The Food Thread

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  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    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. 
    The love he receives is the love that is saved
  • DavidDDavidD Posts: 1,577
    Haven’t tried a dry brine yet. Gotta try it on some chicken. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    A chicken you can leave in the fridge for 24 hours.  Don't cover it up and the skin will be ridiculous.  (So good!)
    The love he receives is the love that is saved
  • jeffbrjeffbr SeattlePosts: 6,267
    Finding it hard to find preserved lemons anywhere. Need them for a Moroccan tagine dish.
    I can find them locally at a few specialty markets (Sur La Table, William Sonoma, and World Market), as well as a few specialty grocery stores. They can also be ordered on Amazon. Can you order them from Amazon in AUS?
    If not, you can make them if you have a month before you need to use them. Here's a recipe from Epicurious I've used a couple of times:

    Preserved Lemons


    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • dankinddankind I am not your foot. Posts: 13,084

    I SAW PEARL JAM
  • mcgruff10mcgruff10 New JerseyPosts: 18,150
    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 go spiral ham instead of turkey; it is so much easier to cook and much tastier.  Happy holidays everyone!
    I'll ride the wave where it takes me......
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    I like a turkey much better than Ham, although some hams are damn tasty.  Enjoy it!

    Dankind....brussels!!!!

    The love he receives is the love that is saved
  • jeffbrjeffbr SeattlePosts: 6,267

    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. 
    I did a dry brine on the Thanksgiving turkey with lots of kosher salt, lemon zest, and fresh rosemary. 3 days in the fridge (2 days covered with plastic wrap, 1 day uncovered). Turned out great.
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    Excellent, great to hear!

    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 28,038
    My wife is very anti turkey on Christmas since you just had it. They do gravy so we’re doing a rib roast and gravy/lasagna. Gonna gain 40 pounds 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    That sounds good as well!
    The love he receives is the love that is saved
  • mcgruff10mcgruff10 New JerseyPosts: 18,150
    You guys and these god damn Brussels sprouts. :sick:
    Brussels sprouts, olive oil, salt/pepper and some pancetta.  350 for 15 minutes.  Oh baby!!!
    I'll ride the wave where it takes me......
  • HesCalledDyerHesCalledDyer MarylandPosts: 13,615
    mcgruff10 said:
    You guys and these god damn Brussels sprouts. :sick:
    Brussels sprouts, olive oil, salt/pepper and some pancetta.  350 for 15 minutes.  Oh baby!!!
    I’ll take my pancetta sproutless! :lol:
  • Cliffy6745Cliffy6745 Posts: 28,038
    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 
  • mcgruff10mcgruff10 New JerseyPosts: 18,150
    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. 
    I'll ride the wave where it takes me......
  • HobbesHobbes Pacific NorthwestPosts: 3,939
    Mmm... pastina.
  • sp1984sp1984 New HampshirePosts: 63
    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)
    Tampa 04/16
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    PJ songs at our wedding: Love Reign O'er Me (1st dance); Sirens (last dance); Long Road (Mom-Son dance). 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    sp1984 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?
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 28,038
    mcgruff10 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.
  • rgambsrgambs Posts: 11,811
    You guys and these god damn Brussels sprouts. :sick:
    You guys and these god damn Brussels sprouts. :sick:
    Why you no like cabbage???
    Monkey Driven, Call this Living?
  • HesCalledDyerHesCalledDyer MarylandPosts: 13,615
    rgambs said:
    You guys and these god damn Brussels sprouts. :sick:
    You guys and these god damn Brussels sprouts. :sick:
    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 BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    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

    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 28,038
    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 BrainF Me In The Brain this knows everybody from other commetsPosts: 15,410
    Have not played around with that -- let us know how you end up doing it
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 28,038
    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

  • jeffbrjeffbr SeattlePosts: 6,267
    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.

    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • Cliffy6745Cliffy6745 Posts: 28,038
    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.

  • Cliffy6745Cliffy6745 Posts: 28,038
    Oh yes please. Come home 
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