or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 434

post #6496 of 7194
Quote:
Originally Posted by itsstillmatt View Post

How can this possibly be the ultimate roast chicken?

I would appreciate you not bagging on my boy Keith_W. He is my biggest fan.
post #6497 of 7194
It's his contribution to April Fools' Day. For some unknown reason, he posted to late.
post #6498 of 7194
Quote:
Originally Posted by foodguy View Post


inlove.gif
seriously -- it's so simple, how could someone f*ck it up so badly? it looks like they even used some kind of flour or something on patches of the skin. what is the source of this? we MUST set them straight.

It's from your old stomping ground. Apparently, one fellow there thinks that the road to the ultimate roast chicken passes right through slathering it with mayo and seasoning with McCormick's roast chicken seasoning before cooking.
post #6499 of 7194
Roast chicken is such a sublimely simple thing. Why do people insist on futzing with it?
post #6500 of 7194
i have so many old stomping grounds. which one?
post #6501 of 7194
Quote:
Originally Posted by aravenel View Post

Roast chicken is such a sublimely simple thing. Why do people insist on futzing with it?
Well... Look what we did to the Margarita...
post #6502 of 7194
Thread Starter 
Quote:
Originally Posted by Cary Grant View Post

Well... Look what we did to the Margarita...
Added strawberries and Bud light?
post #6503 of 7194
Quote:
Originally Posted by mgm9128 View Post

I would appreciate you not bagging on my boy Keith_W. He is my biggest fan.

You would be incorrect. Gomey and I are tied as your biggest frans.
post #6504 of 7194
Quote:
Originally Posted by kwilkinson View Post

Added strawberries and Bud light?

Yes. It got Zima'd.
post #6505 of 7194
Quote:
Originally Posted by Piobaire View Post

You would be incorrect. Gomey and I are tied as your biggest frans.

No, you are incorrect, I am his biggest fan. You are merely his physically biggest fan, bro.
post #6506 of 7194
well how weird is this... I accidentally discover that link with the japanese cookbooks yesterday and today Chow has this: http://www.chow.com/food-news/136707/japanese-cooking-for-beginners-a-chowhound-resource-guide/
post #6507 of 7194
And even though none of the posts mention that book that we all bought for 30 cents, it has already shot up to 53 cents.

Bet you other suckers are kicking yourselves for missing out on this investment opportunity
post #6508 of 7194
How many are available? smile.gif I actually paid for my first trip eating in France by buying the last six copies of the original edition of Essential Cuisine and then reselling them six months later. But those were $50 and then re-sold for $300-450. icon_gu_b_slayer[1].gif
post #6509 of 7194
Any suggestions for making non flavorless yellow rice?

I'll admit that I'm a sucker for the Vigo yellow rice


I've tried to make it myself and it always comes out flavorless. Tried several turmeric based recipes, both broth and water based and it always comes out bad. Do I need to find myself some saffron? I doubt the vigo people are actually springing for real saffron in their cheap rice packets.
post #6510 of 7194
You need saffron, for sure.

I'm not sure what kinda artificial stuff the packet is using (other than boatloads of salt), but if you're making it at home, get some saffron.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread