Serious question; where do you get that much garlic? My local store might have half that many, and 25% of those are shitty.
Caramelized onions (many varieties) in good balsamic vinegar and a dash of brown sugar. Garlic now out of the oven and cooling, pre-squeeze. The kitchen smells absolutely incredible.
just saw that @Nettdata updated the cooking thread and my first thought was "please let him be making that garlic soup to destroy xmas" After making it for my family once, I am prohibited from making it ever again. My wife puts up with a lot of crap from me, but between my farts, and those coming from our boys, and those she produced, our house didn't smell right for a week. It was a miracle someone didn't shit themselves. Our house is just under 4k sq ft, single story, very large and open rooms, very spread out, with brick floors, exposed wooden beams, high ceilings and walls which I swear vibrate harmonically. The acoustics are INCREDIBLE. My wife would garlic soup fart in the shower on one end, and I would hear it rumbling in my office at the opposite end. It smelled almost the same going out as it did going in, except for the addition of pure sulfur somewhere in the stomach tract. It's a miracle no wildlife was killed in the ensuing several days just by getting too close to one of our doors or windows. Anyone with the capability to make this absolutely must. But do not warn anyone in your family about the gastrointestinal second act. Let that be a surprise.
Last night, I baked one of the geese that we were able to harvest. It tasted amazing, but the meat was pretty chewy/ rubbery. Is there any way I can avoid that next time?
I was always told that you should consider the goose breast meat the same as a steak, and the legs and wings the same as a brisket, that came from a very old cow, and they should be cooked in that manner. Basically section it so the breast meat is separated from the legs/wings, sear the breast and then finish roasting it in the oven, but super slow cook the legs/wings. Or do a marinade, which will tenderize the meat.
I was always taught that you smoke the fucker twice: once in the sky, and once on the patio before you eat
Do any of you idiots have recommendations on a food processor you like? My old-ass hand me down finally gave up the ghost and all I'm left with currently is a tiny little two cup option that is fine for small applications, but doesn't cut it (ha, get it? CUT IT!) for bigger jobs, so I'm in the market for something new and fancy with bells and whistles.
I have the KitchenAid mixer, and so does my sister. She got the food processor attachment and loves it. I was thinking about getting it, but not sure if I want to spend $150 on it. There is also a food prep attachment set for about $50 that may do what you want . . . if you have the mixer already, lol. I think @bewildered has that mixer with some attachments? Maybe she could weigh in.
I DO already have a mixer. I will check out the attachments for that as well. But I'd still like to also get a new processor because I take that with me when I have to do on-site catering jobs and it would be a lot easier to transport than a full on mixer.
I had a big capacity Cuisinart food processor (edit to add- it is a dcl-7 pro series 14cup capacity, but probably 20 years old now) with all the slicing dicing attachments that was really great. I bought it used and it worked well for years but some plastic pieces on the work bowl broke. The motor is a workhorse and I intend to find a replacement on eBay. I never really used the attachments on the Cuisinart once I got the stand mixer but the basic food processor function was excellent. If you are patient you can find the attachments for your mixer used on FB marketplace, or off brands for a lower entry price (they may not be as durable if you use them a lot). I have shredding attachments and juicing/meat grinding attachments. I'm not aware of an attachment that can puree the way a food processor can. I like food processing in bowl rather than it spitting out into another container, especially if you have to run it through multiple times vs just processing it longer in a dedicated machine.
Got my dad one for Father’s Day last year. It’s decent, but it’s about the same as a good pizza steel, which is what I use.
Never seen this before. Give me a review on this product. Why do you like it better than a pizza stone?