Sue_CT wrote: ↑Thu Nov 10, 2022 7:16 pm OMG, did you eat all that yourself, lol? It looks good!

I ate all four biscuits the eggs and 1/2 of one sausage
I don't eat eggs all the time but when I do.
It was am egg experiment.
I put the cold eggs in their shell on top of the 4 slot POP UP toaster set it on low to warm them up.
Flipped and did it again.
This got the whites warm.

Today I made probably my last batch of my favorite lentil salad, with 2 habs, 5 c of some of the last cherry tomatoes (actually, these were not the ones from this batch, but the next to last batch, all ripened), halved, and some of those garlic chives - still growing well outside, but not for long. It was in the 70s again today, and again tomorrow, but then the temps will take a dive, quickly, if they are right.

Delicious chicken fried elk steak.

@karstopography
A friend of mine in Richwood Texas is a taxidermist.
He was given an elk skin to tan and make a rug that had a ton of meat on it.
Bad skinning job.
He gave the meat to me and and I gave it to the dogs.
It was actually fresh good meat but with a lot of hair on it.
The dogs had been eating meat all along no big deal.
But when I set the meat out for them they put their nose to it and instead of gobbling it up they looked at me as though they were asking, 'for me?
Yes it's for you.
And they gobbled it up.

Some sort of spicy Mexican concoction.

Took the leftover chili type soup from last night.
Decided to incorporate a sweet potato in with it.
Plus now over cooked pasta but who cares.
Put in a pinch of my ground up tortilla chips.
I just diced and cooked the sweet potato in another pan then added.
This is going to be good.

After looking at the Chinese cook duck I figured why not a chicken.
Cutting a lot of corners but it's fun.
Just cleaned the chicken off tied it up and suspended it over a kettle with hot water and some spices mixed in.
Continued to put the dipper in the hot water and poured it over the chicken for some time poaching it.
Now it's hanging up outside in the cool weather drying off.
Not going to let it hang overnight just an hour or so maybe more.
The temperature is below 60 degrees and the humidity is 27%.
Gonna dry fast.
No need to worry about bacteria because the poaching took care of that.
Plus it's going in the oven anyway.
The poaching liquid was.
Water
Hosin sauce.
Cinnamon.
Orange extract.
Salt.
Nothing fancy and looking for a crispy skin.

I also put a big fan on it to help dry and keep any bugs off.

After about an hour the bird turned a little yellow and I was chasing off giant horse flies.
But the skin was dried out.
Brought it in and covered it in.
Butter.
Freshly ground black pepper.
Kosher salt.
Garlic powder.
These are my go to ingredients for baked chicken.
It's in the oven at 250F on a rack over a 12 inch cast iron skillet.
Drip pan under that.
I personally can't tell the difference as to whether or not I stuff the bird with anything or not.
So I don't waste onions citrus apples or anything inside the bird.
I think it's psychological as to enhancement of taste.
At least to me.
But as always, to each their own.

Tried stuffing birds with that stuff too, and I agree with you, Worth. Might flavor the juices and the gravy if you use them for that, does nothing to the taste of the bird.

The only thing I've ever done to meat including the bird is to wet brine it with curing salts and other flavoring ingredients for several days and then cook it.
This will leave the meat pink no matter how long you cook it just like a ham or corned beef.
If done correctly you can literally make the bird taste like an orange.
Which ain't bad at all.
Right now I've basted mine with the remainder of my homemade sweet orange/habanero glaze.
I need to make more.

Chicken out of the oven while potato bakes.
Got two probes in it.
Letting it coast to a higher temperature and will put it back in later for final roasting for the skin.
I'm always looking for the (((((Perfect Chicken!!!!)))) without over cooking the breast.
This six pound bird took all afternoon at 250F.

Chicken Poblano soup. Joanna Gaines’ recipe. Used the frozen whole poblano peppers, thawed and deseeded. Got rave reviews from the family.

Temperature never got above 146F in the breast coasting..Dropped down to 120F while waiting on baked potato to cook.
Took potato out and put bird back in at 375F.
The skin is doing some amazing things.
How to bake chicken the hard way.

Pulled the bird at 147F breast.
Temperature is rising equally thigh and breast.

Made a soup with Poblanos last year, can't remember the details, but it was really good, lol. Nothing like a little heat to warm you up in the winter.

Worth, bird looks great.

Thanks all.
The temperature never got above 157F breast or thigh and is dropping.
Its all about time and temperature to cook a bird.
You don't actually have to cook it to 165F.
165F kills bacteria instantly.
Lower temperatures kill it as well but takes a few seconds or minutes longer.
The USDA has to put out recommendations so the biggest idiot won't poison themselves and to cover their butts.

I made some mushroom barley soup today, with some dried fresh beans (red and green), soaked before cooking, and about 3/4 c red lentils, cooked at the end, to thicken it, plus the nutrition, of course. It has 1 lb button mushrooms, plus 3/4 oz dried boletus - the reason the soup is so dark. The boletus is cooked with the liquid and 3/4 c barley, after cooking the seasonings in olive oil. Cooked mushrooms and red lentils are added, and cooked last. Also made some bread to eat with it.
Soaked, cleaned, and chopped dried boletus mushrooms, for the soup. by pepperhead212, on Flickr

4 oz dried Thai red beans, soaked, for the soup. by pepperhead212, on Flickr

1 lb button mushrooms, steamed, then browned in a small amount of oil. by pepperhead212, on Flickr

Steamed mushrooms, sauteed, then ready to into the soup. by pepperhead212, on Flickr

Finished mushroom barley soup, ready to serve. by pepperhead212, on Flickr

Mushroom barley soup, served with a little reggiano cheese. by pepperhead212, on Flickr

Looking yum, pepperhead ! Cold weather and mushroom soups are the bomb. We will be having some this week, with celery and onions plus miso in there, too. Maybe a little eggplant, too, haven't decided yet.

Tonight is chicken thighs, seasoned and dusted with corn starch, fried then smothered, corn and spinach.

worth1 wrote: ↑Thu Nov 10, 2022 6:58 pm The incredible edible egg.
20221110_184931.jpg

You said egg.

How's the hen doing after that sextuplet-yolked egg?