Merry Christmas

usman19

usman19

Bronze Member
Thought i would drop a quick post to say Merry Christmas to everyone and hope you all have a good time. How will you spend yours? Mine is nothing special, just enjoy the time off from work, will be seeing ****** though and neighbours from street will drop off food to us like how we do to them on eid :)
 
usman19 said:
How will you spend yours?
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Since it's Christmas I thought I'd be nice and say Merry Christmas to the Jews. Enjoy the Beef 'n' Broccoli and your Chow Mein. Happy New Year also.

These aren't coupons, BTW.

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I'm trying a new technique for turkey (new to me, that is). Later today I'm going to start it soaking in buttermilk, salt, cayenne and cinnamon. It'll soak overnight and all day tomorrow. Out of the fridge 90 minutes before cooking.

Other than that, not much. I worked Thanksgiving so I missed my yearly tradition of watching Jeremiah Johnson, so I'll probably make up for that tomorrow.

Merry Christmas and Happy B'day Jesus.
 
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bring some food over
 
Happy Festivus.

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We'll start with the traditional '"Airing of Grievances".
 
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I been practicing with the brush pen. It's a little more nuanced than using a fountain pen and I'm just learning how the different amounts of pressure applied affect the overall outcome. And it does flourishes a little better, too. Feel free to use this as a standard card to all your friends and ******...who can take a joke.

Happy festivus.
 
I didnt go spend it with ****** in texas this year. tomorrow i'll most likely cook me a nice dinner, and have an ****** over. merry christmas.
 
Mayhem said:
I'm trying a new technique for turkey (new to me, that is). Later today I'm going to start it soaking in buttermilk, salt, cayenne and cinnamon. It'll soak overnight and all day tomorrow. Out of the fridge 90 minutes before cooking.

Other than that, not much. I worked Thanksgiving so I missed my yearly tradition of watching Jeremiah Johnson, so I'll probably make up for that tomorrow.

Merry Christmas and Happy B'day Jesus.
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A guy at work told me to soak it in buttermilk, but he never mentioned any spices....he also said to roast it upside down for the first hour, then flip it.
 
revidffum said:
A guy at work told me to soak it in buttermilk, but he never mentioned any spices....he also said to roast it upside down for the first hour, then flip it.
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There's a vid on Food Network where Bobby Flay uses a bunch of different chili powders (because that's what he does) to cook chicken. Since I've never done this before, I tried it last night with some chicken. After soaking for 3-4 hours, I cooked it the same way I always do. I could absolutely tell a difference that the buttermilk made. I cook it just fine, but this was noticably juicier and flavorful. Something to do with enzymes and acidity. The spices give it a bit of dry rub flavor, I suppose.

Anyway, based on last night, buttermilk is probably going to be a permanent resident in my fridge. I'm looking forward to tomorrow. ( I will probably try your upside down suggestion)
 
Thank you for all the seasons greetings and well wishes my fellow FreeOnes members, and may you have them all in return.

This is the second Christmas/eve I have posted on the boards and I have come to think of most if not all of you as my comrades in Babes and some, dare I say, as my online friends :)

Well here is to another great year finished and a new one to begin with all the Babes that FreeOnes has to offer :partysml:
 
Mayhem said:
There's a vid on Food Network where Bobby Flay uses a bunch of different chili powders (because that's what he does) to cook chicken. Since I've never done this before, I tried it last night with some chicken. After soaking for 3-4 hours, I cooked it the same way I always do. I could absolutely tell a difference that the buttermilk made. I cook it just fine, but this was noticably juicier and flavorful. Something to do with enzymes and acidity. The spices give it a bit of dry rub flavor, I suppose.

Anyway, based on last night, buttermilk is probably going to be a permanent resident in my fridge. I'm looking forward to tomorrow. ( I will probably try your upside down suggestion)
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Well here's the deal, at the risk of taking ****. The guy that told me was black, and I've noticed, that African Americans tend to lean towards dark meat, because it doesn't dry out, like the breast meat does, so this is the way his ****** makes their bird, so the whole thing comes out tender and juicy. It seems logical, because the breast is submerged in the stock, and the juices do roll down. I'm going to try it next time we roast a chicken, as we tend not to make a lot of turkey, since my ****** in law pretty much has more years of experience, then I have years period.
 
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