Tuner Cooking Thread.

[Nexus]

Yeah check Price Club

[*KRONIK*]

Xtra foods in xtra plaza

Anyone knows where I can get a bottle, Central area.

siracha-squeeze-28oz.jpeg

[nick639v2]

Thanks going there now

[*KRONIK*]

Sriracha wings for dinner or wah?

Thanks going there now

[nick639v2]

Sriracha wings for dinner or wah?

Thanks going there now

For Friday.. Gonna try smoking the wings with cherry wood with a sriracha rub.

[*KRONIK*]

Bess...

Do a batch without the smoke too, just sweeten up the seasoning sauce a bit.

Grill on a high indirect heat


I make that for my sister kids the other day, they behave like refugee children and shove all down their face

Lol

Sriracha wings for dinner or wah?

Thanks going there now

For Friday.. Gonna try smoking the wings with cherry wood with a sriracha rub.

[nick639v2]

What u using as sweetener??.. I see moms have some nutmeg syrup lapsing from Grenada I used it once on pork and it turned out a decent so maybe is that self I might use

[SMc]

^^nah the flavour of the nutmeg might take over from the siriracha though it is already full of flavour can taste a bit weird when mixed with some ingredients- I usually some brown sugar for BBQ sauces/glazes as it adds sweetness and some colour without overbearing everything else.

You could try mixing a small amount of the siriacaha & nutmeg syrup- stick it in the microwave till very hot then taste to see how they blend (let it cool first though) that may give you an idea on whether it works or not.

[*KRONIK*]

A lil sprinkle of brown sugar

Just to add a hint of sweet and get the sauce coating tacky

What u using as sweetener??.. I see moms have some nutmeg syrup lapsing from Grenada I used it once on pork and it turned out a decent so maybe is that self I might use

[pugboy]

Personally I find sriracha a bit sour as it is vinegar based

[ProtonPowder]

I just use sriracha in small amounts as an additive. If i marinating or making sauces or just using as a dip, just in small amounts.

Shouldnt have bought the $45 bottle, it would probably go bad months before it could finish.

[pugboy]

Nah, the high acidity helps against spoilage

I just use sriracha in small amounts as an additive. If i marinating or making sauces or just using as a dip, just in small amounts.

Shouldnt have bought the $45 bottle, it would probably go bad months before it could finish.

[hindian]

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

[Dizzy28]

Had a bottle of the Roland sriracha for almost a year and it was good. The Huy Fong doesn't last long as I only get the small bottles

I just use sriracha in small amounts as an additive. If i marinating or making sauces or just using as a dip, just in small amounts.

Shouldnt have bought the $45 bottle, it would probably go bad months before it could finish.

[nick639v2]

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

Ours was rough as well, we removed original seasoning and did the regular oil and burn in then my mom bake some chops and nice fatty meats it and in about 4 times it was all good

[*KRONIK*]

If you getting problems, sand it all out wash it clean, dry with a towel, rub it down with cooken all over (use your hand, cuz you want an even film not globs, and bake it.
Then cook something oily in it 1st, bacon or some lamb chops.
Also be cautious with the washing, hot water and mild soap works good. Soak in hot water and scrape off stuck on bits with a wood spoon or plastic scraper before washing.

After washing, dry on the stove on low heat and pass a light coat of oil on the inside while it still warm.

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

[*KRONIK*]

Where the pics of the wings hoss?

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

Ours was rough as well, we removed original seasoning and did the regular oil and burn in then my mom bake some chops and nice fatty meats it and in about 4 times it was all good

[nick639v2]

I get call back out to work so I didn't get the sauce yet.. buh I did say Friday night for it eh!! Doh rash meh

[JayB27]

Does anyone know of anywhere in Trinidad that serves deep dish pizza??

[pugboy]

Baking in the oven is also a good way season cast iron

[hindian]

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

Ours was rough as well, we removed original seasoning and did the regular oil and burn in then my mom bake some chops and nice fatty meats it and in about 4 times it was all good

Will an orbital sander and rough sand paper work to remove the roughness or do I need something more aggressive? I also noticed that when I try to cook in it using plastic utensils, I get bits of the seasoning coming off in the food. It's not a brand name skillet

[pugboy]

Cast iron will lick up the sandpaper
Angle grinder with the sandpaper flap disc might be better

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

Ours was rough as well, we removed original seasoning and did the regular oil and burn in then my mom bake some chops and nice fatty meats it and in about 4 times it was all good

Will an orbital sander and rough sand paper work to remove the roughness or do I need something more aggressive? I also noticed that when I try to cook in it using plastic utensils, I get bits of the seasoning coming off in the food. It's not a brand name skillet

[*KRONIK*]

Well doh forget to post pics friday eh

I get call back out to work so I didn't get the sauce yet.. buh I did say Friday night for it eh!! Doh rash meh

[*KRONIK*]

What ever method you use, from what i have seen online, they always try to get the interior as smooth as possible before seasoning.

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

Ours was rough as well, we removed original seasoning and did the regular oil and burn in then my mom bake some chops and nice fatty meats it and in about 4 times it was all good

Will an orbital sander and rough sand paper work to remove the roughness or do I need something more aggressive? I also noticed that when I try to cook in it using plastic utensils, I get bits of the seasoning coming off in the food. It's not a brand name skillet

[*KRONIK*]

Yuh make mih dream wings last nite
So i doing a set of apple wood smoked buffalo wings now.

I get call back out to work so I didn't get the sauce yet.. buh I did say Friday night for it eh!! Doh rash meh

[nick639v2]

Yuh make mih dream wings last nite
So i doing a set of apple wood smoked buffalo wings now.

I get call back out to work so I didn't get the sauce yet.. buh I did say Friday night for it eh!! Doh rash meh

Hahahaha e-bonx.

[*KRONIK*]

I watching this this here and mih belly gurgling fuh it

[*KRONIK*]

[maj. tom]

Action really starts at 2:04. Btw he starting with a Lodge which is high end made-in-USA stuff eh. If you bought that other brand Victoria that they sell here too which is made in Colombia, you may just have to put in a little more work to prep it. I don't know if the quality of the iron would be as good as Lodge, but cast iron usually can't go wrong with proper care.

If you getting problems, sand it all out wash it clean, dry with a towel, rub it down with cooken all over (use your hand, cuz you want an even film not globs, and bake it.
Then cook something oily in it 1st, bacon or some lamb chops.
Also be cautious with the washing, hot water and mild soap works good. Soak in hot water and scrape off stuck on bits with a wood spoon or plastic scraper before washing.

After washing, dry on the stove on low heat and pass a light coat of oil on the inside while it still warm.

Anybody here uses cast iron skillets? Need advice on the seasoning process. YouTube saying to remove the factory seasoning and re season. Any alternatives to doing that? Food keeps sticking like hell in it even with a controlled heat source. The factory seasoning is very rough to the touch as well. Could that be the problem?

[supercharged turbo]

Anybody know where selling smoked herring with the belly not cut open?Sometimes you get the eggs in them but for the longest while I haven't seen any