New Food Thread, RIP tandin

Can you also share if you burn your apartment down?

 

Feel free to share the recipe regardless.

 

I will. Just gonna do it all tomorrow.

 

I'm going to laugh if he just buys chicken tendies from Slim Chickens or Raising Caine's and plates them.

 

Burgers on the egg, charcuterie plate before dinner, and a whiskey sour with fresh squeezed lemon juice and Basil Hayden’s.

 

Is that a see-through glass plate?

 

Apartment did not burn down. Will post soon.

 

Here are the recipes. One for the tenders and one for the oil sauce.
https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html (tenders)
https://www.thespruceeats.com/nashville-hot-chicken-4687161 (paste/sauce. I always add more cayenne)


This is the best oil/paste you can buy. Trust me, I’ve tried a lot. They are sold out of the paste right now, but it is damn good.
https://www.coopshotchicken.com/ have some being shipped to me now. Little spicier that what I make on my own.


Photos. From marinade to finished product

Spoiler

you could go fancy with the sides, but I like my hot chicken just like I’d eat it all the time in Nashville. White bread. Pickles. Crinkle fries. I’d allow potato salad, Mac and cheese, greens or baked beans.

 

That plate is Annieglass. https://annieglass.com A lot of women in the south are really into this stuff. Ppl give it to you for a wedding present and such.

 

Rabbit food.. Spring mix, carrots, celery, cucumber, red onion, asiago cheese & 2 crushed flaxseed chips.
Will top with homemade vinaigrette.

 

Just had the leftovers for lunch

 

Lort

 

Pretty.

 

Roasted pork tenderloin, peri-peri “bbq” glaze, roasted butternut squash with feta, toasted pecans, and dried cranberries.

 

Fantastic.

 

Farfalle pasta, olive oil, parmesan cheese, basil, black pepper, dash of cayenne & squeeze of lemon juice

Undercook it just a hair, wash in cold water and put it in a deep pan with some olive oil & cheese/spices. It finishes cooking in there.

Wasn't a recipe but turned out pretty well for first time making that combo.

 

Cacio e pepe with bowtie. Respec.

 

Thats too fancy sounding for this simple boy from Kansas. My food is "rustic" (messy but tastes decent)

Only things I know..Use good ingredients, don't use short cuts on prep & season/taste as you go.

 

We eat Cacio e pepe more than any other pasta dish.

 

Shrimp cakes with cilantro vinaigrette and roasted red pepper sauce under and roasted poblano corn salsa on top.

 

Still trying to perfect cast iron pizza. I’ve started baking it at 550 as opposed to starting on the stove and finishing under the broiler because I feel like I have more wiggle room if the top finishes cooking before the bottom is as brown as I want. I think next time I’ll go oven again and flip the broiler on for the last 2 or so.



Also string cheese works fantastic for this ty God Kenji

 

That looks awesome, and yeah with that application you can always throw on the burner at the end to crisp up the bottom if needed (kenji says).

 

NY strip with maitre d’butter.

 

I need that cutting board.

 

The white one can be had at any wal-mart across the country for about $10.

 

I threw away 4-5 of those, in varying sizes, before we moved.

 

What is the other one?

 

Hello friends.

Roast Chicken with pan sauce (drippings, lemon, butter emulsification finished with tarragon), orecchiette with tomato sauce and chefs salad.

 

It’s a large end grain acacia wood prep and carving board. It pretty much stays on my countertop at all times.

 

Hard to beat a good roasted chicken. All those drippings that come off are just gold.

 

Here’s the whole board before carving Christmas dinner.

I made this post just to show off my knife.

 

Every time I make it, I mention I should make roast chicken more often.

 

And you get to make amazing stock with the carcass.

 

I probably do 1-2 a month and I usually just throw a whole bunch of root veggies around it and toss them as it roasts and let it soak up all the goodness.

 

We have leftovers that I will probably turn in to chicken pot pie with the chicken, stock and mire poix with a puff pastry on top.

 

Speaking of leftovers... decided to make tacos with some leftover brisket from Sunday.

We have a good carniceria in the neighborhood so I just diced the brisket and gave it a quick sauté with onion. Fried some shells, made some beans, and bought all the other toppings from the deli.

Very easy and crazy delicious. Started thinking about how many tacos I could sell from one 40 dollar brisket. #briskettacotruck

 

That beer isn’t even open. Did you drink it?

 

Of course.

 

I made the stock last night. There is enough that I’m going to have more stock than I need for chicken pot pies. I bought noodles and shredded leftover grocery rotisserie chicken (I was short for the pot pie anyway) so I’ll probably make chicken noodle soup for a lunch this week too.

I just finished the base of my pot pie so it will be an easy dinner tomorrow night.

 

there are some damn good cooks in this thread

 

Thank you

 

Very nice.