The Food Thread

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  • HesCalledDyer
    HesCalledDyer Maryland Posts: 16,491
    I actually ate mushrooms and beets this past weekend.  I don't know what kind of mushrooms they were.  I was at a wedding and it was some kind of side dish. The food was prepared by a friend of mine who owns a farm-to-table restaurant nearby.  I know her food is usually pretty damn good so I figured what the hell, I'll try it.  It was actually quite tasty!
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  • hedonist
    hedonist Posts: 24,524
    I love Shake n Bake chicken...especially cold leftovers of it.

    As for drums, not my favorite part of the bird, but made sticky Asian style?  Yum.
  • tempo_n_groove
    tempo_n_groove Posts: 41,533
    PJ_Soul said:
    F Me In The Brain said:
    Chicken Legs/Drums tonight.  Seems with Breasts and Thighs there are 75 ways to cook that I enjoy.

    For Drums?  If cooking indoors & avoiding frying, I bake mine & nail the fuck out of them 9/10 times using this simple method. 

    Must be sure to pat dry after rinsing -- this is key.
    Season to taste (the skin is the best part and you control how it tastes)
    Get them on racks and not directly on the hotel pan/sheet pan.
    Fat parts pointed out.
    425 until they are 185.  (I know temps are usually lower for chicken -- for drums, 185 is my goal, makes sure everything is just right.)
    'Bout 35-40 mins in my oven.


    How do you cook Chicken Legs?

    It ain't fancy, but I like extra crispy Shake n' Bake the most if cooking them in the oven. It was a fave as a kid and I see no reason not to like it now, lol. I add a fair bit of pepper and some other spices to the mix, but really, the Shake n' bake is perfectly good as it is. I think it works better than anything else to keep the chicken juicy, and I like the crispy coated skin.
    If I'm doing chicken legs on the grill I will usually just brush them with oil, skin on, and add Montreal spice or something, pepper, and then indirectly grill them on low-med for about 40 min, turning once, and 5 min at the end over high flame.
    I don't care for shake n bake, yuck...

    As for keeping chicken juicy, do any of you put an onion in it when cooking?

    I do and it seems to keep it nice and juicy.
  • PJ_Soul
    PJ_Soul Vancouver, BC Posts: 50,716
    tempo_n_groove said:
    PJ_Soul said:
    F Me In The Brain said:
    Chicken Legs/Drums tonight.  Seems with Breasts and Thighs there are 75 ways to cook that I enjoy.

    For Drums?  If cooking indoors & avoiding frying, I bake mine & nail the fuck out of them 9/10 times using this simple method. 

    Must be sure to pat dry after rinsing -- this is key.
    Season to taste (the skin is the best part and you control how it tastes)
    Get them on racks and not directly on the hotel pan/sheet pan.
    Fat parts pointed out.
    425 until they are 185.  (I know temps are usually lower for chicken -- for drums, 185 is my goal, makes sure everything is just right.)
    'Bout 35-40 mins in my oven.


    How do you cook Chicken Legs?

    It ain't fancy, but I like extra crispy Shake n' Bake the most if cooking them in the oven. It was a fave as a kid and I see no reason not to like it now, lol. I add a fair bit of pepper and some other spices to the mix, but really, the Shake n' bake is perfectly good as it is. I think it works better than anything else to keep the chicken juicy, and I like the crispy coated skin.
    If I'm doing chicken legs on the grill I will usually just brush them with oil, skin on, and add Montreal spice or something, pepper, and then indirectly grill them on low-med for about 40 min, turning once, and 5 min at the end over high flame.
    I don't care for shake n bake, yuck...

    As for keeping chicken juicy, do any of you put an onion in it when cooking?

    I do and it seems to keep it nice and juicy.
    I am not sure what is "yuck" about bread crumbs, but to each their own. ;)
    For me, chicken legs are just a throw-together kind of meal, so no, I don't make any dishes or use a knife. :lol: They're for when I am feeling lazy but still just want a hot meal!
    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • Cliffy6745
    Cliffy6745 Posts: 34,030
    I have never put all that much thought into legs.  I usually do legs on the grill with a spice mixture or store bought rub.  Sometimes make a sauce or bbq sauce.  If I bake them it is probably similar to F me, though with not as much thought on positioning or anything like that.

    Thighs though. Those are my babies.  Love me some chicken thighs.
  • tempo_n_groove
    tempo_n_groove Posts: 41,533
    PJ_Soul said:
    tempo_n_groove said:
    PJ_Soul said:
    F Me In The Brain said:
    Chicken Legs/Drums tonight.  Seems with Breasts and Thighs there are 75 ways to cook that I enjoy.

    For Drums?  If cooking indoors & avoiding frying, I bake mine & nail the fuck out of them 9/10 times using this simple method. 

    Must be sure to pat dry after rinsing -- this is key.
    Season to taste (the skin is the best part and you control how it tastes)
    Get them on racks and not directly on the hotel pan/sheet pan.
    Fat parts pointed out.
    425 until they are 185.  (I know temps are usually lower for chicken -- for drums, 185 is my goal, makes sure everything is just right.)
    'Bout 35-40 mins in my oven.


    How do you cook Chicken Legs?

    It ain't fancy, but I like extra crispy Shake n' Bake the most if cooking them in the oven. It was a fave as a kid and I see no reason not to like it now, lol. I add a fair bit of pepper and some other spices to the mix, but really, the Shake n' bake is perfectly good as it is. I think it works better than anything else to keep the chicken juicy, and I like the crispy coated skin.
    If I'm doing chicken legs on the grill I will usually just brush them with oil, skin on, and add Montreal spice or something, pepper, and then indirectly grill them on low-med for about 40 min, turning once, and 5 min at the end over high flame.
    I don't care for shake n bake, yuck...

    As for keeping chicken juicy, do any of you put an onion in it when cooking?

    I do and it seems to keep it nice and juicy.
    I am not sure what is "yuck" about bread crumbs, but to each their own. ;)
    For me, chicken legs are just a throw-together kind of meal, so no, I don't make any dishes or use a knife. :lol: They're for when I am feeling lazy but still just want a hot meal!
    Flavor, texture of shake n bake were what I didn't like.  I've always preferred real breadcrumbs but hey, I know a bunch of people that like it.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,836
    I like using breadcrumbs if pandering to the 12 year old, they do taste really good.  He likes if I crush a sleeve of Ritz crackers and bread with that before baking.
    Super simple has worked well. 
    The positioning seems to help them cook more uniformly, I never went Bill Nye to determine why.

    Chris, what do you do with the onion, you put it in the chicken cavity when cooking whole?  If so, I will try that soon.  Matter what type of onion, or is that just based on preference.


    I use a lemon.
    Similar method...cast iron skillet pre-heats to 450 in the oven...put the 2 halves of lemon opposite one another inside the chicken, throw the seasoned whole chicken breast side up into the skillet, and toss a handful of gralic cloves into the pan.  Bake until at temp, 40 mins or so.  [Another Mark Bittman]


    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,030
    When I do bake chicken, I do include lemon and onion in whatever it is cooking in.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,836
    HesCalledDyer said:
    I actually ate mushrooms and beets this past weekend.  I don't know what kind of mushrooms they were.  I was at a wedding and it was some kind of side dish. The food was prepared by a friend of mine who owns a farm-to-table restaurant nearby.  I know her food is usually pretty damn good so I figured what the hell, I'll try it.  It was actually quite tasty!
    Those are both excellent foods -- I make a ridiculous sauteed mushroom mix...pour it over a salad and I would push an old lady down the stairs for it.  (Kidding.  Sort of.  ;) )
    Beets I have only cooked a few times but I enjoy eating them.  Sugary wonders
    The love he receives is the love that is saved
  • tempo_n_groove
    tempo_n_groove Posts: 41,533
    F Me In The Brain said:
    I like using breadcrumbs if pandering to the 12 year old, they do taste really good.  He likes if I crush a sleeve of Ritz crackers and bread with that before baking.
    Super simple has worked well. 
    The positioning seems to help them cook more uniformly, I never went Bill Nye to determine why.

    Chris, what do you do with the onion, you put it in the chicken cavity when cooking whole?  If so, I will try that soon.  Matter what type of onion, or is that just based on preference.


    I use a lemon.
    Similar method...cast iron skillet pre-heats to 450 in the oven...put the 2 halves of lemon opposite one another inside the chicken, throw the seasoned whole chicken breast side up into the skillet, and toss a handful of gralic cloves into the pan.  Bake until at temp, 40 mins or so.  [Another Mark Bittman]


    Yeah mon,

    So I take an onion, parsley, thyme, whatever i'm cooking with and put it in the cavity.  For whatever reason the chicken tastes great and isn't dried out.  I prefer red onions.  I only use them now.

    I like your lemon/skillet method.  I'll have to try that one day.  Also littering the pan with whole garlic cloves is WONDERFUL.  I do the whole bulb now.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,836
    edited September 2017
    Whole garlic bulb -- awesome, but my wife would have a fit. 
    Red onion & fresh herbs in the cavity it is!

    @dankind is a chicken leg master on the BBQ.  He won't share his jerk recipe...well, for obvious reasons.  ;)

    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,030
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,836
    A buddy told me he sometimes snacks late-night on things using thick slices of raw, red onions as 'bread'

    I love onions but that is far too much.
    9 out of 10 Scott Conants agree.
    The love he receives is the love that is saved
  • i_lov_it
    i_lov_it Perth, Western Australia Posts: 4,007
    edited September 2017
    Just a Healthy Salad................lol
    Post edited by i_lov_it on
  • Cliffy6745
    Cliffy6745 Posts: 34,030
    F Me In The Brain said:
    A buddy told me he sometimes snacks late-night on things using thick slices of raw, red onions as 'bread'

    I love onions but that is far too much.
    9 out of 10 Scott Conants agree.
    9 out of 10 Scott Conants...HA

    Love this...





  • PJ_Soul
    PJ_Soul Vancouver, BC Posts: 50,716
    They have a lunch buffet at the Alumni Club everyday, with a different cuisine each week. This week is Greek, so we went.... pretty bad for the most part, lol, but it's a buffet for only $11, so we never expect much. But anyway, what was delicious was the honey greek yogurt with fruit, and that reminded me.... As a dessert, I LOVE Liberté Méditerranée (dessert because it's so high in fat it may as well be ice cream), and they just recently came out with a Lavender one, and it is sooooo delicious! Such a delicate taste to it, but rich at the same time. I've always loved the lavender and other kind of flowery flavours. I was a big fan of Thrills gum as a kid, and I still really like those little button candy things that taste like various flowers. Anyone else a fan of the flower flavours?


    With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,836
    Cliffy6745 said:
    F Me In The Brain said:
    A buddy told me he sometimes snacks late-night on things using thick slices of raw, red onions as 'bread'

    I love onions but that is far too much.
    9 out of 10 Scott Conants agree.
    9 out of 10 Scott Conants...HA

    Love this...





    I hadn't seen that -- fucking priceless. 

    PJS - my wife likes flower flavors.  I like bacon flavored....well, pretty much anything.
    Think tomorrow AM I am going to do the raw egg/bacon deal.  If I do, I will snap some pics to share. 
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    Oh god, NO for me on flowery flavors.  There's a Persian ice cream made with rosewater; to my ever-so-refined palate, it's just :nuh_uh:
  • oftenreading
    oftenreading Victoria, BC Posts: 12,856
    PJ_Soul said:
    They have a lunch buffet at the Alumni Club everyday, with a different cuisine each week. This week is Greek, so we went.... pretty bad for the most part, lol, but it's a buffet for only $11, so we never expect much. But anyway, what was delicious was the honey greek yogurt with fruit, and that reminded me.... As a dessert, I LOVE Liberté Méditerranée (dessert because it's so high in fat it may as well be ice cream), and they just recently came out with a Lavender one, and it is sooooo delicious! Such a delicate taste to it, but rich at the same time. I've always loved the lavender and other kind of flowery flavours. I was a big fan of Thrills gum as a kid, and I still really like those little button candy things that taste like various flowers. Anyone else a fan of the flower flavours?


    Sorry, but no. I can't stand lavender in any food - baked goods, tea, and I'm guessing yoghurt. 

    And like hedo, I don't like rose flavour either 
    my small self... like a book amongst the many on a shelf
  • Cliffy6745
    Cliffy6745 Posts: 34,030
    Holy grail

    ribeye
    fried chicken
    pasta

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