some of those ingredients aren't common or easy to find here, and I used up lacinato kale today in chilli that salad looks amazing! missing a few ingredients to make it. i'll think of something. read that you can make soup/cream soup with it, that's a a good idea since I don't have a large amount.
grrmusha on
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webguy20I spend too much time on the InternetRegistered Userregular
reheated the leftover turkey and stuffing tonight and it was amaaaazing.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
My apartment is currently heated to 75 degrees so my stupid bread dough will rise properly, and it sucks. Has anyone had success with any particular brand of proofing box? I love making bread, but I want to return my apartment to the arctic wasteland my Slavic physiology demands.
What's a good brining and roasting recipe? I had a really good one a few years ago, but I don't have the cookbook stuffed full of magazine pages and all that anymore
What's a good brining and roasting recipe? I had a really good one a few years ago, but I don't have the cookbook stuffed full of magazine pages and all that anymore
There used to be this Italian place downtown that sold garlic knots that were literally swimming in garlic butter. You'd pull a knot out of the container and the butter, garlic, and basil flakes would rush to fill the void. I miss that place
My apartment is currently heated to 75 degrees so my stupid bread dough will rise properly, and it sucks. Has anyone had success with any particular brand of proofing box? I love making bread, but I want to return my apartment to the arctic wasteland my Slavic physiology demands.
Put the dough in a large bowl, cover with a clean, damp cloth. Put the bowl into a pre-warmed to the lowest temp you can set oven, and turn the heat off.
What's a good brining and roasting recipe? I had a really good one a few years ago, but I don't have the cookbook stuffed full of magazine pages and all that anymore
What's a good brining and roasting recipe? I had a really good one a few years ago, but I don't have the cookbook stuffed full of magazine pages and all that anymore
And if you haven't gotten one yet, fetch ye a probe thermometer! They make this whole turkey thing WAY easier. Foolish is the man who waits for that imbedded popper thing to go off.
Mince 1/4 onion, 1 celery rib, 1 carrot. Melt about 4 tablespoons of butter in a small but tall sided sauce pan, and gently sautee the mirepoix (minced veg) until it is softened and starting to brown slightly. Add ~1/4 cup of flour and whisk until the flour is completely incorporated and not powdery at all. Slowly add a quart of chicken stock or broth while whisking constantly (this helps eliminate lumps from the flour); take this step slow you don't need to rush. Once the stock has been incorporated, add some fresh or dried thyme, bay leaf, a few cracks of fresh pepper and salt to taste. Simmer gently while stirring occasionally for maybe 10 minutes or so, though it can go longer if you want a thicker gravy. Run the gravy through a fine mesh strainer to get rid of any lumps and the bits of veg you added from the beginning.
If you have vegetarians at the table, you can sub vegetable stock for chicken, and if you have vegans you can use olive oil in place of butter.
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I am beginning work soon on sides! We have a turkey that's been roasting all night, a smaller turkey we are going to basically crawfish boil, spices and all, some pies, potato salad, shrimp and oyster and tasso dressing is done, and I'm starting on baked Mac and green bean casserole and knockoff Popeyes biscuits in a couple minutes
KetarCome on upstairswe're having a partyRegistered Userregular
We're eating later than usual this year since my wife has to work until at least 5. Getting ready to cook a pumpkin pie right now. Doing a fried turkey this year so that will be a bit later. My wife made her favorite sweet potato casserole last night so we'll heat those up later and do some mashed potatoes as well. Creamed corn will get done much later along with green beans with shallots and pancetta. My mom is making her stuffing and bringing it. I'll work on a cranberry chutney after the pie since that can rest until later.
New this year is a pumpkin and chèvre lasagna that I can make in the slow cooker. I've never tried it before but the book I found it in has been consistently great.
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webguy20I spend too much time on the InternetRegistered Userregular
Weather is kind of shitty today so I had to put on the precision engineered rain cover for my smoker.
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Some sort of modified cake sledge?
also 100% in favor of Parker House rolls no question
I guesss that depends on your definition of simple?
this is a good recipe and so are basically all of Ottolenghi's recipes, so his website is a safe bet. There are at least three more there.
The recipe I was looking at making is this one
Saveur has a recipe for sauteed sunchokes and also sunchoke hummus but I haven't tried them.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
What's a good brining and roasting recipe? I had a really good one a few years ago, but I don't have the cookbook stuffed full of magazine pages and all that anymore
Can anyone help me out with a good brine?
Mr. Brown will not steer you wrong on this matter
almost.
the rest can just be covered by butter
garlic butter
Oh I thought that was implied.
Put the dough in a large bowl, cover with a clean, damp cloth. Put the bowl into a pre-warmed to the lowest temp you can set oven, and turn the heat off.
Oh, this looks nice
Thank you
hope it works.
I fail to see any downsides to this situation.
Mostly Slovak-American. What I once heard described as "redneck Czechs," which tracks distressingly well with my dad's generation of the family.
No worries.
And if you haven't gotten one yet, fetch ye a probe thermometer! They make this whole turkey thing WAY easier. Foolish is the man who waits for that imbedded popper thing to go off.
There's only six of us, and we're having ham too
I was going to make it at my apartment (this the Crock-Pot idea), but I hate my kitchen, so I'm making it at my parents place
Coran Attack!
@Bedigunz
Mince 1/4 onion, 1 celery rib, 1 carrot. Melt about 4 tablespoons of butter in a small but tall sided sauce pan, and gently sautee the mirepoix (minced veg) until it is softened and starting to brown slightly. Add ~1/4 cup of flour and whisk until the flour is completely incorporated and not powdery at all. Slowly add a quart of chicken stock or broth while whisking constantly (this helps eliminate lumps from the flour); take this step slow you don't need to rush. Once the stock has been incorporated, add some fresh or dried thyme, bay leaf, a few cracks of fresh pepper and salt to taste. Simmer gently while stirring occasionally for maybe 10 minutes or so, though it can go longer if you want a thicker gravy. Run the gravy through a fine mesh strainer to get rid of any lumps and the bits of veg you added from the beginning.
If you have vegetarians at the table, you can sub vegetable stock for chicken, and if you have vegans you can use olive oil in place of butter.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
New this year is a pumpkin and chèvre lasagna that I can make in the slow cooker. I've never tried it before but the book I found it in has been consistently great.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
If anyone wants the recipe:
http://thepioneerwoman.com/cooking/macaroni-cheese/
The powdered mustard really adds something special