August 17, 20205 yr 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.
August 17, 20205 yr Author Let's see... Indian, Japanese, Caribbean sauce. Anybody else have any input before I re-do the whole recipe?
August 20, 20205 yr Author 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.
August 20, 20205 yr 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.
August 20, 20205 yr 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.)
August 21, 20205 yr Author 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.
August 21, 20205 yr 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.
August 21, 20205 yr 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.
August 21, 20205 yr 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!
August 21, 20205 yr 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.
August 23, 20205 yr Author Jump on in, the waters fine! Have you a culinary delight you would like to contribute? Anything goes. I'm taking notes.
August 24, 20205 yr Well my wife and I enjoy fresh Durian. I tell folks it's actually a Klingon fruit.
August 25, 20205 yr Author 22 hours ago, Shabumi said: Spatchcocked durian with fermented Balut in a habenero curry tzatiki sauce? I feel a little green around the gills.
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