Sweet FSM on a pogo stick!
I am losing it today, as each new news drop triggers a fresh cycle of rage. Fuck every national Republican (and most of the rest)–sideways with a rusty farm implement.
I’m genuinely in fear for the Republic at this point, what with a criminally-led DoJ and an increasingly corrupted judiciary enabling whatever arbitrary power grab the Cheetolini stumbles upon.
Clearly, I need a break, and maybe some of y’all do too.
So…let’s talk poultry.
Some here may recall I am a roast chicken obsessive. Sunday afternoon, I picked up a really nice bird from our local refinance-your-mortgage specialty butcher (Savenors, for the Massholes among us).
Brought it home, and then thought about what to do with it. I’ve posted before on our defaults–splayed chicken with leeks and mushrooms, roast chicken with duck fat under the skin and so on.
Nothing seemed quite right so we started to vamp.
First, I spatchcocked the bird.
Then I made a wet rub to put under the skin, very, very loosely adapted from a Yotam Ottolenghi recipe for chicken sofrito. It was somewhere around a 1/4 cup of olive oil, the juice of about 1/3 to 1/2 of a lemon, one huge (or two more regular) garlic cloves very finely chopped, some thyme, and about a teaspoon of pimenton–smoked paprika. A little bit of maple syrup to cut the acid (honey would work too). Salt and pepper. I stirred it up, tasted it, adjusted it (more salt, and a little more pimenton– I wanted to make sure the smokiness of the paprika comes through–not too much, but there. I loosened the skin on the breasts and thights, and spooned most of the sauce under the skin, saving just a little to rub on the outside.
I had been preheating the oven to 400 degrees with a large cast iron frying pan heating up inside it. (A big boi: the Lodge 15 inch beast. Work on your upper body strength before using.) When the oven got to temperature I slopped some more olive oil in the pan and then added the chicken, breast side up.
While that got started, I prepped a red onion, four or five shallots, cut into quarters, and an orange pepper. Mixed them all up in a bowl, added a little salt and pepper, a quarter cup or so of sweet sherry, another third of a lemon’s juice, and some capers.
At about the twelve minute mark, maybe fifteen, I added the vegetables to the pan, scattering them all around the bird, and then shut ’em all up together. After another twenty minutes or so–maybe 25, who knows?–this was the result:
It was…sublime.
The texture of the bird was as good as I remember achieving, well, just about ever. The self basting with the spice rub (and the acid involved, I suspect) did something wonderful. The vegetables, braising in booze and chicken fat, turned into a kind of jam. And the garlic-pimenton-lemon flavor was just forward enough to make it all interesting, without overwhelming the quality of the chicken meat itself.
Trump and disease and death simply faded out of mind for a good hour.
I needed that.
So: food porn as a distraction.
Your turn: what have you made or dreamt of that has, at least for a moment, lifted you out of grim reality?
Open food themed thread, jackals!
Image: Annibale Carracci, The Bean Eater, between 1584-1585.
Kristine
That chicken is a thing of beauty.
My fave roasting method is this one from NYT Cooking. I can never find ramps, so I usually settle for regular onions and garlic. I don’t use cast iron, but a s/s casserole, so I need to keep the temp below 450F. Still results in a tasty bird and eliminates my usual issue of slight underdoneness where the legs meet the body.
It was a take the car in for repairs/lawn mowing morning–car is back and lawn is mowed. Had lunch on the deck. Mediterranean bean soup with rosemary-garlic bread. Grated some parm reg on both. Also stirred some Les Moulin Mahjoub harissa into the soup for smoky bite. LMM makes my fave harissa by far.
randy khan
We saw the article in the NY Times food section on garden focaccia a while back and decided to start making it. It’s one of those really easy recipes that’s more than 95% sitting around waiting for things to happen. (Seriously – 5 minutes mixing, 24 hours resting, 5 minutes putting it in the pan, another hour or two rising, decorate, and bake.) It turns out a really lovely pan of bread, and you can have fun decorating it with veggies to make the top pretty. I’ve made it 4 times since the end of April.
Recipe link at end of article
I’ve also been doing an apple tart that’s a mashup of recipes from Chez Panisse (the crust) and Barefoot Contessa (the rest). I think I want to try it with peaches next.
Gravenstone
Do you offer take out?
Gin & Tonic
Keeping it really simple, on Sunday my daughter and SIL came over and brought a honkin’ big piece of bluefish and a couple of dozen oysters. The fish went in one of these, lined with lemons sliced very thinly on the mandoline on the skin side, and just some good olive oil and a little adobo on the flesh side. Shucked the oysters, put the blue on the grill, opened a nice Sancerre, and there you have it. Life didn’t suck. Did I mention I like bluefish?
Another Scott
Looks and sounds good. Thanks for sharing.
I had been looking all over (online) to refill my stash of bread and whole-wheat flour, without success, for months. Then, a couple of weeks ago, I noticed that Nuts.com listed flour. And it was in stock!
I just finished baking a mostly whole-wheat loaf in my breadmaker. It turned out well.
https://nuts.com/cookingbaking/flours/kyrol/1lb.html
https://nuts.com/cookingbaking/grains/wheat/whole-wheat-flour/1lb.html
The WW flour has much more visible bran than the last stuff I bought (from Target) in the Before Times, but it works well. The rest of the WW flour is very soft and fluffy, and the bread flour is excellent.
Yummy!
Cheers,
Scott.
Kristine
@randy khan: I’ve made Ina’s apple tart. I do cheat my using store-bought pastry.
I love Ina’s recipes. Her meatloaf is a go-to. Also several of her cookie recipes.
MattF
My own cooking tends to be utiliitarian rather than pornographic. But with the low-level reopenings in my neighborhood, I’m looking forward to returning to buying stuff at the French bakery, the Italian deli, the bagel store, and, of course, Trader Joe’s. My current vice is Talenti gelato. Their Double Dark Chocolate and Sea Salt Caramel flavors are just… divine.
Gin & Tonic
@Kristine: But tart pastry is so easy to make, compared to pie crust.
Elizabelle
@ Tom: Somewhere, Julia Child is smiling at your efforts. Technicolor bird.
@randy khan: Do you have any interest in cut and pasting that foccaccia recipe for us?
Can see the accompanying article, but the FTF NYTimes hides the actual recipe away from us. Paywall, because I guess they don’t pay their Food staff enough.
Tom Levenson
@Kristine: That’s our default weekday roast chickie.
We never bother w. ramps. Instead we use leeks, mushrooms, capers, garlic and lemon rind.
Sometimes will flip the script and use a curried cauliflour thang–that flavors the whole pot.
Joe Falco
I have a recipe for a glazed orange flan I’m trying tonight to practice before making one for a dinner this Saturday. I’ve tried making a couple of fruit tarts in this past, and I keep messing up and ending up with a soggy bottom.
Tom Levenson
@Gin & Tonic: Call me next time. I’ll bring the Sancerre (or a Rully, if I’m in funds).
Louise B.
Oh, man, that looks good, and the rub sounds delicious. Thanks for sharing. We usually roast cut up chicken pieces in a Scan non-stick frying pan. They brown up nicely at a lower temp than you need for cast iron, and they’re easy to clean. Fresh wild salmon season is on here in the PNW, and we’ve eating tons of it, roasted on a cedar plank, and accompanied by fresh asparagus.
LuciaMia
Been rewatchng The West Wing, first season on. Forgot just how good it was/is.
TaMara (HFG)
That chicken sounds yummy and looks delicious.
I’m glad it’s not just me today.
I made a big batch of Jicama Slaw and am very happy to have it to munch on at random intervals.
geg6
I adore Ina Garten’s recipe for roast chicken with veggies (onions, carrots and fennel). I have played around with different veggies and herbs, but the original recipe is still the best and most delicious thing ever.
Recently, I made some kebabs with sirloin steaks and veggies in the grill basket (zucchini, mushrooms, cherry tomatoes, green onions and red, orange and yellow peppers). Marinated both in the steak sauce from The Colony, a great steakhouse in Pittsburgh. That steak sauce is to die for. And I don’t generally use steak sauce. For Fathers Day, I made shrimp “boil” in packets on the grill. Almost as good as I used to get in the Outer Banks and Savannah. And super easy cooking and clean up. I’ve been cooking so much through this, I having a hard time remembering everything I’ve made lately that is just wonderful.
Tom Levenson
@Joe Falco: Inevitable: https://www.youtube.com/watch?v=meCZ5hWNRFU
Kristine
@Gin & Tonic: I guess I just don’t trust myself to do it right. Which doesn’t make sense because I used to make pies all the time when I was in high school, scratch crusts and all. Maybe next time I’ll try making my own.
Though sometimes, even Ina uses store-bought….
geg6
@Kristine:
Ina is one of my go to people for excellent recipes for good food that is executable by a home cook and that also presents well. All with a minimum of fuss.
JMG
I have a rotisserie attachment for my Weber charcoal grill, which works very well for chicken. Last night I grilled swordfish. Brushed it with a mixture of olive oil and lemon, good amount of pepper mixed in.
Miss Bianca
Waitaminnit…
Are you saying that spatchcocked bird spent a total of only 45 minutes tops in the oven? Am I reading that right?
Joe Falco
@Tom Levenson: It’s true. I am a baker of constant sorrow.
phein60
We’ve been using a vinegar and honey solution (3 T, 1&1/2 t), with thin-sliced red onion soaking in it, to drizzle over oven-fried chicken thighs with about 15 minutes left to go. The vinegar makes the skin deliciously crispy.
Sure Lurkalot
Very bad at linking but this Jacques Pepin roasted chicken recipe is a breeze and very good. Makes a mess though.
https://www.seriouseats.com/recipes/2010/03/dinner-tonight-jacques-pepins-quick-roasted-chicken-recipe.html
Gemina13
I made some bone-in chicken breasts, experimenting with two marinades. The first was a Jamaican jerk marinade that I boosted with some sliwowicz. The second was with Olde Thompson’s Nashville Hot chicken seasoning, honey, bourbon, lemon juice, paprika, and a dash of cinnamon.
The jerk chicken wasn’t bad. The sliwowicz gave it a little extra sweetness, but nothing extra special. The bourbon-Nashville Hot chicken, though, came out juicy, tangy, and spicy with a nice bit of depth from the cinnamon. I’m going to play with the ingredients a bit more (less salt, no lemon juice, maybe half a pinch less cinnamon), but it actually tasted a lot like a Vietnamese seasoning recipe I followed last year.
Both went well with a cucumber-jicama-strawberry salad, followed up with a homemade French silk pie for dessert. I added a little rum to the filling, and some vanilla to the crust; I ended up with a fantastic pie with a way-over-the-top crust, so next time, no vanilla.
This weekend, I’m going to use a coriander-and-orange seasoning on some chicken thighs, and pull out a chuck roast for homemade beef & noodles. The latter is definitely not a summer dish, but it’s a wonderful feast for when your heart is low and your mind is clouded, as mine has been since March.
geg6
@Miss Bianca:
That sounds close to about what I would think for a spatchcocked bird at high heat in a preheated cast iron skillet.
narya
I’ve been living on beans (four different Rancho Gordo varieties, cooked, portioned, and frozen) and something else (squash/beets mix; tonight it’s venison/beef bolognese sauce and asparagus from the farm share) and rice, farro, hominy, etc. And cheese, of course. I haven’t had an oven since January (see the kitchen reno updates in the AM open thread), so I am looking forward to baking again like you would not believe. But! My neighbor and I got rhubarb in our farm share, and I invented a salsa/chutney with . . . I forget! Ginger, maybe? and honey? Garlic, most likely? And I don’t know what else. It is awesome on fish, it turns out, and neighbor enjoyed her share on pork and chicken.
LuciaMia
Ive made Ina Garten’s Plum Tatin (tho its a bit more like an upside down cake.) Easy but so good. You can also swap out any other kind of fruit-peaches, apricots, apples, blueberries, etc. Except strawberries.Tried that once and they nearly swamped the cake!
Mike in NC
After a doctor’s appointment this morning I got a haircut for the first time in four months, then picked up a nice rotisserie chicken from Publix. The ones from Costco might be slightly better but it’s been a long time.
Tom Levenson
@Miss Bianca: Yup.
Pulled the bird out of the fridge half, maybe 45 minutes ahead of cooking (it was warm enough here Sunday that we were getting close to room temperature in that time). Spatchcocking (and hence nothing in the cavity) speeds things up. And it was not a huge bird, maybe 3.75 lbs. (I’ve cooked sub 3 pound little chickies in half an hour or so.)
One key: we have an electric convection oven, which cooks a litter faster than a conventional one. And I roast chickens at 400 degrees, which is a little hotter than many do. I get away with that without drying out the breasts by splaying (if I want a cavity to put aromatics in) or spatchcocking–both of which make the chicken, in effect, thinner and faster cooking. Crucially doing that speeds up the leg/thigh quarters, so they get done before the breast is a wasteland.
Tom Levenson
@Tom Levenson: Should add–I do a duck-fat chicken (globs of rendered duck fat under the skin) and roast that conventionally, no splaying or whatever. Seems to go ok, but I think that’s because the extra fat keeps the breasts moist.
Tom Levenson
@phein60: That sounds excellent. Any particular recipe for the oven-frying?
Miss Bianca
@geg6: I’ve never made one like that. I know Adam among others has held forth on the joys of spatchcocked fowl, and I guess “relatively short cooking time” prepared this way would be one of them.
Betty Cracker
The mister’s garden is producing scads of tomatoes, eggplants and peppers, so we’re eating a lot of sauce and veggies. My go-to lunch these days is a tomato sandwich (on white bread with mayo, salt and pepper — don’t @ me).
@geg6: Ina’s perfect roast chicken recipe is the truth! We’re having it on Friday, as a matter of fact, though now that I’ve seen Tom’s masterpiece above, I’m tempted to try to replicate that. I even have the Lodge 15 inch beast thanks to Santa!
tinare
I’m making these salmon kebabs for dinner tonight. Really easy and yummy.
https://www.skinnytaste.com/these-lovely-grilled-salmon-and-lemon/
Miss Bianca
@Tom Levenson: Sounds sinfully delicious. I have a whole little fryer in the freezer, been wondering what to do with it…
NotMax
Food? Cool.
Talk about yer East-West fusion.
;)
pamelabrown53
@TaMara (HFG):
We may have had this Jicama salad conversation before. My preference is to go lighter by deleting the yogurt: clean, crunchy and refreshing.
Back in my working days I frequently ordered salads with interesting mixtures and always ordered dressing on the side, or no dressing-just lemon or lime wedges.
P.S.I am so Sally in as “When Harry Met Sally”!
SiubhanDuinne
@LuciaMia:
I just binged the entire series, start to finish, a week or so ago. For the most part, it holds up extremely well, and it was a treat to revisit all those great characters.
raven
@Betty Cracker: I bought a basket for my weber gas grill and have taken to roasting vegetables in that. Our csa share included spuds, squash and cabbage so I just threw them on.
geg6
@Betty Cracker:
I swear, I dream about that chicken every once in a while because some days I wake up thinking about it. Tom Colicchio is correct when he says that a great roast chicken is the best meal on earth and, if you can manage that, you can cook anything. It’s not as easy as it may seem.
West of the Rockies
I assume you made enough for everybody, yes? I can email you my address so you can overnight my portion. Thanks in advance!
That looks exquisite.
debbie
I’m impressed by anyone willing to run their oven in the summer. Too $#@%! hot outside.
NotMax
Recently someone gave me a small bag of their overflow of red cherry tomatoes.
Best I can say is they were moist. Most devoid of any kind of taste whatsoever maters I’ve ever encountered.
Betty Cracker
@raven: We’ve got a wok-shaped pan with holes in it that we use to do veggies on the charcoal grill. Haven’t done much grilling for the last month or so though. Too dang hot!
raven
@Betty Cracker: It has been so cool here that it’s hard to believe. We’ve got the doors and windows open for most of the last two weeks!
randy khan
@Kristine:
The pastry is pretty easy, although it does require you to wait longer than if you use store-bought. (And Ina would tell you that store-bought is fine.)
There are a bunch of Ina recipes that we use. Her roast chicken is good, and one of our go-to recipes for potluck cocktail parties is hers as well.
Virginia
A couple of my art friends and I are meeting for a picnic lunch tomorrow. I just made some oatmeal, chocolate chip, and dried cranberry cookies to take. I have sorely missed my watercolor and oil classes so it will be nice to see them again. I also will drop some of the cookies off at another one of my friends apartment after lunch.
Gonna go make dough for pizza tonight.
randy khan
@Elizabelle:
I’m a subscriber (have been since college, and despite my annoyance with a lot of the political coverage, it’s still the best paper in the U.S. by a wide margin), so I don’t notice the paywall, and I’m not really against paywalls if they are what you need to make a profit.
Nevertheless, ask and ye shall receive, with a bit of commentary added:
INGREDIENTS
PREPARATION
Tip
Glidwrith
Made chicken bastilla from the Spruce Eats web-site. Bought the phyllo dough because I don’t hate myself. Divine and bigger than anything from a restaurant.
Yutsano
I live alone. So it’s hard to justify roasting a whole chicken right? NOPE! I have two solutions here.
A) roast up a Cornish game hen with some of my family’s traditional stuffing.
B) make the whole bird, separate the meat from the bones, make stock from the bones, then freeze the leftover meat for whatever later on.
I was actually looking at a couple little hens before I ended up in the hospital. But now I’m not sue when I’ll be getting back to my place so I can do this. I’ll talk to Mom about it after I get out.
randy khan
@Kristine:
I was kind of scared of making the pastry dough at first, and particularly because the Chez Panisse recipe basically tells you it’s going to be kind of a gloppy mess and that you shouldn’t sweat it, That was pretty terrifying, as I really had no idea what the gloppy mess should look like, as opposed to regular doughs and batters that I understood. (The recipe says “ropy,” for whatever that’s worth.) But it basically all comes together when you chill the dough, which seems like a minor miracle. I don’t use Ina’s recipe, but I suspect this is true of all of the basic pastry recipes.
Cathie from Canada
@Kristine: Love her recipes! Next time you have a few old bananas, try her Banana Cake – excellent, and I even skip her cream cheese icing (regretfully) and just sprinkle some sanding sugar on top before baking.
J R in WV
I did roast asparagus with ham and parm for dinner last night, and a big green salad with onions and olives and Greek dressing. Will probably do something more mundane this evening. NO wait, that was night before, last night was steak and bake and a big green salad…
All the days run together. Our family doc called Monday, want wife in for a routine appt, has been 6 months since she was in town. She is stir crazy a little bit, but still not too happy to go to town, even though here isn’t terrible regarding the Covid-Trump disease.
Right now Nolet’s Gin and Tonic, probably something like a pizza for dinner.
chopper
i make something similar often, usually over sliced sweet potatoes. i rub a lil baking powder into the skin, makes it roast up extra crispy.
trollhattan
I missed the booze of which you speak among the ingredients. Please do tell! (Booze always increases my interest when present in recipes.)
cope
I love chicken wings. In the before days when I would go out with the boys, they were almost always part of what we ordered. I have tried making them at home in the grill, in a cast iron skillet with hot oil and baking them, all with minimal success.
Today, in preparation for the Liverpool game, I used Alton Brown’s recipe for cooking wings. They were perfect. The secret to crispy skin and moist, tender meat within is steaming the wings, drying them off in the fridge and then cooking at high heat (425) for a long time (40 minutes). Crispy, tasty, moist…almost made me wish I was drinking again.
I tried 3 different sauces from 3 different online sources: lemon pepper, teriyaki and hot. The first two were the more successful but, sadly, the hot was not even though (or maybe because) I used my own homemade hot sauce.
Anyway, it’s always fun to discover a new recipe.
trollhattan
@chopper:
Baking powder, eh? Does it draw out moisture or is there some kind of chemical reaction happening? Never heard of this trick.
Adapted a Martha Stewart one-pan pasta dinner for backpacking last weekend. It works, even with a thin titanium pan and li’l camping burner. No boiling and draining the noodles separately–so much easier.
trollhattan
Speaking of rusty farm implements, fuck you, Devin Nunes!
Devin haz a sad, Devin’s cow celebrates.
VeniceRiley
I got an amazon delivery of High fiber lower carb crackers and fettuccini from Fiber Gourmet today. The crackers are delish- 1 carb per. Ate 13 of the honey mustard with an olive tampanade. Picking up some pesto on the way home to have the noodles with chicken and make some for lunch tomorrow.
Meanwhile, I’ve been on WhatsApp with my wife-to-be. We found a lovely new detached home in Sudbury and Jesus what you can rent for 900 PS a month there! My gosh. Making this socal lady swoon. Spent lunch hour on google maps looking at all the great places to walk the dogs, or eat just 2 blocks away overlooking the river Stour. Its going to be a beautiful life.
Madeleine
@MattF: Ohhhhh! Did you have to mention the Talenti double dark chocolate? Not long before dinner? I’ve been turning my eyes away from ice cream for weeks and now I’ll just have to give in when we shop this evening.
trollhattan
@Madeleine:
I do love me some Talenti. Even ignore it’s state of origin.
Tenar Arha
I’ve made a few things, including salads, recently that I thought came out really good. But so far the two things I’ve liked the most were this:
Cumin-Roasted Carrots with Wild Rice and Chickpeas
the toasted & then ground cumin
Is yummy
And this:
Alison Roman’s Caramelized Shallot Pasta -Video
Non-paywalled recipe here.
This stuff tastes so good, I personally have started to mentally call it “crack,“ bc I plan on making this regularly for the rest of my life just to have it available in the fridge.
ETA spacing & the comment re: toasting the cumin
Tom Levenson
@trollhattan: sherry in this case, though im not above splashing some vermouth in.
I do cook some w. bourbon, but I tend to do those heavier recipes in colder weather.
different-church-lady
Straight out of every TV docudrama about serial killers ever.
(DCL +3)
trollhattan
@Tom Levenson:
Thanks–a little sweet-savory pop sounds good. Could see using Marsala as well.
LongHairedWeirdo
Okay, I find myself feeling way outclassed, because I found myself insisting on trying to find a working recipe for an egg cream.
There’s actually a bit of a story there; when I was young, my grandfather would sometimes have milk, with a raw egg, and some flavoring and nutrients added; he’d call it a milkshake. When I was young, and first heard of an egg cream, it was in a comic book, Omega The Unknown, that raised another question: is there *really* a neighborhood called “Hell’s Kitchen”?
Anyway: I figured *I* knew what an egg cream *had* to be – a milkshake, probably extra thick, with an egg mixed in, right? Hah! No. That just goes to show you, comic books are not *nearly* as educational as they could be.
Why did I suddenly need to do this, right now? I’ve been watching this really neat TV show, called The West Wing. (Insert joke here about how I’m sure it’s brand new, and wow, the actors look 10, 20 years older now. You know, like “Oh, wow, there’s a new Star Trek, with Xavier playing a starship captain, and this guy – I swear he could be Wil Wheaton’s kid brother! And you know the Reading Rainbow guy? I *think* it’s him, but he’s always wearing this visor! OH!!! And they got the guy who did the voice for I Am Weasel to play an actual KLINGON on the Enterprise’s bridge! And….”)
Where was I? Right: at one point, the President has a drink, which Toby (Brooklynite) explains is an egg cream – milk, chocolate syrup, and seltzer. Well, I know a bit about what milk and carbonation does – that’s where you get the lovely head on a root beer float!
So then, I had to experience the real thing. I even obtained a real soda siphon (aka “seltzer bottle”) figuring you probably wanted the higher pressure to help foam the milk.
It’s still a work in progress – my first attempt at the soda siphon didn’t include giving it a good shake after charging, so my first attempts didn’t go well.
Still, serious question: is it true you’re *supposed* to stir the syrup into the milk only *after* you add the seltzer? If so – what kind of spoon do you use?
chopper
@trollhattan:
changes the ph of the skin from what i’m led to understand. did it once in a spatchcocked turkey for xgiving and hoo boy it came out like it was deep-ass fried
sempronia
@trollhattan: I definitely remember that some of the founding leadership at Talenti are Democrats. Can’t remember where the interview was, but Google tells me that Dean Phillips, one of the top three guys at Talenti, ran for office as a Dem in Minnesota.
chopper
@LongHairedWeirdo:
yet not supposed to stir, just lift the spoon up and down a bit to mix it all up.
Regine Touchon
Summer veggies are starting to come in: yellow squash, zucchini, corn, cukes,eggplant and a smattering of peppers and tomatoes. So we’re vegging out! Made my first eggplant parm this week and my first batch of pesto. Made for a wonderful dinner along with cucumber salad that I make every day and cantaloupe. I recommend eating the melon and cuke salad together.
Kristine
@Cathie from Canada: I love banana everything, so I will add the cake to my list!
NotMax
@LongHairedWeirdo
Long, skinny spoon (what some call an iced tea spoon or a bar spoon). Gently stir the bottom of the glass, keeping the part of the spoon which sticks up through the froth in the same spot; the froth should stay white after the stirring has incorporated the syrup into the other ingredients.
Tip:: An egg cream comes out best if everything in it is super cold. So at home it is perfectly kosher to put a little ice into the bottom of the glass, pour equal parts chocolate syrup*, followed by milk, over the ice and then top up with seltzer.
*Not an “official NY” egg cream unless the syrup is Fox’s U-bet brand, but the unofficial versions ain’t bad at all.
mrmoshpotato
Fuck them savagely with a chainsaw? (I say “Yes! Now?!”)
ETA – Back in 2016 (centuries ago), a newspaper editorial called Dump a “damaged human being.” I don’t remember the paper off of the top of my head, but it looks like the whole damned party are damaged human beings.
Such a fucking shame. I haven’t known a sane Republican party in my lifetime.
mrmoshpotato
Sounds like a nym update is needed. ?
J R in WV
@mrmoshpotato:
True, I’m an old, and when I was really young, the Rockefeller Republicans were in favor of desegregation, and helping people recover from the ills caused by such segregation. My folks were kind and helpful Rockefeller Republicans, with black and gay friends.
That was then, and this is now. Between Reagan and the Bushes and Cheney, there is no kindness left in the Republican party whatsoever. Only hate!
mrmoshpotato
Ok, ON topic now.
Hellthy Junk Food’s
Barbacoa Recipe
is in my future.
NotMax
@J R in WV
And greed.
trollhattan
@chopper:
Thanks! Parked away in my sieve-like brain for next time I do chicken.
(Or is it?)
phein60
@Tom Levenson: Sheet-Pan Chicken with Sweet Potatoes and Peppers, by Melissa Clark, NYT Cooking
I just cooked this; my kids love it, even the red onion slices. I just made this, and saw that we use about twice the spices for the chicken rub, and cook the vegetables on a separate tray from the chicken, because we have to make enough for six, and they love sweet potatoes:
INGREDIENTS
3 tablespoons apple cider vinegar
1 ½ teaspoons honey
1 medium red onion, thinly sliced
1 ½ teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 ½ tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 ½ tablespoons finely chopped fresh sage
¾ teaspoon sweet paprika
⅛ teaspoon cayenne
⅛ teaspoon ground allspice
Cilantro leaves, for serving
Step 1
In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
Step 2
In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
Step 3
Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
Step 4
Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
Step 5
Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees.
Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
Step 6
To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
NotMax
@phein60
Hmm. Wondering how that might work out using orange juice in place of the apple cider vinegar.
phein60
@trollhattan: You’ll find out about it — more than you probably want to know — if you google crispy oven-fried chicken wings
Certain brands work better than others, certain techniques produce crispier skin, etc.
laura
I like a very simple chicken, just salt and pepper, but it’s got to be a really good chicken- and locally there’s a couple of brands -Mary’s and Rocky or Rosie from Petaluma – the egg basket of the world and my late dad’s home town. The chicken-y taste comes through. There’s an almost wine almost vinegar liquid called verjus that makes for a really nice pan sauce – tang without sour, sweet without cloying, just a nice vehicle for a light non-gravy pan sauce.
Alternatively, I like a 24 hour marinade from a seattle restaurant called Van’s that gives away the recipe with a small bag of chips to smoke in the grill with the chicken – it’s a garlic basil lemon olive oil and other good stuff marinade that gets strong positives.
Next up for fancy pan rattling is a really lovely cake that the Sunday ftfnyt ran in the food section a year ago or so. It is worth all the fuss and bother:
https://cooking.nytimes.com/recipes/1020208-watermelon-rose-trifle
phein60
@NotMax:
I’m not sure what the chemical story is for vinegar and chicken skin, but there are a ton of recipes calling for apple cider vinegar and chicken parts.