I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
@ aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
Maybe you roast some carrot
Maybe you don't
It would help the process of making stock instead of broth.
The way you phrased it was funny
Like a mobster is "suggesting" what you do with your chicken carcass
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
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amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
someone at the cabin had a recipe for venison ribs (which aren't typically as good as pork or beef ribs) where they baked them in the oven with coffee for a couple hours then put them on the grill.
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
@ aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
Maybe you roast some carrot
Maybe you don't
It would help the process of making stock instead of broth.
The way you phrased it was funny
Like a mobster is "suggesting" what you do with your chicken carcass
You're not too far off what I'm going for.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
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amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
oh I had chinese food tonight and my fortune said "your recent activity has earned you an secret admirer"
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
someone at the cabin had a recipe for venison ribs (which aren't typically as good as pork or beef ribs) where they baked them in the oven with coffee for a couple hours then put them on the grill.
coffee is good for that stuff.
Things that are acidic are great for breaking down tougher proteins.
You could just as easily sear the ribs, and then cook them down with a bunch of red wine (or beer) and water for great eats. Just chances are you packed out coffee, and that also has some nice earthy tones from the roasting process that can play well with the gameiness of the venison.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
Soup is underrated. It seems so simple, but one that is truly good, that really satisfies on its on with maybe a hunk of bread? That's a thing of sublime beauty.
Even something like a cream of mushroom made well can take hours of prep work, from making the stock at its base to slowly cooking down the ingredients to extract all the flavors before caramelizing them to draw maximum flavor from everything.
To speak nothing of seasoning. Balancing salt in a dish can make a person neurotic, as you attempt to cleanse your palate to make sure you're getting the proper salt levels for what you're tasting. This is without any regard to trying to balance the herbs and making sure they compliment your main ingredients without overwhelming them.
A well made soup is a magical thing, and you deserve every ounce of praise directed your way for making one.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
true, but this was different... not gravy, but coffee that'd been reduced to almost a paste, then thrown on the cast iron and the slices of ham shoved around in them until it was all seared together and steaming.
If you get something like a Serrano ham, which tends to have some parts that seem "dirty" (not moldy, but if you ate the area it would taste a bit like dirt) you can take a tea towel soaked in vegetable oil and rub it down with that. This typically removes the offensive parts without affecting the quality of the ham.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
true, but this was different... not gravy, but coffee that'd been reduced to almost a paste, then thrown on the cast iron and the slices of ham shoved around in them until it was all seared together and steaming.
Can't say I've ever seen it before, but it sounds delicious.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
true, but this was different... not gravy, but coffee that'd been reduced to almost a paste, then thrown on the cast iron and the slices of ham shoved around in them until it was all seared together and steaming.
Can't say I've ever seen it before, but it sounds delicious.
So, you need to break out your netflix and watch The Chef's Table. I think even a professional cook will get a lot of fun out of the episode's.
Think of them more like biographies than cooking show episodes.
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amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
Just watched the scene in Deadwood where Jack McCall shoots Wild Bill and shit I forgot how rough that was.
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
true, but this was different... not gravy, but coffee that'd been reduced to almost a paste, then thrown on the cast iron and the slices of ham shoved around in them until it was all seared together and steaming.
Can't say I've ever seen it before, but it sounds delicious.
So, you need to break out your netflix and watch The Chef's Table. I think even a professional cook will get a lot of fun out of the episode's.
Think of them more like biographies than cooking show episodes.
I know the series, but I didn't know they had done one on the American South.
To this day my favorite episodes of No Reservations, The Layover and Parts Unknown are the ones that show the South, partially because it shows me the food culture I come from, partially because it shows the rest of the country we are a hell of a lot more than fried chicken and instant grits.
Alazull on
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
All cities have sprawl. It's not a bug, it's a feature.
All American cities have sprawl.
Many European cities have been successful drawing a clear line between urban and rural. Germany is really good at it.
If cities don't slowly spread their architectural tentacles across an unsuspecting countryside like a hungry squid caressing a delicious oyster, what is even their point?
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
true, but this was different... not gravy, but coffee that'd been reduced to almost a paste, then thrown on the cast iron and the slices of ham shoved around in them until it was all seared together and steaming.
Can't say I've ever seen it before, but it sounds delicious.
So, you need to break out your netflix and watch The Chef's Table. I think even a professional cook will get a lot of fun out of the episode's.
Think of them more like biographies than cooking show episodes.
I know the series, but I didn't know they had done one on the American South.
To this day my favorite episodes of No Reservations, The Layover and Parts Unknown are the ones that show the South, partially because it shows me the food culture I come from, partially because it shows the rest of the country we are a hell of a lot more than fried chicken and instant grits.
do people think this?
Southern food is amazing
also southern booze
every person who doesn't like an acquired taste always seems to think everyone who likes it is faking it. it should be an official fallacy.
Posts
The way you phrased it was funny
Like a mobster is "suggesting" what you do with your chicken carcass
Country ham in red-eye gravy, toast, beans and eggs with a strong cup of coffee is a great way to start a day.
someone at the cabin had a recipe for venison ribs (which aren't typically as good as pork or beef ribs) where they baked them in the oven with coffee for a couple hours then put them on the grill.
coffee is good for that stuff.
Next year I am saving the precious goose stock in the freezer
You're not too far off what I'm going for.
no I didn't typo, that's what it said.
Which one of you fuckers got a crush on me?
*slips a mixtape into AH's locker during lunch*
Things that are acidic are great for breaking down tougher proteins.
You could just as easily sear the ribs, and then cook them down with a bunch of red wine (or beer) and water for great eats. Just chances are you packed out coffee, and that also has some nice earthy tones from the roasting process that can play well with the gameiness of the venison.
I was so proud of it
So velvety and rich
Beautifully seasoned
2:35 please.
You should be.
Soup is underrated. It seems so simple, but one that is truly good, that really satisfies on its on with maybe a hunk of bread? That's a thing of sublime beauty.
Even something like a cream of mushroom made well can take hours of prep work, from making the stock at its base to slowly cooking down the ingredients to extract all the flavors before caramelizing them to draw maximum flavor from everything.
To speak nothing of seasoning. Balancing salt in a dish can make a person neurotic, as you attempt to cleanse your palate to make sure you're getting the proper salt levels for what you're tasting. This is without any regard to trying to balance the herbs and making sure they compliment your main ingredients without overwhelming them.
A well made soup is a magical thing, and you deserve every ounce of praise directed your way for making one.
d...delete my porn for me after i'm gone, [chat]
RIP in pieces
Ye gods the sprawl
true, but this was different... not gravy, but coffee that'd been reduced to almost a paste, then thrown on the cast iron and the slices of ham shoved around in them until it was all seared together and steaming.
All cities have sprawl. It's not a bug, it's a feature.
If you get something like a Serrano ham, which tends to have some parts that seem "dirty" (not moldy, but if you ate the area it would taste a bit like dirt) you can take a tea towel soaked in vegetable oil and rub it down with that. This typically removes the offensive parts without affecting the quality of the ham.
Can't say I've ever seen it before, but it sounds delicious.
Waaaaaay too much driving to get anywhere
And like much of the American south the transit options are a bad afterthought
That's .... Not Good
Gene Hackman
So, you need to break out your netflix and watch The Chef's Table. I think even a professional cook will get a lot of fun out of the episode's.
Think of them more like biographies than cooking show episodes.
Clint Eastwood
damn
Ronan the Accuser.
All American cities have sprawl.
Many European cities have been successful drawing a clear line between urban and rural. Germany is really good at it.
the "no true scotch man" fallacy.
I know the series, but I didn't know they had done one on the American South.
To this day my favorite episodes of No Reservations, The Layover and Parts Unknown are the ones that show the South, partially because it shows me the food culture I come from, partially because it shows the rest of the country we are a hell of a lot more than fried chicken and instant grits.
It's not the worst but there's a small single digit number of cities worse
If cities don't slowly spread their architectural tentacles across an unsuspecting countryside like a hungry squid caressing a delicious oyster, what is even their point?
do people think this?
Southern food is amazing
also southern booze
the "no true scotch man" fallacy.