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Good Food, Good Friends and.... actually, no, just [Food Thread]
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Avatar pixel art from work by Hendry Roesly
if it's warm and seasoned it'll wipe right out.
If you're not at ground level check with your apartment complex to make sure they allow grills at all. It may be in your contract.
SE++ Forum Battle Archive | PDT is not PST | DRUNKSTUCK: A Homestuck recap
Not nearly as good as the chicken thighs I made yesterday, but okay
Those thighs were so good, my kid almost ate a whole one, and he eats like an anorexic bird
i should roast a chicken more often.
ohman.
chicken soup with roasted chicken chunks, some fresh peas, and matzah balls. Perfect.
Any of you brits wanna help me learn how to 'mushy pea'? I thought i'd figured it out, but it turned more into pea puree/soup.
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It is allowed, or at least there are lots of other people with them around. Some of them are even on the second floor.
Steam
How the fuck do I cook this bad boy
I should maybe go out and get a pot big enough to make stock in, I suppose
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You roast that motherfucker.
Satans..... hints.....
that carcass ain't gonna soup itself though
You can also find me on Twitter if you want to be inundated with my horrid opinions off the forums, too!
Here is a real roast chicken.
Step one Get a fucking chicken.
Preferably two kilos or so. If you don't know what a kilo is leave Syria or whatever third world country you live in.
Get some paper towel. Pat the old girl down. It's like a good blow job. The drier the better. Or something. Then rub some olive oil, cracked black pepper and salt flakes. If you are making this for friends be sure to point out which river your salt flakes came from, case you're a wanker like that. Also loudly exclaim that it's an organic, ethically produced bird. Point out that you can taste the difference and nod sagely.
Stick the chicken in the fridge and leave it the fuck alone for an hour.
Next, turn on an oven 180 +273 degrees using the one true units and boil a pot of water.
Shell a head or garlic, cut up some potatoes and yet a lemon. Boil all this for ten minutes. Stick some salt in there too.
Next, drain and seperate half the garlic and the lemon. Stab the lemon a few times and shove it up the bird's arse along with that garlic and some thyme and rosemary.
Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.
After 45 minutes take the bird out, pop it on a plate and throw the potatoes and the rest of garlic in. Maybe a sliced onion too. Stir this all around, pop the chicken on top and roast for another 45 minutes.
Take out, rest for ten and serve.
Satans..... hints.....
aside from the fascism measurements that is perfect, thanks
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What unit of time would you like it in.
Satans..... hints.....
Satans..... hints.....
You can also find me on Twitter if you want to be inundated with my horrid opinions off the forums, too!
Can I also talk about good stuff I get at restaurants?
Satans..... hints.....
Done.
Satans..... hints.....
Terrible.
It gives me the scoots.
somebody needs to buy me this please i will love you forever kiss kiss.
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TOP SCALLOP RETURNS!
And in Seattle, as expected!
woot!
@Druhim and @Usagi and such better watch
I'd do this but bell peppers make me sneeze like nothing else on this earth, no idea why. That time I had to deliver 8 super supreme pizzas to a high school graduation was one hell of a trip.
I either butterfly and flatten it, or roast it upside down for the first thirty minutes and then flip it for the last bit. Same effect.
This is also relevant for @Sheri and @lostwords !
Kelvin is the same as Celsius
just so you know
just with a different starting point
Need some stuff designed or printed? I can help with that.
THAT WAS THE JOKE.
Satans..... hints.....
Everything is pretty normal in the chili, except for a few surprises I always use. The chili cooks over 6 hours in a slow cooker, so I generally adjust the flavors on an hourly basis, and add a couple of potatoes to soak up salt if it is too salty (throw out the potatoes after cooking).
Surprise ingredients:
Spicy italian sausage (unsheathed and browned)
Dark brown sugar (used at first just to cut the heat if necessary)
Chipotle peppers - the smokier the better
Hand-mashed heirloom tomatoes (the meatier the better) - Tomatoes can totally make or break a chili
Sriracha sauce
A little cumin (so good)
Do you guys have any secret ingredients for your chili?
those are chili ingredients
how the fuck else would you make chili?
and brown sugar with molasses
but same principle
Chorizo is a good idea, man. I'll try that out.
I've seen some pretty 1 dimensional chili in my day. Using just ground beef or beef cubes instead of sausage, or just using red pepper flakes and cayenne for heat instead of using smokier, more creative sources. And cumin is a requirement for awesome chili, yeah, but so many people don't use it. Also my last secret ingredient is some shavings off of a Contra NES cartridge, but I really try to keep that one secret.
Have you ever tried putting seafood in a chili? That might be interesting and jambalaya-ish.
*jealous*
I really need to work on growing some chilies for myself. seriously. otherwise i'm just not going to get satisfactory mexican/hispanic/texan food down here.
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The recipes I've glanced at talk about adding oil drop by drop, claiming that it will go OMGTERRIBAD wrong if you add it too quickly, which concerns me because I don't have the best steady hands for delicate things like that, and if it's that big a deal I'd probably sooner not stress myself out over it.