/ck/ - Food & Cooking

>>19757593

>>19757593
Shits a pellet smoker. Definitely won't be burning anything down.

>>19757609

Any of you faggots smoke meat? I'm smoking a brisket overnight. Hope to have it rested and ready by about 5pm tomorrow (i put it on at 11pm)

>>17816392
Freebirds is way fucking older in Central Texas than chipotle.

>>16946427
I made the same a couple weeks ago!

Croque madame.

Havarti, gruyere, country ham. Bechamel steeped with rosemary thyme and sage. Local sour dough. Sunny side up, obv.

Lol well fuck you guys, white chicken chili is a thing and you’ll deal with it. Thanks for the feedback.

>>10211860
Well that makes me feel good about what I’m presenting then Lolol

>>10211827
I totally understand what you’re getting at. I’m just not one of those guys. I worked in a fancy hipster kitchen for a couple years and beat into me that anything other than something deeply technical and complicated and beyond what everyone else does is trash. It’s a fucking burden.

>>10211790
For what it’s worth it’s not a full blown event. Just a big ass local church here in town that’s raising money for some needy ass family or something.

>>10211759
Oh I know, but I’m gonna make what fits what I like and express my palate. I anticipate something not totally different than hormel winning.

>>10211760
I mean it’s pretty similar to all of the other chicken chili recipes that I looked up. Or are you just saying chicken chili in general is just soup.

Sup /ck/. I’m participating in a chili cook off and I just wanna see what you guys think of the recipe.

Rollin with a white chicken chili. I’m brining three whole birds in 50/50 water and corona, I think like it end up being like 5-6 quarts worth. A whole head of garlic cut in half, a cup of salt, two limes zested and juiced and then thrown in, a large sweet vidalia onion cut in half, a poblano pepper cut in half, 1 bunch cilantro and 3 sprigs of oregano.

Brining overnight, pic related.

Method is to truss and smoke those birds low at 250 until I get a breast temp of 155. Gonna let rest and then take the breasts off the birds. (Gonna save the other cuts for different uses probably for dinner tonight.)

Gonna take those carcasses and make a chicken stock using corn cobbs from the white corn that I’m grill charring for the actual chili, and 2 onions and a couple stalks of celery.

Actual base of the chili will be julienned Spanish onions, charred white corn and I think like 3-4 poblanos large diced (maybe will add more). 4 cloves of garlic diced. All that sweated until i get a decent fond but not too dark fond and then deglaze with the stock. Then throw in the chicken that’s been fairly small diced and left with the skin on, and a sachet of cilantro and oregano. A couple cups of cream, some ground cumin and cayenne pepper and salt TT. Let simmer for a while and skim the shit out of it for about an hour.

Going to serve it in a 1-2 ounce thing, haven’t decided on a vessel yet. Putting a whipped queso fresco that’s fairly thin, kind of going for a midly thick and airy but still pours kind of consistency on top, along with lime zest, a little leaf of cilantro and a small sprinkle of espellette spice or like ancho chili spice or something on top. Just to get some nice color.

Throughts? Also I don’t particularly like beans so this one will be for the no-bean chili lovers for sure.

>>9450648
Those aren’t tenders. We get in whole locally pasture raised organic chickens and break them down and keep the airline cut for the breasts.

Now normally we’d just put our commodity 6oz breast that we use for sandwiches on there, but one of the new guys cut up a whole fucking 600 pan of our local airline breasts in half. So the chicken that was on that waffle was particularly nice.

Needless to say, when Chef found out about the organic breasts being cut in half he lost his shit in a way I’ve never seen before.

>>9448392
I know. That specifically is a staub.

>>9441160
There's a whole lot less there than you think, I just spoon it around the rim of the grits just for looks

>>9441048
That's called a staub, it's a tiny little French cast iron pot thing, they come with lids and is like 90$ for 3

>>9440776
Haha I won't say that but I agree that it just doesn't work for me overall. Looks like it tastes really good though.

>>9440781
Haha fair enough dude. I mean yeah a lot of people just don't like mixing their protein in with the other shit and I feel that for sure. Personally I like to force you to engage all the flavors of the plate in one bite.

>>9440772
Yeah chef taught me to rub the backside of the spoon on my palm, I just don't really get any reps on it though. Haha I should just buy like a gallon of ice cream and spend a day practicing.

>>9440763
The dots and the leaves I don't like. It's too....perfect?

>>9440755
I was asking if that was a one spoon or two spoon quenelle, sounds like one spoon. Which, nice. My one handed always look like shit.

>>9440732
i feel like you can see the deliberate placement in those leaves and it throws the look off for the whole dish for me. Like some hand torn mint/basil or even that leaf. Not hating, it looks delicious.