irishroots8477
Well-Known Member
ghirardelli dark chocolate, chocolate & peanut butter chip abv canna-coconut oil brownies; the perfect complement to any vaporist's breakfast on their day off.
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Virtual Banquet Thread
- Thread starter t-dub
- Start date
ghirardelli dark chocolate, chocolate & peanut butter chip abv canna-coconut oil brownies; the perfect complement to any vaporist's breakfast on their day off.
arf777
No longer dogless
This is so embarrassing.
Spent hours making a beautiful sauce for a slow-cooked, dry-rubbed pork shoulder (got sick of waiting for help putting my smoker together and slow roasted it - dry rub was himalayan pink salt, dark brown sugar, whole mustard seed, a small amount of Thai 5 spice I mixed [actually a 7 spice blend but traditionally called 5 spice anyway] and smoked fleur de sel), and when I went to do the last step in the sauce (straining it) I spilled the whole shebang on my kitchen floor. Largest sauce spill I have ever had. At least I didn't drop the shoulder. My puppy loved the sauce. Licked a shitload of it up.
But damn it was a good sauce before I spilled it all- pan drippings from the low-and-slow shoulder roast, fresh red plums, balsamic and cider vinegars thyme and sage, allspice, heirloom tomatoes and brown sugar.
Neat trick I learned from the Chinese version of barbecue - about two hours before the meat is done, mash fresh fruit and rub it on the meat. Adds a whole other dimension. I used plums. Though if you can get them, greengages are even better. Nice and tart.
Spent hours making a beautiful sauce for a slow-cooked, dry-rubbed pork shoulder (got sick of waiting for help putting my smoker together and slow roasted it - dry rub was himalayan pink salt, dark brown sugar, whole mustard seed, a small amount of Thai 5 spice I mixed [actually a 7 spice blend but traditionally called 5 spice anyway] and smoked fleur de sel), and when I went to do the last step in the sauce (straining it) I spilled the whole shebang on my kitchen floor. Largest sauce spill I have ever had. At least I didn't drop the shoulder. My puppy loved the sauce. Licked a shitload of it up.
But damn it was a good sauce before I spilled it all- pan drippings from the low-and-slow shoulder roast, fresh red plums, balsamic and cider vinegars thyme and sage, allspice, heirloom tomatoes and brown sugar.
Neat trick I learned from the Chinese version of barbecue - about two hours before the meat is done, mash fresh fruit and rub it on the meat. Adds a whole other dimension. I used plums. Though if you can get them, greengages are even better. Nice and tart.
arf777
No longer dogless
So, due to my spill incident described above, I have ~10lbs of slow-roasted pork and no sauce. So I've been experimenting with quick bbq sauces, and found a shockingly easy and tasty one.
Throw 7-8 oz pulled pork in a pan to reheat. Hit it with a couple of tablespoons of good cream sherry. Let it reduce just until the pork is hot. Then throw in a tablespoon of dark brown sugar. That's it. Shockingly tasty, if the pork had a good rub.
Throw 7-8 oz pulled pork in a pan to reheat. Hit it with a couple of tablespoons of good cream sherry. Let it reduce just until the pork is hot. Then throw in a tablespoon of dark brown sugar. That's it. Shockingly tasty, if the pork had a good rub.
momofthegoons
vapor accessory addict
Huevos Rancheros
arf777
No longer dogless
Can't tell by looking at it, but this may be the most decadent pulled pork yet.
Continuing my post-sauce-spill experiments, I remembered I had a half bottle of really, really, really good sauternes from a Grand Cru estate, Chateau Doisy-Vedrines. So I used a big chunk of the half bottle to make a reduction that I then reheated the pulled pork in. Not the color we Americans are used to, since bbq sauces are made from purple/red ingredients, but DAMN DAMN TASTY!! Pulled pork in about $15 of serious French wine.
Mod note: Tell me that isn't a paper plate with that lovely wine infused pork!!!!
Almost a ban worthy offense!
Continuing my post-sauce-spill experiments, I remembered I had a half bottle of really, really, really good sauternes from a Grand Cru estate, Chateau Doisy-Vedrines. So I used a big chunk of the half bottle to make a reduction that I then reheated the pulled pork in. Not the color we Americans are used to, since bbq sauces are made from purple/red ingredients, but DAMN DAMN TASTY!! Pulled pork in about $15 of serious French wine.
Mod note: Tell me that isn't a paper plate with that lovely wine infused pork!!!!
Almost a ban worthy offense!
Last edited by a moderator:
momofthegoons
vapor accessory addict
Creme Brulee
t-dub
Vapor Sloth
@arf777 you are amazing. I get so hungry when I look at your pics I need to go eat. I try to imagine the heavenly aromas you produce . . .Most of the sauce is under the focaccia, but here's sweet italian fennel sausage in a mushroom and herb ragu, made with some of the good sauternes. In deference to Mods, it is on a real plate.
arf777
No longer dogless
Havelock Vetenari
Patrician
Love the pork!
Also love the one wine sweet enough to drink IMO and seeing it made me remember to look in a forgotten spot...
Yeah!Sweet!
I think i'm starting with the one from 1992.
(It's a good thing this wine is so sweet,as the sugarcontent means these might even be drinkable yet(or even better yet),but normally waiting this long this isn't exactly recommendable of course.
)
Also love the one wine sweet enough to drink IMO and seeing it made me remember to look in a forgotten spot...
Yeah!Sweet!
I think i'm starting with the one from 1992.
(It's a good thing this wine is so sweet,as the sugarcontent means these might even be drinkable yet(or even better yet),but normally waiting this long this isn't exactly recommendable of course.
)
arf777
No longer dogless
Love the pork!
Also love the one wine sweet enough to drink IMO and seeing it made me remember to look in a forgotten spot...
Yeah!Sweet!
I think i'm starting with the one from 1992.
(It's a good thing this wine is so sweet,as the sugarcontent means these might even be drinkable yet(or even better yet),but normally waiting this long this isn't exactly recommendable of course.
MY GOD! What a line-up! I've only had a sauternes more than 10 years old once. Like drinking sunshine! And even if one of them vinegared, you can cook up a storm with it.
Shouldn't be surprised the Patrician has such vintages. Bastard.
t-dub
Vapor Sloth
@Havelock Vetenari - much respect for a very sweet vintage . . . . 
Havelock Vetenari
Patrician
Good call!
Will have to have this when i have a nice fish for dinner,just in case...
They all look good though,amber but clear.
Tonight though i'll be dining out in a restaurant with the rest of the family celebrating my mum's 77th.
SD_haze
Well-Known Member
IPA Corned Beef and Cabbage Quesadilla 
http://www.drinkingcraft.com/2014/03/12/ipa-corned-beef-cabbage-quesadilla/
http://www.drinkingcraft.com/2014/03/12/ipa-corned-beef-cabbage-quesadilla/
momofthegoons
vapor accessory addict
Chicken Marsala
