OT: The M-Fing Food Thread

[Preston]

I hated turkey until I learned how to cook it properly. I still don't love it but it does the job just fine. I've never been a Christmas turkey guy though... Seafood Christmas Eve of course and Christmas is usually whatever.. This year I roasted a pork shoulder. Boxing Day was tacos with the leftovers.

 

[zeke]

Ours is in the freezer - meat and stock to make a soup.

I once tried to soup up the turkey bones and it was....absolutely disgusting?

 

[lecoqsportif]

Too much grease? Strain twice and refrigerate 24 hours. Skim off fat.

 

[zeke]

Yeah greaseapalooza.

 

[LeafGm]

I once tried to soup up the turkey bones and it was....absolutely disgusting?

I tried it for the first time after thanksgiving, and it turned out great for me.

First I put the carcass (minus skin/fat) in the slow-cooker with some veggies and made stock (and yep, skim off grease/fat as part of that process).

Then I used that stock as the base for soup. Didn’t turn out greasy at all, and it was really rich & flavourful.

 

[MindzEye]

Too much grease? Strain twice and refrigerate 24 hours. Skim off fat.

And for the love of god, store the fat in a Mason jar and use it

 

[zeke]

honestly it was so bad I may never try it again.

 

[anne25]

I once tried to soup up the turkey bones and it was....absolutely disgusting?

I think my mistake was rebelling at the amount of salt the receipt called for.

In any case, since I’m not a big fan of cooking, I don’t think it is worth the effort.

 

[anne25]

I fried up the stuffing with eggs to make a hash. Not bad.

Interesting. I may try that sometime.
I usually just reheat it or fry it up with the leftover potatoes.

 

[Preston]

And for the love of god, store the fat in a Mason jar and use it

It's literal gold.

 

[MindzEye]

It's literal gold.

I make a point of trying to capture any rendered animal fats that are worth capturing.

 

[fergy57]

Classic meat ragu lasagna, pungent caesar salad (with requisite anchovies) and a run of the mill Chianti.

Won’t stop traffic... a little cliche, but just what the doctor ordered.

I need some Chianti advice. I remember talk on here earlier about I think a kind of fusion of chianti and a california grape? Could be wrong. Real wine newcomer but seem to enjoy it more than beer these days.

 

[CH1]

Honestly, a COVID silver lining for me was missing out on turkey this year.

Sure, if you do everything right, it tastes ok but the return on effort invested is much higher with any other type of meat.

If turkey was so great, people would be ordering it at restaurants all the time.

 

[anne25]

It's literal gold.

It’s a heart attack waiting to happen.

 

[CH1]

on tap tonight -- Joe Beef's lobster spaghetti

 

[LeafGm]

Any favourite things to do with rendered animal fat?

Until recently, I used to throw it away. So far, since I’ve started to save it, I’ve mostly used it in place of butter or oil when stir-frying vegetables.

And I’m thinking of doing some baking, and substituting some pork fat for shortening.

 

[CH1]

I make a point of trying to capture any rendered animal fats that are worth capturing.

yeah, I got 3 jars going in the fridge right now (chicken, bacon, duck)

 

[Preston]

Yeah for me a perfectly cooked turkey holds up with a completely mangled other protein. Pretty good. But I get fucking anxiety cooking that shit (even though, in fairness not much effort is required). It's almost inedible if you fuck it up and there's like no leeway. I've had good success but it's not really worth it for me overall. Oddly enough, when I do soups the next day they tend to almost make the whole ordeal with it. I've had pretty solid success with turkey soups and that's coming from someone who isn't much of a soup guy.

 

[CH1]

if anything, I enjoy the leftovers more. soup is nice and the meat makes for good sandwiches (add some mayo, maybe a few strips of bacon)

 

[Preston]

Nothing worse than reheating dry ass turkey breast.

TLDR: Better off eating that shit cold.