Author Topic: Anyone that Cooks (Read 25444 times)

steve dave · « **Reply #50 on:** November 02, 2011, 07:20:16 PM »

OT but reminded me seeing that. We are going holiday shopping in NYC and I am super jacked to go to Eataly:

http://eatalyny.com/

CHONGS · « **Reply #51 on:** November 02, 2011, 08:04:06 PM »

you kc fuckers don't deserve that crap

Dr Rick Daris · « **Reply #52 on:** November 02, 2011, 08:11:27 PM »

Quote from: mind-spirit-cats on November 02, 2011, 08:04:06 PM

you kc fuckers don't deserve that crap

ProTip: don't move to canada if you want the ability to purchase mexican food type things. pretty common sense here.

asava · « **Reply #53 on:** November 03, 2011, 09:21:52 AM »

peeps, made some ridic wings this weekend...

makes round about 4 lb.'s of wings...

Brine (1 - 6 hours in the fridge) - Add 1 cup sugar, 1 cup salt, 8 cups water to large ziplock. Mix until dissolved. Add wings. Place in fridge.

Confit that crap - Heat oven to 180. Take the wings out of the brine and place into an oven safe vessel. The smaller the better, to where the wings are as close together as possible without having to stack them. Weave 2 strips bacon in between the wings. Use duck fat, or rendered pork fat that has been warmed to liquid. Immerse the wings and bacon with the fat. Place in oven for 30-40 min. Leave out until at room temperature. Place in fridge cover or uncovered (depends on how long you leave it in there. Let it cool for at least 1 hour, but it can realistically sit like this for over a week).

When ready to serve...

Heat oven to 225. Put the confit into the oven until the fat has liquified.

Heat a (preferably 12" iron) skillet over medium heat until it is nice and hot. Work in batches so as not to crowd the wings. Brown them deeply (This can be achieved by using a small heavy skillet used to press the wings down). Then take wings out and cover in whatever sauce you want to use, and enjoy.

Cire · « **Reply #54 on:** November 03, 2011, 10:14:33 AM »

sounds like a lot of work and really greasy.

I tried the alton brown steam the fat out way and they turned out decent.

asava · « **Reply #55 on:** November 04, 2011, 03:31:35 PM »

Quote from: Cire on November 03, 2011, 10:14:33 AM

sounds like a lot of work and really greasy.

I tried the alton brown steam the fat out way and they turned out decent.

Wasn't really greasy, noob.

Gooch · « **Reply #56 on:** November 04, 2011, 04:15:00 PM »

I smoke my wings.

Dr Rick Daris · « **Reply #57 on:** November 04, 2011, 04:19:42 PM »

Quote from: Gooch on November 04, 2011, 04:15:00 PM

I smoke my wings.

those wings look pretty big.

pissclams · « **Reply #58 on:** November 04, 2011, 05:06:16 PM »

Quote from: rick daris on November 04, 2011, 04:19:42 PM

Quote from: Gooch on November 04, 2011, 04:15:00 PM
I smoke my wings.

those wings look pretty big.

just like his wife's feet

asava · « **Reply #59 on:** November 04, 2011, 06:21:55 PM »

Quote from: Gooch on November 04, 2011, 04:15:00 PM

I smoke my wings.

ever tried cold smoking? i know of a few chef's that swear by it.

pissclams · « **Reply #60 on:** November 04, 2011, 07:40:37 PM »

you can't cold smoke wings

pike · « **Reply #61 on:** November 04, 2011, 08:33:14 PM »

I think you're only supposed to cold smoke fish.

Trim · « **Reply #62 on:** November 04, 2011, 08:37:28 PM »

Quote from: asava on November 04, 2011, 06:21:55 PM

Quote from: Gooch on November 04, 2011, 04:15:00 PM
I smoke my wings.

ever tried cold smoking? i know of a few chef's that swear by it.

Gooch has to go the ER when he cooks them the normal way. Let's keep it simple.

wes mantooth · « **Reply #63 on:** November 05, 2011, 12:46:20 AM »

Quote from: Gooch on November 04, 2011, 04:15:00 PM

I smoke my wings.

looks a lot like a traeger

asava · « **Reply #64 on:** November 05, 2011, 10:45:48 AM »

Quote from: pissclams on November 04, 2011, 07:40:37 PM

you can't cold smoke wings

false.

pissclams · « **Reply #65 on:** November 05, 2011, 12:33:15 PM »

Well, I think I'm right. Cold smoking is sub 100, not sure I understand what you're talking about

asava · « **Reply #66 on:** November 05, 2011, 12:45:45 PM »

Quote from: pissclams on November 05, 2011, 12:33:15 PM

Well, I think I'm right. Cold smoking is sub 100, not sure I understand what you're talking about

I think you are talking about cooking chicken through by cold smoking. In which case you are right. But in the case of wings you are merely using the cold smoking as a way to add flavor to them before completely cooking them. Adding smokey bacon to the confit I mentioned earlier is a way to get a little of that smokey flavor onto the wings.

Cire · « **Reply #67 on:** November 05, 2011, 12:50:51 PM »

this thread took a crappy turn.

pissclams · « **Reply #68 on:** November 05, 2011, 02:22:17 PM »

Got it, I misunderstood. Aside from fish, you can also cold smoke cheese.

asava · « **Reply #69 on:** November 06, 2011, 09:17:56 AM »

Quote from: pissclams on November 05, 2011, 02:22:17 PM

Got it, I misunderstood. Aside from fish, you can also cold smoke cheese.

whats the time like on both?

pissclams · « **Reply #70 on:** November 06, 2011, 09:21:59 AM »

not sure, i can't cold smoke with my smoker but i wish i could.

Dugout DickStone · « **Reply #71 on:** November 26, 2011, 03:28:31 PM »

Okay, for many years I have wanted to make the sandwich that lives its life to exact revenge on a traitorous friend. And like that sandwich i have been patient and bided my time to serve up a plate of revenge (food).

Now is when I spring my trap, so....has anyone ever made a Monte Cristo!?

Cire · « **Reply #72 on:** November 26, 2011, 09:33:39 PM »

Rachel ray has a recipe that I've always wanted to try. Search it at food network

Tobias · « **Reply #73 on:** November 26, 2011, 10:43:42 PM »

my dad used to make monte cristos. we had to stop eating them when my little sister had a heart attack at age 12.

pretty tasty though.

Dugout DickStone · « **Reply #74 on:** November 27, 2011, 10:34:49 PM »

So, I was totally going to make this sandwich today but didn't. No. That would be too easy. So for now, I wait. I can wait. Afterall, I have waited this long...