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ATTN: any other chefs who might read this

Started by East Coast Hustle, May 20, 2008, 03:50:19 AM

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Adios

#30
June 09, 2008, 09:18:14 PM
Today I am smoking a whole chicken. I am using only mesquite wood and a beer and mesquite rub. I am seriously drooling every time I go out to check it. This is about a 10 hour process at 200 degrees.

Mesozoic Mister Nigel

#31
June 09, 2008, 10:12:46 PM
That sounds amazingly delicious.
"I'm guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk," Charles Wick said. "It was very complicated."

Adios

#32
June 09, 2008, 10:34:30 PM
I will let you know shortly. I only hope it tastes as good as it smells.

Adios

#33
June 09, 2008, 10:43:43 PM
Absolutely incredible. Perfectly moist all the way through and the flavor is excellent!

Mesozoic Mister Nigel

#34
June 09, 2008, 10:53:08 PM
Want!
"I'm guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk," Charles Wick said. "It was very complicated."

Adios

#35
June 09, 2008, 11:07:41 PM
Here's the kicker. I put two baked potatoes foil wrapped with butter and ground garlic and salt and pepper in the smoker as well. Put the ingredients on the foil. Make a slit in the potato and put the slit on the ingredients. Double foil warp and cook slit and ingredients up.


Excuse me while I finish my Oral Orgasm.

Mesozoic Mister Nigel

#36
June 09, 2008, 11:53:29 PM
Stop it, you cruel, cruel man!
"I'm guessing it was January 2007, a meeting in Bethesda, we got a bag of bees and just started smashing them on the desk," Charles Wick said. "It was very complicated."

BADGE OF HONOR

#37
June 10, 2008, 12:22:20 AM
Now I'm totally sad about my dinner sandwich, even if it did have pickles.   :cry:
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

Jasper

#38
September 25, 2008, 07:19:58 AM
Dinner sandwich?

Now you have to explain.

BADGE OF HONOR

#39
September 25, 2008, 07:26:55 AM
I don't remember posting this.  I don't remember the circumstances under which I posted it.  I think dinner sandwich just means a sandwich, that I had for dinner, but who the hell knows.


Sometimes having a terrible memory can be quite entertaining.
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

Jasper

#40
September 25, 2008, 07:28:50 AM
Brain diarrhea.  I thought this was fresh.  Wasn't looking, and my "recent posts" button has been malfunctioning lately.

Nev-er-miiind.

navkat

#41
October 29, 2008, 09:49:47 AM
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

It makes me sad, and a little sick to my stomach.

Yeah...that sounds like the perfect handling conditions for a food-borne illness nightmare.

The Dark Monk

#42
October 29, 2008, 09:53:42 AM
Mexico, spreader of E-Coli and Salmonella. DONT EAT THE TOMATOES!
I thought this is all there is,
but now I know you are so much more.
I want to upgrade from my simple eight bits,
but will you still love me when I'm sixty-four?
~MIAB~

Cainad (dec.)

#43
October 29, 2008, 05:20:26 PM
Quote from: navkat on October 29, 2008, 09:49:47 AM
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

It makes me sad, and a little sick to my stomach.

Yeah...that sounds like the perfect handling conditions for a food-borne illness nightmare.

Not just ANY food-borne illness, mind yuo. We're talking about airtight plastic bags here, meaning an oxygen-free environment for happyfun things like botulism.

navkat

#44
October 29, 2008, 08:59:48 PM
Quote from: Cainad on October 29, 2008, 05:20:26 PM
Quote from: navkat on October 29, 2008, 09:49:47 AM
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.

It makes me sad, and a little sick to my stomach.

Yeah...that sounds like the perfect handling conditions for a food-borne illness nightmare.

Not just ANY food-borne illness, mind yuo. We're talking about airtight plastic bags here, meaning an oxygen-free environment for happyfun things like botulism.

Do not taunt happy fun botulism?
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