What did you cook or eat today (February 2025)

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JAS_OH1 said:
Here's what's left of the chicken chicerones--I ate the crispy ones and the others are going back in for a second bake.
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So I’m not the only one who pulls the skin off, thinking, “These’ll be a lot healthier if I skip the skin,” only to then slap them into the oven and eat an entire chicken’s worth of skin 15 minutes later? :laugh:
 
TastyReuben said:
So I’m not the only one who pulls the skin off, thinking, “These’ll be a lot healthier if I skip the skin,” only to then slap them into the oven and eat an entire chicken’s worth of skin 15 minutes later? :laugh:
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I actually do it thinking, "These little oily fat bombs are gonna taste so good". Often I bake up the skins thinking I'll top a salad or something with them but they never make it that far (SandwichShortOfAPicnic they must be eaten from the tray immediately amirite?). I don't like the greasy pool of liquid in the slow cooker at the end for sure. I do like that when I bake the skins in my toaster oven I can drain the chicken grease into a container to fry eggs with later.
 
JAS_OH1 said:
I actually do it thinking, "These little oily fat bombs are gonna taste so good". Often I bake up the skins thinking I'll top a salad or something with them but they never make it that far (SandwichShortOfAPicnic they must be eaten from the tray immediately amirite?). I don't like the greasy pool of liquid in the slow cooker at the end for sure. I do like that when I bake the skins in my toaster oven I can drain the chicken grease into a container to fry eggs with later.
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Just think "keto"... 😉
 
Well these aren't the prettiest eggs because I just mashed the yolks with a fork instead of using my mini food processor and didn't pipe the filling, I just sloppily spooned it into the eggs. I used both liquid yellow mustard and some Coleman's with the mayo to make it thicker and I ate a few of the egg whites so they're overstuffed. And plenty of smoked paprika!
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Now I just gotta bake the bread. It's almost finished It's 2nd rise.
 
JAS_OH1 said:
Well these aren't the prettiest eggs because I just mashed the yolks with a fork instead of using my mini food processor and didn't pipe the filling, I just sloppily spooned it into the eggs. I used both liquid yellow mustard and some Coleman's with the mayo to make it thicker and I ate a few of the egg whites so they're overstuffed. And plenty of smoked paprika!
View attachment 124736View attachment 124737
Now I just gotta bake the bread. It's almost finished It's 2nd rise.
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Unacceptable. You must use the appropriate food network tools itemized in the procedure description before posting finished goods. You are disqualified and no free pickled pigs feet for you... We will have to eat your prize. 😆
 
JAS_OH1 said:
I actually do it thinking, "These little oily fat bombs are gonna taste so good". Often I bake up the skins thinking I'll top a salad or something with them but they never make it that far (SandwichShortOfAPicnic they must be eaten from the tray immediately amirite?). I don't like the greasy pool of liquid in the slow cooker at the end for sure. I do like that when I bake the skins in my toaster oven I can drain the chicken grease into a container to fry eggs with later.
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So right. Immediately is the only way.
And it’s cook’s perks isn’t it. The philistines won’t truly appreciate them anyway.
At least thats what I tell myself 😂
 
Barriehie said:
I've got a 30 yo stone and a peel I never use...🤫
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My stone lives in my oven. I do think it's handy for evenly generating heat, though I don't put the pizza directly on it, I have a pizza pan (the kind with holes) that I slide onto it. I don't have a peel because I like collecting burn marks on my forearms lol...seriously wouldn't mind having one because I need more kitchen clutter in my life. I'd like to have those screens, too.
 
JAS_OH1 said:
Well these aren't the prettiest eggs because I just mashed the yolks with a fork instead of using my mini food processor and didn't pipe the filling, I just sloppily spooned it into the eggs. I used both liquid yellow mustard and some Coleman's with the mayo to make it thicker and I ate a few of the egg whites so they're overstuffed. And plenty of smoked paprika!
View attachment 124736View attachment 124737
Now I just gotta bake the bread. It's almost finished It's 2nd rise.
Click to expand...
They look gorgeous to me. Rustic’s good and I prefer plenty of yolk filling to leaving that ambrosia in a bag.
 
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