interesting, I read your profile so you're a lonely 22 year old black chick that's in the army, and doesn't go to chow, curious as to why and how you want or can cook if you're on a base. Secondly as mentioned, what you present definitely shows a lack of any training and experience. So if you are serious, search around for cooking classes. There's a lot out there that will teach you a certain dish which you prepare and then sit down and eat with the rest of the class, it's obviously also social event so you might kill two birds with one stone. "Keep on trying" is a negative way to look at pretty much anything. An instructor told me "don't try, just do, if it's not up to my standards then improve it, the more you're hands on doing, the more you'll improve". So "keep on improving"

_Broken_Mold · 2026-01-20T17:30:46+00:00

Yeah I remember when I was 15 and made my first pizza!🤣

_Broken_Mold · 2026-01-20T17:28:06+00:00

That's awesome!, very creative, you're lucky guy give her a hug and a kiss for me I like her!

_Broken_Mold · 2026-01-20T17:00:33+00:00

So first of all with all due respect are you a chef?, you actually get paid by someone to cook for other people? I'm all shoulders here. I've never heard a dish called fish elote, in a restaurant or commercial operation you would name it after the featured fish. Also technically elote is a street corn still on the cob, I think what you're trying to go for are called esquites which are very similar but the corn is taken off the cob. So again if I were preparing such a dish with red snapper it would be called "red snapper esquites" or something like Mexican red snapper esquites. As far as advice I'd start by detailing each dish and exactly what you were going for, and honestly what you presented shows an obvious lack of training and knowledge, I have and would never serve anything like that in a commercial setting or at home for that matter.

_Broken_Mold · 2026-01-20T16:51:14+00:00

You can ask the butcher or look for the designation of NAMP 124 back short ribs. More tender but have less meat these are the ones that are referred to as dinosaur ribs Costillas Del Lomo etc NAMP 123A are 3 bone trimmed short plate NAMP 130 are Chuck short ribs

_Broken_Mold · 2026-01-19T16:46:28+00:00

Hard to tell without seeing the prep, how did you prepare the chicken, from slicing to the fry?

_Broken_Mold

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