The Food Thread

tribdog

Kelvin

turbo

Quote by Evo

Thanks turbo!

It's fall sweater weather, so I am starting a big pot of chili.

I also bought 10 pounds of chicken breast because they were on sale for 99 cents a pound and didn't have the back bone or fat on them, so a really good buy. I just don't care for white meat much because it tends to be dry and flavorless compared to the dark meat. Alton Brown agrees, so I am right, once again.

I need a recipe that will work with the white meat. I wanted to do a fricasee, but I don't think it will turn out well with just white meat.

Suggestions?

I have been brining whole chickens and turkeys for roasting, but haven't tried brining chicken parts. I wouldn't bother brining dark meat, but it's worth a try with breasts. I'm normally not a big fan of white meat, but the breast meat on a brined chicken or turkey is really good. Disclaimer: I always roast poultry breast-down so that fat from the dark meat migrates to the breast, and that may be a factor. You might try roasting each breast with a strip of bacon draped over it...

tribdog

Nice moist white meat is my favorite.

Evo

I've been watching the candy competitions on the Food Network and these people have absolutely no common sense.

They make the pieces out of chocolate and they keep trying to attach these big pieces to small flat bases and wonder why they keep falling over. HEY DUMMIES, why don't you make a groove or cut out that the attachment sits in and then add the chocolate to make it stick. By resting the bottom of the attachment in the part you are attaching it to instead of trying to sit it on top of a flat piece, you give it so much more stability. What's wrong with these people?

Borek

Quote by turbo-1

Zucchini bread

2 cup crushed pineapple (drained)

Canned?

1 cup nuts

Walnuts? Hazelnuts? Anynuts?

turbo

Yes, Borek, the recipe is set up for canned pineapple. It's an old recipe, and it's only in recent years that fresh pineapple has been readily available in stores here. We use crushed walnuts, but any kind of nuts you like will be fine - pecans would be fine too, as would hazelnuts.

Borek

Quote by turbo-1

Yes, Borek, the recipe is set up for canned pineapple. It's an old recipe, and it's only in recent years that fresh pineapple has been readily available in stores here. We use crushed walnuts, but any kind of nuts you like will be fine - pecans would be fine too, as would hazelnuts.

Baked with walnuts. Good

. We make similar cake with carrots.

Borek

Quote by Evo

HEY DUMMIES, why don't you make a groove or cut out that the attachment sits in and then add the chocolate to make it stick. By resting the bottom of the attachment in the part you are attaching it to instead of trying to sit it on top of a flat piece, you give it so much more stability. What's wrong with these people?

That's physics and/or mechanical engineering, this is cooking contest.

Evo

Quote by Borek

That's physics and/or mechanical engineering, this is cooking contest.

No, taste has nothing to do with it, it's the structural integrity that counts. The other day the contest was building a bridge out of cereal. The winner's entry was ghastly, ugly, but he got the most parts up without it falling apart, so he won. It was so wrong, since the technically and aesthetically superior entry lost because he took more time and made a quality bridge, but still had a couple of pieces left to add. The guy that slapped a piece of crap together won. The other entries fell apart and didn't even make it to the judging.

tribdog

I bought my first clove of garlic today. It was a day of firsts. I ate an Evo sandwich for the first time. I also bought radishes for the first time ever. They were just so cheap I couldn't pass them up. turns out radishes are HOT!!

turbo

Quote by tribdog

I bought my first clove of garlic today. It was a day of firsts. I ate an Evo sandwich for the first time. I also bought radishes for the first time ever. They were just so cheap I couldn't pass them up. turns out radishes are HOT!!

OK, trib - you can use a toaster oven or a microwave, but you should break the bulb apart and heat one of the cloves until the center is cooked. Then nip one end of the skin of the clove, and squeeze it out like toothpaste onto a cracker of your choice with maybe some mustard and cheese or sardines (or all of the above) and enjoy. Garlic is also great this way in twice-baked potatoes. Bake the potato and garlic at the same time. When the potato is done, split the top, mash up the insides a bit with a fork, squeeze in the baked garlic, add some butter, salt and pepper, and top with some sharp cheese. Then back into the oven at high heat (or under the broiler - even better) until the cheese melts and starts to brown a bit. Mmmmmm!

Borek

Quote by Evo

No, taste has nothing to do with it, it's the structural integrity that counts.

Oh, OK, I thought 'candy competition' implies taste.

What will be next? Bridge competition in which you have to make bridge out of steel and concrete... and the yummiest wins? Strength doesn't matter?

tribdog

Quote by turbo-1

OK, trib - you can use a toaster oven or a microwave, but you should break the bulb apart and heat one of the cloves until the center is cooked. Then nip one end of the skin of the clove, and squeeze it out like toothpaste onto a cracker of your choice with maybe some mustard and cheese or sardines (or all of the above) and enjoy. Garlic is also great this way in twice-baked potatoes. Bake the potato and garlic at the same time. When the potato is done, split the top, mash up the insides a bit with a fork, squeeze in the baked garlic, add some butter, salt and pepper, and top with some sharp cheese. Then back into the oven at high heat (or under the broiler - even better) until the cheese melts and starts to brown a bit. Mmmmmm!

the garlic was for Evo's lentils. Should I do it the same way?

turbo

Quote by tribdog

the garlic was for Evo's lentils. Should I do it the same way?

Depends - when I made lentil soup, I would crush the garlic and cook it (along with onions, carrots, and celery) with the lentils.

Evo

Quote by tribdog

the garlic was for Evo's lentils. Should I do it the same way?

No. You just peel one or two garlic cloves, then finely chop them and throw them into the lentils when you add the water.

tribdog

knives are involved?

tribdog

Quote by turbo-1

OK, trib - you can use a toaster oven or a microwave, but you should break the bulb apart and heat one of the cloves until the center is cooked. Then nip one end of the skin of the clove, and squeeze it out like toothpaste onto a cracker of your choice with maybe some mustard and cheese or sardines (or all of the above) and enjoy. Garlic is also great this way in twice-baked potatoes. Bake the potato and garlic at the same time. When the potato is done, split the top, mash up the insides a bit with a fork, squeeze in the baked garlic, add some butter, salt and pepper, and top with some sharp cheese. Then back into the oven at high heat (or under the broiler - even better) until the cheese melts and starts to brown a bit. Mmmmmm!

I just threw a clove into the microwave and the damn thing exploded like popcorn.

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turbo Recognitions: Gold Member	Yes, Borek, the recipe is set up for canned pineapple. It's an old recipe, and it's only in recent years that fresh pineapple has been readily available in stores here. We use crushed walnuts, but any kind of nuts you like will be fine - pecans would be fine too, as would hazelnuts.

tribdog	I bought my first clove of garlic today. It was a day of firsts. I ate an Evo sandwich for the first time. I also bought radishes for the first time ever. They were just so cheap I couldn't pass them up. turns out radishes are HOT!!