New and Improved TnT Foodie thread

xtsho

Well-Known Member
Meat and potatoes.

Rotisserie chicken legs, boiled potatoes, and carrots. Also had a green salad dressed with a simple vinaigrette on the side. I wish I had just put the chicken in a pan and cooked it in the oven. It's a lot less mess than cleaning up the little Bravetti oven.


 

PadawanWarrior

Well-Known Member
Meat and potatoes.

Rotisserie chicken legs, boiled potatoes, and carrots. Also had a green salad dressed with a simple vinaigrette on the side. I wish I had just put the chicken in a pan and cooked it in the oven. It's a lot less mess than cleaning up the little Bravetti oven.


Ya, I like smoking chicken legs, but it's more work. We've got a lazy method now where we usually just do it in the oven on a broiling pan. The grill's always good too if it's not shitty outside.
 

lokie

Well-Known Member
What didn’t you like?

That is a valid question.

Having give it thought, and reviewed the recipe myself, I believe it to be a combination of tastes.

My wife is the chef in our fam, and a great one too.
One of her secrets is that she cooks in pinches and dashes, more than teaspoons and tablespoons.

The texture, temp and crab content were spot on. The taste was slightly off, and I attribute that to
slight differences in intended measure versus actual ingredients.
 

shnkrmn

Well-Known Member
That is a valid question.

Having give it thought, and reviewed the recipe myself, I believe it to be a combination of tastes.

My wife is the chef in our fam, and a great one too.
One of her secrets is that she cooks in pinches and dashes, more than teaspoons and tablespoons.

The texture, temp and crab content were spot on. The taste was slightly off, and I attribute that to
slight differences in intended measure versus actual ingredients.
Too much Old Bay in that recipe for my taste. It's easy to overdo
 

xtsho

Well-Known Member
I thought about posting it but I figure let bygones be bygones.
2.99 lb. Funny how the price goes down after Thanksgiving.
Time for some Buffalo Cauliflower. I was watching cooking videos and this one came up. The lady has demanded that I make it. It sounds good. I don't need this guys recipe to make it though. But he does a good production and just gets down to business without a bunch of unnecessary chatter. It's where I got the idea to go beyond just spatchcocking a turkey and remove the entire breast from the carcass. Now I'll never cook a Turkey any other way.

 
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