I mean, it's hard to argue with any part of this, except perhaps (PERHAPS) the seasoning department. No mustard for the pork? And did you salt or butter the potatoes? Or was the gravy enough? Overall, wishing I was at your house (assuming that you not a sexual deviant and this delicious meal is not some horrible ploy to abuse my yeast-ridden fat folds).
Something tells me those are instant mashed potatoes. If not, it seems like OP did indeed put butter or milk (or both) in there because the texture is super smooth.
They are made out of real potatoes, with a hand mixer. Added milk, butter, salt. As long as you use floury potatoes, the hand mixer does not make them gluey. Just mash them a bit first, then whip in warm milk.
I figured it was either a very well-mixed homemade batch or powdered instant mash. It looks pretty good, I'm sure it tasted pretty good too with the jus. The only thing I'd add would be some greens like asparagus or brussel sprouts on the side and some chives in the mash but either way shit looks good.
I am not really that potato smart, and different varieties have different names all across the world.
Potatoes are usually either waxy, floury or something in between. Waxy ones stay firm when you put them in stews, floury ones work well in mash or purees, and medium ones work in both kinda well.
I am not really that potato smart, and different varieties have different names all across the world.
Potatoes are usually either waxy, floury or something in between. Waxy ones stay firm when you put them in stews, floury ones work well in mash or purees, and medium ones work in both kinda well.
nice time cook it for 6 hours in an oven or, even better, in a smoker, and it'll taste a million times better with some maillard reaction on the outside you cuck
The onion was only to prevent the bottom from burning in the oven. It was as hot as I could get it. And the onions burned on the other side. Not a nice flavor.
You could still have crammed them, the butt doesn't have taste buds (YET), children in Africa could have crammed those onions (AND THEY DID ON LIVELEAK).
How do I into pork meat? I only like cured pork like bacon, salamis, prahshoot, hamown, etc but I am missing out on A LOT of Latinx and Chang cuisine by not liking cooked pork.
Spend some money on some pasture raised herotage breed or wild boar
A lot of the problem with factory pork is its fattened on literal garbage swept off the floor of goyslop factories
I ate butt.
I mean, it's hard to argue with any part of this, except perhaps (PERHAPS) the seasoning department. No mustard for the pork? And did you salt or butter the potatoes? Or was the gravy enough? Overall, wishing I was at your house (assuming that you not a sexual deviant and this delicious meal is not some horrible ploy to abuse my yeast-ridden fat folds).
Something tells me those are instant mashed potatoes. If not, it seems like OP did indeed put butter or milk (or both) in there because the texture is super smooth.
They are made out of real potatoes, with a hand mixer. Added milk, butter, salt. As long as you use floury potatoes, the hand mixer does not make them gluey. Just mash them a bit first, then whip in warm milk.
I figured it was either a very well-mixed homemade batch or powdered instant mash. It looks pretty good, I'm sure it tasted pretty good too with the jus. The only thing I'd add would be some greens like asparagus or brussel sprouts on the side and some chives in the mash but either way shit looks good.
captcha: p00yn
I recommend adding a parsnip to your mash. Just boil it with the potatoes, cut into somewhat similar size chunks.
interesting my friend. what variety of potato would you suggest for such a dish?
russet, stupid
thanks
I am not really that potato smart, and different varieties have different names all across the world.
Potatoes are usually either waxy, floury or something in between. Waxy ones stay firm when you put them in stews, floury ones work well in mash or purees, and medium ones work in both kinda well.
undercooked
Nah, it was cooked 24h sous vide at 76c, it was quite perfect.
nice time cook it for 6 hours in an oven or, even better, in a smoker, and it'll taste a million times better with some maillard reaction on the outside you cuck
>sous vide
Condolences, plasticboy.
Anon is a buttmuncher.
Looks like shit
Looks really good. You should have made gravy with the jus though. 8/10 actually 7/10 because you didn't plate the onion.
The onion was only to prevent the bottom from burning in the oven. It was as hot as I could get it. And the onions burned on the other side. Not a nice flavor.
You could still have crammed them, the butt doesn't have taste buds (YET), children in Africa could have crammed those onions (AND THEY DID ON LIVELEAK).
looks good, how did it taste?
The Lord our God made the pork butt. You merely cooked it, blasphemer.
pork is haram, blasphemer
Islam is a heathen cult. Come to Christ.
I prefer muslims to christians. At least they're up front about their leaders being pedophiles.
Papists ≠ Christians
true, and I prefer muslims to them too.
i cum on christ
Take the noahide pill
The only things you've made were mistakes and me angry
How do I into pork meat? I only like cured pork like bacon, salamis, prahshoot, hamown, etc but I am missing out on A LOT of Latinx and Chang cuisine by not liking cooked pork.
Spend some money on some pasture raised herotage breed or wild boar
A lot of the problem with factory pork is its fattened on literal garbage swept off the floor of goyslop factories
love pork butts and taters