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[scriver]

I agree

Blood pudding is standard fare at Swedish tables, and blood palt isn't too rare either in some regions of the country. I pity anyone who grows up without it, weak and unbloodened

[Imic]

White pudding’s made from fat, oats or breadcrumbs and some other stuff, herbs and spices and the like. Much less interesting, but by no means less delicious.

[Telgin]

I made a peanut butter cheesecake for my mom for mother's day.  Turned out pretty well, but as usual when baking, I made a couple of goofs.

The recipe involved putting chopped up Reese's cups in the cheesecake, and baking it in two stages.  You bake half of the batter for 15 minutes, put the pieces in, then bake it for another 45 minutes to finish it.

Mistake 1 was forgetting to refrigerate the cups, so they started melting in the batter.  That really wouldn't matter, except for...

Mistake 2 was just dumping the other half of the batter onto it instead of pouring it in carefully.  That splashed in the partially cooked first layer, spreading the cups out to the edges.  Trying to swirl them back into the middle is when I discovered they'd started melting.

Oh well, still tastes great.  Presentation was just a bit underwhelming on the inside, but a layer of chocolate ganache on top made up for it.

[Iduno]

Cooking for myself takes most of my energy/motivation these days. Luckily, you can just cook some meat in a crock pot and put it on lightly toasted tortillas with some peppers and/or onions, and just coast for 2-3 days.

[Telgin]

I tried making a pizza from scratch tonight, including the crust and sauce.  The crust was an overnight rise, no knead recipe that I got from the Binging with Babish YouTube channel, and I made the pizza sauce based on the sauce from the Food Wishes channel.  Both turned out pretty great, although the crust is very flimsy because I didn't bake it on a pizza stone like I should have.  I have a pizza stone, but don't have a pizza peel so I had no way to preheat the stone and later put the pizza on it.  Oh well, tasted great.

I also managed to set my oven on fire in the process.  I've never heated it to 500F before, and I guess the charred crap at the bottom wasn't too burnt to combust at those temperatures.

[martinuzz]

Cooking for myself takes most of my energy/motivation these days. Luckily, you can just cook some meat in a crock pot and put it on lightly toasted tortillas with some peppers and/or onions, and just coast for 2-3 days.

Make soups. Cook once, eat 2-3 days.

[Yoink]

Last night I learned that you can make a pretty rad gravy using Vegemite.    
Is there anything it can't do?!   

[Iduno]

Last night I learned that you can make a pretty rad gravy using Vegemite.    
Is there anything it can't do?!   

Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should.

[da_nang]

Been trying a poor man's attempt of a homemade pulled pork.

Spoiler: Attempt #1 (click to show/hide)

~400 g pork loin cut (I think? 30% off anyway)
Bunch a salt, pepper, and chili powder mix
Plenty of rapeseed oil (meat didn't have much visible fat)

Toss everything in a frying bag, mix up and rub.
Don't forget the vent hole.
5-6 hours at 125ºC.
Last 30 minutes at 175ºC

Take out meat and pull in a separate bowl.
Discard cooking juices, fat bad for poor man.

Result: Dry as fuck, with a tough crust. Almost no flavor.

Spoiler: Attempt #2 (click to show/hide)

~800 g pork neck cut (30% off)
1 dl sugar
2 teaspoons each of salt, pepper, oregano, basil, and chili powder mix
3 garlic gloves, pressed
0.5 dl dark syrup
1 tablespoon of "fiery" cheap-o mustard
1 tablespoon of Worcestershire sauce
1 can of crushed tomatoes
Slight amount of rapeseed oil (lack of visible fat on meat)

Mix dry ingredients (meat excluded) in a bowl.
Add mustard and mix.
Add liquid ingredients and stir.
Put meat in frying bag and add the liquid mix.
Let meat marinate over night in the fridge.

Take out in the morning.
Don't forget the vent hole.
Toss meat bag into oven in the morning, 125ºC
Slow cook for 5-6 hours.
Take out meat bag and let it rest for 30 minutes

Put meat in a separate bowl, pull it.
Separate fat from cooking liquid (disaster, need a tall and thin vessel).
Add bit of cooking liquid to meat.

Result: Moist and sweet, delicious as fuck. Not as cheap. Not as spicy as I thought it would be, but don't care.

This knowledge will make a fine addition to my collection.

Question: Can I reuse the cooking liquid for marinating another pulled pork? Or is it better to reduce it to broth and sauce? Also, any help on separating the fat? Got it all in a plastic container in the fridge.

[scriver]

And then you porked?

[da_nang]

I porked.

[Iduno]

Been trying a poor man's attempt of a homemade pulled pork.

Spoiler: Attempt #1 (click to show/hide)

~400 g pork loin cut (I think? 30% off anyway)
Bunch a salt, pepper, and chili powder mix
Plenty of rapeseed oil (meat didn't have much visible fat)

Toss everything in a frying bag, mix up and rub.
Don't forget the vent hole.
5-6 hours at 125ºC.
Last 30 minutes at 175ºC

Take out meat and pull in a separate bowl.
Discard cooking juices, fat bad for poor man.

Result: Dry as fuck, with a tough crust. Almost no flavor.

Spoiler: Attempt #2 (click to show/hide)

~800 g pork neck cut (30% off)
1 dl sugar
2 teaspoons each of salt, pepper, oregano, basil, and chili powder mix
3 garlic gloves, pressed
0.5 dl dark syrup
1 tablespoon of "fiery" cheap-o mustard
1 tablespoon of Worcestershire sauce
1 can of crushed tomatoes
Slight amount of rapeseed oil (lack of visible fat on meat)

Mix dry ingredients (meat excluded) in a bowl.
Add mustard and mix.
Add liquid ingredients and stir.
Put meat in frying bag and add the liquid mix.
Let meat marinate over night in the fridge.

Take out in the morning.
Don't forget the vent hole.
Toss meat bag into oven in the morning, 125ºC
Slow cook for 5-6 hours.
Take out meat bag and let it rest for 30 minutes

Put meat in a separate bowl, pull it.
Separate fat from cooking liquid (disaster, need a tall and thin vessel).
Add bit of cooking liquid to meat.

Result: Moist and sweet, delicious as fuck. Not as cheap. Not as spicy as I thought it would be, but don't care.

This knowledge will make a fine addition to my collection.

Question: Can I reuse the cooking liquid for marinating another pulled pork? Or is it better to reduce it to broth and sauce? Also, any help on separating the fat? Got it all in a plastic container in the fridge.

I don't reuse the cooking liquid. I do, however, cook it in a crock pot/slow cooker with a bit of water for moisture, over night or so. Even without added liquid, the fairly lean pork I got ends up in a pool of liquid for cooking the rest of the way, although it gets re-absorbed once I shred/stir it (both happen at once when the meat is cooked enough, with a pair of metal tongs).

[Kagus]

I've used a touch of pineapple juice the last couple times I made it, plus a dash of liquid smoke. More than enough moisture once the crocking process starts melting it down.

[TamerVirus]

Cooking something for about 6 to 7 hours only to get dryness and no flavor must be terribly dissapointing

[Kagus]

Cooking something for about 6 to 7 hours only to get dryness and no flavor must be terribly dissapointing

You'd say that... But then you're probably not Scandinavian.