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Post Info TOPIC: Quarantine Struggle Food


Enemy of the State

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Did you notice a difference in the brine?

I brined and cooked a chicken last week that the peanut gallery made disappear before I got back. That never happens

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Pipes FC wrote:

Did you notice a difference in the brine?

I brined and cooked a chicken last week that the peanut gallery made disappear before I got back. That never happens


 

Big difference.  I've never had white meat that juicy. I used a simple brine you suggested.. have you tried brining using herbs.? It seemed to cook a lot more even cutting out the backbone & cooking it flat also. Had to order some decent kitchen shears..



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Enemy of the State

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I've used cummin, but not herbs from the garden.

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The Forum Celestial Advisor

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I've tried the brining thing which takes planning and time and ingredients. I've been roasting chickens in my medium sized
roasting pan with the lid on at 425F for 111-114 minutes. I prefer to pack some bbq rub on pretty thick to penetrate the skin
which I dont eat. The key in any roasted chicken is to not eat it before 30 minutes rest time. Actually you can go an hour before
eating it and its still hot. I cant wait 30 minutes or an hour. Notice everytime I put the recent roasted chicken into a tupperware
container and snack on leftover warm pieces the flavor I wanted is there. I know I can eat a 3 1/2-4lb whole roasted chicken in
one meal if it tastes super-scrumshush. Cant find the smaller whole chickens at the store with any regularity. Its the 4.5 to 5lb
chickens available most times which is more than I can eat. I'd make most Asian cooks cry on how much of a whole chicken I
end up discarding. Its the shits cooking for one which I'd guess many Asians never experience.


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Enemy of the State

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Cooking for 1 sucks, but cooking for 3 people who don't share your same spice tolerance also sucks. Especially when you mess up and it's too spicy even for me. It's like "well what do piazza place do you want?"

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The Forum Celestial Advisor

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I made a boo-boo in the roasting time posted for a whole roasting chicken at 425F. It should read "1 hour and 11-14 minutes"
which is a lot less than "111-114 minutes". Thankfully my correction is in time. One major reason I roast a chicken with the
lid on is "guaranteed fall off the bone tenderness" which is important to me since I eat with my teeth out. Special circumstances.
A second reason my oven hasnt needed cleaning in 10yrs. Lid off roasting and many splatters in the oven. Just depends on how
much you crave/like crispy chicken skin. I dont I mean I do but just dont need the extra calories/fat.

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I stumbled upon this at the nearby Korean place years ago.  Probably one of my favorite dishes.  They didn't make it through the Pandemic and the other Korean place is hit and miss if you go and there's more than 3 people.  Plus I can't walk out of there without spending $20s.

I made this off the videos, I had to order the flakes and paste off Amazon, but it turned out good.  Next I'll add more paste and less flakes and more brown sugar.



-- Edited by Pipes FC on Friday 10th of September 2021 10:24:01 PM

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That looks good.. my problem is I like spicy foods while the GF thinks Taco John's is too hot.. makes cooking a challenge. 



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Force Majeure

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For some reason, Snippy got weary of restaurant pork, especially when the wok man is busy as hell.

Cosmopolitan "Snippy" ordered vegetarian Chop Suey last night. It wasn't what he remembered it tu be. They had it served over brown rice. "Snippy" expected wontons tu put it on. Oops. The place still has the best Vegetable Lo Mein with fried tofu going ("that wondolla").

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St. Glenn I



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Chinese Food and Indian food seem to be different depending on the restaurant. Even then they can change chefs and it's a whole different place.
Chicken Curry = Chicken in a sauce made by an Indian person.

You can order a Thai dish any in the country and it's going to be what it's supposed to be even if they fuk it up.

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Force Majeure

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Snippy is pissed that 0tt0 made it look like he used weary instead of wary.

This Chinese place and husband/owner/cook of Mrs. Won-dollar moved here from New York when all of us were young. Now, at least one kid is a practicing doctor. Still wary of the pork for no good reason other than its pork and Ive never really cared for pork all that much.

Need to try a Thai carry out.

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St. Glenn I



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At least pork is consistent. I hate how you never know if your going to get juicy thigh meat or dry ass breast meat.

The one Indian place used to use Halal chicken thigh meat.  

WanUnfitAsianporcupine-max-1mb.gif

 

(should have known that shyt wouldn't last long hmm)



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FMB


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my new favorite hot sauce: 

 

https://bounty-full.myshopify.com/products/the-truth-habanero-hot-sauce-2-pack



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Enemy of the State

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I actually found Lo mein noodles.  Pretty simple, even more so with precut cabbage.  I don't understand the cooking worlds fascination with white pepper, it smells like band-aids.



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The Forum Celestial Advisor

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Yes Pipes White peppercorns ground up do have a distinct fragrance. Its one of those fragrances that you wouldnt think
would taste good. White pepper has skosh more heat. I have enough recipes that call for white pepper that I always
have some on hand. The topper of the toppers dish where white pepper flavor is "Wok Flashed Salt and Pepper Shrimp".
Recipe might be available on a search. White pepper also used many different rubs recipes.

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