thymeless
Sous Chef
- Joined
- Aug 12, 2006
- Messages
- 829
Do you have a guide for this unfolded spatchcock?
Thanksgiving USA (2025)
- Thread starter msmofet
- Start date
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If you have answers, please help by responding to the unanswered posts.
Here's video that explains how to do it with a chicken. I probably saw the video here on DC.
I think that means she loves you...she came back in andon my bedroom carpet.
caseydog
Chef Extraordinaire
Finally got my turkey breast smoked, with charcoal and cherry wood. It turned out quite tasty. The extra brining worked out well. But, the skin, although tasty, was tough. I kind of expected that to happen, under the circumstances.
I had a big turkey sandwich for dinner. The rest will cool down in the fridge, and I'll cut and shred it to vacuum seal, freeze, and use for gumbo, probably around New Years.
CD
I had a big turkey sandwich for dinner. The rest will cool down in the fridge, and I'll cut and shred it to vacuum seal, freeze, and use for gumbo, probably around New Years.
CD
Rocklobster
Master Chef
Happy Thanksgiving fellow North Americans.
Andy M.
Certified Pretend Chef
The one negative about smoked poultry is that the skin is practically inedible.
CharlieD
Chef Extraordinaire
I got so busy I did not take any pictures of the turkey or the rest of the food.
But I did take pictures of the serving dishes I bought for my wife. Worked well with two turkeys I cooked and 10 pounds of potatoes.
We did have some turkey leftover, but not potatoes or gravy,
But I did take pictures of the serving dishes I bought for my wife. Worked well with two turkeys I cooked and 10 pounds of potatoes.
We did have some turkey leftover, but not potatoes or gravy,
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Very nice Charlie!
CharlieD
Chef Extraordinaire
Thank you
caseydog
Chef Extraordinaire
caseydog
Chef Extraordinaire
Thanks Rock! I'm afraid we Americans forget about your Thanksgiving... well, those of us who even know you have one.
CD
Kathleen
Cupcake
My ending Turkey Day ritual is making turkey soup. Frank wanted noodles this year. Pretty tasty for a cold day. So I made some noodles to add in tonight.
CharlieD
Chef Extraordinaire
Kathleen
Cupcake
I've made noodles but these were egg noodles from a package. I made the bone broth, so I hope I don't get too many demerits for the store-bought noodles.
CharlieD
Chef Extraordinaire
Oh, ok. I keep thinking I should try making noodles, but am afraid to fail. Though I do make pierogi dough, should not be that much different. Most recipes I see on line are making dough by hand. I am too lazy and in too much pain, I cannot do it by hand. Would like to use food processor, not sure how that work out.I've made noodles but these were egg noodles from a package. I made the bone broth, so I hope I don't get too many demerits for the store-bought noodles.
Charlie, I use my food processor when making pasta. Works just fine. At one stage it is very crumbly but when dumped out and pressed together by hand it is perfect.
I then feed it back into the fp walnut sized chunk by chunk with maybe some water. Dump it all out again, compress by hand, wrap, chill, roll.
I then feed it back into the fp walnut sized chunk by chunk with maybe some water. Dump it all out again, compress by hand, wrap, chill, roll.
CharlieD
Chef Extraordinaire
what is your noodle recipe?
I've only done the noodles once, long time ago, was just looking and can't find it. Mostly have done pasta as for ravioli and spaghetti. Also my recipes both contain egg so pretty much the same. Had to also just look it up and it is said that the only differences between the two is really just the flour used. Seeing as I used AP for both, guess that makes mine the same recipe! LOL.
Spaghetti pasta's are Italian
Noodles are Germanic.
same - same but different. Pretty much based on who gave you the recipe and in what dish you will use it.
Spaghetti pasta's are Italian
Noodles are Germanic.
same - same but different. Pretty much based on who gave you the recipe and in what dish you will use it.
Kathleen
Cupcake
If you can make pierogi dough, you can make egg noodles. My egg noodles are simply AP flour (about 3 cups), salt (perhaps a half of a teaspoon), an egg and 3/4 cup of water. Make a well in the flour, add the salt and egg...mix as much flour as you can get in it. Then add water and work the dough with your hands which will become really sticky. When you cannot get more flour into the dough, ball it up and let it rest while you clean off your hands. Then cut the dough into thirds. For each third, dust the counter with flour and roll the dough as thin as you can before cutting it into strips of whatever size you want.
These are great to use for beef and noodles or chicken soup. The noodles are very rustic and will soak in the flavor of whatever they are cooked in.
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