Thread: just wanted to share tonight's dinner with you guys..

Ratatouille with duck breast - if that's not early fall I don't know what is
So yummy!!!

Originally Posted by gugi

Ratatouille with duck breast - if that's not early fall I don't know what is
So yummy!!!

Yeah it is - that's early fall. Nice.

Originally Posted by gugi

Ratatouille with duck breast - if that's not early fall I don't know what is
So yummy!!!

Looks like a Turkey.

Originally Posted by RMarsh

Fried up a few arancini (breaded balls of risotto), really easy and delicious!

Attachment 179844

When I was a kid I lived a few blocks from this place. We used to go there for arancinis filled with meat and peas......along with the best Italian ice in the Chicago area. Sorry Melrose/Elmood, Johnny's doesn't compare.

Freddy's Pizza | Gallery

Originally Posted by pixelfixed

NEVER LET YOUR MEAT LOAF GUYS
1LB ground beef (not the lean crap) 3/4 LB hot Italian sausage,1/4 LB chorizo,half a chopped brown ony, fresh ground pepper, dash of Maldon salt, Some worchestershire sauce,mix well.
some ketchup and bacon on the top,pop in a 350 oven (pour the grease off halfway through cooking)
Baked Idaho spuds,butter, sour cream and chives,just a good old American dinner.
Attachment 180014

What ? ....No after pic ??

Dinner is over,is in the fridge

Speaking of when you were a kid......we lived in Philly 1965 (4th grade) and we use to chase the hot pretzel truck instead of the ice cream truck. I ain't seen a hot pretzel truck since....oh yeah...smothered with yellow mustard too !!!!

Roast chicken, my favorite. Still trying to perfect, got a little closer today. They're usually crisp on top but under done on the bottom...don't know why it took me years to just take it off the roasting pan and put her direct on the grill for the last 10 minutes! Anyway, 45 minutes indirect at 400 and 10 to finish direct. Delicious.

Try beerbut chickin,oven or Que,works great.

Originally Posted by MWS

Roast chicken, my favorite. Still trying to perfect, got a little closer today. They're usually crisp on top but under done on the bottom...don't know why it took me years to just take it off the roasting pan and put her direct on the grill for the last 10 minutes! Anyway, 45 minutes indirect at 400 and 10 to finish direct. Delicious.

My favorite thing to cook is also roast chicken, I've tried a few recipes and dozens of chickens, and narrowed down my two favorites methods- the first is in a roasting pan with a shallow rack in it (helps a bit to keep the bottom skin crispy), pads of butter tucked under between skin and breast, oiled, salted and peppered, and stuffed with parsley, sage, rosemary and thymmme.... (Bad joke, sorry!), slices of lemon and onion and yet more butter. Roast for 70 minutes at 425.

The best one so far though is Chef Thomas Keller's- dry the whole bird very well with paper towels, let air out for a few minutes and just generously salt with coarse kosher or sea salt, and some pepper. Roast at 450 for an hour. His theory is that anything else in the oven will create steam, and therefore a less crispy skin. Gotta say that it's so simple that it works.