Cooking a Good Everything Else - Page 332 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I don't know if this is bad, even though I've had plenty of opportunities to go to Roscoe's, I've never tried chicken and waffles and I don't really get why they would be so awesome. Always just seems like something that people eat to sound cool or something.

Am I missing a great dish? Is this actually an authentic, regional dish somewhere?

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10-03-2017 , 12:26 PM

#8277

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

Yes it's a great dish if it's done right. Fried chicken is good. Waffles are good. Whether or not the the whole is greater than the sum of its parts is largely personal.

As far as authentic and regional I couldn't tell you but it's basically bread and meat, I doubt it took people too long to figure it out. Or maybe it was invented by some college kid with only leftover KFC and a lonely eggo to his name. Either way I say give it a go.

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10-03-2017 , 08:47 PM

#8278

GooseHinson

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Join Date: Feb 2006 Posts: 6,584

Anyone have a really good recipe for rack of lamb? Looking to make one next week for some guests.

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10-03-2017 , 08:50 PM

#8279

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by GooseHinson

Anyone have a really good recipe for rack of lamb? Looking to make one next week for some guests.

There was one just upthread. Sous vide, sear, and sauce is pretty foolproof.

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10-03-2017 , 09:56 PM

#8280

GooseHinson

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Saw that but I don't have sous vide, was hoping for something a little more roasty.

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10-03-2017 , 10:24 PM

#8281

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by GooseHinson

Saw that but I don't have sous vide, was hoping for something a little more roasty.

Paging very Josie to the cooking thread

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10-03-2017 , 10:25 PM

#8282

amoeba

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Join Date: Sep 2004 Posts: 20,431

I reverse sear the lamb. 25 minutes at 300 f.

Salt mustard garlic thyme.

Then i rest.

Then sear in pan.

Rest again.

You could also do crusted (20 min at 300 ) crust eith breadcrumbs, parm, parsely moistened with olive oil. 10 minutes at 450. 5 minutes broil if its not crisp enough.

Also done pure oven at 400 for 25 min. This was a spice paste of cumin, chili oil, salt, garlic, black pepper, szechuan peppercorn ground.

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10-03-2017 , 10:28 PM

#8283

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,789

what amoeba said.

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10-03-2017 , 10:36 PM

#8284

amoeba

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Join Date: Sep 2004 Posts: 20,431

This is also pretty good

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10-03-2017 , 10:39 PM

#8285

GooseHinson

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Join Date: Feb 2006 Posts: 6,584

Thanks Amoeba! will try one of those

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10-04-2017 , 01:04 AM

#8286

El Diablo

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Goose,

I was gonna post some A+!advice for you, but amoeba posted what I was gonna say.

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10-04-2017 , 11:55 AM

#8287

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

G'day,

I have a whole pork liver sitting in my freezer. Any suggestions on what to cook with it?

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10-04-2017 , 12:08 PM

#8288

yimyammer

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Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by Josem

G'day,

I have a whole pork liver sitting in my freezer. Any suggestions on what to cook with it?

Spoiler:

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10-04-2017 , 01:08 PM

#8289

amoeba

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Join Date: Sep 2004 Posts: 20,431

Quote:

Originally Posted by Josem

G'day,

I have a whole pork liver sitting in my freezer. Any suggestions on what to cook with it?

There are a few recipes I have in mind.

Liver and onions.
Soak liver in milk for a few hours.

Slowly caramellize sliced onions in to almost an onion jam, set aside.

Fry some thick cut bacon, set aside.

Slice liver in to fairly thin slices. 1/4 inch to 1/3 inch. Salt and pepper liberally. Coat with flour.

Fry in bacon fat.

Turn once.

When almost done, deglaze pan with cognac/brandy. Place on onion jam back in pan. Slightly mix. Plate. Top with bacon slices.

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10-04-2017 , 01:11 PM

#8290

amoeba

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http://www.seriouseats.com/recipes/2...ad-recipe.html

This recipe is really good but you can skip the kidney, blood, and intestines, and just have more liver and ground pork.

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10-04-2017 , 04:06 PM

#8291

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,688

Larb is a really good recommendation if you're not a big liver fan

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10-04-2017 , 06:27 PM

#8292

Josem

human chemical weapon

Join Date: Jan 2007 Posts: 18,190

Thanks y'all.

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10-07-2017 , 01:24 PM

#8293

Shark Doctor

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It's thanksgiving weekend for us Canucks. I'm looking to defrost my 19 pound turkey via sous vide so it's ready for tomorrow. Anyone try this? Any suggestions?

I have it set to 68°F ftr.

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10-07-2017 , 01:43 PM

#8294

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Uh that's a terrible idea unless you enjoy food poisoning. Use cold water under 40 F

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10-07-2017 , 01:58 PM

#8295

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by MrWookie

Uh that's a terrible idea unless you enjoy food poisoning. Use cold water under 40 F

This

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10-07-2017 , 02:20 PM

#8296

ninetynine99

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Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by Shark Doctor

It's thanksgiving weekend for us Canucks. I'm looking to defrost my 19 pound turkey via sous vide so it's ready for tomorrow. Anyone try this? Any suggestions?

I have it set to 68°F ftr.

LOL... just unreal.

Might as well toss a frozen turkey to defrost for a day in a heated swimming pool. #givingthanksyoudontdiefordoingsomethingsodumb