Where my fellow cooks at???

[shafnutz05]

lolololol that has to be a spoof, right?

[tifosi77]

Here's one to get the haters revved up......

Chicken Drumettes a la Voltaggio - 'My Way'

[mac5155]

Is that a piece of roofing slate?

[tifosi77]

It's a slate cheese board used as a plate.

[mac5155]

So, yes?

[blackjack68]

Here's one to get the haters revved up......

Chicken Drumettes a la Voltaggio - 'My Way'

3 chicken wings?!?!

[tifosi77]

I cooked up a total of 15 for dinner.

[blackjack68]

I know, I was just referring back to our previous exchange regarding portion size and photo plates.

[mac5155]

I want to try a recipe that uses ground chicken. However when I go to the store ground chicken is for some unknown reason like $6 a pound. Can I just grind up chicken breast in my meat grinder, which I can procure for $1.99 or less pp, or is there more of a science to it than that?

[blackjack68]

Gotta have some fat in there.

[count2infinity]

I don't see why not... just grind it like you would other meats.

[mac5155]

So some leg pieces? I still don't see how ground chicken is more expensive. Ground beef is literally the junk you can't do anything else with, I'd think chicken would be the same.

[blackjack68]

The fat thing is just my opinion for some flavor.

http://www.kitchenkonfidence.com/2013/0 ... -processor" onclick="window.open(this.href);return false;


http://www.cooksinfo.com/ground-chicken" onclick="window.open(this.href);return false;

[tifosi77]

I want to try a recipe that uses ground chicken. However when I go to the store ground chicken is for some unknown reason like $6 a pound. Can I just grind up chicken breast in my meat grinder, which I can procure for $1.99 or less pp, or is there more of a science to it than that?

You can certainly grind it yourself, but you have be really diligent in cleaning your grinding equipment after the fact.

I'd just ask the guy in the meat department at your grocery to do it. You'll lose about 5%-10% of what you're paying for, but that would happen if you ground the meat at home, too.

[tifosi77]

So some leg pieces? I still don't see how ground chicken is more expensive. Ground beef is literally the junk you can't do anything else with, I'd think chicken would be the same.

The extra price is mostly just the labor of grinding it ahead of time.

[eddysnake]

Here's one to get the haters revved up......

Chicken Drumettes a la Voltaggio - 'My Way'

Spoiler:

honest question: is the red stuff for show or do you wipe the wings in it before you eat it?

[tifosi77]

It's straight up Sriracha, of course the wings got pulled through.

[count2infinity]

what's the white thing, the white stuff and are those celery leaves?

[tifosi77]

The white thing is a strip of goat cheese (I thought I had bleu at home and didn't buy any at the store), the white stuff is a celery root puree, and yes those are celery leaves.

[blackjack68]

Gluten free Rice Krispie treats for my sons party at school tomorrow.

Slaved over a slightly warm stove for 6 minutes.

[mac5155]

Mixed up a crock pot of chili tonight, will put it on to tomorrow morning. Fresh loaf of Italian bread from MD. Can't wait

[the wicked child]

In other news..... Top Chef has been entertaining.

Spoiler:

The two weakest links have finally been sent packing. But I was genuinely sad to see Adam dismissed last night. Honestly, he might be my all time favorite cheftestant. He seemed like a genuinely good dude, and occasionally put up some really good food.

So far, I am really reacting badly to the gaggle judging they're doing this year, with all the cheftestants at Judges Table together. But I got a kick out of watching the judges do the shopping, and hope that becomes a regular thing. Blaise - the only judge who has also been a cheftestant - really pwned everyone else by sprinting off to the proteins while everyone else dawdled about buying all the fennel.

Been meaning to comment on this...

Spoiler:

Not sad to see George get another chance simply because we never really got a chance to see what he could do... He obviously chose poorly when he picked to go up against Gregory, but an immediate elimination is something I don't care for on these type of shows... With the exception of that idiot in Texas that hacked the **** out of that meat and got canned by Tom before even cooking anything.

It was cracking me up when Melissa kept talking about how she could win this... no. No you can't. There have been worse chefs of course, but she was clearly the weakest left.

I agree with you on the judging... it was always one of the fun things to see 3 chefs or a team get called in while everyone else tried to figure out if they were the winners or losers. Plus this is just a mess... Having to direct traffic to get the 3 chefs they want to talk to in position... dumb.

Been wondering why they weren't doing Last Chance Kitchen... obviously we have the answer.

[tifosi77]

Made this for the first time a few months ago, love the flavor combination.

Green Pea Risotto With Pancetta & Mushrooms

[PensFanInDC]

Our company holiday pot luck is tomorrow and our Romanian study director is making this:

http://www.bigoven.com/recipe/varza-la- ... nia/179314

It sounds amazing. There is bacon in her recipe which sounds even better.

[mac5155]

Mine is tomorrow too. I'm making buffalo chicken dip