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07-15-2015, 08:45 AM | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,710
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10-01-2016, 05:16 PM | #4471 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Well, I never grew up having chicken and noodles, it was one of the few things the wife could cook so I just followed her lead. It is a lot of starch with potatoes but we don't do a heaping mound in the bottom of the bowl.
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Posts: 5,383
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10-01-2016, 05:25 PM | #4472 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Rolled up to Wisconsin today to grab some of their beers that we don't get down here. A must stop is Tenuta's Deli in Kenosha. KC folks can imagine Red X meets Little Italy. Wooden Indian statues, cigars, incredible liquor selection, 300lb log of provolone, pinky rings. Anyway, they have my favorite hot giardiniera (pickled veg). Going to try their sauce for the first time tonight on some spaghetti.
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Posts: 35,089
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10-01-2016, 05:32 PM | #4473 | ||
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
How much stock would just one carcass make? How much water for just one carcass? Quote:
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Posts: 94,091
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10-01-2016, 05:43 PM | #4474 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I wouldn't bother with just one carcass. I usually wait till I have at least 3-4. One carcass, probably a quart or so of stock. I use it all the time, so I don't really want to waste the time and energy unless I'm "stocking" up. If you have a pressure cooker, it's super fast. Otherwise, I brown the carcasses in the oven with a quartered unpeeled onion, a couple carrots, and a couple sticks of celery. All goes in the pot, cover with a gallon to 1.5 gallons of water, throw in some thyme, parsley, and a couple bay leaves. Some peppercorns if you like. Bring to a boil, then drop to a very low simmer (barely a bubble) and cook for 6-8 hours. Sometimes I'll finish with a big spoon of tomato paste to deepen the color. If you prefer a lighter colored, lighter flavored stock, don't brown anything and skip the tomato paste. This is unseasoned stock, so if you want, add salt. I prefer to leave it unseasoned, so I can adjust for whatever I'm cooking. Double strain, then cool, and refrigerate. The next day, freeze for long-term storage. EDIT: I like to store in 2-cup containers like you'd find at the deli. Two cups thaws perfectly in my microwave at 5 minutes. Last edited by Fire Me Boy!; 10-02-2016 at 09:57 AM.. Reason: Fixing typos. |
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10-01-2016, 05:49 PM | #4475 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
Figure I can get that many in my freezer without hogging up all the room if I break them down real good |
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Posts: 94,091
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10-01-2016, 06:30 PM | #4476 | |
Supporter
Join Date: Aug 2000
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Quote:
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10-01-2016, 06:42 PM | #4477 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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I went ahead and made the mashed potatoes and they have to be the best I ever had, no pic, been a bit busy. The chicken and noodles are on the stove now.
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10-01-2016, 06:56 PM | #4478 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Posts: 35,089
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10-01-2016, 06:57 PM | #4479 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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That looks down home and delicious, Buzzmeister
All those taters soaking up the chicken juice Mmm |
Posts: 94,091
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10-01-2016, 07:20 PM | #4480 | |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Quote:
Thanks, it was very good. I added moar chicken stock to the mashed potatoes and they are full of flavor. Cooking with about an arm and a half, moved furniture today for a nephew from the bottom floor of an apartment, across town, up three flights of stairs to another and pulled something in my elbow. Got an ice bag strapped to it, hope I didn't **** something up. |
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Posts: 5,383
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10-02-2016, 09:10 PM | #4481 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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So, the Chiefs suck. What do you guy's think about brussle sprouts? I have never had them that I can recall. Wife said gross, others said smells like feet. I bought a small bag to try them out. What say you CP?
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10-02-2016, 09:13 PM | #4482 |
Supporter
Join Date: Aug 2000
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Posts: 95,642
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10-02-2016, 09:27 PM | #4483 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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10-02-2016, 09:49 PM | #4484 |
Supporter
Join Date: Aug 2000
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It's almost impossible to mess up, because sprouts are so hardy under heat.
Toss them with finely diced garlic and bacon grease [with bits of bacon included], then roast them good and hard in cast iron. They'll char, but they won't burn, and the charring will bring the sugars out of the sprouts. Deglaze the pan at the end with a little balsamic vinegar if you like. |
Posts: 95,642
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10-03-2016, 07:05 PM | #4485 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
Boursin cheese is simply amazing with mashed potatoes. Sent from my iPhone using Tapatalk |
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