Cooking and Dining

Postby **robbiestoupe** » Mon Nov 13, 2017 2:58 pm

If you want to go ahead and put some Giant Eagle chicken breasts next to your side dishes, nobody is stopping you.

Postby **shmenguin** » Mon Nov 13, 2017 3:00 pm

If you want to go ahead and put some Giant Eagle chicken breasts next to your side dishes, nobody is stopping you.

it's a special day. no protein is required. that goes for you too - almonds that are in green bean casserole for some reason.

Postby **skullman80** » Mon Nov 13, 2017 3:05 pm

That's part of the appeal you don't have turkey every day like you do lots of other meats. It's what makes Thanksgiving .. Thanksgiving. Turkey and all the fixings.
they sell turkey breasts year round. they're very easy to cook. they aren't expensive. yet i wonder why people stare down the meat section and go with plain ole chicken breasts instead. pretty much every time. peculiar, no? if turkey is even slightly above average, why is it not a staple?

Postby **count2infinity** » Mon Nov 13, 2017 3:05 pm

I think shmenguin had a rough childhood.

Postby **columbia** » Mon Nov 13, 2017 3:09 pm

Postby **Viva la Ben** » Mon Nov 13, 2017 3:17 pm

https://donaircam.com

Postby **shmenguin** » Mon Nov 13, 2017 3:31 pm

I think shmenguin had a rough childhood.

i think being so dramatic about something so pointless actually indicates the opposite.

but obviously i'm playing this up for funzies. eat what you want. i'm really just venting because we're hosting for the first time, and i personally have no interest in eating turkey, but it will be taking up valuable mental and physical real estate.

Postby **count2infinity** » Mon Nov 13, 2017 4:12 pm

Turkey is in your head bro...

Postby **Shyster** » Mon Nov 13, 2017 4:57 pm

Heat water>>ad turkey to bag>>bag in water>> go on about life>>finish turkey>>consume. Easy peasy.

Do you also brine when sous viding turkey? Brine before cooking or add brine to the bag? What temperature do you prefer? I see Chefsteps calls for 131° for their turkey-breasts recipe, which strikes me as a little low. That's barely into the kill zone, although there is the extended cooking time.

Postby **shmenguin** » Mon Nov 13, 2017 5:05 pm

Heat water>>ad turkey to bag>>bag in water>> go on about life>>finish turkey>>consume. Easy peasy.
Do you also brine when sous viding turkey? Brine before cooking or add brine to the bag? What temperature do you prefer? I see Chefsteps calls for 131° for their turkey-breasts recipe, which strikes me as a little low. That's barely into the kill zone, although there is the extended cooking time.

yeah dude...not thrilled about that 131

Postby **tifosi77** » Mon Nov 13, 2017 5:10 pm

Heat water>>ad turkey to bag>>bag in water>> go on about life>>finish turkey>>consume. Easy peasy.
Do you also brine when sous viding turkey? Brine before cooking or add brine to the bag? What temperature do you prefer? I see Chefsteps calls for 131° for their turkey-breasts recipe, which strikes me as a little low. That's barely into the kill zone, although there is the extended cooking time.

A turkey breast will get to 130 degrees in a little over an hour, but the cook time is 18 hours or so. If you follow safe food handling procedures and minimize cross-contamination, I wouldn't worry too much. You can up that temp to 145 if you're worried about that.

I use a salt-sugar cure when I cook poultry, I think it's about a 10:1 ratio. As the meat cooks, the liquids that come out mix with the cure and effectively create a brine in the bag.

(That cure is also really good with fish, but you only want to apply it for 15-20 minutes and rinse it off under cool water before cooking.)

Postby **shmenguin** » Mon Nov 13, 2017 5:11 pm

If you follow safe food handling procedures and minimize cross-contamination, I wouldn't worry too much.

says the guy who would eat horse sashimi

Postby **Miami Vice** » Mon Nov 13, 2017 5:16 pm

you wouldn't stuff and roll a sous vide turkey breast, right?

Postby **Shyster** » Mon Nov 13, 2017 5:33 pm

If you follow safe food handling procedures and minimize cross-contamination, I wouldn't worry too much.
says the guy who would eat horse sashimi

That's totally on the bucket list for the next trip to Japan. And everything in Japan is so clean you could probably eat the horse sashimi off the floor and not get sick.

Postby **shmenguin** » Mon Nov 13, 2017 6:27 pm

I've seen footage from Japan that's...not clean

Postby **Freddy Rumsen** » Mon Nov 13, 2017 6:29 pm

I've been in public restrooms in Japan with the poop catchers in the floor.

That ain't clean

Postby **Shyster** » Mon Nov 13, 2017 6:31 pm

My SIL sent me this video on one of the cleaning workers at Haneda airport. I

when she broke out the mirror. I don't clean myself that thoroughly.

http://lifestyle.inquirer.net/264019/lo ... ork-ethic/

Postby **columbia** » Mon Nov 13, 2017 6:38 pm

"Clean" often involves an array of poisonous chemicals. Enjoy that floor sashimi..

Postby **tifosi77** » Mon Nov 13, 2017 6:39 pm

Mr shmenguin, attached, please see my markup of your remarks. Do not hesitate to reach out with any questions.

says the guy who would has eaten horse sashimi and chicken tartare

Postby **shmenguin** » Mon Nov 13, 2017 6:41 pm

Question 1: how do I not throw up right now?

Postby **tifosi77** » Mon Nov 13, 2017 6:42 pm

Think about baseball.

Postby **mac5155** » Mon Nov 13, 2017 9:23 pm

Need to get on the chili bandwagon. Anyone have a good recipe using chicken? Would use boneless thighs.
Found this one.
https://www.thespruce.com/hearty-slow-c ... li-4062489

Before yall put your pitchforks away can we take down this dude asking for a soup recipe? Thx.

Postby **Willie Kool** » Mon Nov 13, 2017 9:32 pm

the guy who has eaten horse sashimi and chicken tartare

Postby **Miami Vice** » Tue Nov 14, 2017 11:35 am

ive got turkey legs curing at home. if something happens to me, you know i used too much curing salt.

Postby **mac5155** » Wed Nov 15, 2017 8:09 pm

I was asked to salt cure a fresh ham. I'm going to give it a go, although I am kind of nervous.