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Started By
Message
re: Carson's Uppity Chicken
Posted on 12/5/12 at 8:34 am to BRgetthenet
Posted on 12/5/12 at 8:34 am to BRgetthenet
quote:
I'm here in support of Carson's chicken.
Same here.
I believe I posted that somewhere earlier.
2
Posted on 12/5/12 at 8:35 am to BRgetthenet
Well as I said above I bit my tongue, which by the way hurt like hell because I don't do it often, but the "last half hour on green onions so they are crispy" was just plum fricking retarded. But what the hell, I've developed enough stalkers for the season so...
And Carson I'll give you the tip you need. Forget store bought Italian dressing. It's A waste of good money when you can make it at home, from scratch, with stuff in your pantry, for a lot cheaper.
Google vinaigrette recipe and there are thousands of variations that take about as much time to make as it does to open the store bought. Plus they taste much better and will last in your fridge. Buy the Good Seasons just for the Cruet. Oil, vinegar, little bit of good mustard, seasonings and go to town.
As Rag said, not making fun of you. You like it roll with it. I'm just giving you a suggestion on improving your dish. And someone has shown me a new tenderizing applicator so I've learned in this thread too.
And Carson I'll give you the tip you need. Forget store bought Italian dressing. It's A waste of good money when you can make it at home, from scratch, with stuff in your pantry, for a lot cheaper.
Google vinaigrette recipe and there are thousands of variations that take about as much time to make as it does to open the store bought. Plus they taste much better and will last in your fridge. Buy the Good Seasons just for the Cruet. Oil, vinegar, little bit of good mustard, seasonings and go to town.
As Rag said, not making fun of you. You like it roll with it. I'm just giving you a suggestion on improving your dish. And someone has shown me a new tenderizing applicator so I've learned in this thread too.
Posted on 12/5/12 at 8:37 am to BRgetthenet
quote:
I'm here in support of Carson's chicken.
but mostly to harp on the ridiculous snobbery that goes on here
Posted on 12/5/12 at 8:38 am to Martini
as i read the thread, i couldn't help but wonder if someone slipped you a muscle relaxer before you read it .. 
Posted on 12/5/12 at 8:39 am to link
quote:
but mostly to harp on the ridiculous snobbery that goes on here
Which is why we are in page 5.
Posted on 12/5/12 at 8:39 am to El Josey Wales
oh, i'd eat carson's dish in a second .. it looked good to me .. and what is wrong with frozen chicken ? are you supposed to throw away the fresh chicken that you didn't cook every time ?
Posted on 12/5/12 at 8:40 am to link
That too.
We all need to chill. This shite isn't life or death.
The vibe is all wrong. The reason for the season is pleasin'.
We should be getting each other in the Spirit.
We all need to chill. This shite isn't life or death.
The vibe is all wrong. The reason for the season is pleasin'.
We should be getting each other in the Spirit.
Posted on 12/5/12 at 8:44 am to TigahRag
quote:
and what is wrong with frozen chicken ? are you supposed to throw away the fresh chicken that you didn't cook every time ?
You are supposed to slaughter a chicken for fresh meat before every meal.
I love how the claim was "I would never have frozen chicken in my house"...as if the chicken you buy in the market has never been frozen.
Posted on 12/5/12 at 8:45 am to TigahRag
Carson's dish is perfectly fine with me. If I had posted a pic tutorial of the dish I made and talked about in Monday's WFDT, I would be getting the same treatment at Carson got. I liked it. It was simple but certainly not up to Emeril's standards. I'm talking about my dish here.
Posted on 12/5/12 at 8:47 am to brgfather129
I butcher all my lamb, beef, and poultry fresh that day in my walk in cooler next to the kitchen.
I guess none of ya'll do that!
I guess none of ya'll do that!
Posted on 12/5/12 at 8:49 am to TigahRag
quote:
TigahRag
I like it when you get pumped enough to post. Can't get enough of your avi pic.
Posted on 12/5/12 at 8:50 am to brgfather129
quote:
as if the chicken you buy in the market has never been frozen.
yep .. it is brought straight from the farm to the store daily ..
Posted on 12/5/12 at 8:52 am to TigahRag
i froze about 2 lbs of leftover ham from thanksgiving. when the fridge starts to empty, i plan on taking half the ham out, letting it defrost in the fridge, slapping it between some bread, and gasp eating it. also have some delicious frozen deer sausage from coonass country. i'll probably never eat it though, b/c only fresh deer is allowed in my kitchen. but i'm just po white trash that calls dinner "supper."
Posted on 12/5/12 at 8:54 am to TigahRag
quote:
yep .. it is brought straight from the farm to the store daily ..
Farm-to-table only breh, like a true OTer.
Posted on 12/5/12 at 8:57 am to link
quote:
. but i'm just po white trash that calls dinner "supper."
Posted on 12/5/12 at 8:57 am to TigahRag
Well I just reviewed the gumbo thread and noticed the OP has an Old Hickory knife and T-Fal cook wear.
Hmmm....wont allow eye talian dressing of frozen chicken in his house but allows Wal Mart kitchenware aisle 9 in.
Hmmm....wont allow eye talian dressing of frozen chicken in his house but allows Wal Mart kitchenware aisle 9 in.
This post was edited on 12/5/12 at 9:32 am
Posted on 12/5/12 at 8:57 am to link
I used leftover smoked turkey carcass to make a stock last week, some of the leftover turkey breast meat, and a pack of smoked venison sausage to make a gumbo.
The stock was what made it so good. I don't get snobby about much, but a good stock for gumbo is pretty important IMO. Plus, I don't think using what would have been otherwise tossed as a 'key' ingrediant is being uppity. Everybody wondered what I had done, and I just said I used the smoked bird bones as the stock.
Stock is its' own little art. I brought it to a boil with onion, bay leaf, s n' p, and a little thyme and let it simmer for 5 or 6 hours. Then I let it cool overnight in the fridge. Brough it back to a boil while I stirred the roux.
The stock was what made it so good. I don't get snobby about much, but a good stock for gumbo is pretty important IMO. Plus, I don't think using what would have been otherwise tossed as a 'key' ingrediant is being uppity. Everybody wondered what I had done, and I just said I used the smoked bird bones as the stock.
Stock is its' own little art. I brought it to a boil with onion, bay leaf, s n' p, and a little thyme and let it simmer for 5 or 6 hours. Then I let it cool overnight in the fridge. Brough it back to a boil while I stirred the roux.
Posted on 12/5/12 at 8:58 am to El Josey Wales
Posted on 12/5/12 at 8:58 am to Martini
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