HappyHighwayman
It's all in the reflexes
My cholesterol may not stay in the healthy range at this rate. 2 oz balls to smash for HH's BigMac clones with smash burgers of quality beef, a good bun, fresh condiments and sauce and home made fries.
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Non-BBQ Food pRon
- Thread starter HappyHighwayman
- Start date
Sharxfan
Well-known member
Well, I made homemade german chocolate cake last night with caramel coconut and pecan frosting turned my back to get a picture of it for the thread and it was gone.
I also baked a chicken last night. It was over butternut squash, onions, red bell pepper and green apple. Rubbed with salt, paprika, cumin, coriander and olive oil.
I made a stupid mistake by feeling the chicken to make sure it was not frozen. I was wrong.....about an hour in the oven, only the outer pieces were cooked and the inner parts not even close.
My cholesterol may not stay in the healthy range at this rate. 2 oz balls to smash for HH's BigMac clones with smash burgers of quality beef, a good bun, fresh condiments and sauce and home made fries.
Holy ****, i want one of those sooo badly right now.
HappyHighwayman
It's all in the reflexes
Yes you do
nakedape
Well-known member
Our go-to around here, but now I spatchcock the birds every time. Thyme, garlic powder and zatar. So damn good. Why are my birds $18? Oh, right...
https://dale-ranch.myshopify.com/products/chicken?variant=25464709128
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HappyHighwayman
It's all in the reflexes
I totally agree with nakedape. I only spatchcock now for whole roasted birds. And if I have time, dry salt brine.
nakedape
Well-known member
It not only cooks better, but in half the time. And thanks for hipping me to that technique HHM! I knew there was a reason I sent out the old Wiss kitchen shears for a tuneup. Effortlessly cutting the back out of a bird was the reason.
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HappyHighwayman
It's all in the reflexes
My kitchen shears are amazing for turkey or chicken and I keep the scraps for stock.
nakedape
Well-known member
Speaking of stock, there's a new racket butchers are running. Been going to a storied meat outfit for ten years, pre bone broth craze. Stock bones were actually in-house leftovers and cheap as hell. Fast forward 5 years.
They are selling 350# per week of veal bones, grass fed/organic (by demand) and charging roughly $5 per pound. Let that sink in. They recently added good quality chicken backs/necks for around the same price. So a good batch of stock for my soups and greens sets me back $20. Fucking hell.
The local pho places are getting killed. When my fav joint upped prices one day and tried to subtlety shrink portions, I asked what was up. Beef bones. They doubled in price over a few short years and the owner finally had to act. Fucking hippies and their bone broth for brek/lunch/din FODMAPS bullshit killing my pho people pho realz...
HappyHighwayman
It's all in the reflexes
Try the Chinese places like I do.
Speaking of stock I'm doing a chicken feet/chicken wing/pork rib broth for ramen this weekend.
Speaking of stock I'm doing a chicken feet/chicken wing/pork rib broth for ramen this weekend.
HappyHighwayman
It's all in the reflexes
Probably amazing 
HappyHighwayman
It's all in the reflexes
I think from the short ribs this will have a better fat ratio
HappyHighwayman
It's all in the reflexes
Making Ramen broth....2 lbs chicken wings, 1 lb chicken feet (nails trimmed off), 2 pig trotters cut in half and par-boiled first, onion.
nakedape
Well-known member
A whole flat of Costco eggs fits in the half gallon ball jars with about 3/4 C of brine. half white vinegar half water, 1T salt, 2T sugar, pickling spices, garlic and onion. I pack two of these for breakfast each morning along with some pickled beets or asparagus. Blanch the spears for just two minutes and then cover with brine. I eat so many more veggies this way, and the eggs totally tamp down midday hunger and prevent overeating.
The beet was a transfer from the beet jar for color mostly. When someone says they don't like boiled eggs, feed them one of these. Game changer
The beet was a transfer from the beet jar for color mostly. When someone says they don't like boiled eggs, feed them one of these. Game changer
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HappyHighwayman
It's all in the reflexes
HappyHighwayman
It's all in the reflexes
Ramen has some weird shit. I had to get bonito flakes, dried anchovies, like 3 kinds of kelp or seaweed...
kingmoochr
WHARRGARBL
Welcome to flavoring when you live on a tiny island.