Consigliere Posted August 21, 2015 Report Share Posted August 21, 2015 (edited) So what is a good simple way of brining chicken breasts or small whole chickens Thx in advance Sorry meant to actually reply. Salt water is how to brine. Basically the salt helps to hydrate the meat which is counter intuitive but works if you give it enough time. You vary the salt level based on how long you are brining. Also whatever extra flavours you add the salt will help them penetrate the meat. Lots of options. Herbs, citrus, stocks, wine, beer. etc. they are no rules just preferences. Edited August 21, 2015 by Consigliere Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 21, 2015 Author Report Share Posted August 21, 2015 So what is a good simple way of brining chicken breasts or small whole chickens Thx in advance Buy good free range chickens Link to comment Share on other sites More sharing options...
Old Ironmaker Posted August 21, 2015 Report Share Posted August 21, 2015 (edited) It's a coincidence but I had to stop reading this thread. Since I did I dropped 10 pounds I swear on the graves of my ancestors. Rick 2 dozen heirloom tomats would cost me a weeks pension around here. The succo looks great. Try the giant shells and stuff them with the gravy and bake them covered in Bocconcini, not that silicone sealant they call Mottzarella in Ontario. With heirlooms they deserve the best cheese. It isn't cheap that's why you need to learn how to make it. It's easy peasy. I bet Mom might know how. I make it every 3 months or so. I love it when they raise the prices of meat equal to the price of gold, then drop it by 50% and we scammer for the "deals". Just like gas this AM. Line ups in town at 06:00. Yea I know what 6AM looks like once and a while. I have scored on eye of round this year a few times and sliced into steaks and did the 100% virgin olive oil marinade I learned here on this thread. 3 days covered 100% in PVO. It works, as tender as inside round, not NY strip but still amazing for that cut. Made a wicked Beef Bourginon (sic) and Hungarian Goulash. Great for Philly Cheese Steaks too. Edited August 21, 2015 by Old Ironmaker Link to comment Share on other sites More sharing options...
mr blizzard Posted August 21, 2015 Report Share Posted August 21, 2015 Ironmaker I have never heard on the Bocconcini chesse must be good though Rick the was quite the plate there, would put anybody into nap mode lol what type of spice are on the spuds Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 21, 2015 Author Report Share Posted August 21, 2015 The fancy stuff, mrs dash??? Link to comment Share on other sites More sharing options...
akaShag Posted August 21, 2015 Report Share Posted August 21, 2015 Tonight's moose roast is in the slow cooker in a sweet sauce with wine and garlic, summer savoury, etc. But it is not looking all that great so far...............hopefully it will taste better than it looks! Doug Link to comment Share on other sites More sharing options...
Old Ironmaker Posted August 21, 2015 Report Share Posted August 21, 2015 mr blizzard, Bocconcini is simply Tim Bit sized Mottzarella. They also make mini Bocconcini. The real deal Mottz. It's really the only thing to put on Pizza. Saputo Cheese out of Montreal manufactures it for pizzerias, restaurants and retail sales. I hope you can try it there on the top side of the world. Always a must for a good antipasti, drizzled in EVO. Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 21, 2015 Author Report Share Posted August 21, 2015 Yip, rarely buy crappy mozza. Tastes like, well nothing lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 22, 2015 Author Report Share Posted August 22, 2015 From mr blizzard, Home smoked bacon with eggs and hashbrowns, holendaise was added after the pic Link to comment Share on other sites More sharing options...
akaShag Posted August 22, 2015 Report Share Posted August 22, 2015 Does anybody here have a really good slow cooker? I have had several, the latest being a Black and Decker which is highly inconsistent, to say the least. I have had it two years and it almost always disappoints. The high is too high and the low is too low it seems. After eight hours on low yesterday, the diced Vidalia onions in my moose dish were not even cooked. Any recommendations? I don't mind spending money for good quality. Doug Link to comment Share on other sites More sharing options...
Gerritt Posted August 22, 2015 Report Share Posted August 22, 2015 Doug, Here is the one we use..... It by far the best slow cooker I have every used. G http://www.amazon.ca/Crock-Pot-Smart-Cooker-Digital-Countdown/dp/B00DI1HDDK/ref=sr_1_30?s=kitchen-substore&ie=UTF8&qid=1440246693&sr=1-30 Link to comment Share on other sites More sharing options...
mr blizzard Posted August 22, 2015 Report Share Posted August 22, 2015 Doug we have had ours for three years, very happy with it Hamilton Beach programmable, 6 qt with probe, we have never tried the probe, purchased at ctc Model 33966c Link to comment Share on other sites More sharing options...
dave524 Posted August 22, 2015 Report Share Posted August 22, 2015 Had a Rival Crock Pot must be close to 10 years now, get used a fair amount, never had a problem. Think Rival was the original slow cooker. Link to comment Share on other sites More sharing options...
Gerritt Posted August 22, 2015 Report Share Posted August 22, 2015 Had a Rival Crock Pot must be close to 10 years now, get used a fair amount, never had a problem. Think Rival was the original slow cooker. Somewhat correct:) they bought it from the inventor. https://en.m.wikipedia.org/wiki/Slow_cooker Link to comment Share on other sites More sharing options...
misfish Posted August 22, 2015 Report Share Posted August 22, 2015 I smell bacon wrapped meat cooking on the BBQ, AGAIN. Link to comment Share on other sites More sharing options...
Roy Posted August 22, 2015 Report Share Posted August 22, 2015 Same half dozen dudes posting to this thread. You guys must be starving. Link to comment Share on other sites More sharing options...
mr blizzard Posted August 22, 2015 Report Share Posted August 22, 2015 Yup, winter is coming lol, if u cant bring home any fish gotta come up with plan B lol Learned a lot from bbquin, growing vegetables to cook and bbq along with many great ways of preparing different kinds of dishes that we have never tried before....burp!!!!!!!!excuse me ROY share one of your famous cooking/bbquin recipies Link to comment Share on other sites More sharing options...
Old Ironmaker Posted August 23, 2015 Report Share Posted August 23, 2015 (edited) Rick with all those mouths to feed I have no idea how real Mozzarella can be in your budget. It's about a buck a Tim Bit size piece from the store, that's why I make my own. That would be 20 bucks in just cheese for 2 pizzas. Please review my budget for me, you are doing something right. Never ask a thin man his opinion on food. I am going to say something here that won't be taken well. Edited August 23, 2015 by Old Ironmaker Link to comment Share on other sites More sharing options...
mr blizzard Posted August 23, 2015 Report Share Posted August 23, 2015 Its been a great thread can we please keep it going, even my wife is enjoying some of the recipies I don't like seeing chicken feet at the store beside my roast beef but obviously some people have a recipe for them , to each his own Link to comment Share on other sites More sharing options...
mr blizzard Posted August 23, 2015 Report Share Posted August 23, 2015 Yes one more thing, no one has a right to question how someone can afford food items for their family, some of us are doctors, lawyers pilots labourers, framers plumbers store employees, mechanics etc, no one is forcing anyone to make what they see on this thread for dinner if you don't like it don't make it This thread has got my wife and I through some very challenging times PLEASE DONT TURN THIS ONE SIDEWAYS FOR THOSE OF US WHO ENJOY IT Thank you,,,NOW BACK TO THE RECIPES Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 23, 2015 Author Report Share Posted August 23, 2015 (edited) OI, My family owns a deli, huge bonus lol. But its in the states I dont visit often. As for money, Ive worked hard and been smart. And yes I agree, my dishes look like dog food???? In fact, thats what my dogs eat lol Mr blizzard, agreed! But OI (if thats who you are referring to) Hes a bud of mine and a great guy with a sense of humour. Hes just old??? Oh crap, do we have beef in the cooking thread???? Cheers all. Expecting severe t storms tonight or possible tornadoes,so just a quick fish fry with beans and spuds before the lights go out??? Edited August 23, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 23, 2015 Author Report Share Posted August 23, 2015 Our mozza is with with buffalo/cows milk. I prefer 48 to 50% fat content(higher content of fat from buffaloes milk) Gotta mature at least 2 days, preferably 3 Mmmmmmm. Soooo darn soft its like a treasure in your mouth! Not like the processed hard stuff you find in most grocery stores Link to comment Share on other sites More sharing options...
mr blizzard Posted August 23, 2015 Report Share Posted August 23, 2015 no disrespect to anyone but it could have been taken different ways, almost all comments on this thread have been positive, lets keep it this way , been very positive since u started it Rick Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 23, 2015 Author Report Share Posted August 23, 2015 Id quote ya but my quote and pm's arent working all the sudden??? Yeah, awesome thread! I dont care if your a 4 star chef or just a home cook, ive learned alot on this thread! Link to comment Share on other sites More sharing options...
porkpie Posted August 23, 2015 Report Share Posted August 23, 2015 (edited) Good thread, no need for the unflattering comments! Edited August 23, 2015 by porkpie Link to comment Share on other sites More sharing options...
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