The Thanksgiving Turkey Wellington Challenge... Interested?

[Spacescifi]

I am aware we have a number of guys that enjoy cooking so I figured why not offer a challenge?

The challenge: Bake a thanksgiving turkey wellington for thanksgiving.

However you wish to do it, just show us the picture afterward. Also say if everyone liked it or not.

And this video is hilarious too:

 

https://m.youtube.com/watch?v=9WloRD3CHiA&pp=ygUedGhhbmtzZ2l2aW5nIHR1cmtleSB3ZWxsaW5ndG9u

Edited September 14, 2024 by Spacescifi

[Nuke]

im tempted to ban holiday feasting from this house. i just want a plate of ribs and some beans.

[Spacescifi]

13 minutes ago, Nuke said:

im tempted to ban holiday feasting from this house. i just want a plate of ribs and some beans.

 

Yes.... I well recall your complaints about being the family chef lol.

That said you ever try beef ribs? Not as tender as pork but they are something different.

I actually kinda like them. Kinda have a jerky kind of toughness to them for tearing.

[Nuke]

i dont even think ive seen beef ribs in either of the stores. alaska has this weird problem where you have to ship meat down south for usda inspection and then have to ship it back for sale, so it ends up being really expensive. so you just buy import beef instead. it really keeps livestock farming from taking a hold. you can get locally farmed beef but its usually a cash under the table arrangement. one thing they do is they are always sending us beef catalogs but none of them actually ship to alaska, which makes me question why they even bother to send us catalogs.

i think i could make beef ribs tender, it would just take a 6 hour precook at a lower temperature. ive reduced my preecook with pork down to 3 hours, i used to do 5 but tweaking some oven settings i found a way to do it faster without compromising results. il optionally run them through the grill if the weather is nice, but the broiler works just as well for the finishing pass. if i had a better grill i could slow cook that way, but the one i have has 2 settings, too damn hot, and exploding in your face.

Edited September 18, 2024 by Nuke

[Spacescifi]

48 minutes ago, Nuke said:

i dont even think ive seen beef ribs in either of the stores. alaska has this weird problem where you have to ship meat down south for usda inspection and then have to ship it back for sale, so it ends up being really expensive. so you just buy import beef instead. it really keeps livestock farming from taking a hold. you can get locally farmed beef but its usually a cash under the table arrangement. one thing they do is they are always sending us beef catalogs but none of them actually ship to alaska, which makes me question why they even bother to send us catalogs.

i think i could make beef ribs tender, it would just take a 6 hour precook at a lower temperature. ive reduced my preecook with pork down to 3 hours, i used to do 5 but tweaking some oven settings i found a way to do it faster without compromising results. il optionally run them through the grill if the weather is nice, but the broiler works just as well for the finishing pass. if i had a better grill i could slow cook that way, but the one i have has 2 settings, too damn hot, and exploding in your face.

 

Gordon Ramsay would scream bloody murder if you put a pork rib inside a beef wellington puff pastry.

He would be even more upset if you put a fried chicken breast in there from KFC though lol.

No... better yet, get one of those frozen burger patties and make a beef wellington out of it! Gordon would just turn off the video in disgust.

 

Edited September 18, 2024 by Spacescifi

[Nuke]

the math for whether a recipe is good or not is something like e=g / (d^2). where e is how much i enjoy the meal, g is how good it is, and d is the number of dishes i have to do. if g is really high, then it makes d slightly more tolerable. but if you can put a pork chop on the end of a stick and hold it over a camp fire for 20 minutes, you will have a god tier meal in my book.

pro chefs get high values of g, and ignore d by paying somone else minimum wage to do it. but in my kitchen its bottom of the barrel swill because im the one who also does the dishes.

Edited September 18, 2024 by Nuke

[Spacescifi]

4 hours ago, Nuke said:

the math for whether a recipe is good or not is something like e=g / (d^2). where e is how much i enjoy the meal, g is how good it is, and d is the number of dishes i have to do. if g is really high, then it makes d slightly more tolerable. but if you can put a pork chop on the end of a stick and hold it over a camp fire for 20 minutes, you will have a god tier meal in my book.

pro chefs get high values of g, and ignore d by paying somone else minimum wage to do it. but in my kitchen its bottom of the barrel swill because im the one who also does the dishes.

Ever considered catering and hiring someone to do the stuff you don't wanna do?

If you are THAT good, people WILL pay you.

If it's good people will come.

 

Nice little side job.

At least your getting paid lol.

[Zozaf Kerman]

9 hours ago, Spacescifi said:

 

Gordon Ramsay would scream bloody murder if you put a pork rib inside a beef wellington puff pastry.

He would be even more upset if you put a fried chicken breast in there from KFC though lol.

No... better yet, get one of those frozen burger patties and make a beef wellington out of it! Gordon would just turn off the video in disgust.

 

I’d expect he would react somewhat similar to when he saw the fried pizza

Spoiler

“young man, KYS” [keep yourself safe ofc]