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Page 342 of 844

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Last

11-09-2017 , 01:32 AM

#8526

ninefingershuffle

Pooh-Bah

Join Date: Aug 2009 Posts: 3,544

Quote:

Originally Posted by El Diablo

Lazy cooks,

Cranking through these sweet potatoes:

Sweet potato, cherry tomato, red onion, bacon hash with a couple eggs on top.

What is the white at the bottom?

Quote

11-09-2017 , 01:34 AM

#8527

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

I suspect ceramic plate.

Quote

11-09-2017 , 01:35 AM

#8528

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

9,

Plate.

Quote

11-09-2017 , 01:40 AM

#8529

ninefingershuffle

Pooh-Bah

Join Date: Aug 2009 Posts: 3,544

Quote:

Originally Posted by El Diablo

9,

Plate.

Although I fail as a contributor, I️ cook a fair amount. Is plate built in? Advantages?

Quote

11-09-2017 , 04:44 AM

#8530

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,677

wat

Quote

11-10-2017 , 10:13 PM

#8531

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

prepared some roasted chicken breasts and a pan sauce tonight. chicken breasts are hard to cook correctly. one ended up being slightly overdone, but the other was nice and juicy. was worried that i seared the skin for too long. fortunately it was just extra crispy.

Quote

11-10-2017 , 10:49 PM

#8532

nuggetz87

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 15,728

Quote:

Originally Posted by El Diablo

Salmon fans,

nice. my favorite easy recipe for [most fish filets] is marinade in miso paste, soy sauce, mirin, and broil till it's done. Serve with ginger rice and sauteed spinach.

I'll try low and slow then broiler next time.

Quote

11-18-2017 , 03:50 PM

#8533

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

OOT cooks,

What kind of bags or containers do you use to brine a whole turkey?

Quote

11-18-2017 , 04:02 PM

#8534

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

Quote:

Originally Posted by econophile

OOT cooks,

What kind of bags or containers do you use to brine a whole turkey?

Something like this, maybe bigger.

https://www.webstaurantstore.com/cam...4aAoNLEALw_wcB

Or just a regular small cooler with ice.

Quote

11-18-2017 , 04:12 PM

#8535

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,773

Go to firehouse subs and buy a food grade 5 gal pickle bucket for $2.

Quote

11-18-2017 , 04:19 PM

#8536

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

I don't like the idea of a chain restaurant reselling their food packaging. Or rather buying used **** from a chain restaurant. Surely there is an established business that Firehouse is eschewing.

Quote

11-18-2017 , 04:56 PM

#8537

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by txdome

Something like this, maybe bigger.

https://www.webstaurantstore.com/cam...4aAoNLEALw_wcB

Or just a regular small cooler with ice.

Approx $5 bucks with a lid

Quote

11-18-2017 , 06:07 PM

#8538

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

thanks. i think i'm just gonna get a kosher bird and skip the brining.

Quote

11-18-2017 , 06:09 PM

#8539

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by yimyammer

Approx $5 bucks with a lid

You need to make sure to get a food grade bucket. Not all plastic buckets are.

Last edited by JackInDaCrak; 11-18-2017 at 06:39 PM.

Quote

11-18-2017 , 06:52 PM

#8540

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

Quote:

Originally Posted by yimyammer

Approx $5 bucks with a lid

Does that cotton to food safety regs?

Quote

11-18-2017 , 06:54 PM

#8541

Tom Ames

Carpal \'Tunnel

Join Date: Oct 2005 Posts: 45,781

It says right on the label that it's "all-purpose"

Quote

11-18-2017 , 07:40 PM

#8542

Rococo

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 18,193

Quote:

Originally Posted by econophile

i've already sung the praises of lamb shoulder as a great low cost ingredient. what other ingredients give a lot of bang for the buck?

This is a good question for a brief derail. If I were trying to really stretch my food dollar, and not go vegetarian, I would eat more gourds, beans, and oily fish.

Pumpkin is an underused side dish in my opinion, as are most of the firmer squashes.

Beans from scratch are really much better than canned, and not so time-consuming to prepare if you have a pressure cooker.

A lot of the oily fishes like bluefish and mackerel are quite delicious if cooked properly. (Cooked poorly, they taste fishy and metallic.)

Quote

11-18-2017 , 07:59 PM

#8543

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by econophile

OOT cooks,

What kind of bags or containers do you use to brine a whole turkey?

My brine recipe is for a fairly strong brine for a shorter period - only 4 hours. I have a big enough kitchen sink that I can use. Once done, I rinse it and put it uncovered in the fridge. If doing turkey at Christmas, and the temperature is low enough, I put it in a rubbermaid cooler on my deck.

Quote

11-18-2017 , 08:06 PM

#8544

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

chefsteps cornbread with slight modifications (gluten free for the wife) is excellent:

Quote

11-18-2017 , 08:15 PM

#8545

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,773

Quote:

Originally Posted by txdome

I don't like the idea of a chain restaurant reselling their food packaging. Or rather buying used **** from a chain restaurant. Surely there is an established business that Firehouse is eschewing.

firehouse donates all proceeds from bucket sales to local first responders.

Quote

11-18-2017 , 09:17 PM

#8546

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

JL, looks like spoonbread.

Quote

11-18-2017 , 10:09 PM

#8547

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Got a 20 lb butterball fresh turkey and pondering brine or no brine and smoke it or spatch and roast in oven for crispy skin....leaning towards the quick and hot roast in the oven

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