If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(YouTube)   Just in time for Thanksgiving, here's arguably the best chef in the world (according to Anthony Bourdain, and many others) showing you how to cook your bird   (youtube.com) divider line 92
    More: Cool, Michelin Guide, chefs, cooking, shuttle, chickens, recipes  
•       •       •

5259 clicks; posted to Geek » on 15 Nov 2012 at 11:07 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



92 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

Archived thread

First | « | 1 | 2 | » | Last | Show all
 
2012-11-15 11:12:59 AM
I was almost certain this link would be to Alton Brown.
 
2012-11-15 11:17:32 AM
Does anyone really make Chicken and Waffles for Thanksgiving dinner?
 
2012-11-15 11:18:44 AM

Frank N Stein: I was almost certain this link would be to Alton Brown.


This.

/made his brined turkey the year my daughter was born...on Thanksgiving morning.
 
2012-11-15 11:20:17 AM

Thomas Keller's recipe for Roast Chicken and Waffles on BBC'S Saturday Kitchen with Chef James Martin.


*groinpunches schlubmitter*
 
2012-11-15 11:23:05 AM

enry: /made his brined turkey the year my daughter was born...on Thanksgiving morning.


My one and only Turkey I cooked was using his recipe. It was fantastic. Brining is the way to go.
 
2012-11-15 11:24:37 AM
I'm sorry, did that Brit just say he'd never seen a waffle maker before?
 
2012-11-15 11:36:03 AM

Grither: Does anyone really make Chicken and Waffles for Thanksgiving dinner?


robertlindsay.files.wordpress.com
 
2012-11-15 11:39:45 AM

enry: Frank N Stein: I was almost certain this link would be to Alton Brown.

This.

/made his brined turkey the year my daughter was born...on Thanksgiving morning.


thirded.
 
2012-11-15 11:39:47 AM
I just don't get the anal attention to plating. It's food, not art. No, it's not art. NO IT'S NOT.

I mean, that crap was big in the 1980s, thankfully DIAF in the 90s, and then somehow the trend came back.

That said, the recipe itself looks awesome.
 
2012-11-15 11:42:15 AM
Being from Pennsylvania, I feel I should mention Walter Staib.
POPS
 
2012-11-15 11:44:13 AM

Grither: Does anyone really make Chicken and Waffles for Thanksgiving dinner?


Not really. It sounds AWESOME though. Sadly people are willing to sacrifice awesomeness for tradition. Turkey is bleh. Thanksgiving dinner in general is a celebration of traditional American culinary inferiority.

/sweet potato casserole being the exception
 
2012-11-15 11:47:01 AM
Smoked is the way to go, although fried isn't a bad choice at all.
 
2012-11-15 11:49:10 AM
You don't need to be the best chef in the world to cook a thanksgiving turkey. The method is already pretty well set. All you have to do is not screw it up.

That's what I tell my wife anyway. Don't screw it up!
 
2012-11-15 11:50:03 AM
It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.

Anyone have a great recipe for roasting a hen? I was just going to use garlic rub on the outside, fresh sage & rosemary on the inside, and onions & carrots in the pan. Better ideas?
 
2012-11-15 11:55:52 AM

Mr_Fabulous: It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.

Anyone have a great recipe for roasting a hen? I was just going to use garlic rub on the outside, fresh sage & rosemary on the inside, and onions & carrots in the pan. Better ideas?


Throw a sliced small red apple and a couple of cinnamon sticks with the sage & rosemary.
 
2012-11-15 11:58:42 AM

Mr_Fabulous: It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.

Anyone have a great recipe for roasting a hen? I was just going to use garlic rub on the outside, fresh sage & rosemary on the inside, and onions & carrots in the pan. Better ideas?


Watch the video and brine it first. Duck and smaller chickens are easy to brine in plastic bags in the fridge. Turkeys usually require a 5 gallon clean (clean!) Home Depot bucket, and a lot of fridge space.

If you'd rather do duck instead, Alton Brown's recipe there is another can't lose method of brine -> steam -> pan sear. Plus, there's all the yummy rendered duck fat.
 
2012-11-15 12:08:15 PM

Mr_Fabulous: It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.


You could just get a turkey breast or a turkey tenderloin or something.

/or just make a small bird anyway
//when it comes to Thanksgiving, there's no such thing as "waste"
///just "leftovers"
 
2012-11-15 12:09:50 PM
upload.wikimedia.org

Chicken should be fried, failchef
 
2012-11-15 12:10:11 PM
I always plan to cook a turkey on Thanksgiving, but by the time I've fought the crowds to buy the bird, unwrapped it, removed all the giblets, and had sex with it for hours, I'm too exhausted to get it in the oven. If anyone wants a room temp turkey that's brined on the inside, let me know.
 
2012-11-15 12:11:38 PM

poughdrew: If you'd rather do duck instead, Alton Brown's recipe there is another can't lose method of brine -> steam -> pan sear. Plus, there's all the yummy rendered duck fat.


If you're going to do duck, the most crucial step (and yes, Alton does cover this) is to score the breast skin with a utility knife. That lets the excess fat out of the breast and keeps it from getting greasy. I've done roast duck for Christmas dinner, and it came out wonderful.
 
2012-11-15 12:12:07 PM

HeartBurnKid: Mr_Fabulous: It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.

You could just get a turkey breast or a turkey tenderloin or something.

/or just make a small bird anyway
//when it comes to Thanksgiving, there's no such thing as "waste"
///just "leftovers"


If you have wild turkey in your area... why not go out and shoot one? Usually smaller, but they're much tastier.
 
2012-11-15 12:12:46 PM
Anyone have the recipe listed? I'm particularly interested in the brine.
 
2012-11-15 12:17:20 PM

PsyLord: Anyone have the recipe listed? I'm particularly interested in the brine.


Link from Good Eats
 
2012-11-15 12:20:33 PM

Tax Boy: Chicken should be fried, failchef


Wait, wait... he made chicken and waffles without frying the chicken?? WTF?
 
2012-11-15 12:23:15 PM

LazarusLong42: Wait, wait... he made chicken and waffles without frying the chicken?? WTF?


Considering he's English, I'm assuming he boiled both the chicken and the waffles.
 
2012-11-15 12:25:57 PM

Frank N Stein: I was almost certain this link would be to Alton Brown.


Alton Brown isn't a chef.
 
2012-11-15 12:29:48 PM

Frank N Stein: Considering he's English, I'm assuming he boiled both the chicken and the waffles.


Thomas Keller isn't english - he was born in Oceanside California. And his roast chicken is incredible (make it once a week).

/if you are ever in Vegas - hit Kellers Bouchon at the Venetian. Its incredible food which you don't have to pay a ton for and have to wait years to get a reservation
 
2012-11-15 12:36:04 PM

gingerjet: Frank N Stein: Considering he's English, I'm assuming he boiled both the chicken and the waffles.

Thomas Keller isn't english - he was born in Oceanside California. And his roast chicken is incredible (make it once a week).

/if you are ever in Vegas - hit Kellers Bouchon at the Venetian. Its incredible food which you don't have to pay a ton for and have to wait years to get a reservation


On that note, avoid Craftsteak (Tom Colicchio's joint). You can get a better steak at pretty much any other steakhouse. Never before in my life have I had a medium rare steak that still managed to be dry and flavorless and pay out the nose for it. 

Taking a mental note of Bouchon for next time I'm out there...thanks for the tip.
 
2012-11-15 12:36:44 PM

SacriliciousBeerSwiller: gingerjet: Frank N Stein: Considering he's English, I'm assuming he boiled both the chicken and the waffles.

Thomas Keller isn't english - he was born in Oceanside California. And his roast chicken is incredible (make it once a week).

/if you are ever in Vegas - hit Kellers Bouchon at the Venetian. Its incredible food which you don't have to pay a ton for and have to wait years to get a reservation

On that note, avoid Craftsteak (Tom Colicchio's joint). You can get a better steak at pretty much any other steakhouse. Never before in my life have I had a medium rare steak that still managed to be dry and flavorless and pay out the nose for it. 

Taking a mental note of Bouchon for next time I'm out there...thanks for the tip.


(Oh yeah, Craftsteak is in the MGM Grand).
 
2012-11-15 12:40:44 PM

enry: PsyLord: Anyone have the recipe listed? I'm particularly interested in the brine.

Link from Good Eats


The brine that he used in the video seemed fairly simple (not a lot of uncommon ingredients). I caught that the brine consisted of a 10% kosher salt solution. I saw perhaps a few bay leaves, but besides that, I'm not sure what else is in there.
 
2012-11-15 12:50:44 PM
 
2012-11-15 12:54:34 PM
If you want Alton Brown, apparently he's going to do a whole dinner... with the Mythbusters.

/nerdfoodgasm
 
2012-11-15 12:59:08 PM

PsyLord: enry: PsyLord: Anyone have the recipe listed? I'm particularly interested in the brine.

Link from Good Eats

The brine that he used in the video seemed fairly simple (not a lot of uncommon ingredients). I caught that the brine consisted of a 10% kosher salt solution. I saw perhaps a few bay leaves, but besides that, I'm not sure what else is in there.


I eyeball my ingredients for a brine, but what AB had was a good start. Feel free to add bay leaves or whatever else you want.
 
2012-11-15 01:04:10 PM

Mr_Fabulous: It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.

Anyone have a great recipe for roasting a hen? I was just going to use garlic rub on the outside, fresh sage & rosemary on the inside, and onions & carrots in the pan. Better ideas?


Honestly, the best way I know to roast a chicken is the beer can oven method. 400 degrees, rinse the chicken and rub inside and out with a seasoning rub (I like Emeril's essence, but any rub will do). Open a can of beer with a can opener, drink/pour out 1/3, add a healthy tablespoon of the spice rub to the remaining beer. Prop the chicken up on the beer can on a cookie sheet or cake pan so it looks kind of like it's sitting on a stool. Cook at 400 for 1/2 hour, decrease temp to 350 till chicken comes to temp (about 1 hour more). The skin gets crispy and delicious, the inside is moist and tasty. You can even make your gravy from the pan drippings.
 
2012-11-15 01:10:19 PM

SacriliciousBeerSwiller: On that note, avoid Craftsteak (Tom Colicchio's joint). You can get a better steak at pretty much any other steakhouse. Never before in my life have I had a medium rare steak that still managed to be dry and flavorless and pay out the nose for it.


Agree whole heartily on Craftsteak. The atmosphere is even worse. I have yet to find a decent steakhouse on the strip.
 
2012-11-15 01:11:24 PM

i_got_no_strings: Mr_Fabulous: It's only 3 of us for Thanksgiving this year, so yeah... we're cooking a chicken. Less waste, better flavor, still goes well with the traditional fixings.

Anyone have a great recipe for roasting a hen? I was just going to use garlic rub on the outside, fresh sage & rosemary on the inside, and onions & carrots in the pan. Better ideas?

Honestly, the best way I know to roast a chicken is the beer can oven method. 400 degrees, rinse the chicken and rub inside and out with a seasoning rub (I like Emeril's essence, but any rub will do). Open a can of beer with a can opener, drink/pour out 1/3, add a healthy tablespoon of the spice rub to the remaining beer. Prop the chicken up on the beer can on a cookie sheet or cake pan so it looks kind of like it's sitting on a stool. Cook at 400 for 1/2 hour, decrease temp to 350 till chicken comes to temp (about 1 hour more). The skin gets crispy and delicious, the inside is moist and tasty. You can even make your gravy from the pan drippings.


I'd like to second this method, and also add that beer isn't the only liquid you can use for this. You could do the same thing with a can of Coke, or even just take an empty can and fill it 2/3 full of white wine (you don't need anything expensive; Two-Buck Chuck is fine). Feel free to experiment a little.
 
2012-11-15 01:22:01 PM

gingerjet: Agree whole heartily on Craftsteak. The atmosphere is even worse. I have yet to find a decent steakhouse on the strip.


Your solution is to get the fark off the Strip.

Golden Steer, which is a couple of blocks away from the Strip, on Sahara Blvd. Old Rat Pack hangout, all-leather booths, Caesar salads prepared tableside, damned fine steaks. I spent $90 on a dinner for one, and it was worth every penny. Om nom nom nom!
 
2012-11-15 01:24:19 PM
Hmm, wasn't Nigella Lawson. I was hoping to make a wisecrack about stuffing her bird.
 
2012-11-15 01:31:28 PM

SacriliciousBeerSwiller: I just don't get the anal attention to plating. It's food, not art. No, it's not art. NO IT'S NOT.

I mean, that crap was big in the 1980s, thankfully DIAF in the 90s, and then somehow the trend came back.

That said, the recipe itself looks awesome.


It's a sensory experience, ie eat with your eyes. You sound like a food-in-a-pill person.

Do you have paint on your car? Why make that pretty? Use a tough battleship-type gray paint. Do you have any clothes with stripes on them? Why would you waste money on that stupid addition?

/or a weak-arse troll
 
2012-11-15 01:35:50 PM
That's not Bobby Flay

/ducks
 
2012-11-15 01:38:09 PM

buckeyebrain: Your solution is to get the fark off the Strip.


Didn't say there weren't decent places off strip - I was just conveying disappointment that the steak houses on the strip were lacking.

/going there in two weeks for work - sadly I won't have much time to wander too far from the strip
 
2012-11-15 01:39:50 PM

Kraftwerk Orange: Grither: Does anyone really make Chicken and Waffles for Thanksgiving dinner?

[robertlindsay.files.wordpress.com image 500x330]


I didn't know Robert Picardo was black. He's a better actor than i gave him credit for.
 
2012-11-15 01:39:51 PM

gingerjet: SacriliciousBeerSwiller: On that note, avoid Craftsteak (Tom Colicchio's joint). You can get a better steak at pretty much any other steakhouse. Never before in my life have I had a medium rare steak that still managed to be dry and flavorless and pay out the nose for it.

Agree whole heartily on Craftsteak. The atmosphere is even worse. I have yet to find a decent steakhouse on the strip.


Stick to one of the premium chain type places like Capital Grille (though I've never tried the one in Vegas). Ruth's Chris shut down their Vegas location I heard. Yeah, it's just not a steak town.
 
2012-11-15 01:41:12 PM

HeartBurnKid: I'd like to second this method, and also add that beer isn't the only liquid you can use for this. You could do the same thing with a can of Coke, or even just take an empty can and fill it 2/3 full of white wine (you don't need anything expensive; Two-Buck Chuck is fine). Feel free to experiment a little.


Try pickle juice. Brine AND cook at the same time!

/don't actually try that please
//I just made it up
///it's probably gross
 
2012-11-15 01:44:24 PM

Ready-set: SacriliciousBeerSwiller: I just don't get the anal attention to plating. It's food, not art. No, it's not art. NO IT'S NOT.

I mean, that crap was big in the 1980s, thankfully DIAF in the 90s, and then somehow the trend came back.

That said, the recipe itself looks awesome.

It's a sensory experience, ie eat with your eyes. You sound like a food-in-a-pill person.

Do you have paint on your car? Why make that pretty? Use a tough battleship-type gray paint. Do you have any clothes with stripes on them? Why would you waste money on that stupid addition?

/or a weak-arse troll


Pretty is one thing. A food critic concerned with the effective use of negative space is retarded, pretentious, and a slap in the face of actual artists.

/a battleship gray gar would be awesome with the right sort of car
//but not the kind of car that is affordable to the kind of person who'd have the nuts to try something like that
 
2012-11-15 01:46:46 PM

Ready-set: SacriliciousBeerSwiller: I just don't get the anal attention to plating. It's food, not art. No, it's not art. NO IT'S NOT.

I mean, that crap was big in the 1980s, thankfully DIAF in the 90s, and then somehow the trend came back.

That said, the recipe itself looks awesome.

It's a sensory experience, ie eat with your eyes. You sound like a food-in-a-pill person.

Do you have paint on your car? Why make that pretty? Use a tough battleship-type gray paint. Do you have any clothes with stripes on them? Why would you waste money on that stupid addition?

/or a weak-arse troll


I should also add that if it WERE a troll, calling it a "weak-arse" effort immediately upon whipping up an elaborate reply would seem a rather contradictory statement.
 
2012-11-15 01:48:02 PM

PsyLord: Anyone have the recipe listed? I'm particularly interested in the brine.


I'm guessing this is the recipe from the video:

Link
 
2012-11-15 01:48:57 PM
Turkey went on sale for 59 cents a lb last week and we picked up a 13 lb bird for something like $8.00. I cooked that sucker yesterday and it was awesome. Divided up the considerable leftovers and froze. Will do the same thing when we go shopping this weekend. We will eat many good meals for the $15-17 investment.
 
2012-11-15 01:54:19 PM

SacriliciousBeerSwiller: /a battleship gray gar would be awesome with the right sort of car
//but not the kind of car that is affordable to the kind of person who'd have the nuts to try something like that


This wasn't too pricey, and might look alright in grey.

latimesblogs.latimes.com
 
2012-11-15 02:11:24 PM

SacriliciousBeerSwiller: Turkey is bleh. Thanksgiving dinner in general is a celebration of traditional American culinary inferiority.


Agreed. We should be celebrating Spaghetti Carbonara Day instead.

/obscure?
 
Displayed 50 of 92 comments

First | « | 1 | 2 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is archived, and closed to new comments.

Continue Farking
Submit a Link »






Report