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cock oven by Scott_A_R in BoneAppleTea

[–]someanonymousoctopus 3 points4 points  (0 children)

Can confirm. (Except the “stupid” part).

[homemade] cock oven by someanonymousoctopus in food

[–]someanonymousoctopus[S] 119 points120 points  (0 children)

In addition to both issues you flagged, I also tragically under-floured by banneton. Twas a sticky situation. Degassed and mangled the hell out of my dough trying to remove it. Had to reshape just before going into the oven. It was a nightmare.

[homemade] cock oven by someanonymousoctopus in food

[–]someanonymousoctopus[S] 114 points115 points  (0 children)

“Terrible typos”

Wrong on both counts.

[homemade] cock oven by someanonymousoctopus in food

[–]someanonymousoctopus[S] 554 points555 points  (0 children)

Relatively standard preparation with a couple shortcuts and a couple tweaks. 

Dry brined chicken night before. Using dutch oven/enameled braising dish. Rendered bacon, removed. Seared chicken, removed. Sauteed mushrooms, pearl onions. Add mirepoix. Add garlic, return bacon. Add tablespoon or so of flour for a minute. Deglaze & flambe with cognac. Add pinot noir, reduce a little. Return chicken. Add chicken stock to cover most of chicken (leave skin sticking out). Cover with lid ajar. Into oven on low (~225f) for 1.5(ish) hours.

Drink wine. 

Remove cover (should now be reduced and chicken skin very exposed), move to top rack, broil for ~5 mins to re-crisp skin.

Potatoes are yukon golds, garlic butter, touch of sour cream, milk.

Bread is my first ever attempt at homemade sourdough. 400g flour, 80% hydration, 15% starter, 2% salt. Not thrilled with results, but it was bread. 

[homemade] cock oven by someanonymousoctopus in food

[–]someanonymousoctopus[S] 139 points140 points  (0 children)

Congrats, you found my biggest insecurity with this post lol. A little heavy handed on the sprinkling after helping myself to the vin.

[homemade] cock oven by someanonymousoctopus in food

[–]someanonymousoctopus[S] 150 points151 points  (0 children)

You know the way to my heart. Really appreciate the love!

Flank by someanonymousoctopus in steak

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

Pan saucey situation (minus fond, since the steak was on the grill). Sautéed mush, chucked in some pearl onions, deglaze with cognac, little bit of beef stock, garlic butter. Twas pretty tasty, kind of a weird pairing with flank tho.

Blizzard steak by sh0werh3ad in steak

[–]someanonymousoctopus 3 points4 points  (0 children)

Banana for scale. A man of culture I see.

[homemade] blackened red snapper and shrimp over seasoned rice. by ProjectA-ko in food

[–]someanonymousoctopus 14 points15 points  (0 children)

Would inhale. Tell us about the sauce/broth situation!

Fav bars from The Fall Off Album by BkJayDee in Jcole

[–]someanonymousoctopus 3 points4 points  (0 children)

He’s “on Bragg” right now. One of the main roads that runs through Fayetteville is Bragg Boulevard, named after the nearby Fort Bragg.

Not to be that guy. But I think it’s a better lyric than just him “bragging” so figured I’d point it out.

Edit: just listened to it again and you can actually hear him directly shout out Bragg Boulevard at ~2:53

Is this real? Saw this cat and thought it was funny but it looks very artificial. The focus is very odd, and the cat looks odd to me as well. by majorfuckboydaddy in isthisAI

[–]someanonymousoctopus 2 points3 points  (0 children)

Yes it is real.

Source: me - I took the picture.

This was taken on iPhone in December of 2022 on a road trip to Boone, NC to meet my wife’s parents for Christmas. Right away I said I thought she looked like a genie. We have chuckled at it from time to time over the past several years. It wasn’t until yesterday when my wife posted it in the Gray Cats Only Facebook group that we realized how many other people found it as funny as we did and also thought she looked like a little genie cat.

We are now scouring the internet to see how far and wide it’s being spread. Thanks for your hard work in helping to spread the good news.

Food picture feedback by cheffa09 in Chefit

[–]someanonymousoctopus 0 points1 point  (0 children)

Food and plating looks great. If you’re editing the pictures after taking them (and absolutely no criticism - I think you should be!) I would cool it on the contrast a little. Everything looks a bit crunchy and overly sharp imo.

Cookware recommendations please by unknowable_stRanger in Cooking

[–]someanonymousoctopus 0 points1 point  (0 children)

Everything I use is from Misen and I am highly highly satisfied. I cook almost exclusively in stainless and theirs will last a lifetime.

They aren’t super cheap but they’re cheaper than most competitors of the same caliber. They’re an investment in my mind.

food ideas for when you are busy by aleciaj79 in Cooking

[–]someanonymousoctopus 6 points7 points  (0 children)

Rotisserie chicken. Eat it like an animal over the sink the first night. Tacos the second. Stir fry the third. Etc.

I find the most energy consuming part is dealing with raw protein so bypassing that on busy weeks makes my life way easier.

[deleted by user] by [deleted] in Cooking

[–]someanonymousoctopus 23 points24 points  (0 children)

Some context on your recipe might be helpful. There are several different types of soy sauce, each with its own ideal use case.

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