Will be using the frying pan to crisp up the potatoes again next time, these came out fine, but not half as crispy and delicious.
Thanks. Thanks. If you are indeed talking about the actual bowl, Fitz & Floyd Everyday Bone China, Nevaeh White. We have been dropping this stuff for 10 years and only have had to replace 2-3 items and they were only chipped.
Yeah I meant the actual bowl. Thanks for letting me know. I’d have to convince my wife to get rid of some of her old stuff from before we were married but I might be able to do that.
We are now reporting that a large mass of users from a website known as "the dash mainboard" has used the trading platform Robinhood to bolster shares of McCormick after several hedgefunds shorted the major spice provider based on trends in cumin exports from India. It appears that a man from Texas posting under the screen name "a.tramp" started the trading momentum. We will have his live interview at 6PM.
Been doing it this way for a few years, using this method except this time I did a 48 hour dry brine rather than the 1 hour in the recipe https://www.bonappetit.com/story/how-to-roast-a-chicken-guide I vary the vegetables based on whatever I'm feeling but veg cooked in drippings can't be beat
I've been doing my roast chicken in the cast iron pan like that for a few years. I like to dice up some golden beets in addition to other typical veggies (carrots, sweet onions, celery, sweet potato, etc.). Those golden beets in pan drippings are amazing.
So I go ahead & sear the chicken & veggies first, each in its own pan but do the veggies in the cast iron that is going in the oven to roast. I deglaze the veggie pan with 1/2 cup chicken stock & then stir in 1 TBSP minced garlic. Then I place bird on top & deglaze bird pan with 1/2 cup stock as well, then pour that over bird & then into the oven. Try that some time, the stock reduces down to one of my favorite sauces without any effort. The increased volume over just the drippings is fantastic. Or don’t. Your bird looks fantastic so why fix what ain’t broken.
I’ll often cook the chicken upside down for the first 30-40 min so the fat moistens the breast and coats the whole chicken with drippings. Flip, raise the heat up, and cook another 30 or so until crispy and done inside.
I do that but the opposite for the turkey on thanksgiving because teh fam throws a fit if I spatcock it. Start it upside down w high heat, the lower the temp and flip it. Dark meat gets the high heat and a head start. Breast stay protected from it and doesnt dry out
always looking to try different ways. I was this close to seasoning with za'atar. Next time... I will say though that stuffing with a bunch of thyme and rosemary was a big plus. Can't wait to taste that stock...
I got my chicken recipe from a Tom Colicchio recipe years ago I cut out of people magazine. Basically just stuff the chicken full with thyme and rosemary and SP all over. Sear it on the stove on the roasting pan with some oil, toss root veggies (My faves are carrots, sweet potatoes, mushrooms, garlic, shallots, and parsnips) in some oil salt and pepper and cook together in the oven till done tossing the veggies in the drippings every 15 minutes or so. Can't mess it up.
Got some duck fat I had ordered a couple weeks ago in. Excited to descend further into culinary cuntiness.
chef john chicken mushroom and rice soup. Turned more into a casserole overnight. Got some great stock too.
I’ve binged Masterchef over the last couple of weeks, and have now started some Hell’s Kitchen. The fact that they are still pushing the narrative that risotto requires constant stirring and super attention to detail annoys the fuck out of me.
a.tramp or anybody else, do you guys have this air fryer? $160 on sale https://www.costco.com/cuisinart-digital-airfryer-toaster-oven.product.100600123.html
Brined a turkey breast for 3 days and then smoked it last night. Made turkey reubens tonight. I am pretty sure that I will always have turkey pastrami in the freezer now. So good.
I've made this before but I used pork stock instead of chicken stock and other than the sudden pain in my chest/left arm it was an excellent decision I had to make ramen cuz some of my Airmen were discussing instant ramen noodles and I needed to show them how ramen should look
We struck out at our regular 2 grocery stores and found them at Albertson’s in the frozen section. Casa Linda.
Night 2 of turkey pastrami. This time a spicy club. Homemade guac, roasted jalapeños, bacon, Swiss, lettuce, and tomato on sourdough.
Reply All started a series on the shit that went down at Bon Apetite. First ep was pretty good/ interesting. Im not looking forward to having my opinion change of people that I like. I really hope Brad or Claire arent assholes behind the scenes
I've used this as a base multiple times when I didn't have time to use dried beans. It isn't bad and is really easy. https://www.onceuponachef.com/recipes/white-chicken-chili.html
The whole bit about having to soak dried beans FOREVER caught me completely off-guard in my budding young adult years. Never really had black beans/dry beans growing up (guess what little we did eat was canned). But I remember buying some and thinking it was just like rice and it said to soak overnight and I was so confused.