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Food What's For Dinner Tonight?

Discussion in 'Tilted Food' started by Magpie, Aug 7, 2011.

Page 139 of 188
  1. omega

    omega Very Tilted

    uploadfromtaptalk1430258842121.jpg So I'm doing a couple spatchcocked chickens on my Akorn smoker. I cut the spine out so I could lay them flat. That way they cook much more consistently and also quicker.

    I also mixed the seasonings with butter and crammed the mix under the skin. That way as the butter melts it soaks into the meat and also the seasonings are actually on the meat.
     
    omega, Apr 28, 2015
    #2761
    • Like Like x 1
  2. Borla

    Borla Moderator Staff Member



    I have one of these for whole chickens:
    http://www.amazon.com/Sittin-Chicken-and-Turkey-Combo/dp/B00091PKQE/ref=sr_1_17?ie=UTF8&qid=1430259296&sr=8-17&keywords=beer+can+chicken+holder

    While obviously the idea of moisture and flavor getting into the chicken from the holder is more legend than reality, it does make for a nice stand to use for grilling whole chickens (I have the turkey one too, and grill whole turkeys).

    If you want the skin extra crispy, just rub it with butter every 20-30 minutes.







    Now I'm hungry. :p
     
    Borla, Apr 28, 2015
    #2762
  3. omega

    omega Very Tilted

    The extra butter and seasonings was rubbed on the skin. And even boneless skinless chicken breasts come out moister on the Akorn the way it traps moist heat.
     
    omega, Apr 28, 2015
    #2763
  4. pWf

    pWf Getting Tilted

    Dijorno's Pizza, got that and Saws All blades at Menards. Over spent on my budget this week, thank god I had some rebates for Menards! LOL
     
    pWf, Apr 28, 2015
    #2764
  5. Borla

    Borla Moderator Staff Member



    I'm well aware of the moisture advantage of the ceramic cookers. It's a pretty awesome benefit as you know. You almost have to TRY to dry something out. :cool:


    We ended up with a brat each and some chicken wings, all being grilled as I type this.
     
    Borla, Apr 28, 2015
    #2765
  6. Japchae

    Japchae Very Tilted

    It was ah-maaaaaaayzing. I added ham (I need 27g of protein per meal), a dash of smoked paprika, and a pinch of red pepper flakes. And, I did use chicken broth. But, damn. Using a while clove of elephant garlic might ruin your date, but it'll make the soup fabulous.
     
    Japchae, Apr 28, 2015
    #2766
    • Like Like x 1
  7. omega

    omega Very Tilted

    [​IMG]
    Just about done. The smaller one already came off.
     
    omega, Apr 28, 2015
    #2767
    • Like Like x 2
  8. POPEYE

    POPEYE Very Tilted

    Location:
    Tulsa
    shredded bbq beef ribs and baked beans
     
    POPEYE, Apr 29, 2015
    #2768
  9. RedSneaker

    RedSneaker Very Tilted

    Sticky Asian spicy wings. They were finger lickin good. :)
     
    RedSneaker, Apr 29, 2015
    #2769
  10. redux

    redux Very Tilted

    Location:
    Foggy Bottom
    Finger food at a reception at Americans for the Arts.

    Mini crab cakes, sliders, veggie tempura.
     
    redux, Apr 29, 2015
    #2770
  11. snowy

    snowy so kawaii Staff Member

    I managed to eat something resembling a meal: fajita veggies with cauliflower rice.

    It was delicious, but I think I ate too much too soon.
     
    snowy, Apr 29, 2015
    #2771
  12. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & be quiet.

    Location:
    Large City, TX
    KIS,S.

    Two nights ago--I sliced four thin(nish) chops off a whole pork loin. Seasoned them with a smear of low sodium soy sauce and a generous amount of garlic, baked them for about 25 minutes at 350F in our "new" convection/toaster/broiler oven. Served with mixed veggies.

    Last night--Leftover cottage pie, with Italian cut green beans.
     
    Chris Noyb, Apr 30, 2015
    #2772
  13. snowy

    snowy so kawaii Staff Member

    Pizza!

    And @Magpie, how did the risotto turn out?
     
    snowy, Apr 30, 2015
    #2773
  14. Borla

    Borla Moderator Staff Member

    Borla, Apr 30, 2015
    #2774
    • Like Like x 3
  15. Magpie

    Magpie Getting Tilted

    Location:
    Toronto Ontario
    I'm making Lemon Chicken using this recipe. I've added rosemary and potatoes. I'm thinking about throwing in some leftover asparagus halfway threw.
    --- merged: Apr 30, 2015 at 8:03 PM ---
    It turned out good. :D
     
    Last edited by a moderator: May 7, 2015
    Magpie, Apr 30, 2015
    #2775
    • Like Like x 1
  16. redravin

    redravin Cynical Optimist Donor

    Location:
    North
    redravin, Apr 30, 2015
    #2776
  17. Japchae

    Japchae Very Tilted

    I'm going to have leftovers tomorrow, salad and GF pizza from V Pizza on Saturday at the urban tiki bar, and I'm making 6lbs of Nom Nom Paleo's kalua pig on Sunday. I'm lonely, so I have to plan something.
     
    Japchae, Apr 30, 2015
    #2777
  18. Borla

    Borla Moderator Staff Member

    It just means that you have to pay for the meal, service, and tax at the time you make the reservation, and that the reservations are very limited. It is a Prix Fix menu, with Prix Fix drink options, so the cost has to be covered up front.

    It is becoming more common at high end, limited seating places. It kind of reduces the no-shows when they've already ponied up the cost.
     
    Borla, Apr 30, 2015
    #2778
  19. redravin

    redravin Cynical Optimist Donor

    Location:
    North

    Got it I just gathered from the article there were theme like like “Paris 1900” and “Tour of Thailand,
    I was wondering what you had got.


    ,
     
    Last edited: May 1, 2015
    redravin, May 1, 2015
    #2779
  20. Borla

    Borla Moderator Staff Member

    My bad! I misunderstood.



    Here is a link discussing the current menu:

    Next Bistro introduces chalkboard specials—at a price | Bleader | Chicago Reader


    This is the standard Prix Fix:

    [​IMG]




    Here are the substitutions you can make (most for an upcharge, for some at least two people at your table have to share):

    [​IMG]



    Some reviews have described the menu as being 1920s French Bistro.




    Restaurant review: Next's 'Bistro' - Chicago Tribune
     
    Borla, May 1, 2015
    #2780
Page 139 of 188