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.
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.
re: Carson's Uppity Chicken(Posted by link 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."
BRgetthenet LSU Fan Golf Board Smash Lab™ CEO Member since Oct 2011 78184 posts
re: Carson's Uppity Chicken(Posted by BRgetthenet 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.