I’m a sucker for corn in soup. As long as it’s drained. If the fool didn’t drain it the soup probably sucks anyway. Nonetheless, I’m a corn guy. [Reply]
Originally Posted by cooper barrett:
Smells great from here!
I did that last weekend using pork butt and rib bones, Smoked a slab to the point where you could pull the bones and cartilage easily (burnt) and pulled it apart. I had some lean brisket in freezer that went in along with some pearl onions
ever try Brussels sprouts?
I am not a fan of corn in soups other than it's sorta texture
Never tried Brussels in soup, but it'd probably work since they're basically just little cabbages [Reply]
Originally Posted by KCUnited:
Smoked short ribs over pasta. Béchamel sauce made from the smoked short rib liquid (beef broth, red wine, fuck ton of garlic).
Originally Posted by KCUnited:
Smoked provolone, 'nduja, and bay leaf whipped ricotta
What is 'nduja you ask (I had to)?
Do you have a handle on the difference, if any, between 'nduja and andouille? [both are pronounced approximately ahndooyah]
I first heard it on Sorted, and it seems like it's just a Brit slang alternative spelling, but I've not had it to compare.
My understanding is that it's 'spreadable' because it's not piped into casing, but jarred instead. But I was wondering if it's spiced similarly. [Reply]
Originally Posted by Baby Lee:
Do you have a handle on the difference, if any, between 'nduja and andouille? [both are pronounced approximately ahndooyah]
I first heard it on Sorted, and it seems like it's just a Brit slang alternative spelling, but I've not had it to compare.
My understanding is that it's 'spreadable' because it's not piped into casing, but jarred instead. But I was wondering if it's spiced similarly.
I do not have a handle on the difference, but thats an interesting callout as I'd like to know more.
Based on my limited exposure to andouille, this felt more Italian in its natural blend into a pizza sauce to me. Like a meat sauce without anything granular to differentiate it from a pizza sauce. This could also be this place's particular iteration of it as well (recently opened).
So maybe more Italian spiced, less smoky than andouille? Pure uneducated guess on my part though. [Reply]
