F Me In The Brain
this knows everybody from other commets Posts: 31,756
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.
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:
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......
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F Me In The Brain
this knows everybody from other commets Posts: 31,756
I like a turkey much better than Ham, although some hams are damn tasty. Enjoy it!
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
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F Me In The Brain
this knows everybody from other commets Posts: 31,756
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.
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 Fenway 1 08/16 Fenway 2 08/16 Fenway 1 09/18 Fenway 2 09/18 PJ songs at our wedding: Love Reign O'er Me (1st dance); Sirens (last dance); Long Road (Momma-Son dance).
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)
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.
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
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?
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F Me In The Brain
this knows everybody from other commets Posts: 31,756
Have not played around with that -- let us know how you end up doing it
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
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.
Comments
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
Dankind....brussels!!!!
Works well for a small group (we were only 6 for Thanksgiving)
Fenway 1 08/16
Fenway 2 08/16
Fenway 1 09/18
Fenway 2 09/18
PJ songs at our wedding: Love Reign O'er Me (1st dance); Sirens (last dance); Long Road (Momma-Son dance).
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
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?
https://www.seriouseats.com/2012/12/how-to-carve-a-prime-rib-slideshow.html
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.