Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's for dinner?

Spatchcocking only requires the removal of the backbone and quick punch to break the breast bone. Anything beyond that is elective surgery.

We had street tacos for Thanksgiving feast up at the cabin today - Mexican spiced ground beef with a garnish of homemade pico de gallo and sliced avocado on double tiny flour tortillas. Did the turkey thing last Sunday.

Yeah I knew that, but old autopsy routines are hard to shake, and I figured I might have been able to bill for the elective radical surgery. It was a bigger bird (20 lbs) than I thought, and required garden pruning shears, as the kitchen ones were not up to the task. The longer I beat on it, CPR, the wider it got and I had to use my full size sheet pan with cooling grid as it wouldn't fit in my roasting pan, even after trimming the wings again!
It only took 2 hours to cook, 450 for 20-30 minutes till lightly browned, and then foiled and 325 while monitoring temps. I ended up removing the legs and wings anyway, to get the breast to 150-155 for five minutes without over cooking the extremities, the reverse of the usual problem. It was nicely browned and moist, and nobody has had GI distress, yet!
We were stuffed, but stopped before it was painful. We voted to not prepare decadent desserts for only the three of us, still losing our covid extra pounds. Having leftover pie would have been irrational!

How were the hotdogs?
TAT

My nieces brought me a plate from their dinner across town. I bought a turkey but it's languishing in the freezer because the only one I would share it with is somewhere on the Mediterranean aboard a cruise ship celebrating her retirement. Maybe I'll save it for Yuletide feasting, or maybe I'll break it down and do it sous vide in air fryer sized chunks. That has proven to be remarkably efficient in cooking for one or two with some leftovers. I'd do legs, wings, thighs, and breasts separately in quart bags, then make bone broth from the carcass.
That's a lot of meals in the freezer for $.49 a pound. Last month I got an 8-pound pork butt for cheap and did that...still two nice pieces left.

i didn't have any sugar in the house to make whipped-cream from scratch, and I didn't want to buy any because, if I have lived here since the end of August and not needed sugar until now, I pro'lly don't need it.

So I used pure maple syrup to sweeten the whipped cream for the pumpkin pie. It turned-out fantastic!!! The pumpkin pie and maple-flavored whipped cream go so well together.

You were out of Aquafaba??!!! What a world, what a world!
Tat

Oh Yes! A match made in heaven!

I ordered a pecan pie last week but it was out of stock and the item substitution algorithm failed to come up with any possible substitution like apple, cherry, peach. lemon, coconut, custard, pumpkin, key lime or rhubarb? I don't need the sugar anyway...My doctor has tasked me with reducing my A1c over the holidays...assh*le.

I was roasting the various parts removed by gratuitous over-spatchcocking, but the low temp 325, on a rack underneath the turkey was not providing the drippings I needed for gravy and stuffing. I put the pieces parts, including the tail, into the air fryer that browned them nicely and quickly. Time being of the essence, I then took the brown parts and pressure cooked them for 10 minutes to get a very rich brown gravy stock, that worked just fine. No need to roux the day! And, no need to ask "whats for dinner?" for quite a while.

TAT

I love your punny posts.

And wee your puny doggerel
But shun the angry mongrel
Just be a nice feller
Don't go like "ole Yeller"

TAT