Hurricane Advice

[Chickassan]

Lord I hope you aren't planning on eating those turkeys, they'll taste funny.

Oh OH! That's what I didn't add to the previous post. One gal (I think it was a gal) had on strap-hips - neon pinks ones!

I think we get the bike riders in another week or two.

Poor turkeys.

 

[Ursuline Chick]

My Rub Recipe...
QTY Unit Description
8 TBS Parsley
6 TBS Minced Garlic
5 TBS Minced Onion
4 TBS Pepper corns
3 TBS Rosemary
5 TSP Salt
4 TSP Thyme
2 TSP Oregano
1 TSP Paprika
1 TSP Mustard
1 TSP Red Pepper Flakes
2 EA Bay Leaves
2 Cup Serving
And I run it through the Spice grinder...

OMG, this is so similar to my baked chicken it isn't funny. Mine is a combination of John Folse's and things my grandmother used to do when baking chicken. Do you use fresh herbs when you can get them? I try to keep them growing in the back yard. Next time I will add the red pepper flakes, daughter loves her red pepper flakes!!!

 

[RUNuts]

Typically a chicken is 2-4 hours.. Too long can make it salty/dry. When I brine, I rinse really well with cool water, give it a nice olive oil rub down, sprinkle it with my poultry rub. Adding a lemon with slits in it to the cavity is supposed to help tenderize it a bit, I use lemon, lime, and traditional aromatics and herbs.

Hmm. Fudgecicles. I rubbed with lemon pepper. Shoved jalapeno, basil and thyme under the breast skin. Will do better next time. If this turns out dry or too salty, we will have chicken soup or gumbo tomorrow. Maybe spaghetti. A nice red sauce.

That'll teach me to start something and get sick for a day.

Morning call is the hundreds of years old coffee and beignets (New Orleans donuts) shop that rjohns39 was talking about, around 50 pages back

I thought that was Café du Monde. New Orleans cooking - now I am REALLY hungry.

 

[Peeps61]

Think New Zealand. They haven't finished the bridge. Most people fly. It's on the other side of Cuba. Look at the hurricane maps. It's almost three fingers away. Third big blob down from the isthmus.



Don't sweat the petty things and don't pet the sweaty things.

Ha ha! Don't let the sweaty things pet you either~!!!

 

[Ursuline Chick]

Forgot to add that I add a small amt of white wine in the bottom of the pan before baking, helps herb flavors to permeate the meat!

 

[rjohns39]

I try. My herb garden didn't do so well this year. Basil has done ok, oregano so so. Rosemary, sage and thyme died out. Probably cause I went with store bought plants instead of starting my own. I think when I take down the brooder, I'll setup the grow tent for early spring sprouting. When I'm going to make stock, I have to go to Nashville to get herbs if they aren't growing in the yard.

 

[Peeps61]

I like this club. Can I be a menber? Or do you need references and stuff? Will I be hazed? (more than we do here to each other already?)

Jump right in , Ursuline Chick!

 

[RUNuts]

Ha ha! Don't let the sweaty things pet you either~!!!

I'll try anything once. Twice if I like.

 

[Ursuline Chick]

Hmm. Fudgecicles. I rubbed with lemon pepper. Shoved jalapeno, basil and thyme under the breast skin. Will do better next time. If this turns out dry or too salty, we will have chicken soup or gumbo tomorrow. Maybe spaghetti. A nice red sauce.

That'll teach me to start something and get sick for a day.



I thought that was Café du Monde. New Orleans cooking - now I am REALLY hungry.

You are correct there are two of them with Cafe du Monde being the oldest. And the only one still in the french quarter. Morning Call moved out of the quarter when I was a teenager, but they had car hop service! Had many a hot chocolate and beignets in my PJ's as a kid, didn't have to get out of the car.

 

[rjohns39]

Hmm. Fudgecicles. I rubbed with lemon pepper. Shoved jalapeno, basil and thyme under the breast skin. Will do better next time. If this turns out dry or too salty, we will have chicken soup or gumbo tomorrow. Maybe spaghetti. A nice red sauce.

That'll teach me to start something and get sick for a day.



I thought that was Café du Monde. New Orleans cooking - now I am REALLY hungry.

How long was it in the brine and what do you make your brine with?