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DekeThornton posted:Why would it matter if you use crutons from a bag or toast your own for stuffing? It's just dry bread that will turn into mush anyway. Why does the original form of it matter? It's a damned shame that Puglisi is so bad on tv, he's extremely knowledgeable, charming and funny, and his food is just loving aMAAAYYYYYYYYzing.
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Nov 15, 2014 11:45
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Happy Hat posted:Serious question on turkeys... More gamey, yes, but not nearly as bad as some people would lead you to believe. It has a lot more flavor... meatier, in a good way. The dark meat seems fattier then that on farm turkeys, maybe this is because hunting season is late fall/early winter. I love wild turkey.
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Nov 15, 2014 13:59
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So if I preheat my giant cast iron pan, put my stuffing in it, then lay a spatchcocked turkey on top and roast it, it has the potential to be really good, right? Sounds pretty plausible to me. Could even get a nice crispy bottom on the stuffing, legit flavored by turkey drippings.
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Nov 15, 2014 14:47
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I am still looking for an all natural vegan raw ink. Most answers I get mention charcoal but that ain't raw. Anyone with suggestions here? >______< loving vegans.
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Nov 15, 2014 16:40
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Grape juice?
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Nov 15, 2014 16:52
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dino. posted:I am still looking for an all natural vegan raw ink. Most answers I get mention charcoal but that ain't raw. Anyone with suggestions here? Bic? I understand they grow on trees.
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Nov 15, 2014 16:54
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Flash Gordon Ramsay posted:So if I preheat my giant cast iron pan, put my stuffing in it, then lay a spatchcocked turkey on top and roast it, it has the potential to be really good, right? Sounds pretty plausible to me. Could even get a nice crispy bottom on the stuffing, legit flavored by turkey drippings. Kenji had a couple problems doing a whole turkey, but seems like you can just remove the turkey halfway through if your stuffing is getting overcooked. http://www.seriouseats.com/2012/11/the-food-lab-roast-turkey-breast-for-a-small-gathering.html
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Nov 15, 2014 16:54
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Happy Hat posted:Serious question on turkeys... It's like the whole bird is dark meat. In other words, it's fantastic.
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Nov 15, 2014 17:42
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radthibodaux posted:It's like the whole bird is dark meat. In other words, it's fantastic. I don't really like turkey and I HATE white turkey meat (always so dry!) so that sounds better to me.
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Nov 15, 2014 17:47
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dino. posted:I am still looking for an all natural vegan raw ink. Most answers I get mention charcoal but that ain't raw. Anyone with suggestions here? rofl, is this post for real?
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Nov 15, 2014 17:54
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DekeThornton posted:Why would it matter if you use crutons from a bag or toast your own for stuffing? It's just dry bread that will turn into mush anyway. Why does the original form of it matter? The bread matters. Mushy stuffing is not very good. You really should be adding only enough stock to make the soft parts of the bread mushy and soften the crust so there are still some texture differences. That's how I like my stuffing anyway. I realize most people prefer bread goop though.
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Nov 15, 2014 17:59
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We already had thanksgiving  Our meal is always cooked from scratch, but we always have box stuffing, and I loving love it. Dark turkey meat, stuffing, gravy all mashed together omnom. I want another thanksgiving.
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Nov 15, 2014 18:04
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Being completely incompetent on turkeys and the preparation thereof, I would assume that the stuffing primarily was there to add taste to the bird itself, hence pointing me in the direction of apples, walnuts, prunes, fresh plums and possibly a shitload of rosemary(mainly because I am drunk and on a Rosemary binge lately). But it seems that the stuffing is the taste condenser - rather than the taste giver, and that would point me in the direction of durum heavy bread with a lot of malt (beer) in it..
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Nov 15, 2014 19:13
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Yeah - I need to post the æbleskive recipe too...
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Nov 15, 2014 19:14
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Happy Hat posted:Being completely incompetent on turkeys and the preparation thereof, I would assume that the stuffing primarily was there to add taste to the bird itself, hence pointing me in the direction of apples, walnuts, prunes, fresh plums and possibly a shitload of rosemary(mainly because I am drunk and on a Rosemary binge lately). Stuffing (wrongly) thought to give flavor to the bird, these days if people insist on doing a whole roast I think it's better to put aromatics like thyme, sage, lemon, onion, celery in the cavity but not so much that it's "stuffed" per se. It actually dries out the bird more because in order to cook it to safe temp you are napalming the rest of the meat. Tradition vs practicality vs contemporary opinions, people have strong opinions on it mostly based on what they grew up with. iirc Wiggles specifically has strong opinions about stuffing in that if it's not in the bird the terrorists win or something. pedantic pedantry: if it's not in the bird it's techically "dressing" 
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Nov 15, 2014 19:19
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GrAviTy84 posted:Tradition vs practicality vs contemporary opinions, people have strong opinions on it mostly based on what they grew up with. Much wisdom quoted here. Tradition is a powerful thing. Specially if it's something you only do twice a year, because there is way more pressure to not gently caress it up. My folks did let me spatchcock the turkey last year though. Despite my mother's trepidations, the meat was super delicious. The only drawback was coming up with a new way to cook the stuffing, which wasn't a big deal in the end. Stuffing was fine, no one complained. I just showed the GF the insane tofu spiral from last week, and she had a good laugh. As a non meat eater, she eats a ton of tofu, and she is a big proponent of "tofu needs a lot of flavor". In retrospect, what is so insane about it is tofu-lady's constant doubling down on a bad opinion, and then eventually waffling enough to claim she has agreed with us all long. Why can people never admit that they are wrong? I've said plenty of dumb poo poo in here over the years, you take your lumps and move on.
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Nov 15, 2014 19:30
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Squashy Nipples posted:
as much as AB is a total douchenozzle now, this is a pretty cool technique I might do with the stuffing this year http://www.foodnetwork.com/recipes/...ox-recipe-video
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Nov 15, 2014 19:36
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GrAviTy84 posted:Stuffing (wrongly) thought to give flavor to the bird, these days if people insist on doing a whole roast I think it's better to put aromatics like thyme, sage, lemon, onion, celery in the cavity but not so much that it's "stuffed" per se. It actually dries out the bird more because in order to cook it to safe temp you are napalming the rest of the meat. Tradition vs practicality vs contemporary opinions, people have strong opinions on it mostly based on what they grew up with. iirc Wiggles specifically has strong opinions about stuffing in that if it's not in the bird the terrorists win or something. The Thanksgiving bird must be stuffed, or it's like we never threw off the yoke of King Geoge in the first place! Of course, if you roast upside down for most of your roasting time and then flip at the end to brown the breast skin, you get a nice moist bird that's good for presentation as well. Also helps to have lots of butter in the stuffing and to use a proper turkey (wild or heritage breed). On the other hand, turkey at Thanksgiving is the only time I stuff.
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Nov 15, 2014 20:01
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Echeveria posted:Our meal is always cooked from scratch, but we always have box stuffing, and I loving love it. Dark turkey meat, stuffing, gravy all mashed together omnom. I want another thanksgiving. Same here. We have 30-40 people at our get together, generally. A bird from my parent's farm (or two, 3 years ago the bird was 38lbs dressed), lots of traditional plates, some adventurous stuff (vegan/vegetarian stuff), and lots of booze. Part of the 38lb turkey.  Bonus smoked meat picture! 
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Nov 15, 2014 20:16
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Crusty Nutsack posted:You can roast the stuffing in the same pan under the spatchcocked bird, if that makes her any more accepting. Look up Kenji's recipe on SeriousEats for roast turkey breast on stuffing. Pretty much the same idea, I don't see why doing it with a whole spatchcocked bird would be much different. That's exactly where I got the idea from, and what I'm thinking of trying. Also, for all y'all who don't spatchcock chicken when roasting it, do it. It's only a little more effort to prep and it makes cooking the white meat and the dark meat to the same temperature way, way less frustrating.
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Nov 15, 2014 22:13
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GrAviTy84 posted:as much as AB is a total douchenozzle now What'd he do? He was a big inspiration for me towards the Culinary lyfe.
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Nov 15, 2014 23:05
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Manuel Calavera posted:What'd he do? He was a big inspiration for me towards the Culinary lyfe. The show was great, but now that he's dealing with fans directly, he comes across pretty badly, making racially insensitive jokes, gay jokes, and generally being condescending. I don't think there's any one huge thing he did to be a douche, it's just lots of little douchey things.
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Nov 15, 2014 23:24
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I spatchcocked last year and it was a huge hit, to the point where my roommate who normally goes all four day blog binge pedantic on the best way to do any given dish was blown away, considering all I did was cut it up the backbone, salt it, and let it chill overnight in the fridge. Simple and to the point, man. As for AB, man, sucks if people think he's kind of a dick. He's never been anything but charming and mildly curmudgeonly in that old Southern style that I find pleasant. Maybe all that time spent around Food Network handlers has kind of erased his good, dorky cheer for some.
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Nov 15, 2014 23:28
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GrAviTy84 posted:The bread matters. Mushy stuffing is not very good. You really should be adding only enough stock to make the soft parts of the bread mushy and soften the crust so there are still some texture differences. That's how I like my stuffing anyway. I realize most people prefer bread goop though. For whatever it's worth, whenever it's presented to a crowd of people, it seems to be one of those things that's like a complete loving revelation to everyone even though it's falling-off-a-log easy to get right if you're not using a bird carcass as a cooking vessel. Steve Yun posted:The show was great, but now that he's dealing with fans directly, he comes across pretty badly, making racially insensitive jokes, gay jokes, and generally being condescending. I don't think there's any one huge thing he did to be a douche, it's just lots of little douchey things.
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Nov 15, 2014 23:30
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Haha yeah, sharpening knives is too hard for you regular people, but here let me show you how to make a home-made tandoori oven out of a giant planter and an angle grinder Buuuut I think most of the backlash against Alton has less to do with food stuff and more about not-dealing-well-with-other-people stuff: http://cleanplatter.wordpress.com/2011/09/18/the-taste-of-disillusionment/ Steve Yun fucked around with this message at 23:36 on Nov 15, 2014 |
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Nov 15, 2014 23:33
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He told me I had my head up my rear end on Twitter. Because I called him out for supporting Paula Deen's not announcing her diabetes until she found a way to profit from it. Edit: I don't have any hard feelings. It was a funny moment. But he's still a corporate shill for supporting Deen. Edit 2: He introduced me to science behind cooking and McGhee. But he overly complicates everything. Edit 3: and his flavor profiles suck Flash Gordon Ramsay fucked around with this message at 01:03 on Nov 16, 2014 |
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Nov 16, 2014 01:00
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Also he's all "no unitaskers" and the he's like "now buy 6 steaming trays and a 3 foot bolt and use them to make a chicken wing steaming rig"
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Nov 16, 2014 01:05
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I still like the show though for beginners and kids.
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Nov 16, 2014 01:11
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To put it most nerdily, can we take Good Eats and Feasting On Asphalt as ABs Matrix and Animatrix, and the rest of his stuff as Matrix Reloaded and Matrix Revolutions? I mean, short of an uncomfortable sex rave sceen... Actually, wait, the other AB (Bourdain) took him to a strip joint that one time. Ha! http://www.eater.com/2013/1/15/6494743/watch-bourdain-take-alton-brown-to-the-legendary-atlanta-strip-club Suspect Bucket fucked around with this message at 01:28 on Nov 16, 2014 |
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Nov 16, 2014 01:24
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Vegetable Melange posted:
He's kinda racist in a "no, man, I can say this, I have black friends" kind of way.
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Nov 16, 2014 02:04
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I'm very happy that Alton Brown got me introduced to cooking as something to experiment with, a science and art at once, with mind-boggling possibilities beyond the basics - and that the basics were a lot more nuanced and beautiful than I'd given credit for. However, now that I'm branching out a lot more, I'd say his most valuable contribution was simply to introduce me to Harold McGee. On Food and Cooking was as much of a stepping stone, if not a bigger one, in improving my cooking.
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Nov 16, 2014 02:52
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Casu Marzu posted:He's kinda racist in a "no, man, I can say this, I have black friends" kind of way. He's outrageously lovely and racist. gently caress him.
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Nov 16, 2014 03:19
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Casu Marzu posted:He's kinda racist in a "no, man, I can say this, I have black friends" kind of way. "curmudgeonly in that old Southern kind of way" were my words, and I'm not defending it, but that's what that is. Product of a different time and place given a megaphone and unaware that today, everyone is watching. And listening. And recording. gently caress anybody who makes a joke about people with less power than them. That goes double for anybody in the lights.
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Nov 16, 2014 06:00
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Vegetable Melange posted:"curmudgeonly in that old Southern kind of way" were my words, and I'm not defending it, but that's what that is. Product of a different time and place given a megaphone and unaware that today, everyone is watching. And listening. And recording. Except Albanians, of course. http://www.youtube.com/watch?v=UUt8NcJ6eEE
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Nov 16, 2014 10:30
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Casu Marzu posted:He's kinda racist in a "no, man, I can say this, I have black friends" kind of way. Also kind of a homophobe in a "jesus says so" kind of way. Ten years ago I would have dropped $100 I couldn't afford on seeing him live. I could easily have afforded to see him last night at 50% more than that but didn't. Kenji is my guru now.
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Nov 16, 2014 12:46
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Steve Yun posted:Haha yeah, sharpening knives is too hard for you regular people, but here let me show you how to make a home-made tandoori oven out of a giant planter and an angle grinder I enjoy how the comments confirm that Jaques Pepin really is as nice as you'd hope.
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Nov 16, 2014 13:53
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Computer viking posted:I enjoy how the comments confirm that Jaques Pepin really is as nice as you'd hope. Jacques Pepin is the spiritual grandpa of GWS. 
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Nov 16, 2014 16:10
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poo poo... Got asked if I wanted a CIO job at undisclosed company.. I am my own class enemy!
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Nov 16, 2014 16:29
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Happy Hat posted:poo poo... Take it and wage ceaseless war on HR from your position of power. therattle fucked around with this message at 17:50 on Nov 16, 2014 |
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Nov 16, 2014 17:06
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therattle posted:Take and wage ceaseless war on HR from your position of power. Doesn't he already wage ceaseless war on HR?
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Nov 16, 2014 17:10
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