Cheesey Goodness.
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Cheesey Goodness.
I roast chickens on the rack. Better crispy skin. Pan of veggies underneath to catch the dribblings.
https://www.icmag.com/ic/picture.php...tureid=1549897
Holy fucking bad lunch decisions. Asian Cajun on Alameda.
https://www.icmag.com/ic/picture.php...tureid=1547303
Holy Grease fires Batman! How do you clean up after that?!?!?!Quote:
Originally Posted by Beer Drinker
That looks like an awesome lunch!!!Quote:
Originally Posted by Beer Drinker
I've got a wife.Quote:
Originally Posted by riser3
Grilled halibut with lemon, butter, shallots, garlic and mustard sauce. And grilled asparagus.
http://i108.photobucket.com/albums/n...psb3izsbte.jpg
Looks good.
Attachment 174960Quote:
Originally Posted by Beer Drinker
"Paleo chili"
(...much better than it sounds!)
Attachment 174963
Me too, but that doesn't mean she knows how to clean anything. And Chicken Cacciatore for dinner. Yum yum.Quote:
Originally Posted by Beer Drinker
Did you strategically spin the Lodge label?
Little bit of cooking ocd. I keep the label facing me when it's on the pot too
I'm down with that.
https://www.youtube.com/watch?v=44DCWslbsNM
Yeah I gotta have the DO lid turned so the handle is perpendicular to me for when I pick it up.
OCD
The struggle is real.
It's kinda like looking at tits don't focus on the background stuffQuote:
Originally Posted by Mazderati
Firecracker salmon steak. Spicy hot and sweet too.
If you look under the bird, the bottom of that pan you posted is holding the veggies. With a lid, steam will keep the skin from crisping. Especially the bottom of the bird, which tends to be super greasy and soggy if in a pan. On a rack the air circulates around the whole chicken.Quote:
Originally Posted by snoqpass
http://www.bonappetit.com/recipe/rack-roasted-chicken
It's cooking. It ain't rocket surgery.
Those look awesome.Quote:
Originally Posted by Cruiser
We have a couple of those Lodge Dutch ovens. They're great. I never thought about the logo position before, now I will. Thanks.
We made similar the other day, but the recipe called for it to be baked in the oven, which seemed odd to me. Until I tasted the golden brown biscuits on the top. :drool:Quote:
Originally Posted by Cruiser
Finish the dish by cooking the dumplings in the oven? Holy shit! What a fantastic ideer. Gonna try that out for sure.
Really nice plating.Quote:
Originally Posted by Paduraro
Attachment 174975
If you want crispy skin get one of these. Gives me a beautiful bird every time. Speeds cooking time so be careful.