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Be sure to get the onion rings. They are legit. And the Honey Butter Chicken Strip Sandwich. On toast.
The breakfast is great basically all-around. Burgers aren't my favorite, but the double whataburger with cheese and jalapeños is how I go when I get one. Pepper jack if they have it, which is only when they have a specialty sandwich with it on it.
You got me. I do not know my way around upstate NY, nor have I ever been there.
I was low key hoping Kait or CDev would respond, and one of them not know what we're talking about
Sorry to disappoint. Apparently I've been gone for a couple of days in an election trance. Fun fact: I was born in Utica and have lived in the Albany area twice.
I'm gonna go HAM. I don't really like turkey, except sliced on sandwiches like Jaz said. It tends to be pretty dry.
If your turkey is dry it's overcooked. IME most people overcook their turkeys. Also, actually "stuffing" your turkey makes it worse because it keeps the central cavity too cool and you overcook the outer meat. And all that basting/turkey bags, etc just makes your skin mushy instead of crispy.
Ive had great results when I'd spatchcock it and smoke it on cherry or apple wood with an offset smoker so you can get the dark meat closer to the heat. Just sit there for a few hours and drink beer and watch football. Run a digital thermometer from the thigh and pull the bird off as soon as it hits ~160. If you wait til 165 it'll overcook sitting on the counter.
Instead of stuffing I make an Italian sausage type dressing with italian bread I leave on the counter for a day or two to get extra dry.
I found a great recipe from alton brown for chipotle mashed sweet potatoes that I've been really loving the past few years. And his green bean casserole isn't very sludgy either.
I'm gonna go HAM. I don't really like turkey, except sliced on sandwiches like Jaz said. It tends to be pretty dry.
If your turkey is dry it's overcooked. IME most people overcook their turkeys. Also, actually "stuffing" your turkey makes it worse because it keeps the central cavity too cool and you overcook the outer meat. And all that basting/turkey bags, etc just makes your skin mushy instead of crispy.
Ive had great results when I'd spatchcock it and smoke it on cherry or apple wood with an offset smoker so you can get the dark meat closer to the heat. Just sit there for a few hours and drink beer and watch football. Run a digital thermometer from the thigh and pull the bird off as soon as it hits ~160. If you wait til 165 it'll overcook sitting on the counter.
Instead of stuffing I make an Italian sausage type dressing with italian bread I leave on the counter for a day or two to get extra dry.
I found a great recipe from alton brown for chipotle mashed sweet potatoes that I've been really loving the past few years. And his green bean casserole isn't very sludgy either.
I use a brown bag or a turkey bag and my skin is always crispy. Don't disparage my cooking methods.
Post by piggy pablo on Nov 6, 2020 16:14:32 GMT -5
I think my family cooks it fine and the breast is dry and it's not my thing and I eat some dark meat and then there's just a bunch of stuff leftover I don't really want.
I'm gonna go HAM. I don't really like turkey, except sliced on sandwiches like Jaz said. It tends to be pretty dry.
If your turkey is dry it's overcooked. IME most people overcook their turkeys. Also, actually "stuffing" your turkey makes it worse because it keeps the central cavity too cool and you overcook the outer meat. And all that basting/turkey bags, etc just makes your skin mushy instead of crispy.
Ive had great results when I'd spatchcock it and smoke it on cherry or apple wood with an offset smoker so you can get the dark meat closer to the heat. Just sit there for a few hours and drink beer and watch football. Run a digital thermometer from the thigh and pull the bird off as soon as it hits ~160. If you wait til 165 it'll overcook sitting on the counter.
Instead of stuffing I make an Italian sausage type dressing with italian bread I leave on the counter for a day or two to get extra dry.
I found a great recipe from alton brown for chipotle mashed sweet potatoes that I've been really loving the past few years. And his green bean casserole isn't very sludgy either.
Alton Brown’s baked banana pudding is a favorite in our house.
Gak. I never understood how that place is so popular except it’s open all night. I find it pretty low in the burger pecking order somewhere between McScusting and Rally’s. Steak N Shake, also not particularly good, is a superior option to whataburger
Speaking of this, I got a burger from Wendy's a couple days ago, a place I thought was supposed to be *the quality fast food place* and it was really bad. Should have just gone to Whataburger, which I don't really go to anymore because I got exhausted by the constant political pandering around it.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
snowman
Bleary-Eyed Bonnawook Goblin Faced Love God
I think my family cooks it fine and the breast is dry and it's not my thing and I eat some dark meat and then there's just a bunch of stuff leftover I don't really want.
I'm basically there for GBC and mashed potatoes.
I mean, if the breast is dry it's not cooked fine, is my point. I grew up eating dry turkey. Dark meat cooks slower than white meat, so if the dark meat is good and white meat is dry, it's over cooked.
Babkallah came out good. Was a little worried about it during it's first rise, but the second rise and oven spring made me feel better. Made notes to warm my milk a bit more & knead a bit longer for next time.
So I was going to pick up some BBQ from a local (ish, about forty minutes round trip) spot yesterday. Put in an order online, went to the grocery to grab what ended up being *a lot* of beer, and then some potato salad, baked beans, white bread, pickles, pretty much the basic fixings, because we had only ordered the meat itself from the spot. I show up and this is how it goes:
"We're closed." They close when they run out of meat. They're in pretty high demand, so the guy doesn't really keep regular hours, or try all that hard in other aspects as will become clear..
"Oh. I put in an order online and we were going to pick it up."
"When did you do that?"
"About forty minutes ago."
"Oh, we've been cleaning up since then. What did you order?"
"Orders of brisket, sausage and ribs. One of each."
*Looks at phone, sees the order* "And you needed that today?"
"Yes. I needed that today."
"Cuz I could do it for you Tuesday, or I can just give you a refund."
"Yeah.. let's do a refund."
He's a big Trump guy and his website is just filled with guns and shit, so he was probably in his feelings a little bit. But you gotta love the customer service method of "Never apologize and make it seem like the customer's fault." No wonder he loves Donnie so much. His shit is really good, though, the best I've ever had easily, so I'm not gonna bullshit him or yall about how he just lost a customer.
It’s drier than a lot of fowl in general, and the meat tends to be more eh grainy-stringy-whatever. If you do a long cook oven-roasted method, basting would help. If you are deep frying or doing a quicker version like frying or even if you are grilling or smoking, injecting some ‘Cajun butter” into the breasts will help distribute moisture into the drier parts.
grilled romaine again, I haven't quite got it down, but getting better.
apples went in the sweet potato soup tho
*the soup is so f good. cooking with apples is the biz
Apples. I miss North Carolina already. If you like grilled romaine, try grilling radicchio. It’s got more substance (thicker like cabbage but not sulphur-y at all). It’s east as shit and tasty.
So I was going to pick up some BBQ from a local (ish, about forty minutes round trip) spot yesterday. Put in an order online, went to the grocery to grab what ended up being *a lot* of beer, and then some potato salad, baked beans, white bread, pickles, pretty much the basic fixings, because we had only ordered the meat itself from the spot. I show up and this is how it goes:
"We're closed." They close when they run out of meat. They're in pretty high demand, so the guy doesn't really keep regular hours, or try all that hard in other aspects as will become clear..
"Oh. I put in an order online and we were going to pick it up."
"When did you do that?"
"About forty minutes ago."
"Oh, we've been cleaning up since then. What did you order?"
"Orders of brisket, sausage and ribs. One of each."
*Looks at phone, sees the order* "And you needed that today?"
"Yes. I needed that today."
"Cuz I could do it for you Tuesday, or I can just give you a refund."
"Yeah.. let's do a refund."
He's a big Trump guy and his website is just filled with guns and shit, so he was probably in his feelings a little bit. But you gotta love the customer service method of "Never apologize and make it seem like the customer's fault." No wonder he loves Donnie so much. His shit is really good, though, the best I've ever had easily, so I'm not gonna bullshit him or yall about how he just lost a customer.
Fuck that guy. You’re only a couple hours from Lockhart. Lockhart kicks everyone’s ass.
Post by piggy pablo on Nov 8, 2020 11:31:05 GMT -5
Yeahhhh I'm not driving two hours to TX state leg-approved Lockhart to get barbecue. This guy absolutely knows what he's doing. He's been featured in Texas Monthly, if it helps. Slings that shit out of a trailer in an Ace Hardware parking lot. It's already a twenty minute drive, which annoys me.
