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I've got an American cookbook, a real heartland-cowboys-flags-patriotism-'MURICA type book (every registered Republican must have a copy, I'm sure) and it has a recipe named "Super-Easy Fudge". "Chocolate Fudge" is on the same page, and has significantly more ingredients and takes way more time and effort. So to qualify for "super-easy" I think you need to show us your work, and let the laziest here vote on whether it qualifies.
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Dec 8, 2017 05:18
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Hispanic! At The Disco posted:I forgot who the OP was and for a second I thought you were suggesting a dish called Doom Rooster. I really want to invent the dish "Doom Rooster" now. Roast chicken stuffed with fugu?
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Dec 8, 2017 18:29
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Amazing. This thread is loving fantastic. I'm going away for three weeks but when I get back I will try to get started on some username-dishes. I think Doom Chicken would pair nicely with Funeral Potatoes, just to mix things up here. Can we get a goon with a vegetable-themed username to chime in?
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Dec 11, 2017 00:43
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I just realized that I've had those here, in Quebec. A couple of months ago I bought a box of frozen ones at my local supermarket, they were good too-lazy-to-cook suppers. I didn't recognize the name because I have been reading only the French labels on food as much as possible to help me learn the language. Mistranslations adds a wonderful new angle to this. Goddam I love this thread.
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Dec 11, 2017 17:59
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Doom Rooster posted:Already suggest and claimed! Execudork and rumble in the bunghole will both be going after it. That Culturally-Ignorant-of-Germans sausage salad meal seems pretty good to me. How about a trip report re: taste (and gastric consequences, if any), Tiggum?
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Dec 12, 2017 16:33
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Legendof, I rate your chess pie 'magnificent'
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Dec 15, 2017 05:17
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I have made no claims, but I would like to make the funeral potatoes, sometime. I won't be home for another week, then I'll throw together something dreadful. Somebody else take on the funeral potatoes, it's a good name to play with.
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Jan 3, 2018 02:21
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RandomPaul, that was fantastic. I especially like the optional ingredients, and if I ever make your monkey bollocks I'll need to include them. I'm back home from travelling, and this weekend is free for kitchen shenanigans so I'm stepping on toes and other body parts and claiming: Doom Rooster Funeral Potatoes Small Fry Dirt Bean I've got a kind of a theme going on, clearly. I saw in the OP that others have claimed Doom Rooster and Funeral Potatoes but I'm quite happy to see other's interpretations of these delightful names if they're OK with me unleashing my (foolish) thoughts onto a plate as well.
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Jan 11, 2018 16:07
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Doom Rooster I can't be sure of the sex of the chicken I bought, but I'd be surprised if it was male. My guess is 100% of the whole chickens for sale at Quebec Metro stores are hens, but whatever. I don't know anybody who owns a rooster, never mind one they want to sacrifice to the Internet (which makes you stupid, remember). I've roasted a few birds before, but not for a while, and never after (half) marinating, but I found an internet recipe that instructed me to break the sternum and ribs to facilitate submergence in the marinade. I've taken a great deal of first aid training, and they usually remind me that CPR will break ribs. So I used the same technique.  Doom Rooster Vid by Martin Brummell, on FlickrThe marinade is what gives this basic roast chicken the veneer of Doom Rooster:  Doom Rooster Robe Noire by Martin Brummell, on Flickr"Doom" is old-English for Judgement, so I put together a kind of theme based around an execution. Or something. I marinated the bird in half of the big bottle of beer:  Doom Rooster Marinating by Martin Brummell, on Flickr... and drank the other half. 7.5% alcohol by volume gives a decent buzz and helps remove any hesitations associated with blatantly applying a stupid theme to a simple recipe. After around 20 hours in the beer in the fridge, I pulled out the ersatz rooster:  Doom Rooster Raw by Martin Brummell, on Flickr Doom Rooster Marinated by Martin Brummell, on FlickrYou can see the cuts I made to help the beer penetrate, and the high-water-mark (I wanted to drink the beer, not just use it for marinade, so the bird didn't get completely submerged. I'd beg you not to judge me, but that's the theme here so go ahead and give me the stink-eye). Small Fry Dirt Bean Bird in oven, I turned to the beans. I have no idea what Small Fry Dirt Bean is really supposed to be, but I just threw together a bunch of different beans, along with a small onion. I have too many dry black beans, so I soaked those last night and simmered them today. I have no pictures of this - it's just a pot of beans. The other ingredients for this are 1/2 can of 6-bean mixture, leftover from last night. 1 can of "Old Fashioned" style baked beans with (a miniscule amount of) pork 1 small onion 1/2 cup (dry) black beans and a bunch of stuff from the spice cupboard, I've got some old, boring black pepper I'm trying to use up. I know I put in thyme, and some garlic powder, too, but I can't remember the full list. Then I fried it all together - for the "fry" in the name.  Doom Rooster Small Fry Dirt Bean by Martin Brummell, on FlickrFuneral Potatoes In my more lucid moments, I suppose this is the name for a potato recipe that is brought to funerals / the home of the family of the deceased in the US Midwest as one of those neighbourly things. Kind of an alternative to a casserole, just something mostly made out of spuds to save the grieving widow or whoever from the need to cook. That sounds either terribly boring or horrifying, if the actual funeral potatoes are some kind of gelatin salad thing the US Midwest invented in the 1950's. Either way, beyond my ken. So I decided to carve potatoes into coffin shapes.  Doom Rooster Potatoes Before by Martin Brummell, on FlickrLots of oil, some more of that old ground black pepper, and some tarragon mainly for colour.  Doom Rooster Potatoes After by Martin Brummell, on FlickrAfter 30 minutes in the oven, when I flipped them - they got 1 hour total. At this point the bird was done, so I cranked it to broil and gave it a couple of minutes to blacken. I probably should have let it go longer for that real Doom-y effect. Oh well.  Doom Rooster Crispy by Martin Brummell, on Flickr Doom Rooster Done by Martin Brummell, on FlickrI live alone so there's nobody but me to judge this.  Doom Rooster Meal by Martin Brummell, on Flickrand I ate it while watching the Halloween episode of Best of the Worst  Doom Rooster Halloween in January by Martin Brummell, on FlickrJudgement It's a roast chicken, it's good. Plus crispy roast potatoes, so 2/3 of this are basically fool-proof (go ahead and prove me wrong, I want to see you burn your kitchen down with some crazy blackened bird). The beans turned out surprisingly good - I was expecting just a boring mush of tasteless bean goo, but they were pretty tasty. Overall, would do Halloween in January again.
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Jan 15, 2018 02:11
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/\/\/\ Reading that (after I posted the below) I'm immediately suggesting a new entry: Prairie Oyster. But this might count as a hint. Sorry.bob dobbs is dead posted:coq a vin is disgusting because it's made with roosters. the cook time is designed to make it edible, but it's still pretty disgusting Once I had what I *think* was old chicken. Probably still a hen, but about 5 years ago my GF was given two more-than-a-quarter chicken pieces (two separate birds, more than half of the breast plus all of one leg) by friends of hers on their way through town - they're farmers and I've met their flock. We left them in the freezer for a few months then got drunk and decided to cook them. They were delicious, with actual flavour instead of the absorb-anything-else-in-range tabula rasa of grocery-store chicken. They were also tougher, but not in a bad way. I had to work at eating these birds, but it was enjoyable work, not like weird low-grade meat or some error in processing, just chicken made of MEAT instead of being made of, uh, what I've come to expect from chickens. Those people and their farm are about 2000 km away from me and they have no plans to head out this way anytime (ever) so I went with what I could get. \/\/\/ Sounds like a challenge to me. Where can I buy a dead rooster? ExecuDork fucked around with this message at 05:24 on Jan 15, 2018 |
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Jan 15, 2018 05:20
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Not yet. I really want to, though. I know of a small farm that sells various somewhat exotic eggs through Kijiji, that's very close to my family's vacation property in eastern Ontario. I searched for turkey eggs a few months ago and this place popped up. I haven't been there yet, but when I do I will ask about a rooster - if they won't sell me one, I bet they can suggest a neighbour who will. Some rooster is going to its doom, but not soon. Speaking of roosters and their doom, does anybody know Doom Rooster, the OP of this thread, in real life? Or on some other forum? He hasn't posted here since January 4th, and his last post on SA was in a TVIV thread on January 13th. I got that information from his post history, I'm not stalking anybody or trying to doxx anyone. In the meantime, instead of arguing about french cuisine, can somebody step up and make something ridiculous for our entertainment, please?
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Jan 21, 2018 07:16
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SubponticatePoster posted:In these parts, it's a Mormon thing. \/\/\/ Hurray! ExecuDork fucked around with this message at 16:04 on Jan 22, 2018 |
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Jan 22, 2018 15:54
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bob dobbs is dead posted:lol, this shitpostin thread is less important than your wedding, i say as someone who's spent like $100 on food for this shitpostin thread Seconded. Though my spending hasn't reached $100 (yet)
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Jan 22, 2018 19:46
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That's awesome. Also, what's wrong with your dog? It's running around the backyard and completely ignoring a trio of fish heads. Wouldn't that be, like, the most amazing smelling thing ever to a dog?
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Jan 26, 2018 17:58
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Phanatic posted:Bwuh? Also, more importantly, Glorified Rice is a goddam masterwork. Absolutely could not be better - the use of gold and especially the use of a toddler as a kitchen tool really pushed it over the top. loving fantastic. \/\/\/ makes sense. The translation might have come through as "fried fried" which somebody shortened to "refried". ExecuDork fucked around with this message at 16:55 on Jan 30, 2018 |
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Jan 30, 2018 16:05
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Hey, I'm glad you liked your namesake dish. I plan to take another crack at if I can get ahold of an actual balls-inside rooster* to roast. And because stout is good. And like I said before, would do Halloween in January (or any month) again. Seconding the hell-with-that-just-post to JD and everybody else, I love this thread so goddam much and I want to see what you do with these things. * I have a possibility in mind, and a backup plan if that doesn't work out. I won't be able to attempt either for many months, though.
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Jan 30, 2018 21:26
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Scarodactyl posted:
But this picture makes my hands itchy. I try to avoid touching prickly pears directly, I am far too likely to absent-mindedly scratch my face.
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Feb 14, 2018 20:50
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Tiggum posted:I don't know much about Denmark or Danish cuisine, but it was Valentine's Day recently and that made me think; what do people associate with Valentine's Day? Chocolate. The colour red. Drinking to escape the loneliness. Sure, all those things. So I think I've got a handle on what "burning love" might be. You have raised the bar, sir. This is great!
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Feb 25, 2018 18:23
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fizzymercy posted:and some old roosters that I butchered my drat self for the dish.  Picture unrelated
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Mar 12, 2018 20:34
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Stop talking about it if you know what it is! Give the rest of us ignorant lunatics a chance to run wild with our imaginations, please.
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Mar 24, 2018 22:32
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Yolo Swaggins Esq posted:The saddest part is that she's an amazing cook and I don't understand why she does this. Yolo Swaggins Esq posted:too much loving brandy
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Apr 2, 2018 02:09
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