"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-17-2016, 11:11 PM   #21
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,259
Quote:
Originally Posted by Kayelle View Post
... Glad you like the method CG, despite the spilled hot wine.
It was good, Kayelle, but not "Wow!". We liked the spatchcock chicken I made a few weeks ago better. As a bonus, I can't really tip one of those over. Still, thanks for helping me along with the method.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-18-2016, 01:15 AM   #22
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,879
You're so welcome CG. I like "spatchock" chicken too, yet another method for getting getting crispy chicken skin on the whole bird. Himself is still alive after nicking the skin?

I'm wondering about Joey too..maybe he's off hunting at this time of year?
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-18-2016, 01:29 PM   #23
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,097
If anybody is interested in trying the Pastrami ribs we had last night, they were really good though very spicy because of all the black pepper used in the rub. I'd make these again but would cut down on the pepper for me, though Craig liked them just as they were. Rib purists be warned, these are literally fall off the bone tender.

Pastrami Ribs Recipe - Bon Appétit
__________________
medtran49 is offline   Reply With Quote
Old 04-18-2016, 03:52 PM   #24
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 407
I can do that now that I have a broiler that works. The recipe looks to die for. I like the flavor of pepper. I will make it as written. Don't know when, but I've saved it to my arsenal.
__________________

__________________
LizStreithorst is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.