So anybody got any good ideas for soups using split bone in skin on chicken breasts? I am leaning something from Eastern Europe due to me having made Dark Rye bread this weekend and have a few loaves made, along with some good butter to go on it. Now I just need an idea for a soup recipe.
I got carrots, onions, and celery, just not super sure on the rest and on what herbs/flavors to use.
"If nothing is impossible, than would it not be impossible to find something that you could not do?" - Me
So anybody got any good ideas for soups using split bone in skin on chicken breasts? I am leaning something from Eastern Europe due to me having made Dark Rye bread this weekend and have a few loaves made, along with some good butter to go on it. Now I just need an idea for a soup recipe.
I got carrots, onions, and celery, just not super sure on the rest and on what herbs/flavors to use.
Just buy a second hand Webber off Facebook market place.
They’re a great place to get started.
A 22" weber kettle with a Slow and Sear and you have a great multi purpose piece of equipment.
You don’t even need a slow and sear, I don’t use briquettes, but you can just set them up as with the snake method and get good consistent temps.
I mean you can get a slow and sear and use charcoal (and it will get up better results) but I think it’s important for people to know how little stuff you actually need and that you can get going for next to nothing.
He says owning three different charcoal barbecues and is saving up for a thick walled smoker.
So I bought one of those neat little ceramic graters, for ginger and garlic (mostly ginger). And it says on the thing not to use metal objects on it. Which, yeah, sure, I wouldn't want to break the pointy bits that grate, but...how the eff am I supposed to get the good stuff out otherwise? With my finger, like a PEASANT? idgi. Are there even teeny-tiny silicone scrapers for sth like this?
Oh I probably haven't been clear - it's not about cleaning, so far just rinsing it with dishwashing soap cleans it perfectly (but you're right, I have a soft toothbrush for that purpose), don't even need to brush it, it's more about getting the "product", the grated bits, out of the outer ring which catches it
Pretty much what I've been doing. There are, apparently, baby spoons made out of silicone though...which could be fun. And cute. and I wouldn't have a garlic finger.
Edit: oh, I thought you meant getting stuff out of the gratey bits, not the outer ring. Well, a wooden spoon could also work, though you might have to use the end of the handle rather than the spoony part.
You gonna ferment that, Pimento? Or just use it as-is?
I highly recommend home fermenting chillies to make hot sauce, the flavour is just incredible. And you get spicy brine as a side product, which can be used to season eggs, avocado toast etc. or be an addition to a super tasty bloody mary.
I’ve not looked into how to do that and this was a spur of the moment thing, so I’ll be using this as is. I do plan to do some fermenting at some point though.
Only if they eat them, smelly finger will not do more than annoy them.
Internet suggests the threshold for toxicity of allium family plant material in dogs is 0.5% of their body weight ingested. So yeah don't let them eat onion or garlic, but keep your stinky garlic finger.
I have to scrub so much to get the smell off! It's so persistent!
Why would you want the smell off!?
I don't like any kind of smell on my fingers. I really hate peeling mandarines for that reason as well, although that's mostly due to the weird stickiness of the citrus oil
I have to scrub so much to get the smell off! It's so persistent!
Why would you want the smell off!?
I don't like any kind of smell on my fingers. I really hate peeling mandarines for that reason as well, although that's mostly due to the weird stickiness of the citrus oil
and garlic is so persistent -.-
smelling like citrus after eating a mandarin orange is one of my favorite parts
I don't fuck with full-size oranges, removing all the cruft is just too much hassle, gimme those li'l guys.
The thing that was probably cross bread with oranges to first make grapefruit?
The rind/pith is gigantic, but you get these citrus wedges that are probably 2-3 mandarin oranges by volume and they taste a whole lot better than grapefruits, and I even like grapefruit
A trick for anyone concerned about smelly garlic fingers: use said smelly fingers to carefully and thoroughly scrub the sides of the blade of your chef knife with soap and water. Ta-da! Smell gone. Works on the same idea as those bar soap-shaped bits of metal people have for this very purpose. Might not work with certain knife metal compositions, iunno, I ain't a biometallurgist
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Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
I like grapefruit juice because sometimes the only way to improve something else is by making it taste a little bit like barf
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Tynnanseldom correct, never unsureRegistered Userregular
I really like making grapefruit cordials. Peel a grapefruit and bury the peel in a cup of sugar overnight in the fridge. The sugar will leach out the oils. The next day, dissolve the oily sugar with water and the juice from that grapefruit, plus the juice of a lime. Add a bit of salt. Boom, delicious cordial. Great in cocktails or mixed with sparkling water.
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A 22" weber kettle with a Slow and Sear and you have a great multi purpose piece of equipment.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
It is not in my mouth.
I got carrots, onions, and celery, just not super sure on the rest and on what herbs/flavors to use.
Matzo ball soup.
How can you see if it's in your mouth or not?
You don’t even need a slow and sear, I don’t use briquettes, but you can just set them up as with the snake method and get good consistent temps.
I mean you can get a slow and sear and use charcoal (and it will get up better results) but I think it’s important for people to know how little stuff you actually need and that you can get going for next to nothing.
He says owning three different charcoal barbecues and is saving up for a thick walled smoker.
Satans..... hints.....
it's one of those, if you're unfamiliar.
Oh I probably haven't been clear - it's not about cleaning, so far just rinsing it with dishwashing soap cleans it perfectly (but you're right, I have a soft toothbrush for that purpose), don't even need to brush it, it's more about getting the "product", the grated bits, out of the outer ring which catches it
Pretty much what I've been doing. There are, apparently, baby spoons made out of silicone though...which could be fun. And cute. and I wouldn't have a garlic finger.
Edit: oh, I thought you meant getting stuff out of the gratey bits, not the outer ring. Well, a wooden spoon could also work, though you might have to use the end of the handle rather than the spoony part.
I have to scrub so much to get the smell off! It's so persistent!
Ooohhh, that looks good!
I highly recommend home fermenting chillies to make hot sauce, the flavour is just incredible. And you get spicy brine as a side product, which can be used to season eggs, avocado toast etc. or be an addition to a super tasty bloody mary.
Why would you want the smell off!?
Maybe they want to pet a dog without potentially making the dog sick!
Dogs aren’t vampires!
as the documentary series Bunnicula attests, dogs are not vampires
Onions and garlic will absofuckinglutely make dogs sick or potentially seriously harm them.
Internet suggests the threshold for toxicity of allium family plant material in dogs is 0.5% of their body weight ingested. So yeah don't let them eat onion or garlic, but keep your stinky garlic finger.
My dog once ate a pound of bakers chocolate and a box of bisquick and all it did to him was make him poop fluffy bricks for a week
dumb ol dog (he made it to 16 and I miss him terribly)
I don't like any kind of smell on my fingers. I really hate peeling mandarines for that reason as well, although that's mostly due to the weird stickiness of the citrus oil
and garlic is so persistent -.-
smelling like citrus after eating a mandarin orange is one of my favorite parts
I don't fuck with full-size oranges, removing all the cruft is just too much hassle, gimme those li'l guys.
The thing that was probably cross bread with oranges to first make grapefruit?
The rind/pith is gigantic, but you get these citrus wedges that are probably 2-3 mandarin oranges by volume and they taste a whole lot better than grapefruits, and I even like grapefruit
Pomelo, it's good eatin
https://www.seriouseats.com/grapefruit-tequila-upgraded-paloma-cocktail-recipe