Gravy's Cooking Thread
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You do the breasts and the legs separately and then morning of you toss them into the oven for a much shorter cook time and a much juicer overall bird.
Soygen
The Dirty Dozen For the Price of One
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Turkey is shit and the leftovers are good because you usually mix the turkey in with other stuff, to make up for its shitness.
Ok, maybe a bit of hyperbole, but it's just a giant chicken that isn't even as tasty as an already-boring chicken. We'll probably be at my mom's this year and I'm sure she'll have a turkey. I think I'll bring an alternative protein option, though.
Ok, maybe a bit of hyperbole, but it's just a giant chicken that isn't even as tasty as an already-boring chicken. We'll probably be at my mom's this year and I'm sure she'll have a turkey. I think I'll bring an alternative protein option, though.
Adebisi
Clump of Cells
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It's the sides that go with the turkey that make the turkey great. The stuffing, mashed potatoes, veg drenched in butter, gravy.
Though if I had my way, all holidays would be med-rare prime rib, mashed potatoes, various veggies, and yorkshire fucking pudding. Uncle gravy on all of the things.
There's nothing more amazing than stuffing your yorkshire pudding with all the other items on your plate.
Though if I had my way, all holidays would be med-rare prime rib, mashed potatoes, various veggies, and yorkshire fucking pudding. Uncle gravy on all of the things.
There's nothing more amazing than stuffing your yorkshire pudding with all the other items on your plate.
I would like to live in this world. I would toss some cheddar into that mix.
BrutulTM
Good, bad, I'm the guy with the gun.
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This shit is such a farce. Weve been fed a whole bunch of lies about fat, saturated fat, red meat, etc. All the while they keep on pushing sugars and starches that turn into sugars in a millisecond in your stomach. But hey, its low fat, right? Think about it, men have eaten animals and fucking nuts and berries for 5 million years, and now were supposed to eat cereal and white bread to make us healthy in the last 100? LOL.
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Fuck turkey right in the ass. I don't make that shit any more. Goose or duck is a superior meat every single time. I may try to sous vide a whole goose. How long do you think that shit would take? I'd have to put a brick in the cavity to keep it in the water.
I'm shredding a porkloin for the holiday weekend. Favourite recipes? Should I do a vinegar based sauce?
I'm shredding a porkloin for the holiday weekend. Favourite recipes? Should I do a vinegar based sauce?
jooka
marco esquandolas
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Have you done this before? A friend tried slow-cooking a loin(may have even been a tenderloin) in the same manner you do a shoulder. It was complete shit because there's very little connective tissue to convert to gelatin in those muscles.
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Tenderloin is good when stuffed with some sausage or something then tied back up, maybe even braised in some lovely liquids. Other than that it tends to be dry as shit. Sort of like a beef round roast.
If you are going to do some shredding, get yourself a shoulder, you can either do it slow at like 250F or quicker when in a pinch at 350F for an internal temp of about 210F.
If you are going to do some shredding, get yourself a shoulder, you can either do it slow at like 250F or quicker when in a pinch at 350F for an internal temp of about 210F.