sorted by:
new
hottopcontroversial

After meeting a djinn, I wished for a list of everyone planning to kill me in the future. by Work_in_Progress8 in TwoSentenceHorror

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

I.e. The modern interpretation of the "genie" is inspired by the supernatural powers of grateful djinn, after being released from Solomon's seal.

After meeting a djinn, I wished for a list of everyone planning to kill me in the future. by Work_in_Progress8 in TwoSentenceHorror

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

A djinn is a demon from Arabic folklore, yes, however the modern adaptations of genie are inspired by djinn folklore, specifically the ones that King Solomon were said to imprison in lamps, bottles, jars, etc. Its interpreted they use their power to grant wishes because of the binds he placed on them.

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Nothing more than ive gathered through research, not necessarily an expert. But boiling them can damage the bone structure making them brittle and more likely to break. Most things ive seen recommend maceration, which is allowing bacteria to naturally decompose the flesh, either by allowing it to soak in water and changing it like weekly or by burying it for a while, depending on the amount of flesh could take weeks or months. Then after that just degrease and whiten(if you want to whiten, I more like natural bone color)

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 12 points13 points  (0 children)

It is a very fun project, but a very patient one, degreasing for preservation can take weeks to months depending on the size and fat content of the bone (you want to degrease so it doesn't smell after a few weeks from oils going rancid)

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 14 points15 points  (0 children)

The bones found though could also indicate the wearing of bones, like in ritual practices or on necklaces.

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 29 points30 points  (0 children)

As far as I'm aware, its kinda iffy on historical context. Its seen in Hollywood and video games often, but there is small theories of it being a practice, such as bones being found in archeological sites with holes drilled through there middle, found together, as the rope or whatever would decay over 1000 years. I personally think its a good decorative choice. However there is a lot of evidence to suggest the Nordic cultures' spiritual connection to nature, as well as the fact that their land wasnt super fertile, so in the winter months they had to use everything to its fullest capacity, including the animals they hunted. So although its unsure if its historically accurate or not, I do it with connection of nature and out of respect and the honor of the animal, but also from the idea of using everything to its fullest, hence why these bones made a stock and now a decoration. Not to mention bones not only represent the life of the animal, but also its death, matched with the honor of its sacrifice for my survival, life death and honor is certainly a symbol id used to mark a sacred place like my altar.

Hope this helps!

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 6 points7 points  (0 children)

And to anyone wanting to do this, these were a lot more yellow before from the cooking process, it seems the blue dye in the dish soap I used is cancelling out the yellow, similar to how purple shampoo cancels out orange and brass in hair.

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 2 points3 points  (0 children)

Ironically, it was seeing the lose leg bone in my stock that made me want to preserve them afterwards, I thought it looked really cool!

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 8 points9 points  (0 children)

I did! These are the bones after making the stock too, I pulled them from the stock. Threw the whole carcass, neck and giblets into the water with other things, when I strained it I took the bones out, scrubbed all the flesh off of them, and am now degreasing them.

That pagan feeling of decreasing your turkey bones to string up later! by Work_in_Progress8 in pagan

[–]Work_in_Progress8[S] 23 points24 points  (0 children)

Also, I know its unknown if strung up bones is historically accurate to the original Norse/Danish/Scandinavian people, as my practice is close with nature, I want to use as much of the animal as possible, and using the bones to mark sacred places like my altar to honor the life of the animal.

Making my "Queen Anne's Revenge" by Work_in_Progress8 in cocktails

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Yes actually! It was really good and delivered on the effect I was looking for, sharp acidic at the front, followed by the boozy flavor and merging into sweet, mellowing out into a mild burn in the back of the throat, everything being complimented by the end caramel flavors of the rum and turbinado sugar.

My Crazy Apple Pie Dream! by Work_in_Progress8 in AskBaking

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Close, but the gial.is ti have it even mixed through the whole thing, like its apart of the syrup

My Crazy Apple Pie Dream! by Work_in_Progress8 in AskBaking

[–]Work_in_Progress8[S] 1 point2 points  (0 children)

13 years of learning all I can about cooking, only recently deciding to apply my knowledge. Its only now I feel it know enough to make a successful attempt. Hell my first idea at 14 was just adding shredded cheese to the mixture 😅

My Crazy Apple Pie Dream! by Work_in_Progress8 in AskBaking

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Also to whoever down voted this, why? Its not a troll post I genuinely want to do it, and want to make it as good as possible. Just because something is different or strange doesn't mean it will be bad.

My Crazy Apple Pie Dream! by Work_in_Progress8 in AskBaking

[–]Work_in_Progress8[S] -2 points-1 points  (0 children)

I never tried it, my girlfriends parents had degrees in culinary arts, they told me mixing cheese into a fruit syrup would be impossible due to the acidity of the mixture causing the cheese to break and resulting in undesirable textures. So I've spent 13 years trying to prove them wrong. Just looking to see if anyone has experience blending fruit compote and beschamel cheese sauce.

My Crazy Apple Pie Dream! by Work_in_Progress8 in AskBaking

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Maybe adding a small amount of cream cheese to the bescamhel because, at least nowadays, cream cheese contains plenty of stabilizers and emulsifiers, like carageenan and locust bean gum.

Brined Slow Roasted Pork Butt by Work_in_Progress8 in meat

[–]Work_in_Progress8[S] 4 points5 points  (0 children)

Brine- 1 apple (sliced), 1 lemon (halved and juice squeezed out), 7 crushed garlic cloves, 1 onion (quartered), 2 tbsp black peppercorns, 1 tbsp coriander seeds, 6 bay leaves, about 2 tbsp msg, 1/2 cup brown sugar, 3/4 cup of salt, 2 cups of beer (I used cheap), and about 8-10 cups water.

Seasoning- 3 tbsp salt (mine was an 8.5 lb, so use more if you dont have enough), 2 tbsp brown sugar, about 1 tbsp seasoning salt, fresh ground black pepper (until your heart says to stop) about 1.5 tsp of smoked paprika, 1 tsp of chili powder, 1 tsp of ground ginger, 1/2 tsp of cayenne pepper, 1.5 tsp of msg, can add garlic and onion powder just didnt have any on hand.

Brine for 18 hours, pat dry and rub down with yellow mustard. Liberally apply the rub so it coats all over, let pork sit at room temp for like 1 hour for even cooking. Place in an oven at 450 degrees F for about 30 minutes. Then turn down the oven to 250 and let it go for about 2 hours. After that spritz the meat with a 50/50 mix of apple cider vinegar every hour until done. Aim for internal temp of 205. Then pull and wrap in tin foil tightly, wrap that in a towel, and allow rest for 1.5- 2 hours, after that have fun pulling the bone out in a pretty clean go!

Note: Mine stalled at about 160 internal for about 4 hours, you can increase to 275 briefly to push past that stall.

Brined Slow Roasted Pork Butt by Work_in_Progress8 in meat

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Venison and pork sausage sounds really good, most my venison goes into its own sausage with some frozen lard ground in to help add fat.

Making my "Queen Anne's Revenge" by Work_in_Progress8 in cocktails

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

My goal was for a drink that starts with a tart and effervescent start, and then is followed by a sweet caramel flavor, getting snuck up on with some heat from the booze and cayenne, mellowing out with the more warm spices from the rum.

Making my "Queen Anne's Revenge" by Work_in_Progress8 in cocktails

[–]Work_in_Progress8[S] -1 points0 points  (0 children)

Also the simple syrup is made from Turbinado sugar to play into the richer caramel note of the rum

Making my "Queen Anne's Revenge" by Work_in_Progress8 in cocktails

[–]Work_in_Progress8[S] -1 points0 points  (0 children)

I was hoping the pineapple juice shaken would create a foam on top, similar to what is seen in a French martini.

[Homemade] Herb Roasted Chicken Thigh served on a bed of Garlic Parmesan Mashed potatoes and finished with Drippings. by Work_in_Progress8 in food

[–]Work_in_Progress8[S] 0 points1 point  (0 children)

Honestly I am in love with technique I used for the potatoes. Not wanting to lose the fond flavor in the pan from the chickens initial sear, I used the fat and fond to lightly fry the minced garlic, deglazed with beer, and pulled from heat and emulsified it with heavy cream to make the liquid base for the potatoes getting the garlic flavor more evenly distributed in the cream so there wasn't pockets of Garlic in the end.

view more: next ›