The food you're craving right now...

[razark]

1 minute ago, lapis said:

try it , it will change your life

Oh, I've had gyros before.  I was just surprised to see a dedicated restaurant.  Sadly, everything that opens at that location seems to die off within six months.

 

2 minutes ago, lapis said:

also yeah a couple weeks ago I got all natural ones meaning I tripped on alot of potholes

One of our group got everyone a new set of dice last night.  The only time I rolled above a 9 on mine was when I (jokingly) said I was going to try and seduce the local tribal king...

So, I switched back to another set of dice.  It didn't help.

I don't think I've ever rolled that many ones in a single night.  (At least it wasn't combat...)

[0111narwhalz]

2 hours ago, lapis said:

gyros

1 hour ago, razark said:

rotating restaurants

 

[TheSaint]

1 hour ago, razark said:

One of our group got everyone a new set of dice last night.  The only time I rolled above a 9 on mine was when I (jokingly) said I was going to try and seduce the local tribal king...

So, I switched back to another set of dice.  It didn't help.

I don't think I've ever rolled that many ones in a single night.  (At least it wasn't combat...)

Since we started playing RPGs again I bought everyone in the family each a new set of dice in their favorite colors and their own dice bag. They're going to be stocking stuffers.

But to stay on topic, I still have No Eggnog. (For everyone who remembers the Hitchhikers Guide to the Galaxy text adventure.)

[razark]

31 minutes ago, 0111narwhalz said:

...

Wow.  I totally did not do that on purpose.

 

11 minutes ago, TheSaint said:

I still have No Eggnog.

Well, if you get rid of that pesky logic, you can have Eggnog and No Eggnog.  Perhaps you'd like some thing which is almost, but not quite, entirely unlike eggnog?

I, for one, could do with getting rid of this No Eggnog myself.

 

And back on topic, I made a turkey for the first time this weekend.

I am now craving a properly cooked turkey.  (I followed the directions in the book.  What should have been done in x hours was thoroughly overcooked in 2x/3 hours.)

[TheSaint]

1 minute ago, razark said:

I am now craving a properly cooked turkey.  (I followed the directions in the book.  What should have been done in x hours was thoroughly overcooked in 2x/3 hours.)

How did you cook it? I use Alton Brown's dry brining technique. You can find it here, just ignore the panzanella, unless you really want panzanella. The keys are butterflying the turkey, dry brining for four days in the fridge, and then cooking until the temp in the coolest part of the breast is about 155F. (I usually go until it is about 160F, because I'm a bit paranoid. But ours still comes out juicy.) Cooking to temp, not time, is key.

[razark]

4 minutes ago, TheSaint said:

How did you cook it? I use Alton Brown's dry brining technique.

I followed the instructions in Joy of Cooking.  While I like Alton Brown for most things, he and I do not agree on stuffing turkeys.

The book said 25 minutes per pound at 350.  (The turkey is an American bird.  It gets cooked in American units.)  For the 14.5 pound bird, that works out to six hours.  I thought it was looking a bit done, so I checked the temperature at 4 hours.  It was quite overdone at that point.  I will be investing in a decent thermometer before my next attempt.

All in all, it was a disastrous culinary adventure.  I vastly overestimated how much stuffing the bird could hold, and damn near burned the roux for the gravy.  But, I now have dinner for the next two or three weeks.

[TheSaint]

Stuffing is evil!

46 minutes ago, razark said:

The turkey is an American bird.  It gets cooked in American units

But this we can agree on.

[razark]

18 minutes ago, TheSaint said:

Stuffing is evil!

Grrrrrrrrrr!  (I've survived 40 (non-consecutive) years of stuffed birds, and never been sick.)

I've had a brined, unstuffed turkey before (Yes, AB's method), and was not impressed with the results.

19 minutes ago, TheSaint said:

But this we can agree on.

Well, maybe you are a sensible person, after all.

[TheSaint]

11 hours ago, razark said:

Grrrrrrrrrr!  (I've survived 40 (non-consecutive) years of stuffed birds, and never been sick.)

I've had a brined, unstuffed turkey before (Yes, AB's method), and was not impressed with the results.

Yes, but that's not why stuffing is evil. Stuffing is evil because if you stuff the body cavity of the bird, you don't get heat circulating in the body cavity. The breast meat cooks unevenly, and by the time the inner meat is cooked, the outer meat is overcooked. As it is, even if you don't stuff the bird, the legs/thigh will cook faster than the breast, and you risk overcooking them. That's why butterflying works so well. You flatten the whole bird out and get an even heat on both sides of the breast, cooking everything much more evenly. You don't get the majestic golden-brown American table trophy, but what you do get is a moist, juicy bird cooked through in 2-3 hours.

Oh, one other thing I do: When I'm prepping the bird, I usually find two big hunks of fat at the back of the body cavity next to the tail bone. Instead of throwing those away, I take them and stuff them up underneath the skin on top of the breasts. They insulate the breasts a bit and help prevent them from overcooking, and as they cook they melt away and baste the breasts, keeping them moist.

The bad news is that I'm going to have to go to California next week and have Christmas with my wife's family, God bless them. Christmas Eve my sister-in-law will try to make too much food and everything will be overcooked and dry. Christmas Day my mother-in-law will stuff a turkey into a 1950s-era stainless steel roasting pan that is way to small for it, so the bottom half will be undercooked and the top half will be overcooked. Woot.

Edited December 17, 2018 by TheSaint
"Christmas isn't about having fun! It's about spending time with your family!"

[qzgy]

On 12/17/2018 at 10:46 AM, TheSaint said:

The bad news is that I'm going to have to go to California next week and have Christmas with my wife's family, God bless them. Christmas Eve my sister-in-law will try to make too much food and everything will be overcooked and dry. Christmas Day my mother-in-law will stuff a turkey into a 1950s-era stainless steel roasting pan that is way to small for it, so the bottom half will be undercooked and the top half will be overcooked. Woot.

Why not then commandeer the job of head chef for the week from them? So that food might be actually (from the sounds of it) good?

[boltzens]

cornbread is the food I am craving right now. and always. 

dry, simple, and plain -- not the over-sweetened, cake-type stuff. and don't get me started on the travesty of adding peppers or anything else to it. 

[razark]

Turkey soup.

I've picked the meat from the carcass, and now I just need time to throw it in a stock pot and simmer it into liquid turkey flavor.

 

Tomorrow, my parents have a bunch of family coming in to town.  It's time for the annual Roast Beef.

 

10 hours ago, qzgy said:

Why not then commandeer the job of head chef for the week from them? So that food might be actually (from the sounds of it) good?

That's what my father would do when we used to go visit my grandparents.

Edited December 21, 2018 by razark

[Fraston]

Just now, razark said:

Turkey soup.

I've picked the meat from the carcass, and now I just need time to throw it in a stock pot and simmer it into liquid turkey flavor.

So, basically its soaking in its own stock? MMMMMMmmm. Sounds good. Then again, I’m overdue for actual Turkey (the daily turkey sandwich doesn’t count by even a long shot) since Thanksgiving.

[razark]

1 minute ago, Fraston said:

So, basically its soaking in its own stock?

I make stock from the carcass, and make soup from that.  I usually add chicken meat to it, and use the turkey for something else.  Depends on how much meat I have.

[TheSaint]

21 hours ago, qzgy said:

Why not then commandeer the job of head chef for the week from them? So that food might be actually (from the sounds of it) good?

Tried in the past. Stubborn people. Apparently this year the Christmas Eve dinner is off, my sister-in-law has to work that day. So now instead we are going to a local restaurant which has a remarkable reputation for mediocrity. Family, what can you do?

[razark]

Turkey soup.

For about thirteen hours today, I've simmered a turkey and several chicken carcasses with assorted herbs, spices, and aromatics and some white wine.  The apartment smells heavenly now.  I've just strained out all the solids and when the pot has cooled, it goes into the fridge.  Tomorrow or the next day (when the temperature is supposed to drop), I'll pull it out and skim the solid fat layer off the top of the stock, and then turn it into soup (after reserving a portion of it for next year's gravy).

 

Until then, I'm going to be smelling it, and nothing is going to satisfy my hunger.

[Green Baron]

Got reminded of the time by a grumbling stomach.

Went into the kitchen ... half an apple leftover from breakfast muesli, a package of blue cheese and two carrots from the fridge, apple and cheese cut in cubes, carrot rasped, a quick sauce from olive oil/balsamico vinegar/a bit of spicy mustard, salt, pepper ... less than 5min. Now if this isn't fast food :-)

Yummy

 

[TheSaint]

I just finished making six individual servings of pate chinois to freeze for lunches at work. And now I want to eat one.

[Cheif Operations Director]

Pizza

On 12/16/2018 at 9:59 PM, razark said:

Oh, I've had gyros before.  I was just surprised to see a dedicated restaurant.  Sadly, everything that opens at that location seems to die off within six months.

 

One of our group got everyone a new set of dice last night.  The only time I rolled above a 9 on mine was when I (jokingly) said I was going to try and seduce the local tribal king...

So, I switched back to another set of dice.  It didn't help.

I don't think I've ever rolled that many ones in a single night.  (At least it wasn't combat...)

Von braun is going to use a gyro to guide a sandwich into your mouth1

[Kerbinchaser]

A nice key lime pie with vanilla bean ice cream and a touch of hot chocolate drizzle, washed down by a perfect egg nog.

(I have odd taste)

[adsii1970]

19 minutes ago, Lo Var Lachland said:

A nice key lime pie with vanilla bean ice cream and a touch of hot chocolate drizzle, washed down by a perfect egg nog.

(I have odd taste)

Not really. Sounds good to me.

Today, what I am craving right now, is a nice steak fajita...

[Kerbinchaser]

13 minutes ago, adsii1970 said:

Not really. Sounds good to me.

Today, what I am craving right now, is a nice steak fajita...

That sounds good as we...WAIT A MINUTE...

Moderator?

 

[qzgy]

On 3/16/2019 at 1:07 PM, Lo Var Lachland said:

Moderator?

He's been that for a little while.

[IncongruousGoat]

On 3/16/2019 at 12:53 PM, adsii1970 said:

Today, what I am craving right now, is a nice steak fajita...

We're making those here on Friday (which means I get to go and get more propane for the grill because we ran out today making beer brats).

But I'm not craving a steak fajita. I'm craving a good strawberry rhubarb pie. Unfortunately, rhubarb is not yet in season, so I have to wait a few weeks/months until it starts showing up on the shelves before I can finally make one.

[Kerbinchaser]

1 hour ago, qzgy said:

He's been that for a little while.

I had no idea.