ITID
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Post by ITID on Jan 25, 2023 21:05:39 GMT -5
What's the optimal way to reheat baked chicken? Same way she wen't in, oven at 350 til she crispy! What if I hate my oven?
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codync
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i go ham on the cheez-its
I'm from north carolina bitch!!!
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Post by codync on Mar 30, 2023 21:12:02 GMT -5
patdog I've got a quart of braising liquid from short ribs in the fridge and bones from said short ribs in the freezer. I should use this to make a dope soup or something, right? should I take any of the fat off the top while it's still cold or leave it all in? heat it up and strain the fond/little solid bits out or nah? do something totally different?
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patdog
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Post by patdog on Mar 30, 2023 21:26:34 GMT -5
patdog I've got a quart of braising liquid from short ribs in the fridge and bones from said short ribs in the freezer. I should use this to make a dope soup or something, right? should I take any of the fat off the top while it's still cold or leave it all in? heat it up and strain the fond/little solid bits out or nah? do something totally different? What Iβd recommend: skim the fat while itβs still cold and keep to the side. Make a quick broth from the short rib bones (roast a little veg if you like, add a bit of wine, it doesnβt have to be too complicated (just so long as itβs got a beefy flavour to it). Add absolutely no salt though peppercorns and aromatics are welcome. Let that roll for like 3-4 hours. Then strain it and reduce by half and then add it to your leftover braising liquid. Then in a new pot make a little roux with the skimmed fat (ideally with flour, but cornstarch is acceptable if youβre gf). Let the roux get darker and nuttier (also to make sure youβve cooked out the flour taste) and then slowly incorporate your other liquid (make sure to the combine the liquid and roux as thoroughly as possible. Once all the liquid is incorporated you pass it through the finest sieve you have and then you have a badass demi-glacΓ© that keeps super nicely. Then divvy it up in to some ice trays, freeze em and pull one out if yer ever freestylin a sauce :)
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patdog
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Post by patdog on Mar 30, 2023 21:58:02 GMT -5
I just noticed I have two unanswered questions.
1) air fryers areβ¦ essentially just convection ovens. I donβt feel any particular way about them. You can make a lot of delicious stuff, and like any cooking equipment they have their ups and downs.
2) you shouldnβt hate your oven! A good relationship with yer appliances yields better tasting food, I swear.
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Post by Boardin' Peterson on Mar 31, 2023 9:21:51 GMT -5
would this be the thread to ask for advice on removing 2 ten foot tall eyetalian cypress trees from the garage front of the house we just closed on last night? jesus christ i own a 73 year-old house now aaaaaaaguh
ETA: i've cut down trees before just not with this dense of foliage. just clear shit, cut the trunk, put some root killer on it, then yank the roots with a truck in hopes that the root system didn't grow under the foundation?
or just hire an arborist
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meatballmaniac
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Post by meatballmaniac on Apr 6, 2023 18:53:16 GMT -5
Patdog, I have two croissants, a partially rotten bunch of cilantro, frozen chicken nuggets, and some cooked white rice. Dinner is in 45 minutes. What should I make?
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Post by j (in a good way) on Apr 6, 2023 18:54:52 GMT -5
Patdog what's your favorite chain restaurant listed in Chalies abysmal chain restaurant thread
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patdog
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Post by patdog on Apr 6, 2023 23:00:47 GMT -5
To meatball: sorry I missed dinner I WOULDA said soak the croissants in milk til theyβre soft, then mush em into a dough with some flour and water. Then divide em up n make some dumpling wrappers. For the filling, reheat the cooked rice with water til itβs nearly congee consistency. Then mix THAT with salt sugar and gochujang to taste, then throw in whatever veggies/meat ya want (id suggest ground pork). Then go through the dying cilantro and pick out some usable leaves and throw those in the mix. Then wrap em, steam em for 20-25 min. Eat with soy sauce :) To j: idk, Iβm not huge on any of those options. Places where the staff look miserable often make ME miserable
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patdog
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Post by patdog on Apr 6, 2023 23:47:13 GMT -5
Also to Boardin Peterson: β¦yeeeeah call an arborist. Iβm about the manipulation of ingredients, not the cultivation. I know some little basic shit but not enough to offer any expertise.
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MMST3K
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re-education camp success story
Antbaby Machete Squad Leader
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Post by MMST3K on Apr 7, 2023 1:26:41 GMT -5
I got some Elk dick do I baste it?
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patdog
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Post by patdog on Apr 7, 2023 2:02:50 GMT -5
I got some Elk dick do I baste it? HELL yeah. Throw in juniper berries butter and garlic, baste the shit out of it, take it out and either cut tartar or tataki with it, can confirm a good time will be had
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Post by ππΌπππ½πββπππβ on Apr 7, 2023 2:56:19 GMT -5
i was gonna make a pizza but apparently don't have pizza sauce so i threw a bunch of garlic and a tomato in pan and turned it into a hot slop then put that on some naan and it rocked and i thought i should post it because idk if it would work but it did
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patdog
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Post by patdog on Apr 7, 2023 3:15:30 GMT -5
i was gonna make a pizza but apparently don't have pizza sauce so i threw a bunch of garlic and a tomato in pan and turned it into a hot slop then put that on some naan and it rocked and i thought i should post it because idk if it would work but it did This makes me so happy β€οΈβ€οΈβ€οΈ Buds it isnβt about what seems like some fine dining shit, itβs about whatβs off the beaten food path that happens to be delicious. Mix n match! Be as bananas as possible, whether it involves bananas or not
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Post by ππΌπππ½πββπππβ on Apr 7, 2023 3:52:52 GMT -5
me watching my tomato/garlic mixture turn into pizza slop: what would patdog think about this
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patdog
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Post by patdog on May 9, 2023 11:38:47 GMT -5
Big news for Patdog! So I took a sous chef job at a big hotel (where the executive chef is a former boss oβ mine) and shit is AMAZING. We take apart entire animals and then break em down into all kinds of cool shit. Bacon, cold cuts, stocks, tanning leather, grinds (for sausages, burgers, etc.) Itβs fuckin incredible and Iβm learning so much! And last night I found out theyβre opening a second restaurant so soon Iβm going to be bumped up to chef de cuisine. Of a high-rolling, busy, upscale hotel kitchen. Iβm terrified but excited haha. To celebrate, yesterday I bought this lil beauty: I call er Shawna and sheβs wonderful (though Janet will always be main squeeze)
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meatballmaniac
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Post by meatballmaniac on May 9, 2023 11:47:58 GMT -5
Oh hell yeah patdog!
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Mr. Dingle Foot
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Post by Mr. Dingle Foot on May 9, 2023 11:49:58 GMT -5
Congrats PD!
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patdog
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Post by patdog on May 9, 2023 11:50:56 GMT -5
I may be postin a lil less but Iβm actually so stoked, this is a crazy step up for my career
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Mr. Dingle Foot
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Post by Mr. Dingle Foot on May 9, 2023 12:06:36 GMT -5
Can you name the hotel so we all know where to stay and complain about the food (while secretly loving it)?
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patdog
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Post by patdog on May 9, 2023 12:10:48 GMT -5
The restaurant is called Cartier Arms and itβs part of the Hyatt in Montreals old port. That said all this sβposed to be happening in the next week or two so letβs wait til itβs actually happening before blasting yelp haha
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Mr. Dingle Foot
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Post by Mr. Dingle Foot on May 9, 2023 12:17:50 GMT -5
Posters can only complain in person so you have to come out and defend your honor. And then kiss.
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patdog
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Post by patdog on Nov 8, 2023 12:49:53 GMT -5
Patdog update: so for the last few months at work there was a major political snafu which in turn led to a coup-dβΓ©tat. But ol patdog stuck around and I am once more a sous chef for a major hotel (after I had been demoted for stupid reasons). Iβm in charge of a team of 20 rock star line cooks and i am over the fuckin moon. Couple that with a healthy loving romantic relationship and generally being surrounded by good people, shit finally feels like itβs supposed to. Life is beautiful but board is life. I love you all β€οΈ
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meatballmaniac
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Post by meatballmaniac on Nov 8, 2023 13:20:11 GMT -5
Patdog update: so for the last few months at work there was a major political snafu which in turn led to a coup-dβΓ©tat. But ol patdog stuck around and I am once more a sous chef for a major hotel (after I had been demoted for stupid reasons). Iβm in charge of a team of 20 rock star line cooks and i am over the fuckin moon. Couple that with a healthy loving romantic relationship and generally being surrounded by good people, shit finally feels like itβs supposed to. Life is beautiful but board is life. I love you all β€οΈ love you, patdog, this sounds wonderful
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Tstigz
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Hope everyone is doing well and having a nice day
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Post by Tstigz on Nov 8, 2023 13:48:44 GMT -5
patdawg ππΌ
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patdog
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Post by patdog on Nov 8, 2023 13:51:46 GMT -5
You guys have been with me the whole way through and that ainβt something I plan on forgetting
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meatballmaniac
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Post by meatballmaniac on Nov 8, 2023 17:03:17 GMT -5
I have rain in my eyes because itβs raining I live in the northwest
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hormel chavez
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lake dues
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Post by hormel chavez on Nov 8, 2023 17:21:23 GMT -5
always support patdogs. patcats? another story.
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Post by ππΌπππ½πββπππβ on Jan 30, 2024 3:29:44 GMT -5
patdog i bought curry powder but i forgot why. what should i do with it i also have green lentils will that help idk what to do with those either Soak the lentils overnight in water, which should soften em up. Sautee said lentils with onions and garlic in canola oil. When fragrant, add in the curry powder and cook til fragrant. Then add a diced tomato (fresh or bust), add coconut milk and reduce that down. At this point the lentils should be nice n soft. If not keep adding coconut milk and reducing it down til theyβre soft. Then at the very end off heat add a pad o butter and emulsify that shit in there. Two birds one stone and you get a bangin side dish that will freeze well. Edit I dunno whatβs in this curry powder but you can adjust seasoning to your taste. Cumin? Chuck er in at the same time. Masala? Chuck er in. Cayenne? Fuck yeah. Letcher heart sing gonna try this again today/tomorrow, do you have any exact measurements for lentils/coconut milk idk if it actually matters it didn't last time i did this but maybe it's better when you do it
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Post by escapedfromthevalley on Jan 30, 2024 13:05:17 GMT -5
IDK how I missed this thread previously. Love this shit. Love patdog. Love cooking
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patdog
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Post by patdog on Jan 30, 2024 18:23:09 GMT -5
I love you guys β€οΈ happy cooking to one n all!
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