(Topic ID: 265617)
Westland, MI
Quoted from Bax1:Thanksgiving dinner for the wife and I. I think I might’ve made a little to much
[quoted image][quoted image][quoted image]
That's pretty awesome
Quoted from Bax1:Thanksgiving dinner for the wife and I. I think I might’ve made a little to much
Thanksgiving leftovers are the best!
Quoted from Bax1:Thanksgiving dinner for the wife and I. I think I might’ve made a little to much
[quoted image][quoted image][quoted image]
Damn. I hope I get to experience american thanksgiving sometime.
Quoted from mtn-:Damn. I hope I get to experience american thanksgiving sometime.
I feel like Thanksgiving is the easiest holiday to get invited to if you are ever in America at that time. You can pretty much whisper the words "I have nowhere to go this Thanksgiving" and I'm sure random people would invite you to their home.
Woolgoolga
Quoted from Bax1:that fish looks sad
He had a fillet knife in his guts 10 mins ago. That'll fuck your day.
Quoted from Nevus:Brine the Turkey
Smoke the Turkey
Make Turkey and Sausage Gumbo with the leftovers!
Something I do with my smoked turkeys is to stuff the cavity with potato, onion and apple chunks. It adds mass to the turkey and seems to help it cook more evenly than an empty cavity. But it's just what I've always done.
Quoted from punkin:No one asked why i called it Cambodian Chicken.......
The answer is in the photo.
Don’t know the answer but it looks delicious!
Quoted from Nevus:Don’t know the answer but it looks delicious!
All but two of the chickens were double amputees. That's how they came from the supermarket. My own honey soy is better, but they were cheaper buying them already done. At least i know if i buy whole wings and part them my self i'll get more that 25% of the two bone joints i prefer.
And thanks for the toast upvote Johnny. I knew it was you but clicked to see anyway.
1 week later
So, this is pinnekött. "Stick meat". Its a norwegian delicacy, mostly eaten at xmas time. However, as you might or maybe not know, Im Swedish and this was totally unknown for me up until 10 or 15 or something years ago.
Basically its dried, heavily salted and (but not always) smoked lamb/mutton ribs.
My picture here was taken perhaps one hour ago, just after I started the "watering process" and I plan to post more pictures after its been watered for 24h etc until its ready for consumption.
Wiki:
https://en.m.wikipedia.org/wiki/Pinnekj%C3%B8tt
IMG-20211223-WA0001 (resized).jpegIMG_20211224_154321 (resized).jpgSo, this is how pinnekjøtt looks like after its been soaked in water for 20ish hours. I changed water 3 or 4 times, in order to reduce the amount of salt.
As you can see in the picture, the steam boiling process is underway.
Mmmm. Its a very distinct and some may say almost pungent smell.
IMG_20211224_190006 (resized).jpg
And this above is now safely installed in my stomach.
Oops, almost forgot to add a picture of the sauce I made from the reduced leftovers of the "steaming water". All pure lamb fat with awesome smoked flavour.
I always made Punkin's Muck at xmas when i had my family around. We'd go through bottle after bottle. Perfect breakfast drink, quick and easy to make.
Everyone who has ever tried it has made it a firm xmas favourite.
https://www.stilldragon.org/discussion/37/punkins-muck-baileys
Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups scotch , rum, bourbon(or other 40%)
1 can sweetened condensed milk, (400ml)
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vannilla extract (vannilla bean paste is a standout).
Refrigerate.
Shake before pouring over ice...
c27de93248aeddf5086ae0d42a881f (resized).jpg
Please try it and share with your family. Girls like it with a bit of milk, but i like it by itself.
Quoted from punkin:I always made Punkin's Muck at xmas when i had my family around. We'd go through bottle after bottle. Perfect breakfast drink, quick and easy to make.
Everyone who has ever tried it has made it a firm xmas favourite.
https://www.stilldragon.org/discussion/37/punkins-muck-baileys
Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups scotch , rum, bourbon(or other 40%)
1 can sweetened condensed milk, (400ml)
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vannilla extract (vannilla bean paste is a standout).
Refrigerate.
Shake before pouring over ice...
[quoted image]
Please try it and share with your family. Girls like it with a bit of milk, but i like it by itself.
Sounds good. Maybe whip some up tomorrow.
1 week later
Quoted from punkin:Waiting not much longer.
Every few years i revisit my bread failures.
Maybe try making it more often to develop you’re techniques. Like once a week until you become more happy with the results. and take some notes to think on for next time. I did that last year for my pizza dough and i improved quite a bit.
I have not made Focaccia myself but in baking I find using a digital scale and going over notes I make using the ingredients I’m using and the equipment I have helps to get to a better and more consistent result.
I recently found a great baking channel on YouTube called
Chain baker.
He has a 3 hour Focaccia video.
Looks like some sticky dough!
Keep trying, fresh bread is awesome!
Quoted from RVH:Maybe try making it more often to develop you’re techniques. Like once a week until you become more happy with the results. and take some notes to think on for next time. I did that last year for my pizza dough and i improved quite a bit.
I have not made Focaccia myself but in baking I find using a digital scale and going over notes I make using the ingredients I’m using and the equipment I have helps to get to a better and more consistent result.
I recently found a great baking channel on YouTube called
Chain baker.
He has a 3 hour Focaccia video.
Looks like some sticky dough!
Keep trying, fresh bread is awesome!
Yeah, i go through periods where i bake a few times a week for months.
The Artisan Bread in 5 Minutes a Day book was a long experiment of slow fridge rising etc.
Just some skills i don't have. Can't sharpen knives freehand either, give my Lansky setup and i'm fine, but a whetstone and i'm fucked.
I'll keep going for a few months, i can do pizza dough, pasta, noodles and ravioli ect, just getting the bread to rise is the thig i can't do.
Quoted from Bax1:interesting combo for a pizza
Like satay on a pizza and the rest was just what i had in the freezer.
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