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I still buy the odd magazine when I am in line and see it but I also let my online sub lapse. I do like the magazines for thumbing through when I am hungry but don't know for what. I am also a sucker for that style of illustration.
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Nov 17, 2013 07:22
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| # ? May 16, 2024 11:35 |
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Gizmodo's been having a lot of fun with science/messing with food lately: http://brentrose.kinja.com/cryogenic-fluid-vs-egg-1465895284/1465949909/@robertsorokanich Medlab's comment at the bottom is interesting too
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Nov 17, 2013 11:29
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Vegetable Melange posted:If it's not toxic, bonus. "There was nothing wrong with that food. The salt level was 10% less than a lethal dose. "
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Nov 17, 2013 13:52
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Wroughtirony posted:My mother-in-law gave me a subscription as a birthday present last year. The magazines were nice, but now I get to be badgered and harassed by endless RENEW YOUR SUBSCRIPTION OR WE WILL KILL THIS KITTEN mailings for the rest of my life. Thanks, Mom. The obvious answer is that you submit kitten under a brick to them as a recipe. Make sure to include pictures.
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Nov 17, 2013 17:53
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Presented for your Thanksgiving consideration, a new stuffing recipe. 
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Nov 17, 2013 19:11
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bartolimu posted:Presented for your Thanksgiving consideration, a new stuffing recipe. Oh my god
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Nov 17, 2013 19:42
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Time to buy a waffle iron.
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Nov 17, 2013 19:57
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I often take leftover stuffing, add some cream and egg, and make some griddle cakes. Never occurred to me that I should make it into a waffle.
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Nov 17, 2013 20:00
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Welp, there goes Friday morning after Thanksgiving.
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Nov 17, 2013 20:54
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Chicken-fried turkey and stuffing waffles, maybe? Serve with potato and collard mash.
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Nov 17, 2013 20:58
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See, that's the good sort of internet food fuckery. It's almost exactly the opposite of Meat House.
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Nov 17, 2013 22:25
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I'm making stuffing waffles and this for Thanksgiving: http://www.nytimes.com/video/dining/100000002546865/danny-bowiens-thanksgiving-pastrami-.html
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Nov 17, 2013 22:38
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Just run the skin off of three dozen chickens through a meat grinder, toss it with salt, pepper, sage and enough egg to bind it, then cook that in the waffle iron.
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Nov 18, 2013 01:20
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MAKE NO BABBYS posted:I'm making stuffing waffles and this for Thanksgiving: http://www.nytimes.com/video/dining/100000002546865/danny-bowiens-thanksgiving-pastrami-.html I was scratching my head at "just get some corned beef" and couldn't finish after I saw a ridged griddle used to fake smoke flavor. Just make some loving pastrami, a clay pot smoker costs 50bux to build.
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Nov 18, 2013 01:30
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In all fairness, not everyone lives somewhere that would allow a clay pot smoker, no matter how cheap they are to build. I can definitely see some apartment neighbors or landlords getting super pissed about it.
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Nov 18, 2013 01:41
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There are still much better alternatives. Liquid smoke, smoke powders you can incorporate in your dry rub. Actually buy pastrami from your butcher, because if they have corned beef, they'll probably have pastrami.
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Nov 18, 2013 01:46
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...Did you watch them actually slice it? It came out beautifully. Having eaten Danny's food hundreds of times, I can guarantee you it's undoubtedly delicious.
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Nov 18, 2013 04:31
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I'm getting ready to wet cure some turkeys for smoking, and decided to see if Ruhlman had anything to say on the subject... Brine, an extraordinary tool Cool, a 5% brine sounds about right... Let's see what people are saying in the comments section! luis posted:March 23, 2008 at 12:23 pm ...and it goes on, and on.
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Nov 19, 2013 03:13
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PainBreak posted:I'm getting ready to wet cure some turkeys for smoking, and decided to see if Ruhlman had anything to say on the subject... The Food Lab has a case against wet brining. I do take some issue with what they considered a wet brine, but it raises some interesting points.
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Nov 19, 2013 22:03
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Good_Vs_Evil posted:The Food Lab has a case against wet brining. I do take some issue with what they considered a wet brine, but it raises some interesting points. It's inconceivable! They're saying that brining a bird just makes it watery, salty and has less flavor. Well I never!
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Nov 19, 2013 22:12
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Good_Vs_Evil posted:The Food Lab has a case against wet brining. I do take some issue with what they considered a wet brine, but it raises some interesting points. Wait, people just use salt water for brining and don't like, cook up a brine with delicious things in it that can infuse in with the water and add flavor to the meat?
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Nov 19, 2013 22:16
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MC makes the argument that overnight isnt actually nearly long enough for a whole turkey to get proper penetration. There is of course "dry brining" wherein you salt the meat and the salt makes a natural brine with the meat juices and then gets reabsorbed. This is obviously problematic for whole birds as you get a nice barrier from the skin. This was the brine injection I was talking about. You use a stronger than usual brine and inject it into the muscle. What you get is the minimal waterlogging from dry brine and the ability to do it to a whole bird like in wet brine. https://www.youtube.com/watch?v=QKrBqN4jl8I fwiw, I would trust MC's scienceing over serious eats. GrAviTy84 fucked around with this message at 22:31 on Nov 19, 2013 |
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Nov 19, 2013 22:29
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Croatoan posted:It's inconceivable! They're saying that brining a bird just makes it watery, salty and has less flavor. Well I never! To be perfectly honest, as the vast majority of people horribly overcook their turkeys, I'd rather have a moist brined turkey even if it means having slightly less ~~** concentrated turkey flavor **~~ than a piece of loving shoe leather. I'm looking at you, Gram.
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Nov 19, 2013 22:33
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I am loving this clay pot smoker so much. It sits right at 210F, doesn't generate too much smoke, so it doesn't look like I'm burning the place down, and it only cost 50bux and 15mins to set up. I also get the fantastic side effect of smelling mesquite all day.
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Nov 20, 2013 04:34
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But my lease agreement says no pot smoking 
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Nov 20, 2013 07:35
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You guys remember that "How to Cook Dinner In A Coffee Pot" video? The local Las Vegas news channel just ran it. Completely seriously.
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Nov 20, 2013 15:14
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I have this FB friend who is a distant internet acquaintance from the old days, and she gradually changed into an anti-corn/Monsanto gluten-intolerant food obsessed nutcase, who rarely has anything else to post beside food-horror stories and websites from people like herself, who share good tips to not starve in this poison infested world. She posted that video as well, completely serious. (I laughed and refrained from commenting) paraquat fucked around with this message at 15:40 on Nov 20, 2013 |
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Nov 20, 2013 15:34
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Sleepy Sheep posted:You guys remember that "How to Cook Dinner In A Coffee Pot" video? The maids at some las vegas hotels are going to be in for a surprise when they check on the complimentary coffee pots...
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Nov 20, 2013 17:31
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Sleepy Sheep posted:You guys remember that "How to Cook Dinner In A Coffee Pot" video? I wanted to weep when I saw it on my NPR feed, also in earnest. http://www.npr.org/blogs/thesalt/2013/11/15/245442083/coffee-maker-cooking-brew-up-your-next-dinner
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Nov 20, 2013 17:34
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EVG posted:I wanted to weep when I saw it on my NPR feed, also in earnest. Best reply. EDIT Can someone un-upload the image that's breaking tables?  I didn't realise that it would do so.
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Nov 20, 2013 18:00
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alright, so I mean, what do the rest of you think about brining? I really agree with the air drying thing - I think it's probably dry skin vesus the actual brining that determines crispy skin. so last couple thanksgivings I've brined for 3-5 days, and then air dried overnight. gotten really tasty, relatively crispy skin results - but I'm not convinced I've found the end-all-be-all method.
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Nov 20, 2013 18:30
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Inject brine, dry for a day. E: just what I do, never really bothered to try any other way.
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Nov 20, 2013 18:33
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If you want to do more than get saltwater into your meat, then injection is the only way to go. If you just want moist meat but not the flavors from injection, then don't overcook your bird. Also, salt the skin then air dry it in the fridge. Be sure to rinse it off before cooking and don't season the skin again lest it be inedible.
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Nov 20, 2013 18:35
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I've never brined a bird and the time I shanked it with a needle I was told it tasted greasy. So I don't do either anymore. I cook it for a proper time according to weight and I've yet to have a turkey come out dry. I stuff a ton of aromatics in it's rear end though.
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Nov 20, 2013 18:58
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Fluffy Bunnies posted:I've never brined a bird and the time I shanked it with a needle I was told it tasted greasy. So I don't do either anymore. I cook it for a proper time according to weight and I've yet to have a turkey come out dry. I stuff a ton of aromatics in it's rear end though. Did you inject butter?
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Nov 20, 2013 18:58
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Flash Gordon Ramsay posted:Did you inject butter? I'd love to pretend it was butter but it was this poo poo without the creole seasoning in it. Instead, it was "herb and butter!". http://www.amazon.com/Tony-Chacheres-Marinade-17-OZ/dp/B0037TRE82/ref=pd_sbs_lg_3  What I used was probably the problem but I'm not "allowed" to inject turkeys anymore.
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Nov 20, 2013 19:02
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mindphlux posted:alright, so I mean, what do the rest of you think about brining? This is what I do and it works for me. Maybe I'm wasting time but I dunno. I'll try salting it next time and see what I think.
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Nov 20, 2013 19:20
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When I cook the bird whole I just roast it. Seriously it's never even a problem and I don't know how people end up with dry birds. I'm cooking heritage breed home grown turkeys, too, so if anything mine should be drier. I think that a lot of people out there in the world just don't do roasting of whole birds (like, they never even do chickens, let alone anything bigger), so there's this whole "thing" about "Oh goodness you have to do something to your Thanksgiving turkey or else it will come out as a disaster". No it won't. Just cook it properly and it will be great.
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Nov 20, 2013 20:13
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Is that a Costco brand turkey?
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Nov 20, 2013 20:14
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Mr. Wiggles posted:When I cook the bird whole I just roast it. Seriously it's never even a problem and I don't know how people end up with dry birds. I'm cooking heritage breed home grown turkeys, too, so if anything mine should be drier. I think that a lot of people out there in the world just don't do roasting of whole birds (like, they never even do chickens, let alone anything bigger), so there's this whole "thing" about "Oh goodness you have to do something to your Thanksgiving turkey or else it will come out as a disaster". No it won't. Just cook it properly and it will be great.
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Nov 20, 2013 20:56
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