Penny Arcade - Comic - Flightality

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Penny Arcade - Comic - Flightality

Videogaming-related online strip by Mike Krahulik and Jerry Holkins. Includes news and commentary.

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Anon von Zilch

The triumphant return of Tycho's ornithophilia.

Aldo

I love everything about this one. Especially the background arrows/buttons in the 2nd frame.

Monkey Ball Warrior

Thanksgiving Dinner: Rated M for Mature

OctoberRaven

I had ribs, wings, fries, garlic rolls, and rib rolls for dinner.

So I guess the video game equivalent would be... idk... playing an indie game?

Bropocalypse

Wattle Kombat
(you pronounce the "komb" like "comb", also)

Radiated Ronin

Man, I loved "The Bird" by Alfred Spatchcock.

Wait, something's not right there... Oh well, it's Monday, don't care!

Tofystedeth

Anon von Zilch wrote: »

The triumphant return of Tycho's ornithophilia.

I don't think it's all birds. They have to have necks of at least a certain length.

Preacher

Aldo wrote: »

I love everything about this one. Especially the background arrows/buttons in the 2nd frame.

Yeah I appreciated it was a simple directional and not that spin your thumb shit!

Armored Chocobo

Tofystedeth wrote: »

Anon von Zilch wrote: »

The triumphant return of Tycho's ornithophilia.

I don't think it's all birds. They have to have necks of at least a certain length.

What's the neck-to-body ratio for Tycho?

Asking for a friend.

Anon von Zilch

Tofystedeth wrote: »

Anon von Zilch wrote: »

The triumphant return of Tycho's ornithophilia.

I don't think it's all birds. They have to have necks of at least a certain length.

Then you clearly haven't seen the raw sexual energy he brought to his preformance as a Steller's jay on the "C" Team.

Johnny17

Ever wonder why they don't teach turkey dissection in school instead of frog dissection? At least you can digest your specimen afterwards.

Something makes me think biology class was invented by the french.

Enlong

For context, spatchcocking is when you remove the bird's spine in order to lay the whole thing flat in the oven. Makes it cook faster and more evenly, and you can use the bones to make broth. So yes, it's very much like described (though I still need to use scissors instead of my bare hands)

YoungFrey

Enlong wrote: »

For context, spatchcocking is when you remove the bird's spine in order to lay the whole thing flat in the oven. Makes it cook faster and more evenly, and you can use the bones to make broth. So yes, it's very much like described (though I still need to use scissors instead of my bare hands)

It's also sometimes called "butterflying" but I can't think of any reason why you'd ever choose to say that.

dennis

YoungFrey wrote: »

Enlong wrote: »

For context, spatchcocking is when you remove the bird's spine in order to lay the whole thing flat in the oven. Makes it cook faster and more evenly, and you can use the bones to make broth. So yes, it's very much like described (though I still need to use scissors instead of my bare hands)

It's also sometimes called "butterflying" but I can't think of any reason why you'd ever choose to say that.

Butterflying is a superset of spatchcocking. You can butterfly a chicken breast by slicing it in the middle lengthwise and then flattening it out (like a butterfly, if you squint), thus allowing the whole piece to cook more quickly and evenly. Spatchcocking is a more specific form where you cut out the backbone and flatten the carcass to make it somewhat less 3 dimensional.

I would never call spatchcocking "butterflying" because it's more vague.

Bropocalypse

Reading about spatchcocking, it makes sense why it works- Dark meat takes longer to cook, so by cutting the carcass in such a way that the dark meat is towards the outside, it causes the breasts, now towards the center, to cook more slowly.

RatherDashing

Why would it not be called "the blood eagle"

dennis

RatherDashing89 wrote: »

Why would it not be called "the blood eagle"

Well, apart from that maybe being a myth to begin with, spatchcocking doesn't involve pulling out the lungs or intestines. Plus, gross.

RatherDashing

dennis wrote: »

RatherDashing89 wrote: »

Why would it not be called "the blood eagle"

Well, apart from that maybe being a myth to begin with, spatchcocking doesn't involve pulling out the lungs or intestines. Plus, gross.

Given the process, and both the names already given, I assumed grossness was a feature, not a bug.

Steel Angel

RatherDashing89 wrote: »

dennis wrote: »

RatherDashing89 wrote: »

Why would it not be called "the blood eagle"

Well, apart from that maybe being a myth to begin with, spatchcocking doesn't involve pulling out the lungs or intestines. Plus, gross.

Given the process, and both the names already given, I assumed grossness was a feature, not a bug.

It's not particularly gross unless one has an aversion to handling any raw meat. If you're already rubbing salt and spices into the bird it's not really much of a difference. And it's a complete non-issue for cooks already in the habit of breaking whole birds into individual legs, breasts, etc to save money on buying the parts individually.

MichaelLC

Steel Angel wrote: »

RatherDashing89 wrote: »

dennis wrote: »

RatherDashing89 wrote: »

Why would it not be called "the blood eagle"

Well, apart from that maybe being a myth to begin with, spatchcocking doesn't involve pulling out the lungs or intestines. Plus, gross.

Given the process, and both the names already given, I assumed grossness was a feature, not a bug.

It's not particularly gross unless one has an aversion to handling any raw meat. If you're already rubbing salt and spices into the bird it's not really much of a difference. And it's a complete non-issue for cooks already in the habit of breaking whole birds into individual legs, breasts, etc to save money on buying the parts individually.

And now that seems to be the new hotness; cooking all the pieces separately, particularly if you're cooking on a grill or smoker.

So instead of that ridiculous painting with the woman holding the 50lbs bird, it's her passing around a bucket of turkey pieces.

Enlong

I actually did have to deal with a few recognizable organ bits when preparing the turkey last week, but that’s generally something the butcher does well beforehand. Usually it’s just the spine you need to remove yourself.

And apparently the best idea we have for the word’s origin is “dispatch” + “cock” (as in, male bird). So performing a fatality on dinner really does seem to be the correct imagery, lol.

shadowysea07

Please tell me you said "get over here" while doing it.