It really is a practical encyclopedia for cooking and just about any recipe out there. Beyond the recipes, I learned many basic and advanced cooking techniques reading it. It was a powerful tool in the days before YouTube and the internet.

I think Beavis and many in his criminal family will soon be hunted by prosecutors and litigators. I will greatly enjoy watching the one-sided sport of that!

I’ve eaten and prepared worse, willingly. A little doctoring and beyond the oats, it would be just another ad-hoc fridge cleaner recipe. Def would sub in rice, as mentioned. Thanks for dropping that! ;-)

Dang, I just now saw this after posting some squirrel skinning pics from the Joy of Cooking book in the ‘Unique Kitchen Items’ post. I won’t repost, but it talks about how to do up a variety of critters. From raccoons to woodchucks to beavers to beaver tails and other roadkill varietal meats.

I am one of the ‘confused’. I know there are people who probably know how to pour from that without spilling a single drop of tea though. I think? 0.o

Being an old, over 50, I apparently have some ‘vintage’ stuff without even realizing it. I’ll post one battle worn example that I still use, as I don’t feel like cataloging a bunch of my assortment of odds and ends.

If you try it, let me know. I’d be interested to hear how it worked out for you. I think you’ll be very happy with the results! Cheers! :-)

Oh, noes. It’s getting harder and harder to get away with trying to shovel racist shit out without consequences! I guess their great orange turd god can’t save them all.

I’ve looked at so many frickin’ chicken cooking recipes that I’m not even sure who I swiped this particular 450 to 425 version from? I’m grateful for their version though, as it works very well and I couldn’t even begin to tell you how many times I’ve used it. And if someone asks, I’d rather tell them how to pull it…

I thought from the thumbnail picture it might have been cash bundles and would’ve kept that for sure, but yeah, coke, nope. Zero desire to become an amatuer drug dealer trying to move a large amount of ‘found’ product. That and who knows if the ‘previous owner’ wasn’t somehow waiting for that car to make it out of the…

Yeah, a little rinse with some additional acid or base really does some good with berries and such. I’ve noticed with vinegar that it probably at least doubles the survivability before things get funky. My containers also have some antibacterial silver added to them which helps out too.

No good mayor lost his position here. 

Unfortunately, we kinda do. Never underestimate people’s stupidity and gullibility, especially now. :-/

Not so much related to washing off plague germs and such, but I do dunk berries in some water with a bit of vinegar in it. It doesn’t alter the flavor at all and it does a decent job to help mitigate mold growth so that those strawberries don’t end up all nasty because you put off eating them for an extra day. Oh, and…

Oh, I really need to put on my bigboy chef pants and try deboning a whole chicken. I basically know how to do it, but haven’t yet. Your post speaks an absolute truth though, as I know that it would lead to some incredible chicken eating action!

I really hope you try it! Probably the most ‘difficult’ part is removing the backbone, but a good pair of kitchen shears or a cleaver/knife will make short and easy work of that. It is again, imo, one of the best ways to cool a whole chicken. Totally worth the minute or so to de-backbone the chicken. 

Darth’s Serious Eats post works and works well. I go with lower temps, but have had great success. You’ll need a decent to good insta-read thermo (critical) and a 10" or 12" cast iron. I use a 12", but you could probably get away with a 10", if your chicken’s not too large.

Yup, spatchcocking is by far my favorite way to cook a whole chicken. More of the crispy, less of the soggy. I always do a brine too of some sort and this one definitely looks like a worthy one to knock out.

Found a nice stainless steel bolt in a can of some soup long ago. Very crunchy, but I can’t say that it added much to the overall flavor profile. Nothing else really. Aside from the bonus soup hardware and maybe a stray hair every now and then, I guess I’ve been shorted on surprises...or I didn’t notice eating them?