Your Other Mistress

[Slaughtahouse]

Cooking is definitely one of my hobbies. It comes from heritage. A lot of family gatherings start with food. Not to mention its how I initially and still, bond with my in-laws. Anyway, all the photos below are from the last... 2 months.

 

Since I am Slaughtahouse, I'll start with the brisket. I don't have a smoker (yet...) but I've nailed down a good coffee rub, slow cooked recipe over the years. Joshua Weissman has a good cooking recipe. Just search his name + brisket. It'll come up. Just follow that but in an oven. 12-16 hrs at 225f, double wrapped with some liquid. Honestly, as good as you're going to get in an oven. Not as good as Texas brisket but close enough that you got jiggle and its not dry. This one (below) was 5kg. Did around the holidays. Severed with coleslaw and scalloped potatoes. Cut it thiccc to keep it from drying out too quick.

 

 

Next is pizza. I've been doing it oven based for a long time. However, our friends got us an Ooni. Changed my life as now I can get Neapolitan pizza at home. I need that cornicione (distinctive crust that is fluffy but has leoparding / spotting). Only possible at 900f. Dough is approx. 68% hydration (water / flour ratio). All by hand and its pretty simple but takes time to ferment. It's about a 18 hr process to get it ready for the oven. Takes about 60-90 seconds to cook. Highly recommend an Ooni OP, you won't regret it...

 

 

Our friends got us into wines and cheeses too. 

 

Beamster, manchego, comte are good beginner cheeses. Wines are really preference but if you go to the vintages section and just spend a little bit more than the regular stuff... you'll find some good quality stuff. Into both old world and new world wines. 

Edited February 10, 2023 by Slaughtahouse

[Avacado]

27 minutes ago, Slaughtahouse said:

Cooking is definitely one of my hobbies. It comes from heritage. A lot of family gatherings start with food. Not to mention its how I initially and still, bond with my in-laws. Anyway, all the photos below are from the last... 2 months.

 

Since I am Slaughtahouse, I'll start with the brisket. I don't have a smoker (yet...) but I've nailed down a good coffee rub, slow cooked recipe over the years. Joshua Weissman has a good cooking recipe. Just search his name + brisket. It'll come up. Just follow that but in an oven. 12-16 hrs at 225f, double wrapped with some liquid. Honestly, as good as you're going to get in an oven. Not as good as Texas brisket but close enough that you got jiggle and its not dry. This one (below) was 5kg. Did around the holidays. Severed with coleslaw and scalloped potatoes. Cut it thiccc to keep it from drying out too quick.

 

 

Next is pizza. I've been doing it oven based for a long time. However, our friends got us an Ooni. Changed my life as now I can get Neapolitan pizza at home. I need that cornicione (distinctive crust that is fluffy but has leoparding / spotting). Only possible at 900f. Dough is approx. 68% hydration (water / flour ratio). All by hand and its pretty simple but takes time to ferment. It's about a 18 hr process to get it ready for the oven. Takes about 60-90 seconds to cook. Highly recommend an Ooni OP, you won't regret it...

 

 

Our friends got us into wines and cheeses too. 

 

Beamster, manchego, comte are good beginner cheeses. Wines are really preference but if you go to the vintages section and just spend a little bit more than the regular stuff... you'll find some good quality stuff. Into both old world and new world wines. 

When can I come over? I'll bring the beer.

[neurotix]

Art I did for my wife for Valentine's Day. It is now framed and will be hanging in her office and visible on camera in all her meetings since she works at home every day. And that food looks amazing, especially the brisket.

 

 

Day lilies and roses from our garden. Now she can see them year round. Hellinois is barren during the winter.

[Slaughtahouse]

17 minutes ago, Avacado said:

When can I come over? I'll bring the beer.

Anytime if beer is being offered  

[Slaughtahouse]

Recipes / guidelines for those interested. I deviate a bit but your mileage may vary. Get creative with the rub. I grind coffee and it works well. Mix with thick, coarse sea salt and pepper and you're good.

 

Brisket -> https://youtu.be/QvLgrDz-QqE

Pizza -> https://www.youtube.com/watch?v=xqVgJHThsco

[ozlay]

44 minutes ago, neurotix said:

 

 

Day lilies and roses from our garden. Now she can see them year round. Hellinois is barren during the winter.

"If you're not remembered, then you never existed."

[Nikado7]

I got this 2 weeks ago.  it was insane.  so sick of little sleezers.  you guys got some amazing looking food too.  

[Kaz]

 

That's a tow rope, there is no engine in the glider.

 

[LordXeb]

I read too much. 

[Andrew]

10 hours ago, Kaz said:

 

That's a tow rope, there is no engine in the glider.

 

I thought this was MSFS for a second lol

 

Have you ever had to land in a farmers field? That was a surprisingly common occurrence with gliders where I used to live.

[Kaz]

8 hours ago, Andrew said:

I thought this was MSFS for a second lol

 

Have you ever had to land in a farmers field? That was a surprisingly common occurrence with gliders where I used to live.

 

I have not, but it does happen from time to time.  I live close to a mountain range, as the air passes over the mountain it goes up, which is right where a glider wants to be.  About 2-3 hours in my back starts to hurt and a bathroom starts to sound real nice.

 

Thermalling is a lot harder than riding a ridge, thermals tend to move, so while I might be able to circle in the same place, I have to account for what direction the thermal is going or I can't stay in it. 

[Andrew]

I do live in a very flat area so that would explain why so many glider pilots always landed in farmers fields. Well, one field specifically. No idea if the farmer had an arrangement with the local gliders.

[UltraMega]

17 hours ago, Slaughtahouse said:

Cooking is definitely one of my hobbies. It comes from heritage. A lot of family gatherings start with food. Not to mention its how I initially and still, bond with my in-laws. Anyway, all the photos below are from the last... 2 months.

 

Since I am Slaughtahouse, I'll start with the brisket. I don't have a smoker (yet...) but I've nailed down a good coffee rub, slow cooked recipe over the years. Joshua Weissman has a good cooking recipe. Just search his name + brisket. It'll come up. Just follow that but in an oven. 12-16 hrs at 225f, double wrapped with some liquid. Honestly, as good as you're going to get in an oven. Not as good as Texas brisket but close enough that you got jiggle and its not dry. This one (below) was 5kg. Did around the holidays. Severed with coleslaw and scalloped potatoes. Cut it thiccc to keep it from drying out too quick.

 

 

Next is pizza. I've been doing it oven based for a long time. However, our friends got us an Ooni. Changed my life as now I can get Neapolitan pizza at home. I need that cornicione (distinctive crust that is fluffy but has leoparding / spotting). Only possible at 900f. Dough is approx. 68% hydration (water / flour ratio). All by hand and its pretty simple but takes time to ferment. It's about a 18 hr process to get it ready for the oven. Takes about 60-90 seconds to cook. Highly recommend an Ooni OP, you won't regret it...

 

 

Our friends got us into wines and cheeses too. 

 

Beamster, manchego, comte are good beginner cheeses. Wines are really preference but if you go to the vintages section and just spend a little bit more than the regular stuff... you'll find some good quality stuff. Into both old world and new world wines. 

Definitely jealous of that pizza oven!

[Slaughtahouse]

Made Khinkali (Georgian dumplings) from scratch. Found a couple recipes but I got skeptical with the dough recipe as I was preping the dough. I pivoted my method when I found this video from this boss cook.

 

Out of the 24 we made, only a couple broke. Not bad for a first attempt. Highly recommend for those who are fan on dumplings. Pierogi, gyoza etc.

 

 

 

 

Edited February 18, 2023 by Slaughtahouse