Sustenance

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steved2112
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Re: Sustenance

Post by steved2112 »

tdcwillies wrote:With Buffalo wings, I prefer the heat from a loooong dry rub before a deep fry, as opposed to the vinegar sauce as a condiment.
I tried a cajun rub detailed in the Joy Of Cooking, but it seemed to just add saltiness.

Any recommendations?
How long do you let the rub stay on?
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Re: Sustenance

Post by mistah willies »

steved2112 wrote:
tdcwillies wrote:With Buffalo wings, I prefer the heat from a loooong dry rub before a deep fry, as opposed to the vinegar sauce as a condiment.
I tried a cajun rub detailed in the Joy Of Cooking, but it seemed to just add saltiness.

Any recommendations?
How long do you let the rub stay on?

Salt is the bane of my existence, because it calls to me constantly, good sir. I try to flush out the salt from my body with visits from dear Aunt Ethyl.

However, this discussion has taken a salty note, and thank you for that.

It is wise and proper for a Drunkard cook to rub the meat deeply with spice and zest.

The best thing is to let the meat rest long. Your tender chicken will appreciate it, before the flame is finally ignited.

The next day, hot oil is the best thing to begin your adventure, of course.

Hell, you could even put an old bird that is spicy but vinegary into hot oil, and it will come out delicious.


Now, get your meat wet. Toss a little oil on it after, and rub.

Equal amounts of garlic powder and onion powder. Half as much fresh ground pepper or what have you. Cayenne pepper is the heat, and so should be four times as much as all. Dark brown sugar: just a small visit from the lady you know down the street. Mix it up with a loving spoon.

Don't forget to wear protection for the next part.

Rub Rub Rub your meat.


24 hours later, cook it up, three pieces at a time, to keep the temp up.


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steved2112
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Re: Sustenance

Post by steved2112 »

Sounds so simple I might even be able to handle it. Thanks!
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Re: Sustenance

Post by mistah willies »

If you try it out, please post the results here, would you? Any improvement on any recipe is simply helpful data for us all...

...as we manly men navigate towards the perfect culmination of crying and sweating from each and every orifice in the name of the demigod known as Capsaicin.

Cheers!
Can we drink now? ---peetie44
At rock bottom, there is no down. ---The Oett
^ ^ ^ Yes his entire cutlery set and all utensils are made from assorted broken bottles.--- The Artful Detective
Just remember Hugh: a good cocktail in a shitty glass is better that a shitty cocktail in a pretty glass.---The Badfellow
I'll buy the first round if you promise to stop being a cunt. --- Dear Booze

steved2112
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Re: Sustenance

Post by steved2112 »

tdcwillies wrote:If you try it out, please post the results here, would you? Any improvement on any recipe is simply helpful data for us all...

...as we manly men navigate towards the perfect culmination of crying and sweating from each and every orifice in the name of the demigod known as Capsaicin.

Cheers!
Here's what I did try so far...

I had a quantity of those finger-shaped undersides, trimmed from chicken breasts, waiting the be used. So I put equal parts onion powder and garlic powder, added some dried minced onion, rosemary, thyme, and celery seed, and rolled the breast trimmings around in all of that. No hot stuff, since I wasn't cooking for just me.

Put them into a pouch and let them sit.

The next day I grilled them on a cast iron skillet with a little olive oil. They were freakin' delicious!
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Re: Sustenance

Post by mistah willies »

steved2112 wrote:I had a quantity of those finger-shaped undersides, trimmed from chicken breasts, waiting the be used. So I put equal parts onion powder and garlic powder, added some dried minced onion, rosemary, thyme, and celery seed, and rolled the breast trimmings around in all of that. No hot stuff, since I wasn't cooking for just me.

Put them into a pouch and let them sit.

The next day I grilled them on a cast iron skillet with a little olive oil. They were freakin' delicious!
Hot cast iron skillet. Thank you. I have to try this. (Blizzard outside, and I have each of those ingredients. BBQ is buried and fuck the shovel)
Can we drink now? ---peetie44
At rock bottom, there is no down. ---The Oett
^ ^ ^ Yes his entire cutlery set and all utensils are made from assorted broken bottles.--- The Artful Detective
Just remember Hugh: a good cocktail in a shitty glass is better that a shitty cocktail in a pretty glass.---The Badfellow
I'll buy the first round if you promise to stop being a cunt. --- Dear Booze

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Patchez
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Re: Sustenance

Post by Patchez »

Rather than just tossing your dry rubbed meat into a pouch, try wrapping them in plastic wrap. Keeps the rub an oil in nice tight contact with your meats.

For chicken my go to rub is:

1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp 5 pepper blend
3/4 tsp Ground cumin
3/4 tsp Oregano
1/2 tsp Cilantro

As stated before, rub with oil first, then the rub, then rest in the fridge for 12 to 24 hours... let that shit meld with the meat.
Splash some lime and orange juice in there too.Or zest if you want to stay dry.

Vulcan Meat Meld.
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Re: Sustenance

Post by mistah willies »

5 Pepper Blend.

Gonna go find that.

Thanks, man.


Cheers!
Can we drink now? ---peetie44
At rock bottom, there is no down. ---The Oett
^ ^ ^ Yes his entire cutlery set and all utensils are made from assorted broken bottles.--- The Artful Detective
Just remember Hugh: a good cocktail in a shitty glass is better that a shitty cocktail in a pretty glass.---The Badfellow
I'll buy the first round if you promise to stop being a cunt. --- Dear Booze

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Re: Sustenance

Post by steved2112 »

Patchez wrote:Vulcan Meat Meld.
Cilantro, huh? I'm gonna try this verbatim.

Since you specified quantities, for how much chicken is this proportion?
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Patchez
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Re: Sustenance

Post by Patchez »

steved2112 wrote:
Patchez wrote:Vulcan Meat Meld.
Cilantro, huh? I'm gonna try this verbatim.

Since you specified quantities, for how much chicken is this proportion?

1 1/2 lbs. Breast meat in strips.

Sorry for the delay in response time. busy as hell on my end and very little personal time, read drinking time, right now. Christ I hate being an adult sometimes. Oh for the days of my wayward youth.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter

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Re: Sustenance

Post by Frankennietzsche »

I eat nothing but Communion wafers and and drink nothing but sacramental wine. Pope Benny sends it to me; he owed me a solid.
“Süßen witwe Mutter-Hosen — kommst du hier mit mein knackenpfeife schnell, oder Ich zeige Ihnen mein Zuhälter Hand!”

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Re: Sustenance

Post by Mr. Viking »

frankennietzsche wrote:I eat nothing but Communion wafers and and drink nothing but sacramental wine. Pope Benny sends it to me; he owed me a solid.
So will you be stuck in limbo now he's retired?
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Re: Sustenance

Post by Frankennietzsche »

LIMBO? ! ? Pish posh, do you mistake me for a heathen? I'll have you know that I have been baptized into the Holy Mother Church of Rome whilst I was but a wee babe.
“Süßen witwe Mutter-Hosen — kommst du hier mit mein knackenpfeife schnell, oder Ich zeige Ihnen mein Zuhälter Hand!”

"I am going to pistol-whip the next person who says 'shenanigans' "

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Re: Sustenance

Post by Palinka (RIP) »

frankennietzsche wrote:I eat nothing but Communion wafers and and drink nothing but sacramental wine. Pope Benny sends it to me; he owed me a solid.
Doesn't all that transubstantiation play havok with your bo-boes, though?
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Re: Sustenance

Post by Wingman »

Palinka wrote: transubstantiation?
ha! frankeneitzsche's a cannibal!
Stupid should hurt.

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