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OFFICIAL THREAD: General Cookery and Discussion

edinatlanta

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Van Veen

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Ok, this is cool if you aren't local: https://www.thespicehouse.com/collections/flatpack

Ships free because they weigh nothing.

Doesn't waste a glass jar because anyone ordering fancy spices probably already has a plethora of old jars.
I don’t even use jars anymore except for spices I only need a little of. I keep the bagged spices in long pantry bins I got from Container Store. They work perfectly. Don’t see the point in transferring to bottles.
 

NakedYoga

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edinatlanta

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Lizard23

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Piobaire

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That's why I always do.
 

jcman311

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nice looking grilled chicken breasts.

I eat plenty of boneless/skinless chicken breasts but they are usually boring and almost always overcooked. A chicken breast done right is refreshing.
I'd say its easy but its not. It's taken me years of trial and error and figuring some things out. And a lot of cold winters cooking in the snow.

Prep: Fairly easy but I do have go to brands for juicier and more tender breasts. Pound flat to cook evenly.

Marinade: experiment. dry, wet, whatever. Find what works for you and get it down. Then experiment more. My greek marinade is olive oil, lemon juice, apple cider vinegar and greektown seasoning. It really becomes difficult to over season. I might have done it like twice ever.

Marinades can be fairly simple like the greek marinade or more complex. Think of brown sugar, olive oil, smoked paprika, bbq, cajun and cayenne. Or any combinations of the above. One item that I have not experimented with but I keep hearing about is mayo to keep chicken juicer. Its almost like the mop for Alabama chicken.

Pre Grill: Oil grates. Have S&P ready. preheat

Grill: I usually place breast on the hot grill for a few seconds and season with salt/pepper. By that time, they have a little color going I usually flip right away and season the other side as well. After that, I cook/grill to about 155 keeping my best to avoid too much charring. That usually means a medium to medium-hot grill.

If you need even more flavor (without getting too unhealthy) try boneless skinless thighs. There's a little more prep and handling involved but it can be worth it for the extra flavor. I usually cut them up and skewer them to fantastic results.
 

jcman311

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Tzatziki is one of the most perfect condiments ever. Like when you put it context of Greek cuisine and how well it works universally and melds so many expectations of Greek food it's perfect.
I would say the same about tartar. And what you find in grocery stores is complete shit. A travesty. Someone could make a real killing suppling restaurant grade tzatziki and tartar to grocery stores. My guess is shelf life is probably difficult to deal with.
 

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