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OT: Coronavirus Resources - and other things to not worry about

Habsy said:
I think I'm having a coronary just reading that suggestion.
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The moral of the story is to not try to make your food taste like restaurant food. The reason it's so great is that it has a huge amount of salt, butter, or full cream and maybe all 3.
 
MindzEye said:
The moral of the story is to not try to make your food taste like restaurant food. The reason it's so great is that it has a huge amount of salt, butter, or full cream and maybe all 3.
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Also, most restaurants are chock full of roaches and rodents. Even the nicest ones.

So enjoy!
 
CH1 said:
All this talk has left me salivating for something more adventurous than the whole chicken I plan to roast in a few hours.
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I snagged some proper short rib that just got put in the slow cooker.

Because yeah it was either that or spatchcock roasted chicken.

If you're doing the chicken, just dry brine the skin for a couple of hours and go with a herb butter under the skin if you want to dress it up a bit. Throw in a pan sauce and a legit side and that's a proper restaurant meal.
 
MindzEye said:
The moral of the story is to not try to make your food taste like restaurant food. The reason it's so great is that it has a huge amount of salt, butter, or full cream and maybe all 3.
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Yeah. As Martin Picard (from Pied De Cochon) once told me, "My job is to make you happy. You want something healthy, make it yourself at home"

Restaurants used to be a occasional treat in our society. But now it's part of the every day, so folks need to be mindful of their intake.
 
I leave my whole chicken uncovered overnight in the fridge, dry brine with salt and baking powder. Pop it in the oven the next day and you'll get some of the juiciest chicken and crispiest skin ever. I do the same with pork shoulder, which is on deck for tomorrow's dinner.
 
MindzEye said:
I snagged some proper short rib that just got put in the slow cooker.

Because yeah it was either that or spatchcock roasted chicken.

If you're doing the chicken, just dry brine the skin for a couple of hours and go with a herb butter under the skin if you want to dress it up a bit. Throw in a pan sauce and a legit side and that's a proper restaurant meal.
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Oh. I'll enjoy it. But this convo has my mind racing elsewhere.
 
zeke said:
People are so grossed out by insects but love eating bee puke.
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Eats insects but hollandaise is a crime

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You guys were bang on with the no knead bread (another batch is rising as we speak), so you've inspired me to try duck at some point during this quarantine. Why the fuck not?
 
Habsy said:
He doesn't realize there are variations of hollandaise. He probably fucked it up.
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When people say they don't like something, they may have tried a bad version of it when they were 17 years old. That's happened to me with a bunch of foods.
 
Preston said:
I leave my whole chicken uncovered overnight in the fridge, dry brine with salt and baking powder. Pop it in the oven the next day and you'll get some of the juiciest chicken and crispiest skin ever. I do the same with pork shoulder, which is on deck for tomorrow's dinner.
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You need al pastor in your life if you have a pork shoulder.
 
The French did agreat job figuring out how to cover up rotting meat.

But fuck their shit is gross now.
 
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