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OT: The M-Fing Food Thread

Preston said:
Nothing worse than reheating dry ass turkey breast.

TLDR: Better off eating that shit cold.
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Yeah, I never reheat my left-over turkey.

Either make turkey sandwiches with it, or heat it up by smothering it with some hot gravy.
 
LeafGm said:
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.
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Sauteing veg and roasting potatoes are the two obvious ones.
 
zeke said:
The only real joy I get out of turkey is a nice giblet-filled stuffing.
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euggh.

but yeah, it's middling even when done right. I'll eat it once a year but I don't request it.

your non-factory turkey is unsurprisingly much more flavourful, but that's only good if you really like the flavour to begin with. I don't.
 
Turkey is pretty good when done right. But dry turkey is not the worst traditional dinner faux pas. There's a bunch of Christmas/Thanksgiving dinner sins that are worse than overcooking your white meat (let's be real, dark meat is near impossible to overcook)

- If your mashed is bland, you dun goofed. Butter, sour cream, cream cheese and salt. You're welcome. Use more than you think is necessary, you do this twice a year, it's okay.
- If you cook your stuffing inside the bird, fuck you. You're making a wet lump of seasoned bread that nobody actually enjoys. Stuffing made in a stand alone caserol dish is incredibly good. Crispy edges, tons of flavour, good moisture levels without being a soggy lump (which I don't care how good you think your in bird stuffing is, it's a soggy lump...full points for making it edible if you do it well, but there's a better way)
- Turkey is okay but it's really just a vessel for gravy. Learning how to make a deadly turkey gravy is not hard. Making a roux is slightly more challenging than opening a package of store bought gravy.

Nail all of those and you can fuck your turkey up, no one will care. If you want legitimately good turkey, dry brine and spatchcock.
 
MindzEye said:
- If you cook your stuffing inside the bird, **** you. You're making a wet lump of seasoned bread that nobody actually enjoys. Stuffing made in a stand alone caserol dish is incredibly good. Crispy edges, tons of flavour, good moisture levels without being a soggy lump (which I don't care how good you think your in bird stuffing is, it's a soggy lump...full points for making it edible if you do it well, but there's a better way)
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poor dumb ME.
 
i mean the whole idea of cooking a bird is to cook the whole thing. or else why bother.

sure, cut it up in pieces, remove all the bones, cook everything separately, and yeah it's easier to cook.
 
zeke said:
i mean the whole idea of cooking a bird is to cook the whole thing. or else why bother.

sure, cut it up in pieces, remove all the bones, cook everything separately, and yeah it's easier to cook.
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There's no difference other than the backbone....well, there is a difference, the skin on the dark meat isn't soggy, it's crisp and delicious

098602f1-38c0-402e-b83d-3a1b2363d586--Spatchcocked_Turkey_112411_003.jpg
 
ME is a very technical and "by the book" cook. Zeke cooks with his heart. Neither is wrong, but MEs way is better folks.
 
yall need help with your turkey games. Brine the bird, no dry breasts, voila. Grocery store turkeys are an insult to the bird too. Stuffing goes both inside and outside.

Leftover turkey soup is fucking amazing and you definitely fucked it up zeke.
 
Stuffing by definition requires being stuffed into something.

Stuffing outside the bird isn't stuffing. Its just some fucked up casserole.
 
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