That butterfly looked awesome!

Bought a Traeger smoker, best investment.

I guess, if you like smoked Traegers

When do you take the chicken out of the oven.

20

40

60 minutes

The moment you smell the chicken.

D. The moment you smell the chicken.

There are a few moments when you chicken is moist, flavorful and properly cooked.

They are the few moments after you can smell the chicken cooking in the LR.

You use a thermometer, done when you get to 165 in the breast

In the breast, nice

CalvinBall wrote:In the breast, nice

Ideally you slide it between the breasts until the top pops off

PREVERTS!

Juices running freely, no sign of red, thermometer in the drawer where it belongs.

Moist meat that breaks apart easily in your hand.

That was tasty.

I check my cheesecake religiously because you want to tap 150 and no higher.

Turkey is harder so that gets checked, when we have a non Butterball.

Officially you must overcook your meat to avoid enjoying it.

So please do that.

Bill McNeal wrote:You use a thermometer, done when you get to 165 in the breast

Wrong. Stop cooking at 150 to 155 and let it rest for 10m

Resting does increase the meat temp.

I always let my chicken rest.

In fact they rest wherever they want.

It is a little messy but you get used to it.

Bill McNeal wrote:You use a thermometer, done when you get to 165 in the breast

160 actually the residual heat takes it to 165

we made gravlax and homeade baguettes for christmas eve..

https://photos.app.goo.gl/eFwHK5yVTp36gLvP9

gravlax came out incredible. buttery and a nice citrus flavor to it. incredibly easy to make, too.

Always wanted to try gravlax. Got a recipe?

phatj wrote:Always wanted to try gravlax. Got a recipe?

here's one, I'm sure Jaimie's is similar

phatj wrote:Always wanted to try gravlax. Got a recipe?

we went with a Bon Appetit recipe to start with. used grapefruit as our citrus.

https://www.bonappetit.com/recipe/citru ... inline_amp

think next time i'd use a different citrus(blood oranges were available. felt like i should have grabbed them instead). We rinsed our fish off because the salt was just too much. once the fish was rinsed the taste was pretty good. the texture was near perfect. we let ours sit in the fridge for 2 days to cure. you can probably get away with an overnight curing if needed.

made the sauce in this seriouseats recipe to go along with it: https://www.seriouseats.com/recipes/201 ... ecipe.html

momadance wrote:

Napalm wrote:

momadance wrote:

Napalm wrote:Tilapia. I used to think it was some bad freak farm high mercury fish, but then i read that it can actually be ok. Their mercury content is actually lower than most other common fish, and they have high omega 3's. But there's probably safer healthier fish out there anyway. I still don't eat them

Their Omega 3's are so so ... Their Omega 6's are high and that is kinda bad. The fish with the highest Omega 3's are darker meat fish like tuna, mackerel, nasty ass bluefish. A lot of your omega 3 supplements come from menhaden (bunker). The NJ and NY coast is currently loaded with menhaden boats catching hundreds of thousands of pounds of them specifically for the oil. Also, it probably really depends on where it was farmed.

I don't know what to believe on their fish oils, so yea maybe it comes down to the farming. I also don't really trust Fish Oil supps anymore, but do take Krill Oil whose omegas become bioavailable to the body quicker and are farmed somewhere dank like Alaska

Krill oil is awesome. I was prescribed Lovaza (prescription fish oil) and it was pretty expensive. I took it for a year. My blood work only saw a small improvement so my doctor recommended I try krill oil and my triglycerides dropped a ton for a fraction of the cost. Plus you don't get the aftertaste later.

I should get on krill oil. My tris were through the roof, even still a little high even thought I'm now on meds for it.

Anyone have recommendations on a good bread baking book to buy? Think I'm down to Bread by Hamelman or Flour Water Salt Yeast