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03-17-2010 , 08:59 AM

#701

kevstreet

Pooh-Bah

Join Date: Dec 2004 Posts: 4,666

I purchased a frozen turkey breast that required 24-36 hours to thaw (in a fridge). I timed it out so that 36 hours would be right before work so I could throw it in the slow-cooker and it would be good to go when I got home. Well, after exactly 37 hours it was still partially frozen, it's in the croc-pot now and cooking, will it be ok?

03-17-2010 , 09:41 AM

#702

guids

banned

Join Date: Oct 2005 Posts: 16,996

Quote:

Originally Posted by Ron Burgundy

When you look at a cupcake, you think to yourself "hmmm... ideally, I'd like to get some frosting and some cake in every bite" so you bite into it from the side, but the standard cupcake is too tall for the human mouth so it's awkward and you get frosting all over your upper lip and/or tip of your nose which is in addition to the sticky cake residue already on your hands because you have to peel off the goddamn wrapper first to gain access to the cake part and now the only option for holding it is your bareass hand and meanwhile you're ready for another bite so you have to look at it and figure out a biting strategy that won't make you look like a 5 year old kid at a birthday party with **** all over your face and you think to yourself "maybe I should eat all the frosting first, then proceed to the cake" but that's even worse because the frosting is always way too sweet it'll make you gag and then with all the frosting gone it'll make the dryass cake even more dry and nasty so you conclude the only reasonable option is to eat it with a fork or spoon and then you think to yourself "you know what, this is actually just a mediocre cake with frosting that's way too sweet anyway" so you throw it out when no one's looking and you wonder why anyone would ever make or buy cupcakes considering what an epic failure they are in every way but then you remember that it's only WOMEN who make or buy cupcakes and there's your answer.

Ron,

This is what I do:

remove wrapper fully, pinch one side of the cake part, rip the other side of tehe cake part (leaving most of the icing so) so you have a basically a cupcake with half the cake, and a full top w/ icing, in one hand, and half the bottom part in the other, than you use the half part to dip into the icing/scoop/arrange everything so you dont get icing all over your nose

03-17-2010 , 09:58 AM

#703

happyhappyhappy

veteran

Join Date: Dec 2006 Posts: 2,234

The only time I've ever had food poisoning is from turkey.

How still partially frozen was it? Will just need to extend the cooking time, how long depending on how frozen it still was.

03-17-2010 , 11:02 AM

#704

kevstreet

Pooh-Bah

Join Date: Dec 2004 Posts: 4,666

Quote:

Originally Posted by happyhappyhappy

How still partially frozen was it? Will just need to extend the cooking time, how long depending on how frozen it still was.

OK good, thank you, as long as I extend the cooking time I should be fine?

As for how frozen it was, hard to describe but I'd guess it was probably about 10-20%.

03-17-2010 , 12:40 PM

#705

happyhappyhappy

veteran

Join Date: Dec 2006 Posts: 2,234

Hard to say not knowing how big the bird is but just googling it will be easy to figure out. If you have a meat thermometer you're all set.

Also the time I got sick was because I ate four or five day old turkey stew, not because it was undercooked. Don't recommend it!

03-17-2010 , 12:47 PM

#706

earck

old hand

Join Date: Aug 2004 Posts: 1,981

Quote:

Originally Posted by happyhappyhappy

Wow. Was it refrigerated and rewarmed properly? Sure seems like it should last at least that long.

03-17-2010 , 04:11 PM

#707

Ron Burgundy

banned

Join Date: Aug 2005 Posts: 15,277

Quote:

Originally Posted by guids

and how do you perform this peeling/ripping/dipping maneuver without getting sticky crumbs all over your hands/lap/floor?

03-17-2010 , 04:17 PM

#708

earck

old hand

Join Date: Aug 2004 Posts: 1,981

I generally rip the bottom off first eat it without frosting, then eat the top. That said, I agree with Ron, make cupcakes smaller.

03-17-2010 , 04:54 PM

#709

guids

banned

Join Date: Oct 2005 Posts: 16,996

Quote:

Originally Posted by Ron Burgundy

and how do you perform this peeling/ripping/dipping maneuver without getting sticky crumbs all over your hands/lap/floor?

crumbs are unavoidable on the floor, if you pinch the cupcake hard enough it becomes slick though and you dont get stuff on your hands.

03-17-2010 , 05:49 PM

#710

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Beef Wellington version 2 laughs at my attempts yesterday:

03-17-2010 , 06:52 PM

#711

DC11GTR

Carpal \'Tunnel

Join Date: May 2008 Posts: 14,975

That is beautiful.

I think I'm going to try to make that tomorrow night. I found a good recipe online, but that looks like a very expensive meal to make. Looks too good not to try it though.

03-17-2010 , 07:14 PM

#712

Magis

journeyman

Join Date: Sep 2008 Posts: 248

[IMG]

[/IMG]
GF made this for home-game.
& this one with Splenda frosting

but I made this:

Home-Made Ravioli with butter sage sauce. Nom Nom Nom

03-18-2010 , 08:40 AM

#713

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Your GF makes nice looking cakes, and good lol with the donkey.

Other guy: It isnt cheap, but it isnt super expensive either. Especially if you know how to make your own foie gras terrine.

--------------

I know this isnt finished food, but I like the picture:

(6 kg)

03-18-2010 , 03:08 PM

#714

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Leftovers

03-18-2010 , 03:13 PM

#715

happyhappyhappy

veteran

Join Date: Dec 2006 Posts: 2,234

Quote:

Originally Posted by earck

Wow. Was it refrigerated and rewarmed properly? Sure seems like it should last at least that long.

If it was left out I didn't know about it. I made it and had eaten it a few times before I got sick.

03-18-2010 , 10:06 PM

#716

Syous

Carpal \'Tunnel

Join Date: Jun 2007 Posts: 6,907

COOKIE

what kind of dip is that for the fries?

03-18-2010 , 10:13 PM

#717

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Roasted a chicken tonight and brushed it with homemade BBQ sauce.
Also put parsnips, turnips, golden potatoes and carrots in roasting pan to cook with the chicken.

I use the method from America's Test Kitchen: 375 wing side up for 15 mins, flip so other wing side is up for 15 more. Then turn oven up to 450 and put breast side up. This bird took an additional 27 minutes that way (due in part to my slow to heat electric oven). I also flipped to thighs up for about 5 mins to finish it.

Turned out so delicious. Wife made a great salad to accompany and of course some good wine.

Chicken salad tomorrow!

03-19-2010 , 12:10 AM

#718

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

The cut chicken looks really good, though the separated meat and skin on one of the drumsticks in the 'out of the oven pic" hints that it could be quite overcooked. Do you use an instant read thermometer to tell when it is done? If not, I STRONGLY recommend it, in fact I recommend it with every fiber of my being. Also, trussing a chicken helps cook it evenly, so the drums and thighs are done closer to the time the breast is done.

If it was not overcooked, my bad, disregard my comments.

03-19-2010 , 12:26 AM

#719

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by wallacengrommit

I did use a thermometer. Still the drums were slightly overcooked, good eye. Breast and thighs were 160 and about 168 respectively and tasted great.

03-19-2010 , 01:28 AM

#720

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

Taste is of course the most important!

My came across some silicon elastic bands, and when I am feeling lazy, I tie the legs with one instead of doing a full truss.

Glad to hear you use a thermometer, a fantastic must-have for any cook.

03-19-2010 , 04:35 AM

#721

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Quote:

Originally Posted by Syous

COOKIE

what kind of dip is that for the fries?

Homemade standard aioli + siracha chili sauce + paprica for color.

03-19-2010 , 09:19 AM

#722

Syous

Carpal \'Tunnel

Join Date: Jun 2007 Posts: 6,907

Quote:

Originally Posted by cookie

Homemade standard aioli + siracha chili sauce + paprica for color.

wow that sounds awesome

03-19-2010 , 10:06 AM

#723

earck

old hand

Join Date: Aug 2004 Posts: 1,981

Quote:

Originally Posted by cookie

Homemade standard aioli + siracha chili sauce + paprica for color.

Whenever i try and make ailoi two things happen. I whip for like 20 minutes and my arm feels like it is going to fall off, and it tastes terrible. Any suggestions as to what I might be doing wrong? I figure I might just not be using good enough olive oil. It is impossible to find any good olive oil around here.

03-19-2010 , 01:53 PM

#724

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Actually you have to use the crappiest sunflower or "raps" oil you can find. Your oil needs to be very tasteless to make a good aioli or mayo.

Mayo takes like 3 mins, I use a mixer head for my blender though.