The Food Thread

F Me In The Brain

That sounds good as well!

HesCalledDyer

You guys and these god damn Brussels sprouts.

mcgruff10

HesCalledDyer said:

You guys and these god damn Brussels sprouts.

Brussels sprouts, olive oil, salt/pepper and some pancetta.  350 for 15 minutes.  Oh baby!!!

HesCalledDyer

mcgruff10 said:

HesCalledDyer said:

You guys and these god damn Brussels sprouts.

Brussels sprouts, olive oil, salt/pepper and some pancetta.  350 for 15 minutes.  Oh baby!!!

I’ll take my pancetta sproutless!

Cliffy6745

mcgruff10 said:

In my book Classic American comfort food has to include Mac and cheese or pastina if you have Italian roots. 

I didn’t know what the Fuck pastina was until I had a daughter and the wife’s family has her eat it basically daily 

mcgruff10

Cliffy6745 said:

mcgruff10 said:

In my book Classic American comfort food has to include Mac and cheese or pastina if you have Italian roots. 

I didn’t know what the Fuck pastina was until I had a daughter and the wife’s family has her eat it basically daily 

I had zero clue what pastina was until I started dating my wife.  I had a terrible virus this past Monday and felt much better after a bowl of pastina with some pecorino/Romano.  Instead of water we boil it in chicken stock to add some flavor. 

Hobbes

Mmm... pastina.

sp1984

F Me In The Brain said:

Wierd Al fucking rules, can't wait to see that one!

Beef Cheek Ragu?  Sounds great! 

Turkeys -- so how are people preparing their Turkeys for Christmas?

Going to do a dry brine this year -- I really love it when tried on chickens so am imagining the same success w/Turkey.  Kosher salt on/under skin - lots of it.  2-3 days in the fridge.  Roast in the oven. 

We'll be doing Kenji Lopez-Alt's turketta (we did it for Thanksgiving and it was marvelous). Link to Serious Eats
Works well for a small group (we were only 6 for Thanksgiving)

HesCalledDyer

Pastina... caviar of the fields.

F Me In The Brain

sp1984 said:

F Me In The Brain said:

Wierd Al fucking rules, can't wait to see that one!

Beef Cheek Ragu?  Sounds great! 

Turkeys -- so how are people preparing their Turkeys for Christmas?

Going to do a dry brine this year -- I really love it when tried on chickens so am imagining the same success w/Turkey.  Kosher salt on/under skin - lots of it.  2-3 days in the fridge.  Roast in the oven. 

We'll be doing Kenji Lopez-Alt's turketta (we did it for Thanksgiving and it was marvelous). Link to Serious Eats
Works well for a small group (we were only 6 for Thanksgiving)

Wow!  Can you share pics of how it turns out?

Cliffy6745

mcgruff10 said:

Cliffy6745 said:

mcgruff10 said:

In my book Classic American comfort food has to include Mac and cheese or pastina if you have Italian roots. 

I didn’t know what the Fuck pastina was until I had a daughter and the wife’s family has her eat it basically daily 

I had zero clue what pastina was until I started dating my wife.  I had a terrible virus this past Monday and felt much better after a bowl of pastina with some pecorino/Romano.  Instead of water we boil it in chicken stock to add some flavor. 

There you go.  Yeah, I do rice with stock from time to time depending on how it's being used.  Pastina is a good call for stock though.

rgambs

HesCalledDyer said:

You guys and these god damn Brussels sprouts.

HesCalledDyer said:

You guys and these god damn Brussels sprouts.

Why you no like cabbage???

HesCalledDyer

rgambs said:

HesCalledDyer said:

You guys and these god damn Brussels sprouts.

HesCalledDyer said:

You guys and these god damn Brussels sprouts.

Why you no like cabbage???

I like most cabbages... Brussels sprouts just aren't one of them.  Sauerkraut is disgusting also, may as well get that out of the way lol.

F Me In The Brain

F Me In The Brain said:

Wierd Al fucking rules, can't wait to see that one!

Beef Cheek Ragu?  Sounds great! 

Turkeys -- so how are people preparing their Turkeys for Christmas?

Going to do a dry brine this year -- I really love it when tried on chickens so am imagining the same success w/Turkey.  Kosher salt on/under skin - lots of it.  2-3 days in the fridge.  Roast in the oven. 

@HesCalledDyer
I watched the Wierd Al ep....not bad.  More vegan wings and a person just tasting.
For grins I looked at his local stop in Philly - for July.  Already sold out for VIP and down to singles only.
Really?
Good for him, would not have guessed.

Has anyone eaten vegan chicken wings?  Curious as to what the fuck they are/taste like

Cliffy6745

Beef rib roast?  Anyone do them?

If so, talk to me.  Bone in or no?  I want bone in, but what happens when you cut it. Not everyone is going to want a gigantic ribeye. Can it be cut and more or less deboned after cooking?

F Me In The Brain

Have not played around with that -- let us know how you end up doing it

Cliffy6745

From research, looks like there are a number of ways to carve, so I can cut a few bones off if people want it that way or do this

https://www.seriouseats.com/2012/12/how-to-carve-a-prime-rib-slideshow.html

jeffbr

For roasting, definitely bone-on. Otherwise it isn't prime rib, lol. It's an eye of rib roast.
I grew up with my dad carving the prime rib the way shown above so that's what I do. He'd then take the bones he carved off, slather them in a dijon mustard sauce, and throw them under the broiler for a few minutes. That was always a treat. An appetizer while the roast rested.

Cliffy6745

jeffbr said:

For roasting, definitely bone-on. Otherwise it isn't prime rib, lol. It's an eye of rib roast.
I grew up with my dad carving the prime rib the way shown above so that's what I do. He'd then take the bones he carved off, slather them in a dijon mustard sauce, and throw them under the broiler for a few minutes. That was always a treat. An appetizer while the roast rested.

Good stuff.  Thanks.

Cliffy6745

Oh yes please. Come home