OT: The M-Fing Food Thread

[Preston]

Nothing wrong with taking something and elevating it to something you enjoy more, even if it is not stuffing "by definition." No point in continuing to eat something inferior just to stay true to definition.

 

[CH1]

Spatchcocking a bird>

Yes sir, the Romans figured that out a long time ago. Then they would grill the whole bird under a brick to get a nice crisp and keep the inside juicy.

 

[Preston]

It really is the only way you'll get a guaranteed even cook across the whole bird.

 

[CH1]

and when flattened, it makes it really easy to marinade/brine. Last time, I did the Portuguese thing with lots of piri-piri and roasted garlic.

IMO, Portugal wins the poultry Olympics.

 

[MindzEye]

Stuffing by definition requires being stuffed into something.

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

Call it whatever you want, it's superior. If steaming a side dish inside of a dead bird was a viable method of cooking, it would be done far more often. Fine, stuffing is a log of moist bread steamed inside the cavity of a dead bird, happy?

I'll be over here with my perfectly cooked, delicious, fucked up casserole, thanks.

 

[Preston]

and when flattened, it makes it really easy to marinade/brine. Last time, I did the Portuguese thing with lots of piri-piri and roasted garlic.

IMO, Portugal wins the poultry Olympics.

Outside of the touristy "Nando's" style places chicken is surprisingly uncommon in Portugal I found. I feel like "piri piri chicken" is more popular in North America. You have your frango de churrascos here and there but it's not as prevalent as the perception is outside of Portugal. A good rule to live by there is if they call it "piri piri chicken" at the restaurant it's a tourist trap. Stay away.

Piri-piri is pretty delicious though. Let's get that right.

 

[zeke]

#fuckedupcasserole

 

[Preston]

#superiorproduct

 

[CH1]

Outside of the touristy "Nando's" style places chicken is surprisingly uncommon in Portugal I found. I feel like "piri piri chicken" is more popular in North America. You have your frango de churrascos here and there but it's not as prevalent as the perception is outside of Portugal. A good rule to live by there is if they call it "piri piri chicken" at the restaurant it's a tourist trap. Stay away.

Piri-piri is pretty delicious though. Let's get that right.

yeah...I've never been to the Big Portugal overseas. I'd imagine there'd be more fish, seafood, pork than chicken.

Toronto's Churrascarias get their nod from Brazil, I believe, based on the whole bbq vibe

 

[Preston]

yeah...I've never been to the Big Portugal overseas. I'd imagine there'd be more fish, seafood, pork than chicken.

Toronto's Churrascarias get their nod from Brazil, I believe, based on the whole bbq vibe

Yeah I've spent a couple months across the country and it's very fish/seafood heavy more than anything. They have churrascarias too and I'm pretty sure the Toronto ones are based of them... It's just barbecued chicken with piri piri sauce. It's usually great but I wouldn't call it revolutionary. It's phenomenal drunk food though.

But don't get too hung up on chicken if you go there. They have far better food. Soooo much good shit.

 

[CH1]

Yeah I've spent a couple months across the country and it's very fish/seafood heavy more than anything. They have churrascarias too and I'm pretty sure the Toronto ones are based of them... It's just barbecued chicken with piri piri sauce. It's usually great but I wouldn't call it revolutionary. It's phenomenal drunk food though.

But don't get too hung up on chicken if you go there. They have far better food. Soooo much good shit.

Honestly, as much as I love roasting chicken and making chicken stock, chicken is something I rarely order at restaurants.

 

[Preston]

Definitely too easy to cook to order out. I'm a seafood fanatic that sucks at cooking seafood so Portugal was heaven for me.

 

[Leafin']

I was gunna say “Portuguese” chicken is a mainly Toronto fabricated thing. Back home they’re known most for fish.

though I am a sucker for some high quality Churrasqueira the city has to offer.

precovid I would visit a friend who would spatchcock the bird and rotisserie it over charcoal(his old mans technique). Bird marinated in ancho chilies, smoked paprika, garlic, salt, red wine vinegar, coriander. Marinated while cooking as well.

mouth watering thinking about it right now

 

[CH1]

Definitely too easy to cook to order out. I'm a seafood fanatic that sucks at cooking seafood so Portugal was heaven for me.

your cooking technique probably isn't your problem; but sourcing stuff as fresh as what you were having over there is pretty much impossible

that's the one thing I remember fondly about my trip to Greece; none of the food wowed me technically, but it felt like every fish I ate was alive 30 mins ago, and every veggie side dish was picked that day. Hard to compete with that.

 

[Preston]

your cooking technique probably isn't your problem; but sourcing stuff as fresh as what you were having over there is pretty much impossible

that's the one thing I remember fondly about my trip to Greece; none of the food wowed me technically, but it felt like every fish I ate was alive 30 mins ago, and every veggie side dish was picked that day. Hard to compete with that.

A little of column A and a little of column B. I suck at cooking seafood mainly because I don't cook much seafood which is mainly because it's impossible to source anything very fresh. It's a domino effect. I'm constantly disappointed in the final product so it's never worth the effort in trying to learn new skills/techniques to cook the shit.

But yeah, it's a whole other ball game in much of Europe. I didn't grow up in a very seafood or fish-heavy area (rural farm town with no body of water in sight) so even when I go back to my home in Italy I don't really get much of that goodness. Been planning on getting back to enjoying the more touristy coastal parts of Italy once covid takes it down a notch or two.

 

[CH1]

A little of column A and a little of column B. I suck at cooking seafood mainly because I don't cook much seafood which is mainly because it's impossible to source anything very fresh. It's a domino effect. I'm constantly disappointed in the final product so it's never worth the effort in trying to learn new skills/techniques to cook the shit.

But yeah, it's a whole other ball game in much of Europe.

Pretty much. I always tell people here "you know how excited you get when Ontario peach season, or Ontario corn season finally arrives? Well, over there they pretty much have the same vibe for every fruit and vegetable, plus cheeses, seafood, etc"

 

[CH1]

In fairness, we have other good seasonal shit like wild blueberries, wild leeks, mushrooms, etc but our climate definitely limits our offerings. Ie Tomato season is a perennial bust.

And, most of our country is landlocked, so not optimal for sea creatures

 

[Preston]

Pretty much. I always tell people here "you know how excited you get when Ontario peach season, or Ontario corn season finally arrives? Well, over there they pretty much have the same vibe for every fruit and vegetable, plus cheeses, seafood, etc"

The winter is certainly making me miss the travel life and comments like that don't help. 15 months since my last trip and it feels like a fucking eternity. Another 12-18 months to go probably.

 

[MindzEye]

#fuckedupcasserole

#wetbreadlog

 

[Preston]

The tourism industry is going to be fucking electric once travel becomes safe again. Lots of folks are about to go balls deep and make up for lost time, that's for sure. V-shaped recovery!