You can de-head and gut trout with your fingers. I love sharp little (trout) knives, but when I was a kid, the trout came home on a dry stringer.tribdog said:
Sounds yummy. I need some new recipes.TheStatutoryApe said:
tribdog said:
I found an Asian grocery store not far from here. I need to go and get some stuff.Moonbear said:
turbo-1 said:
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...Evo said: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?
turbo-1 said:
turbo-1 said:
Evo said:
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.Borek said:
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!tribdog said:
Evo said:
turbo-1 said:
Depends - when I made lentil soup, I would crush the garlic and cook it (along with onions, carrots, and celery) with the lentils.tribdog said:
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 said:
turbo-1 said:
Oops. Probably bad advice not to tell you to use a low setting with a sealed system (fully skinned garlic clove). Sorry.tribdog said:
turbo-1 said:
I poach them in a cast-iron frying pan because cast-iron loses heat very slowly. Bring the water to a simmer, shut off the heat, and gently introduce the eggs to the water after it stops roiling around, and baste them with hot water using a spoon. As you baste them, you'll notice that the membrane over the yolk gets pale and whitish. Try not to disturb the water in the immediate vicinity of the eggs - get your hot basting water from near the edge of the pan. When the yolk has firmed up so that you can handle the eggs, you may want to turn the eggs with a slotted spoon, or you can continue to baste them from the top until they are done. I like to serve them on buttered rye toast, lightly seasoned with salt and pepper.wolram said:
Good luck, Woolie! You don't need a lot of water in the frying pan, just enough to float the eggs. 1/2 - 3/4 inch should be OK, though you might want the water deeper at first until you get the hang of it. Spoon up the basting water from the edges of the pan and gently drizzle it over the yolks. I hope this helps. If you don't get great results, post back and we'll try to figure out what might have gone wrong. Remember that the water does not have to be boiling or even simmering to cook poached eggs, and that the use of a heavy cast-iron pan is designed to keep the water hot for a long time.wolram said:
You buy an egg poacher. It's a metal insert with cups for the eggs. Goes into a skillet of simmering water. The water never touches the eggs.wolram said:
Evo said:
I love soft boiled eggs. I love dipping fingers of french bread into the egg yolk. My mom had those little soft boiled egg holders and a miniature spoon to eat the egg out of the shell. Yummy!physics girl phd said:
Heretic!Evo said:
turbo-1 said:
They *are* perfect.Evo said:
They are perfectly semi spherical on the bottom, coated with oil, and cooked at low temperature in a dry environment. They are not poached eggs, though. I'm not a real purist about a lot of cooking techniques, but this is one that is easy to do with minimal skill and a bit of attention to detail. I can make perfect poached eggs over a campfire 'way out in the woods with nothing more than a frying pan and a couple of spoons and a bit of water.Evo said:
BTW, we don't even own ANY of these do-dads, much less pine for them on camping trips. My major concession is my little personal espresso-maker. I pack it with enough ground coffee to make 4 demitasses of strong hot black espresso, and that's my morning mug every day.turbo-1 said:
No, you lightly butter the egg poaching cup and you simmer it in water. Not dry heat. Yummy, flavorful, and easy. If I had to do it the old way in water and vinegar, I'd prefer to just fry it. I have a nonstick skillet that I can fry an egg in without any oil, if I wanted. While it takes time and skill to properly poach an egg in water, they have never appealed to me, taste wise.turbo-1 said:
Evo! I'm ashamed. It takes minimal skill and only a bit of patience to make perfect poached (coddled, my grandmother called them) eggs every time. I can see how one might not like them, but it's difficult for me to imagine how someone might prefer the McDonald's method of cooking "poached" eggs over the real deal. About the only advantage McD's method has is that the eggs are very predictable in size and can be incorporated into their arcane breakfast menu of foods that you never ate as a kid.Evo said:
Oh my god, they keep showing him biting into the face of that guinea pig.Evo said:
