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Stock ruled. It was a jalapeño sweet pepper orange bell onion lime shells and heads of shrimp a head of garlic celery salt pepper smoked paprika cayenne black peppercorns coriander seeds some fresh herbs and shit. I let it roll for about 2 1/2 hours which I don’t know if that’s appropriate or not. Boiled and then simmered and reduced. Someone was hungry so we made some pasta with mushrooms garlic and shrimp to tie them over and finished the pan with stock and butter. Waiting for this load of dishes to finish then I’ll cook the mushrooms and stuff that roast and let it sit overnight so those flavors can get all up in that bitch.
Post by potentpotables on Nov 24, 2021 23:40:24 GMT -5
I made my semi famous cranberry chutney tonight for our charcuterie board tomorrow. Cranberries, diced jalapeno, granny Smith, dried figs, cinnamon sticks...it's pretty dang good.
Post by piggy pablo on Nov 25, 2021 1:04:25 GMT -5
Maple-smoked Woodford Old Fashioned. The smoke smelled amazing but I'm not sure there was enough to really infuse the flavor in the drink, but I got two of these because they were insanely drinkable.
Corn chowder with crab and bacon. Got a bowl because when you're at Bonefish you don't fuck around.
Saw a Chuy's near this one. They're all over the place now.
Kristin doesn't love seafood but I bet I can talk her into going based solely on your recommendation
Tell her thanksgiving is seafood. I’m just bugged we didn’t get oysters for the mix. :/
Bonefish = OSI. I can eat it. I deja vu’d on whether I typed that 1000 times and didn’t post it or if I did? It’s not the greatest but you can get an alright meal there. The house smells of shrimp and dank ass squared pumpkin cookies. Haha. Tomorrow is going to be something. Thanksgiving was always my favorite holiday growing up. Maybe because I’m a glutton?
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Thanks LLL. Lifting that first wine glass from what is sure to be a foggy day to you and all others working today. 🍷 fresh green beans > grain bain casserole.
About to take a shower and see where things stand. Gotta peel and boil potatoes and then get that roast beast in the rotisserie.
It turned out pretty good. 14lb, smoked with mostly pecan but finished with a hickory/mesquite. Dry rubbed with Simon and Garfunkel (parsley, sage, rosemary, thyme) plus some ancho Chile, paprika, garlic, and cayenne. Turned out all right.
It turned out pretty good. 14lb, smoked with mostly pecan but finished with a hickory/mesquite. Dry rubbed with Simon and Garfunkel (parsley, sage, rosemary, thyme) plus some ancho Chile, paprika, garlic, and cayenne. Turned out all right.
My girl told me to do that to my bird. I didn't. But I just do a peanut oil, Tony Chachere's rub on it and then use the turkey bag to cook it. You're bird does like tasty.
It turned out pretty good. 14lb, smoked with mostly pecan but finished with a hickory/mesquite. Dry rubbed with Simon and Garfunkel (parsley, sage, rosemary, thyme) plus some ancho Chile, paprika, garlic, and cayenne. Turned out all right.
My girl told me to do that to my bird. I didn't. But I just do a peanut oil, Tony Chachere's rub on it and then use the turkey bag to cook it. You're bird does like tasty.
Tony's supplemented my Simon n Garfunkel lol. I make most of my own rubs but always buy some Tony's. I skip the bag bc you end up boiling/steaming the turkey instead of roasting. No bag gets that skin so crisp and tasty, esp if rubbed with a Lil oil.
I smoked the bird for ~3 hours (it was raining and hard to keep temps up) and pulled it off when thighs hit 165. 20 minutes of rest and they were up to 172 when we started carving. A couple degrees higher than I wanted but that quacker was one of the best I've done, and I did it on the Weber that was left at the house by the PO - my BF in law (been living with my sister for years) was so impressed he wants to go halvsies on a green egg so we can smoke all sorts of shiz. His grandparents have like 100 acres in Mississippi that's full of deer. Never hunted before and the thought of killing something makes me uneasy, but somehow I'm also ok with butchering birds and pork for the smoker. And I'm not gonna lie I'm good at smoking shiz. It was only the third time I even used that damn Weber and the bird was fire; plus I got about a gallon at least of smoked stock. Like I said, moving back to the south makes it so hard to be a vegetarian.
Sorry for the rant, and probably off topic. I'm hungover and hair of the doggin' it. My wife doesn't cook so she made cocktails last night. Maple whisky sour, pumpkin Moscow mule, and cinnamon apple sangria. Plus the basic white/red bottles for the seniors and a case of high life for the grill tender (me).
That’s awesome man. Pecan is probably my favorite wood flavor. I like some of the fruit woods for a nice finish, but pecan is the shit. So is white oak, red oak, hickory, mesquite, banana leaves and the rest of em too. But pecan is elite.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
-The soup was great -The babka was great -The tart tasted great but holy fuck it looked awful because when you cut into it the caramel leaked out all over the place in spite of having been fully set in the fridge for 24 hours.
Post by stlallison on Nov 26, 2021 21:20:27 GMT -5
For our family Thanksgiving yesterday I contributed a roasted Brussels sprouts with bacon vinaigrette dish and a sweet potato casserole. Generally I prefer my sweet potatoes not intentionally sweetened, but I must say this particular casserole was on point. This was the first time I ever made one and the potatoes were peeled, boiled, mashed, and then mixed with butter, brown sugar, eggs, and vanilla. The mixture was insanely soupy and I thought I had done something wrong but it turns out the eggs gave just the right amount of fluff once baked. They were topped with a cinnamon pecan crumble... the superior topping to a sweet potato casserole IMO.
Brussels sprouts were good, but I think there was too much of the vinaigrette. Too wet or something.
So I had another go at substituting jackfruit for the chicken in my wing dip tonight. Squeezing the excess juice out was a necessary step that I didn't think of the first time. Unfortunately I went a little too heavy on the wing sauce and it was too hot for our guests. Still, I now know that it's a viable alternative so I consider it a win.
So I had another go at substituting jackfruit for the chicken in my wing dip tonight. Squeezing the excess juice out was a necessary step that I didn't think of the first time. Unfortunately I went a little too heavy on the wing sauce and it was too hot for our guests. Still, I now know that it's a viable alternative so I consider it a win.
So I had another go at substituting jackfruit for the chicken in my wing dip tonight. Squeezing the excess juice out was a necessary step that I didn't think of the first time. Unfortunately I went a little too heavy on the wing sauce and it was too hot for our guests. Still, I now know that it's a viable alternative so I consider it a win.
Absent dietary restrictions, get better guests. 🌶
It was family. I'm kinda locked into those guests.
-The soup was great -The babka was great -The tart tasted great but holy fuck it looked awful because when you cut into it the caramel leaked out all over the place in spite of having been fully set in the fridge for 24 hours.
Great success all around. Will share pics later
Okay, so here's the soup when it was almost gone. I have nothing really to add because I make this soup all the time and it's not too deviant from a standard recipe except I use white wine when making the roux:
Next, the tart. This was exciting because it was a chocolate pastry dough, something I've never made before; based on what I've heard I thought it was going to be super hard to bake but it wasn't. I blind baked it for about half an hour per the recipe (15 minutes with weights, 15 minutes without) and it turned out fine. Not sure what happened with the filling. The caramel turned out great and it tasted good with the added cream etc. mixed in and I let it set for an hour unrefrigerated, but it was still so leaky Beyond that, it looks quite milky in the picture but as you can see underneath the chocolate glaze in the third it turned quite an unattractive pale color as it set (the chocolate glaze looked, set, and tasted great though). I think it probably would've been better if I just froze it after the chocolate set.
Finally, the babka. Making this is about a 3-day process but none of the steps are difficult and it's always worth it. First picture is the dough mixed with the chocolate filling before the final overnight proof, second picture is the baked product (it was hard to find an angle where it didn't looked burned because there's just so much chocolate, lol). The perfect breakfast before a holiday meal, or maybe for the day after, too. Would love to try it with Nutella sometime, too.