Historical Cooking - An Old Cock, Beat To Pieces

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The Something Awful Forums > Discussion > Goons with Spoons > Historical Cooking - An Old Cock, Beat To Pieces

Davin Valkri: Apr 8, 2011; Maybe you're weighing the moral pros and cons but let me assure you that OH MY GOD
SHOOT ME IN THE GODDAMNED FACE
WHAT ARE YOU WAITING FOR?!

Saffron is pretty pricey outside of Asian markets today; it was probably even more so when the recipe was written. Is this dish just intended as a platform to show off a nobleman's spice rack?

# ¿ Apr 24, 2018 15:39

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# ¿ Apr 16, 2024 08:24

Davin Valkri: Apr 8, 2011; Maybe you're weighing the moral pros and cons but let me assure you that OH MY GOD
SHOOT ME IN THE GODDAMNED FACE
WHAT ARE YOU WAITING FOR?!

Count me in on the baked onion train. He said "do it like a baked potato", and I felt like doing this recipe for baked potatoes, so I tossed in a couple of onions alongside. After 45 minutes at 450 degrees I pulled them because they had some concerning black stuff underneath the racks, but after cutting them open it feels like they could have gone even longer--they could be softer, browner. Still tasty, though!

# ¿ Nov 10, 2019 18:49

The Something Awful Forums > Discussion > Goons with Spoons > Historical Cooking - An Old Cock, Beat To Pieces