best roast chicken I’ve ever made omg (I forgot to take a pic before I started eating, oops).
Here’s a thing on how to spatchcock a chicken. reasons why u should do it:
I got a whole chicken for like $8.20 and out of it I get 4-5 meals + a pot of chicken stock (not including costs for veggies)
start to finish this took an hour; you definitely don’t have to brine the chicken or anything
it’s fucking delicious. I don’t think it looks this way from the pic but the skin was soooo crisp, there wasn’t a soggy patch anywhere
it’s easy as shit
(nb I would definitely recommend having a meat thermometer around if you’re going to roast things even semiregularly, it takes the guesswork out of it and saves you from having to cut into it to see if it’s done)
you can customize seasonings however you like - start with 1 tbsp butter or oil, add 2 tsp salt and some pepper, then throw in whatever
it’s so frickin tasty oh my gosh

best roast chicken I’ve ever made omg (I forgot to take a pic before I started eating, oops).

Here’s a thing on how to spatchcock a chicken. reasons why u should do it:

  • I got a whole chicken for like $8.20 and out of it I get 4-5 meals + a pot of chicken stock (not including costs for veggies)
  • start to finish this took an hour; you definitely don’t have to brine the chicken or anything
  • it’s fucking delicious. I don’t think it looks this way from the pic but the skin was soooo crisp, there wasn’t a soggy patch anywhere
  • it’s easy as shit
  • (nb I would definitely recommend having a meat thermometer around if you’re going to roast things even semiregularly, it takes the guesswork out of it and saves you from having to cut into it to see if it’s done)
  • you can customize seasonings however you like - start with 1 tbsp butter or oil, add 2 tsp salt and some pepper, then throw in whatever
  • it’s so frickin tasty oh my gosh
we’re having minimalist cooking week/month/whatever at chez bee because Food Is Expensive etc. So far we’ve made these carnitas, which are probably definitely the most divine food I’ve ever spent under $15 on. Pork shoulder’s pretty cheap and this recipe’s hard to fuck up*, you should try it.
*but of course I found a way. If you add too much water at the start, just scoop most of it out after 1.5 hours and let the remainder simmer off, then continue.

we’re having minimalist cooking week/month/whatever at chez bee because Food Is Expensive etc. So far we’ve made these carnitas, which are probably definitely the most divine food I’ve ever spent under $15 on. Pork shoulder’s pretty cheap and this recipe’s hard to fuck up*, you should try it.

*but of course I found a way. If you add too much water at the start, just scoop most of it out after 1.5 hours and let the remainder simmer off, then continue.

karlface:

Tools - art & crafts - Knitting Vegetables <3

Pan-Seared Grass-Fed Strip Steaks with Porcini and Rosemary Rub + Yorkshire Pudding and Creamed Spinach (x)

Pan-Seared Grass-Fed Strip Steaks with Porcini and Rosemary Rub + Yorkshire Pudding and Creamed Spinach (x)

I&#8217;ve been cooking things from Plenty for about a week now and can recommend it. It&#8217;s a vegetarian cookbook but there&#8217;s no reason omnivores wouldn&#8217;t like it (Ottolenghi serves meat at his restaurant and a lot of these recipes would pair perfectly well with meat dishes.) The arugula and eggs breakfast I posted earlier is from this book. Everything seems reasonably unfussy and adaptable, and I like that it&#8217;s more great flavor-oriented than optimal health-oriented, which sometimes seems hard to find for vegetarian cookbooks. (Yotan Ottolenghi is really into cheese, if you are also into cheese you will like this a lot.)

I’ve been cooking things from Plenty for about a week now and can recommend it. It’s a vegetarian cookbook but there’s no reason omnivores wouldn’t like it (Ottolenghi serves meat at his restaurant and a lot of these recipes would pair perfectly well with meat dishes.) The arugula and eggs breakfast I posted earlier is from this book. Everything seems reasonably unfussy and adaptable, and I like that it’s more great flavor-oriented than optimal health-oriented, which sometimes seems hard to find for vegetarian cookbooks. (Yotan Ottolenghi is really into cheese, if you are also into cheese you will like this a lot.)

wisconsincheese:

Mascarpone &amp; Grilled Peaches Pot Pie with Ginger Molasses Cookie Lid. A big slice of summer. (via peach mascarpone pot pie ginger molasses cookie lid — Lady and Pups – an angry food blog)

wisconsincheese:

Mascarpone & Grilled Peaches Pot Pie with Ginger Molasses Cookie Lid. A big slice of summer. (via peach mascarpone pot pie ginger molasses cookie lid — Lady and Pups – an angry food blog)

i have carnitas crisping up on my stove and they’re not ready yet and the smell is torturing me help