there's no need to go through the laborious process of peeling the tail off of the meat
Man, once they're cooked, pulling the tail apart is cake. Not nearly as hard as when you catch 'em right out of the creek, snap 'em in half, peel the tail, and eat it raw.
Ok, I'm going to post an oldy but goody. Ever roasted a chicken and been less than impressed with the result? Was the meat bland and dry? Was the skin gross and soggy? Well it's actually really simple to make an excellent roast chicken as long as you follow some simple steps, and it doesn't require any butter on or under the skin or any other fats to help the skin brown, or herbs under the skin, or injectors to get flavor into the meat.
That right there covers the simple steps to make an excellent roast chicken seasoned with just pepper and kosher salt that will be moist and flavorful throughout and will have delicious, crispy skin to boot. The butter and thyme are optional and are used after the chicken is done cooking.
This recipe is brutally simple and delivers. The hardest part is finding such a small chicken. Store-bought where I am they tend to be 4-5 lbs. Tip: put it on a low rack or you won't be able to broil things until after you clean your oven.
I agree that it's hard to find such a small chicken at most supermarkets but I also find the recipe works quite well with more "normal" sized larger birds, and that's what I use most of the time.
What exactly is it because it sounds absolutely vile. Why would someone eat something that smells like poop?
Honestly the one time I tried durian I liked it. Yes, the rind smells terrible. The fruit itself tastes quite good though and doesn't smell bad. It's the rind that smells. Now, I can get why many can't get past the smell. But in response to your question, the rather obvious answer is because they like the taste.
Reminds me of when snowboarding was still pretty new and I'd always get skiers asking me on the way up the lift, "so, is that fun?"
Uh, no. I'm doing it because I hate myself. So yeah, if people are eating it they obviously like the taste.
Or to quote Anthony Bourdain (who loves durian by the way):
Its taste can only be described as...indescribable, something you will either love or despise. ...Your breath will smell as if you'd been French-kissing your dead grandmother.
Or to quote Anthony Bourdain (who loves durian by the way):
Its taste can only be described as...indescribable, something you will either love or despise. ...Your breath will smell as if you'd been French-kissing your dead grandmother.
I like Andrew Zimmern... But Anthony Bourdain is so fuckin awesome on his show.
The ramen noodle soup killer. Add a tablespoon per every cup, add some medium soft tofu and your ready to eat in a jiffy. I found this at an ordinary supermarket near me, costs $6 and has lasted me a while now. Tastes like the real thing, but I would prefer some wakame which I can't find anywhere.
Oh! I remember that now. It was written about in a book that I read about Ebola. It was eaten by the children of one of the scientists... they described it as tasting like onion ice cream.
The ramen noodle soup killer. Add a tablespoon per every cup, add some medium soft tofu and your ready to eat in a jiffy. I found this at an ordinary supermarket near me, costs $6 and has lasted me a while now. Tastes like the real thing, but I would prefer some wakame which I can't find anywhere.
edit: it's called minute miso btw.
man, it doesn't take that much longer to just use some dashi granules and some miso paste and you get a better tasting broth (the stuff you posted doesn't include bonito which is fine if you're vegetarian but I'd rather take a few extra minutes and make the real thing).
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
edited April 2010
I'm thinking about doing my homemade creamy ham soup this weekend. It is an all-day event because I make the stock from scratch.
You're probably right on just taking a little bit more time making the real thing with bonito, but the stuff is hard to find around in Milwaukee (small asian population.) I might have to check around the internet for websites that could ship the stuff.
I take whole grain angel hair pasta, boil, olive oil and salt to taste.
I then fry up about 1/4 pound of thinly sliced prosciutto, until it begins to crisp.
While that's crisping, add freshly chopped tomatoes, onions, garlic, olive oil, salt and pepper, and add that to the pasta.
I'm sure there's a name for it, I don't know. It's delicious.
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
jeezus usagi, you had to come right out of the gate with crawfish and bbq? you coulda eeeeased into it with some of that pasta or moon people food y'all like so much. but noooo...
here i sit, about to gnaw my damn arm off 'cause you got no restraint. so cruel.
It's like porn
Sometimes you have to skip right to the good stuff
I'm thinking about doing my ham-made creamy ham soup this weekham. It is an all-ham event because I make the stock from ham.
It's true.
The stock is made from a ham bone.
If anyone lives near downtown LA, you owe it to yourself to go little Tokyo's Daikokuya Ramen restaurant. They slow cook their soup with ham bones for nine nours, and is the most delicious thing ever.
Be aware though, you're going to take a massive shit the next day.
jeezus usagi, you had to come right out of the gate with crawfish and bbq? you coulda eeeeased into it with some of that pasta or moon people food y'all like so much. but noooo...
here i sit, about to gnaw my damn arm off 'cause you got no restraint. so cruel.
It's like porn
Sometimes you have to skip right to the good stuff
But the good part of food isn't the pooping part.
Aneurhythmia on
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
I'm thinking about doing my ham-made creamy ham soup this weekham. It is an all-ham event because I make the stock from ham.
It's true.
The stock is made from a ham bone.
If anyone lives near downtown LA, you owe it to yourself to go little Tokyo's Daikokuya Ramen restaurant. They slow cook their soup with ham bones for nine nours, and is the most delicious thing ever.
Be aware though, you're going to take a massive shit the next day.
I'm thinking about doing my ham-made creamy ham soup this weekham. It is an all-ham event because I make the stock from ham.
It's true.
The stock is made from a ham bone.
If anyone lives near downtown LA, you owe it to yourself to go little Tokyo's Daikokuya Ramen restaurant. They slow cook their soup with ham bones for nine nours, and is the most delicious thing ever.
Be aware though, you're going to take a massive shit the next day.
I usually take about 7-8 hours to make my stock.
It saddens me that I'll never be able to homecook my own ramen, as it's such a huge time investment. And anyone that thinks of only instant noodles when they hear "ramen" needs to go get some of the real shit, asap.
You're probably right on just taking a little bit more time making the real thing with bonito, but the stuff is hard to find around in Milwaukee (small asian population.) I might have to check around the internet for websites that could ship the stuff.
I'd be surprised if you can find that stuff locally but you can't find dashi granules (it's just dashi broth in granule form which is the base for miso) or miso paste. If you can't, then I'd say go ahead and use what you're already using.
My flatmate has a little food processor, just enough room to blend up a bunch of stuff for an easy pasta sauce. Yesterday I blended a bell pepper, some mushrooms, a red onion, some spinach, basil, black peppercorns and cooked it up with a little ham and a small squeeze of lime juice and it turned out really nice.
I have the worst goddamn hob in the world though, an old crap electric piece of junk. I NEED GAS DAMNIT! GAAAASSSSSSS
You know, I actually went to the trouble of trying to put together a witty response, and half-way through layering a mock DVD cover image for "Bitches of Eastwick" with Orik, Bogey, and Larlar's faces over cher, susan, and michelle's bodies.
Then I realized how much effort was going into this and just closed photoshop.
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
edited April 2010
Okay, the banana "ice cream" was a complete success.
Lesson learned though, when adding peanut butter (delicious), do so after you cream the bananas. I put the peanut butter in at the same time, and it caused the banana chunks to stick together and not fall on the blender blades.
Still, I'll be buying a lot of bananas soon, especially if I can find them already ripe and discounted.
Posts
Man, once they're cooked, pulling the tail apart is cake. Not nearly as hard as when you catch 'em right out of the creek, snap 'em in half, peel the tail, and eat it raw.
I agree that it's hard to find such a small chicken at most supermarkets but I also find the recipe works quite well with more "normal" sized larger birds, and that's what I use most of the time.
Honestly the one time I tried durian I liked it. Yes, the rind smells terrible. The fruit itself tastes quite good though and doesn't smell bad. It's the rind that smells. Now, I can get why many can't get past the smell. But in response to your question, the rather obvious answer is because they like the taste.
Reminds me of when snowboarding was still pretty new and I'd always get skiers asking me on the way up the lift, "so, is that fun?"
Uh, no. I'm doing it because I hate myself. So yeah, if people are eating it they obviously like the taste.
http://en.wikipedia.org/wiki/Durian
http://www.andrewzimmern.com/content/bizarre-photo-day-durian-taste-test-fail
I like Andrew Zimmern... But Anthony Bourdain is so fuckin awesome on his show.
The ramen noodle soup killer. Add a tablespoon per every cup, add some medium soft tofu and your ready to eat in a jiffy. I found this at an ordinary supermarket near me, costs $6 and has lasted me a while now. Tastes like the real thing, but I would prefer some wakame which I can't find anywhere.
edit: it's called minute miso btw.
Schlitz!
The Apocalypse Has Never Been More Fun
Secret Satan Wishlist!! Thinkgeek Wish List
man, it doesn't take that much longer to just use some dashi granules and some miso paste and you get a better tasting broth (the stuff you posted doesn't include bonito which is fine if you're vegetarian but I'd rather take a few extra minutes and make the real thing).
Schlitz!
I take whole grain angel hair pasta, boil, olive oil and salt to taste.
I then fry up about 1/4 pound of thinly sliced prosciutto, until it begins to crisp.
While that's crisping, add freshly chopped tomatoes, onions, garlic, olive oil, salt and pepper, and add that to the pasta.
I'm sure there's a name for it, I don't know. It's delicious.
It's true.
The stock is made from a ham bone.
It's like porn
Sometimes you have to skip right to the good stuff
If anyone lives near downtown LA, you owe it to yourself to go little Tokyo's Daikokuya Ramen restaurant. They slow cook their soup with ham bones for nine nours, and is the most delicious thing ever.
Be aware though, you're going to take a massive shit the next day.
But the good part of food isn't the pooping part.
I usually take about 7-8 hours to make my stock.
It saddens me that I'll never be able to homecook my own ramen, as it's such a huge time investment. And anyone that thinks of only instant noodles when they hear "ramen" needs to go get some of the real shit, asap.
I'd be surprised if you can find that stuff locally but you can't find dashi granules (it's just dashi broth in granule form which is the base for miso) or miso paste. If you can't, then I'd say go ahead and use what you're already using.
Funeral held tomorrow at the city church, friends and family welcome.
Yeah, why was that?
at least
the mods must be crazy
I have the worst goddamn hob in the world though, an old crap electric piece of junk. I NEED GAS DAMNIT! GAAAASSSSSSS
You know, I actually went to the trouble of trying to put together a witty response, and half-way through layering a mock DVD cover image for "Bitches of Eastwick" with Orik, Bogey, and Larlar's faces over cher, susan, and michelle's bodies.
Then I realized how much effort was going into this and just closed photoshop.
Lesson learned though, when adding peanut butter (delicious), do so after you cream the bananas. I put the peanut butter in at the same time, and it caused the banana chunks to stick together and not fall on the blender blades.
Still, I'll be buying a lot of bananas soon, especially if I can find them already ripe and discounted.
I'm thinking of doing two batches. One with a little honey and the other with a scoop of my hot chocolate powder.
So the first 3 people to PM me WITH THEIR NAME + ADDRESS will get goodies in the mail.
Already sending some to Usagi, since she is the best.
she is
Just depends on how much of it I end up making.
Roast beef, turkey, cheese and bacon bits with dipping sauce. Fuck, 9 hours away.
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