Scott NC Posted August 17, 2020 Share Posted August 17, 2020 Heres a happy little fellow. Kind of offsets the bad karma Frawnken Chicken generated. Coming soon to Vulcans Grill: Spatchcock Chicken With Trinidad Habenero Sauce. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 17, 2020 Share Posted August 17, 2020 Not Curried Wasabi Habanero Sauce? Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 17, 2020 Author Share Posted August 17, 2020 Let's see... Indian, Japanese, Caribbean sauce. Anybody else have any input before I re-do the whole recipe? Quote Link to comment Share on other sites More sharing options...
Irondragon Forge ClayWorks Posted August 17, 2020 Share Posted August 17, 2020 YumYum sauce goes really well with chicken. Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 17, 2020 Author Share Posted August 17, 2020 It's getting complicated. Quote Link to comment Share on other sites More sharing options...
Nobody Special Posted August 20, 2020 Share Posted August 20, 2020 Hard to go wrong with Coq au vin. The Coq is optional, the vin is not. Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 20, 2020 Author Share Posted August 20, 2020 I had to google this one. It sounds delishious! I even looked up lardon. I got the vin part but Coq I'm not so sure about. Quote Link to comment Share on other sites More sharing options...
Frosty Posted August 20, 2020 Share Posted August 20, 2020 SpatchCoq au vin works. Please note I am NOT suggesting Alaska Native ingredients for the recipe. You DON'T want to bury the chicken till it ripens up do you? New potatoes for an Irish slant or cook it like Haggis for a little of the Scot? Coq au Ketchup for a Coq up, main dish. Oooo, this is fun. I'll be back. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 20, 2020 Share Posted August 20, 2020 So how many folks have forged a larding needle? Most folks nowadays are more used to grain finished meats that don't require the extra fat for cooking. Now I wasn't going to mention the Chocolate Amaretto Pie recipe we found in a Roswell Symphony Guild cookbook---along with the "body bag pork roast" recipe---it has a whole series of "crash related" items in it. (My wife has increased the Amaretto content for me as my lack of teeth has impacted my pecan pie consumption lately. We use a lower proof Amaretto anyway.) Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 21, 2020 Author Share Posted August 21, 2020 Ahh.. Haggis. Can you please expound on the ripe, buried chicken business, it sounds promising. Thomas, get some new choppers if you are having trouble gnawing through pecan pie. Please...??? I have to get some bottom ones soon and may have to resort to Amaretto myself. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 21, 2020 Share Posted August 21, 2020 I'm waiting for them to come in; things are taking a lot longer lately...and I'm not too sure about my new dentist. Took the impressions before he pulled the remains of the old teeth. Then had to take them again; before they healed. I suspect I'll have some fitting to do once everything is healed. OTOH my wife has been spending a lot more time in the kitchen lately and so I'm not losing weight...Curried Chicken over rice with Major Grey's Mango Chutney for lunch today. Quote Link to comment Share on other sites More sharing options...
Frosty Posted August 21, 2020 Share Posted August 21, 2020 Burying is a food preparation method usually used for fish and eggs, I don't know if they used it for fowl. The Native name for "White Fish" prepared this was translates as "Stink Fish." I'm not a connoisseur so I can't think of many foods that have been buried I think of as edible. Potatoes, carrots, peanuts, etc. mmmmmm. 3 month old fish? Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 21, 2020 Share Posted August 21, 2020 Hákarl---for when lutefisk is just not enough! (When I saw the warning to be sure to wear rubber gloves when preparing it as it would eat your skin I crossed it off my bucket list.) Kiviak a fermented fowl dish Some of these things make starvation seem like a viable option! Quote Link to comment Share on other sites More sharing options...
Frosty Posted August 21, 2020 Share Posted August 21, 2020 I remember the episode when Antony Bourdain tried to eat harkarl. He managed to get a bite in his mouth but I don't think he swallowed. The Icelanders feasting with him were all getting a good natured laugh. I had to look it up but I recall tell about Kiviaq and not being so tempted to give it a try. Sort of Inuit haggis that slow cooks underground rather than get boiled. I recommend either for folk who find weight watchers ineffective. Muktuk is surprisingly good if it's been frozen when really fresh. Good Muktuk whale blubber is like bacon with layers of meat and blubber. You cut thin slivers off a frozen piece and dip it in seal oil. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Dogsoldat Posted August 22, 2020 Share Posted August 22, 2020 Wonder how close the 'Stink Fish' would be to Roman Garum Quote Link to comment Share on other sites More sharing options...
Frosty Posted August 22, 2020 Share Posted August 22, 2020 Garum without salt might be close. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Apacheforge Posted August 23, 2020 Share Posted August 23, 2020 And this all started with a bird sculpture? i’m in! Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 23, 2020 Author Share Posted August 23, 2020 Jump on in, the waters fine! Have you a culinary delight you would like to contribute? Anything goes. I'm taking notes. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 24, 2020 Share Posted August 24, 2020 Well my wife and I enjoy fresh Durian. I tell folks it's actually a Klingon fruit. Quote Link to comment Share on other sites More sharing options...
JHCC Posted August 24, 2020 Share Posted August 24, 2020 The Gray Picture of Durian: Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 24, 2020 Author Share Posted August 24, 2020 Is that picture old? It look's well preserved. Quote Link to comment Share on other sites More sharing options...
Shabumi Posted August 25, 2020 Share Posted August 25, 2020 Spatchcocked durian with fermented Balut in a habenero curry tzatiki sauce? Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 25, 2020 Share Posted August 25, 2020 If you are going to eat it; I could probably sell tickets to watch! Quote Link to comment Share on other sites More sharing options...
Frosty Posted August 25, 2020 Share Posted August 25, 2020 Video would sell. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Scott NC Posted August 25, 2020 Author Share Posted August 25, 2020 22 hours ago, Shabumi said: Spatchcocked durian with fermented Balut in a habenero curry tzatiki sauce? I feel a little green around the gills. Quote Link to comment Share on other sites More sharing options...
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