Gavinmad
Mr. Poopybutthole
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theres a homegoods near me i'll have to check out, maybe this weekend
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Gravy's Cooking Thread
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this is how you know you got a legit le cruest from homegoods turn it upside down and look for the black marker
that means it's a factory second, so scan it for a flaw, and if it's acceptable (like a paint run) then buy
don't buy cracks or chips
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Gavinmad
Mr. Poopybutthole
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you mean the black dot on the right? are there knockoff brands out there that fake the le creuset engraving on the bottom? lol
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I don't know if it was just blemished or if it was just overstock or things they couldn't move at some of their big retail store. I really found some killer deals on decent stuff there. We've gotten some really nice German Crystal wine glasses in the past, and even if we only have four at a time they eventually break or somebody drops one, and we always go back there and can only pick up some more for 20-25 bucks. I don't remember the name of the one specific brand but it's stuck my wine snob uncle is paid top dollar for.
Stuff like silpats super cheap there, too. I guess that's why I don't mind necessarily going there with my wife because we look for dog toys because those are cheap and then I always scope out the cooking section, even though our location is filled with Mexicans and retarded women.
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That's one of the stoneware au gratin pans isn't it? I've bought all of my Le Creuset stoneware there. I just have a bunch of different odds and ends, and I always try to get blue, because that's the color my mom got me when I started getting my cast iron for Christmas, but those prices were excellent, and it's stuff I use all the time. Had the same word for getting close to 10 years at this point, and it's held up extremely well.this is how you know you got a legit le cruest from homegoods turn it upside down and look for the black marker
that means it's a factory second, so scan it for a flaw, and if it's acceptable (like a paint run) then buy
don't buy cracks or chips
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It actually has to have Le Creuset etched into the pan or dish somewhere. Just remember what the label or the font looks like, and you're good to go. I believe all of their stuff has it, that's when you know it's legit and not some knockoff.
Could also say Le Creuset made in France. I think that's typically what's on the enameled cast iron.
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How often do you actually use it, and what are you typically use it for? Also it's made in China more than likely.
Gavinmad
Mr. Poopybutthole
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lol I was planning to go to Costco after browsing Homegoods anyway so we'll see if mine stocks these.
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Okay, I can't tell if this is real or a joke. Has anyone ever cooked a chicken in a watermelon?
www.instructables.com
Chicken in a Watermelon
Chicken in a Watermelon: At first glance, you may think this is an early Halloween Instructable for a creepy recipe. Please don't look away! It's not as hideous as it may seem! It's actually a fantastic recipe in a not-so-traditional form that results in an uber tender chic…
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I mean looking at the recipe I can kind of see where they were going with it as far as the flavor profile, and if you scoop out most of the sweet portion of the watermelon you're left with that rind, which is pretty vegetable we tasting. I just can't imagine it's going to impart that much flavor. When I just put it on a roasting pan with some wine or water and your aromatic stand at the bottom and it'll be just as moist and delectable. Hell beer can chicken is even far superior.Okay, I can't tell if this is real or a joke. Has anyone ever cooked a chicken in a watermelon?
Chicken in a Watermelon
Chicken in a Watermelon: At first glance, you may think this is an early Halloween Instructable for a creepy recipe. Please don't look away! It's not as hideous as it may seem! It's actually a fantastic recipe in a not-so-traditional form that results in an uber tender chic…
I still think it's not a very good idea but what do I know, I don't wash my chicken.
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Folks are saying putting the watermelon lid back on it really keeps the moisture inside, so the chicken is juicy.
And I know you have a freezer full of pre-washed chicken.
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I'm in the camp of crispy skin on chicken always. About the only time I might not achieve that is if making coq au vin, but even then you typically dredge it and seasoned flour and brown first and you don't put too much liquid in to where the chicken still sits on top and then you'll have some crispy skin after it comes out of the oven.
Beer can chicken still though is probably the best way to ever roast a bird. It's always moist and tender but you get that nice crispy outside.
That watermelon thing is just kind of oddball, and a few can't just roast a bird and get her to turn out moist and tender, maybe go practice some more. Nobody likes rubbery chicken skin.
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Thought this was pretty interesting though. I really wonder how much of the difference you can taste between the various breeds. Do you think it's more of mineral or irony sort of taste that starts to differentiate between the different cows?
I've not even heard of some of those types of breeds and I wonder if they're almost more akin to something like elk or venison.
I've not even heard of some of those types of breeds and I wonder if they're almost more akin to something like elk or venison.
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ToeMissile
Pronouns: zie/zhem/zer
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I have no earthly idea, but I think it would be a wonderful experience to sit down one evening and taste all those different breeds, and then you can make your own conclusions of which is the most delectable.
Just out of all the cooking channels and stuff that I've seen recently I like their stuff the most because they're true blue chefs, and not some dip shit in their kitchen copying the Babish Jew dude.
I also really like their flavor profiles for most of their main dishes that they have at the restaurant. To me when I see them talk about whatever recipe it all just makes total sense.
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