Do you spit out the copenhagen first, or does that enhance the flavor? Kind of a smoky taste?The trick is to swish the pineapple juice around in your mouth and then spit it on the chicken while it cooks. So you're both right.
Do you spit out the copenhagen first, or does that enhance the flavor? Kind of a smoky taste?The trick is to swish the pineapple juice around in your mouth and then spit it on the chicken while it cooks. So you're both right.
spatchcockNo, it appears to just refer to the method of preparing the chicken for cooking, whether grilled or baked or pan-cooked.
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If I'm trying to impress a date... okay, YEARS AGO when I had dates...
I'd make lasagna and 3 cheese bites.
3 cheese bites:
I would roll out the biscuits flat (flour on the roller helps with the sticking)
put them in a cupcake pan (Pam to keep it from sticking)
add a bit of the sauce, and the cheese mix (Parmesan, Mozzarella, Ricotta)
Then cook the the rest of the way.
The 3 cheese bites make a good appetizer.
If you don't cook the bites half way first, then the underside comes out a bit undercooked.
Those look tasty.
Spit = Rotisseriespatchcock
spăch′kŏk
noun
The American Heritage® Dictionary of the English Language, 5th Edition.
- A dressed and split chicken for roasting or broiling on a spit.
- A fowl killed and immediately broiled, as for some sudden occasion.
- See spitchcock.
Guess both are right…
People like them.Those look tasty.
If I wasn't informed there was more to come beforehand,People like them.
One time I made 2 biscuit cans worth of them.
My friend ate ALL of them.
I had to explain they were the APPETIZER, not the meal.
I don't do snuff or chew. I'm a smoker, so I guess my mouth would kinda give the pineapple juice a "smoky" taste!Do you spit out the copenhagen first, or does that enhance the flavor? Kind of a smoky taste?
Lack of punctuation matters (not yours, your source). Subtle correction (the comma after roasting).A dressed and split chicken for roasting, or broiling on a spit.
Gotta love a gal with a good appetite. Well, maybe. How big a gal was she?People like them.
One time I made 2 biscuit cans worth of them.
My friend ate ALL of them.
I had to explain they were the APPETIZER, not the meal.
The friend was a he. (roommate)Gotta love a gal with a good appetite. Well, maybe. How big a gal was she?
Well yeah... roommates can make it tough. But you can always fall back on the old necktie on the door thing.I had to make sure the friend WASN'T around, or she wouldn't get any.
I usually have enough grease but if I do not I use bacon grease…Alright back to gravy for a second if you fellers (and ladies?) don’t mind; sausage has basically no grease in it any more, what do you add to make enough oil for the flour to make the quantity you want?
Vegetable oil? Bacon grease? Butter? Lard?
I know lard may be the best obvious answer but I never have that but have the others, used with mixed results. Unless of course CameraMonkey will be along in tomorrows episode with a lemon juice/buttermilk/pineapple substitute for lard…
I use half & half instead of milk, it is thicker and needs less flour cooked in.I usually have enough grease but if I do not I use bacon grease…
For a 1 lb. sausage batch, I add a little over half a stick of butter to the drippings.Alright back to gravy for a second if you fellers (and ladies?) don’t mind; sausage has basically no grease in it any more, what do you add to make enough oil for the flour to make the quantity you want?
Vegetable oil? Bacon grease? Butter? Lard?
I know lard may be the best obvious answer but I never have that but have the others, used with mixed results. Unless of course CameraMonkey will be along in tomorrows episode with a lemon juice/buttermilk/pineapple substitute for lard…
Crazy Crust Pizza and the lady is quite entertaining in the video. I make this all the time after finding this video. I had wanted to make pizza at home but having to mess with the crust kept from trying. There is a learning curve to seasoning and amount of cheese but all mine were decent and now the wife loves them also. You need a 14" cast iron skillet and I use one Tbl spoon of olive oil in the bottom. It is interesting how the crust creeps up the side of the skillet as it cooks and turns out nice and thin and crispy. Jim.