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Dinner fixins for later today. Convection roasted chook...rubbed with olive oil and spices and sitting in the fridge until time to pop in. Fried green tomatoes and a salad. Hopefully pics of the results later.
If I can stay awake today. :)
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I do miss fried green tomatos....
^I'll probably eat half of them myself.
Doing a roast chicken breast as well, in fact a roast dinner for one..:) Was thinking of taking a picture until I saw your spread,
^Was thinking of doing the chicken outside on the grill...but I want to try out our new oven. Never had a convection capable oven before.
Burgers de Farmhouse
Did burgers on the grill tonight but was too hungry to take a picture of the final product...
Plated up with garlic mayo, yellow mustard and grilled onions served on "Ferme" bread.
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^Nice grill...and patties.
Tip, break and move Korean style charcoal to evenly distribute heat. Fcukers are super hot and long lasting..:)
Or put the charcoal on one side where it gets super hot to sear them, then move them off to the other side where they can cook a bit .....Quote:
Originally Posted by aging one
Stainless steel, perfect for two people but so far we've only done chicken and the burgers tonight on it. Not bad for 900B.Quote:
Originally Posted by SKkin
The wife is afraid of using it which is my mission of over the break....she's already a great cook but is afraid of grilling...
Do you know what processed food/drink is?Quote:
Originally Posted by HuangLao
Your morning coffee is 100% processed unless you pick, roast and grind your own coffee beans, chop your own sugar cane and then milk the cow!
"The era of food processing began about 2 million years ago when our distant ancestors put flame to food and “discovered” cooking. After that came fermenting, drying, preserving with salt, and other primitive forms of food processing. This ultimately led to the modern food processing methods of today, which give us an abundant, safe, convenient, affordable and nutritious food supply. "
Source - https://www.foodinsight.org/sites/de...essed-food.pdf
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Roast chicken and beef washed down with craft ale
Well mine isn't going to look as good as that ^ but here it is...
got the green maters sliced up:
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fried up:
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the whole chikin...you can probably see why I'm not allowed to use the good cookie baking sheets. :biggrin:
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no fancy-schmancy plating here:
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I'm now a fan of the convection roasting, but it took a little longer than I thought it would. But damn that bird was delicious! Moist and flavorful and the fried green tomatoes hit the spot too. edit: Oh yeah, a healthy salad with bacon ranch dressing.
Now it's time for another nap. :)
^
Great stuff. Tip, get yourself a roll of tin foil and line your baking/roasting pan with that before cooking. Saves a lot of grief for someone trying to clean the pan afterwards.
^Good tip #1.
Tip #2: If cooking whole chickens, rest them breast side down for 10+ minutes when they come out of the oven. Makes the breast meat really juicy.
Tip #3: Give the butterfly method for roast chicken a go some time, I've never done them any other way since first trying it.
Yeah - - I think the "bacon ranch dressing" kinda offsets the "health salad" bit......Quote:
Originally Posted by SKkin
Was going to do that...but we were out of foil and I didn't feel like running to the store to get more.Quote:
Originally Posted by PAG
:biggrin:Quote:
Originally Posted by nidhogg
I did rest it...but just the way it was in the pic above. Sounds like a good idea though. Thanks. Even not doing that I was surprised at how juicy it was. Is that related to the convection roasting method you think?Quote:
Originally Posted by Headworx
Was looking at that idea yesterday while prepping, was afraid I'd fuck it up somehow and "chickened out." ;) Have never done that...yet.Quote:
Originally Posted by Headworx
Use a set of kitchen scissors and just cut along either side of the backbone, there's plenty of vids on YouTube to learn how to do this the first time. Chickens cook much more evenly this way, and it's easier to season the bird evenly too versus getting whatever seasoning you use to stick to a round surface!. Try it once, all you've got to lose is a backbone and Parsons nose and even that can be frozen for making stock if you like. .Quote:
Originally Posted by SKkin
...I've never had fried green tomatoes, but I certainly enjoyed the movie...
Philistine!Quote:
Originally Posted by tomcat
Me also - mind you, as I understand it, FGTs are a southern US dish?Quote:
Originally Posted by SKkin
Yes, as is fried okra and pickles.Quote:
Originally Posted by nidhogg
Now there's something I can't handle...or okra in any form for that matter. Don't do collard greens either...Quote:
Originally Posted by CSFFan
...that was the name of our trailer park...Quote:
Originally Posted by SKkin
Was this a neighbor of yours?Quote:
Originally Posted by tomcat
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