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DekeThornton posted:As a non American I really don't have strong opinions on turkey preparation (apart from not understanding why you wouldn't go for goose instead), I just love the mad scientist aspect of it. idk about the big picture but what's always kept me from trying a goose for a holiday meal is that it costs like an order of magnitude more than a turkey
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Oct 18, 2019 17:21
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BrianBoitano posted:At least their pesto was clearly "BA's best" instead of "best ever" or "perfect" Ha! I actually made my first-ever pesto like a month ago and went with the "ba's best" recipe because the name appealed to me. I saw Claire Saffitz was the author, so I assumed it was good, and it was. But then again, what's not to like about herbs, oil 'n nuts?
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Oct 18, 2019 17:44
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I want to say that I think oven bags sound kind of dumb. No one really gave a good reason as to why they use them other than easy cleanup. I assume most people probably use them because their parents use them and it's just a thing? As for turkeys when this subject is brought up I always like to remind everyone about the injection method. It is a fantastic way to get your turkey extra juicy and you can even add flavors deep into the meat like a Cajun butter injection or whatever you want to add. It's easy and works on any turkey regardless of preparation method. It seemed to affect my turkeys more than brining or dry brining although those two methods always get discussed the most and people forget about injecting. I got this for my birthday and I am really looking forward to using it. I've always used the cheap plastic kind that you can get at most grocery stores around Thanksgiving for like five dollars. 
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Oct 18, 2019 17:44
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Oven bags arent used in professional kitchens so I'll assume they dont add much value. However, thanksgiving is a time that strange traditions should be embraced so if your family bags go ahead and do it.
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Oct 18, 2019 17:49
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OMGVBFLOL posted:right, but lots of people do Not pouting, just pointing out that if they want to make the best turkey they have to deep fry that mother fucker. That’s the answer. Copping out to “deep fryer ain’t in a kitchen” is dumb. I have fryer, a smoker and an oven. I fry all the turkeys.
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Oct 18, 2019 17:50
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Democratic Pirate posted:FWIW, there’s an African swine flu scare in Asia and a lot of Asian suppliers slaughtered their herds to get in front of it, so supply is plentiful at prices are low at the moment. How bizarre at the timing! McDonald's brought back the McRib! Must be completely unrelated!
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Oct 18, 2019 17:52
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My family started doing the oven bag thing for turkey about 25 years ago. All the stuff about the bag trapping in moisture and keeping it moist is pretty obviously nonsense, you can easily dry out meat when braising it so a steam/bag wouldn't keep you from cooking the meat to too high a temperature. But I think the one benefit we got from it was they did that instead of basting the turkey, so the breast didn't get cooked as quickly or to as high a temperature as what they used to do without a bag.
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Oct 18, 2019 18:09
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Errant Gin Monks posted:Not pouting, just pointing out that if they want to make the best turkey they have to deep fry that mother fucker. That’s the answer. Copping out to “deep fryer ain’t in a kitchen” is dumb. this goes back to the problem with superlatives. THE BEST turkey would probably also be raised with an acre of land to itself, or be wild. telling people who don't have access to those kinds of birds that they're SOL and to not bother is just as dumb as saying "if you don't have 15 gallons of peanut oil, a kettle, and a 40-foot circle of bare ground, don't bother".
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Oct 18, 2019 18:28
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OMGVBFLOL posted:this goes back to the problem with superlatives. THE BEST turkey would probably also be raised with an acre of land to itself, or be wild. telling people who don't have access to those kinds of birds that they're SOL and to not bother is just as dumb as saying "if you don't have 15 gallons of peanut oil, a kettle, and a 40-foot circle of bare ground, don't bother". They actually did a field raised heritage bird and they didn’t like it because it was 160 dollars and too gamey.
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Oct 18, 2019 19:03
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Croatoan posted:This may be a stupid question but I just learned that people use oven bags. Can someone explain why you would use one? What do they do? Personally I use them for brining turkeys. I've never once actually cooked in one.
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Oct 18, 2019 20:43
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OMGVBFLOL posted:idk about the big picture but what's always kept me from trying a goose for a holiday meal is that it costs like an order of magnitude more than a turkey Plus they have a lot less meat than a Turkey. I'll cook a goose if I can afford it and if just me and the missus. Not for the vaster horde. Cavenagh fucked around with this message at 21:26 on Oct 18, 2019 |
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Oct 18, 2019 21:22
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Cavenagh posted:Plus they have a lot less meat than a Turkey. I'll cook a goose if I can afford it and if just me and the missus. Not for the vaster horde. On this, is swan any good? Is it just like bigger goose?
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Oct 19, 2019 04:44
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I would imagine that the extreme amount of hate that each swan carries would render the meat unpalatable.
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Oct 19, 2019 06:52
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Goose is good, but it's not a great choice if you have to feed more than 3-4 people because geese don't scale up like turkeys - once they hit about 12 pounds I think, the amount of meat is maxed out, any extra weight after that is just fat, and a 12 pound goose does not have as much meat as a turkey of the same weight. So if you want to feed a larger group you either need to cook two geese, or have another main dish of equal size. I roast turkey every Christmas and it's not dry but I think that's because I don't need to cook an enormous bird - mine are normally around 14 pounds. I'd say keeping the breastmeat edible is a lot harder if you have to roast a 20+ pound bird. Also a meat thermometer is a complete gamechanger -the last three years we've used one, and every time the bird has hit the right temperature nearly an hour earlier than the recipe predicted it would. If it'd been left in for the full time it would have been sawdust.
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Oct 19, 2019 09:58
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Errant Gin Monks posted:They actually did a field raised heritage bird and they didn’t like it because it was 160 dollars and too gamey. oh so kinda like a goose
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Oct 20, 2019 01:58
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No Wave posted:Oven bags arent used in professional kitchens so I'll assume they dont add much value. Yeah, they have a CVAP.
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Oct 20, 2019 05:51
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https://twitter.com/SamSykesSwears/status/1185780904922189824
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Oct 21, 2019 18:17
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lol as prepackaged costumes go that's pretty funny e: you'd still need to do the hair somehow, either bleach your actual hair or find some sort of wig
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Oct 24, 2019 05:48
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This discussion is kinda funny to me because the perfect pizza recipe is incredibly loving fussy to the point I looked at the ingredient list once and I noped out immediately. A $1000 countertop pizza oven is also required. Did the turkey one realize that was really silly to have in a recipe?
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Oct 24, 2019 06:47
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AnonSpore posted:This discussion is kinda funny to me because the perfect pizza recipe is incredibly loving fussy to the point I looked at the ingredient list once and I noped out immediately. A $1000 countertop pizza oven is also required. Did the turkey one realize that was really silly to have in a recipe? Yes they just use an oven, even though fryers are clearly superior.
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Oct 24, 2019 13:01
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Grits are underappreciated. I know they are more commonly eaten here in the southern US but you should really try them if you have not. Regardless, I want to be able to have grits at work so I have purchased an "instant grit" variety pack. I have not tried them yet. Have I made a huge mistake? I'm betting I have. I just don't have a way to boil grits for 7 minutes at work. I suppose I could make them at home and warm them at work but that takes planning ahead and well, I'm bad at that. Also, if you already like grits, try them with smoked gruyere cheese in them, it's amazing.
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Oct 24, 2019 14:48
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If I want a porridge without any nutritional value of note I'll stick to congee. Grits can go sit in the corner and think about how they wish they were polenta.
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Oct 24, 2019 14:58
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Polenta sucks too
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Oct 24, 2019 15:50
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Croatoan posted:Grits are underappreciated. I know they are more commonly eaten here in the southern US but you should really try them if you have not. Regardless, I want to be able to have grits at work so I have purchased an "instant grit" variety pack. I have not tried them yet. Have I made a huge mistake? I'm betting I have. I just don't have a way to boil grits for 7 minutes at work. I suppose I could make them at home and warm them at work but that takes planning ahead and well, I'm bad at that. No self-respecting Southerner uses instant grits!
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Oct 24, 2019 15:56
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esperantinc posted:No self-respecting Southerner uses instant grits! 100% this
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Oct 24, 2019 16:24
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I bet it's all watery and sad
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Oct 24, 2019 16:28
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https://www.amazon.com/gp/product/B012IC1A60/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1 I've had some success with making grits in a vacuum flask, using it as a sort of slow cooker. Before leaving for work, I'll put in my grits or steel cut oats, and then boil water in the kettle. I'll pour the water in and seal it up, and then the grits/oats cook while I'm commuting to work. I just add in a little butter, salt and pepper when I get into work and whisk it in with a fork, then swap out to a spoon for eating.
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Oct 24, 2019 17:40
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esperantinc posted:No self-respecting Southerner uses instant grits! What is a yute?
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Oct 24, 2019 19:07
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Croatoan posted:Grits are underappreciated. I know they are more commonly eaten here in the southern US but you should really try them if you have not. Regardless, I want to be able to have grits at work so I have purchased an "instant grit" variety pack. I have not tried them yet. Have I made a huge mistake? I'm betting I have. I just don't have a way to boil grits for 7 minutes at work. I suppose I could make them at home and warm them at work but that takes planning ahead and well, I'm bad at that. Instant or quick grits are fine. They'll be a little better with precise control of consistency if you use the regular ones but I'd much rather eat quick grits than no grits so if you've got them go nuts.
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Oct 24, 2019 19:52
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Sextro posted:If I want a porridge without any nutritional value of note I'll stick to congee. Grits can go sit in the corner and think about how they wish they were polenta. This is a very low quality opinion and should not be tolerated.
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Oct 24, 2019 20:01
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That Works posted:Instant or quick grits are fine. They'll be a little better with precise control of consistency if you use the regular ones but I'd much rather eat quick grits than no grits so if you've got them go nuts. I usually do quick grits. I've tried making stone ground grits and for the extra 40 minutes to cook them they were basically the same. I was honestly very disappointed. I am glad to hear that the instant grits may not suck (I still expect them to TBH!)
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Oct 24, 2019 20:25
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Mr. Wiggles posted:This is a very low quality opinion and should not be tolerated. I have to agree with Wiggles here. Grits are loving awesome.
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Oct 24, 2019 20:30
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Eat Cream of Wheat. Live fast. Die young.
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Oct 24, 2019 20:39
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Timby posted:What is a yute?  I got the reference too. Such a good film. And polenta is delicious! Especially if unctuous with olive oil and butter.
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Oct 24, 2019 20:45
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Instant grits are fine. Add less milk/water if you like them thicker.
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Oct 24, 2019 21:34
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i like nice words
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Flash Gordon Ramsay posted:Eat Cream of Wheat. Live fast. Die young. Yep, big fan, especially with some baker's honey stirred in. It really plays well with the wheat flavor.
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Oct 24, 2019 22:24
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AnonSpore posted:This discussion is kinda funny to me because the perfect pizza recipe is incredibly loving fussy to the point I looked at the ingredient list once and I noped out immediately. A $1000 countertop pizza oven is also required. Did the turkey one realize that was really silly to have in a recipe? They have to draw the line somewhere of what is easily reproducible, I guess. Dropping a grand on a pizza oven sure seems like a big ask, but if you compare it to a scenario where you're stuck living in an apartment and buying a house with a yard is a financial impossibility and therefore deep frying a turkey is literally impossible, then buying a fancy indoor gadget doesn't seem all that unreasonable if you're looking to make the "perfect" X. Anyways this weekend I'm having a "summer camp" movie night where I'm serving beanie-weanies, cornbread, and s'mores bars and watching camp related horror movies (Friday the 13th, The Burning, etc..), anybody got any other ideas? Bug juice?
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Oct 24, 2019 22:45
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Sleepaway camp
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Oct 24, 2019 22:55
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No Wave posted:Sleepaway camp It's in the "maybe" column because I've watched it fairly recently. Are any of the sequels any good?
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Oct 24, 2019 22:57
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Human Tornada posted:
Evil Dead 2.
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Oct 24, 2019 23:03
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