Skunky Dunk Farms
Cannabinoid Receptor
I'm not one for curry usually but darn G, I'd try that!
Anything food
- Thread starter DopeDaniel
- Start date
If your mostly familiar with Indian curries this definitely may change your tune. The techniques are similar, the flavors are not!
Chip Green
In Bloom
Who here can say dat dey had onna dem?
JollyPete
In Bloom
What're everyone's Turkey Day plans foodwise?
I'm doing a turkey tonight/tomorrow and another Friday/Saturday, both brined in salt, black pepper, fresh sage, fresh thyme, fresh rosemary, and roasted garlic. Gonna spatchcock and oven roast the first one with lemon, apple, onion, and garlic and a repeat of the herbs inside, second one will be Creole seasoned and charcoal grilled/smoked over pecan and mesquite!
Pics of last year's birds, similar deal to these.
I'm doing a turkey tonight/tomorrow and another Friday/Saturday, both brined in salt, black pepper, fresh sage, fresh thyme, fresh rosemary, and roasted garlic. Gonna spatchcock and oven roast the first one with lemon, apple, onion, and garlic and a repeat of the herbs inside, second one will be Creole seasoned and charcoal grilled/smoked over pecan and mesquite!
Pics of last year's birds, similar deal to these.
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Idlewilder
Underground Chucker
Working on my brine right now. Going to try spatchcock turkey this year
I've been going the spatchcock route for years. I'll never roast a turkey whole again!
This year were doing a dry brined 15lber from a local farm. The dry brine is kosher flaked salt, toasted peppercorns and allspice and my own dried herbs de Provence.
I'm also going to do a 10lb rolled turkey breast. My family is always mad there's not enough slicing turkey left for sandwiches the next day so I said screw it, this year your getting 10 goddamned pounds of it. I was gonna smoke it but apparently large portions of my family "don't like smoked turkey" like a bunch of filthy savages... my sister even sent me this...
So instead it's also getting dry brined, but minus the herbs and with toasted fresh ground mustard seed added, then I'm going to glaze it with a mix of shoyu, cider vinegar and honey.
And then it's the usual parade of sides. Mashed, green bean casserole, stuffing (the box stuff and a homemade hot Italian sausage and herb), squash soup... some other shit I'm forgetting. Oh, and these damn rolls I've been obsessing over. I've made over 60 of them this week trying to get it just right, still not satisfied, flavor is good but they aren't fluffy enough... there's another batch rising as we speak.
Dessert is not my realm so I have no idea what's happening there, but it will also likely be excessive.
This year were doing a dry brined 15lber from a local farm. The dry brine is kosher flaked salt, toasted peppercorns and allspice and my own dried herbs de Provence.
I'm also going to do a 10lb rolled turkey breast. My family is always mad there's not enough slicing turkey left for sandwiches the next day so I said screw it, this year your getting 10 goddamned pounds of it. I was gonna smoke it but apparently large portions of my family "don't like smoked turkey" like a bunch of filthy savages... my sister even sent me this...
So instead it's also getting dry brined, but minus the herbs and with toasted fresh ground mustard seed added, then I'm going to glaze it with a mix of shoyu, cider vinegar and honey.
And then it's the usual parade of sides. Mashed, green bean casserole, stuffing (the box stuff and a homemade hot Italian sausage and herb), squash soup... some other shit I'm forgetting. Oh, and these damn rolls I've been obsessing over. I've made over 60 of them this week trying to get it just right, still not satisfied, flavor is good but they aren't fluffy enough... there's another batch rising as we speak.
Dessert is not my realm so I have no idea what's happening there, but it will also likely be excessive.
Idlewilder
Underground Chucker
Sounds delicious. Are you folding the dough a bunch of times? That helps get the flaky layers
No, I'm trying what's called Hokkaido style roll, it's a Japanese milk based bread. There's no folding involved. It's not so much flakey that I'm going for as fluffy.
Honestly, I should've just changed ideas at this point but I'm so stubborn Im just fixated on perfecting this roll, for absolutely no reason beyond the aforementioned stubbornness. And I've got it to where they're quite good (dried milk powder is a wondrous and fascinating ingredient for baking just fyi)... but it's not perfect. And I don't serve people food that isn't perfect, much to the chagrin of my family who are totally fine with good enough.
Corpse Daddy - No experience w/ Hokkaido rolls, but was tempted to give the Pan de Coco a try back when "Artisan Bryan" kept popping up on my Instagram. Bet it's a cinch to pull off, once you've mastered the rolls....???
I just saved that recipe. Definitely my next baking adventure! I'm planning on trying my hand at a sourdough starter this weekend anyways
Sourdough is tons of fun. A quick jump can be had from the white yeast that forms on the top of those pepper ferments... Keep up the great work. Hoping everyone appreciates your efforts tomorrow!!!
PSA to my spatchcock fam... don't toss the backbone! It has a ton of gelatin in it that gives great body to stock. Even if your using pre-made stock for gravy or stuffing, you can turn it up a notch by simmering the neck, back bone and other trimmings with some aromatics in it before putting it to use
Now that's a neat trick I hadn't heard before! Definitely going to give it a try. Almost time to crack the ferments too. Gonna make hot sauce for Christmas gifts this year.
Oooo what kind of pies?
18B
In Bloom
You do know that there might be some guys on the East Coast that are not Spanish....so you have to explain to them what a tri tip is...LOL.
Brokehoe
CHOOSE YOUR TITLE
18B
In Bloom
Hahaha...I just made a post joking about that...yeah they don't cut that tri tip on the East Coast unless you ask for it specifically or you go to a Hispanic Butcher Shop...Carniceria.
Meatman
? Master of Meat ?
Tri tip is all over the internet now and it’s a pain in the ass to get out of the beef so, now that your talking about it next time you go to a butcher shop to get one thank your butcher cause there a pain in the ass, and the worst part is you’ll get people usually what I call ‘city folk’ I’ll take as many tri tips as I can get well mother fucker you only get 2 out of the whole beef so you will get 2 lol and than they say well I’ll take less roast if that helps me get more no mother fucker you only can get 2 of them cause that’s all that’s in your animal lol
Tri tip rant over ✌️
