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u/DriverMelodic

▲ 7 r/cajunfood

Is there a certain way to cut up a pork shoulder for grinding to make sure fat is evenly distributed? Or do you just go for it and mix it all in by hand later? Sorry for the noob question. I tried to get this done at the store but they push their already ground pork.

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u/DriverMelodic — 9 days ago
▲ 2 r/meat

Recently, Wild Fork started selling ground kangaroo. Has anyone prepared and/or eaten any?

How does it taste? How did you prepare it?

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u/DriverMelodic — 12 days ago
▲ 2 r/cajunfood

Has anyone ever dehydrated their Trinity?

If so did you find the results goog?

Did you mix all the ingredients after they were dry?

Did you grind them into powder?

I plan to try it in the next couple of days.

Just have to dry the celery.

That’s how I make the DIY Lawry’s… dehydrating all the ingredients then running them in the Vitamix.

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u/DriverMelodic — 12 days ago
▲ 19 r/OnionLovers

A local casino served a third of a rack of ribs on a bed of onions and it was awesome. Melty and dripping with onion flavor. Today I recreated the dish using chicken

u/DriverMelodic — 14 days ago
▲ 70 r/blackladies

Cheong is a Korean method of drawing the juices/flavors out of fruits and some vegetables using sugar. Vidalia and red onions are popular.

In a sterilized jar, layer equal amounts of the onions and sugar. Loosely cap and let sit until only liquid and onions are visible.

Onion Cheong Highball: Mix gin with a small amount of onion cheong (syrup), top with soda water and ice.

Savory Martini/Gibson Twist: Stir gin and dry vermouth over ice, adding a small amount of the onion cheong syrup for a slightly sweet, savory complexity, garnished with a pearl onion.

Negroni Variation: Incorporate a small amount of savory fermented onion syrup into a gin, vermouth, and Campari.

If you prefer just a cool, refreshing drink, make Strawberry Cheong. Layer 1pound of strawberries with 1 pound of sugar in a sterilized jar and then loosely cap. When only strawberries and liquid show, it is ready to use. You can strain out fruit and it will last up to a year; with fruit in it it will be good for about three months.

HINT: unless you like super HOUSE PARTY sweet, dilute to taste.

This will work with any fruit although someone said persimmons are kind of bland.

u/DriverMelodic — 15 days ago
▲ 15 r/OnionLovers

Cheong is a Korean method of drawing the juices/flavors out of fruits and some vegetables using sugar. Vidalia and red onions are popular.

In a sterilized jar, layer equal amounts of the onions and sugar. Loosely cap and let sit until only liquid and onions are visible.

Onion Cheong Highball: Mix gin with a small amount of onion cheong (syrup), top with soda water and ice.

Savory Martini/Gibson Twist: Stir gin and dry vermouth over ice, adding a small amount of the onion cheong syrup for a slightly sweet, savory complexity, garnished with a pearl onion.

Negroni Variation: Incorporate a small amount of savory fermented onion syrup into a gin, vermouth, and Campari mix

u/DriverMelodic — 15 days ago
▲ 1 r/askaplumber

Is there such a product? Dishessher detergent that acts like an enzyme drain cleaner? I searchedbut the actual description on the sales pages did specifically say so.

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u/DriverMelodic — 16 days ago
▲ 24 r/SoCalGardening

Then, let’s make Korean Cheong…

Earlier this month I had 6 quarts of giant strawberries so decided to make the traditional syrup. Total succees. Made the best tasting drinks with it ever!!! One note: I didn’t toss the strawberries after it was done. Kept them to blend into the drinks.

So I am going to do the same with my Navel orange harvest.

Canning fresh homegrown Navels in plain water produces intensely flavorful juice so Cheong must do the same.

INGREDIENTS

1 pound thinly sliced citrus, washed, seeds and stems removed

1 pound sugar

Equipment…

Sterilized glass jars or vacuum-sealed bag

Rubber gloves

Large glass bowl

Cutting board and knife

INSTRUCTIONS

In a large glass bowl, mix the sliced citrus and ⅔ of the sugar with gloved hands until the sugar has dissolved.

Transfer the mixture to sterilized glass jars or a vacuum-sealed bag, and top with remaining sugar.

Leave the jars or sealed bag at room temperature for 3 days. If the temperature exceeds 70°, reduce the fermentation time accordingly (e.g., 100° or higher may require only 1 day, while temperatures lower than 70° could extend up to a week).

After 3 days, transfer the jars to the refrigerator. Refrigerate for 1 week before using.

The citrus cheong can be stored for up to 3 months with citrus, or strain out the fruit and store syrup in the refrigerator for up to 1 year.

Use the syrup as a sweetener in drinks, pour over pancakes or ice cream, or brush on cake layers for added flavor and moisture.

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u/DriverMelodic — 19 days ago