What's for dinner?

[lennytheweedwhacker]

stuff from here..

https://www.pinkyshotbox.com/menu

just tell us what the f*ck you're ordering

[doug rr]

stuff from here..

https://www.pinkyshotbox.com/menu

just tell us what the f*ck you're ordering

my wife is getting a hot sandwich..im getting wings, a couple tenders and fries..its a first time order so we're trying different dishes and heat levels..

[lennytheweedwhacker]

stuff from here..

https://www.pinkyshotbox.com/menu

just tell us what the f*ck you're ordering

my wife is getting a hot sandwich..im getting wings, a couple tenders and fries..its a first time order so we're trying different dishes and heat levels..

have a great time

i'm going to dickeys tomorrow

[doug rr]

stuff from here..

https://www.pinkyshotbox.com/menu

just tell us what the f*ck you're ordering

my wife is getting a hot sandwich..im getting wings, a couple tenders and fries..its a first time order so we're trying different dishes and heat levels..

have a great time

i'm going to dickeys tomorrow

i'll let you know how it is...get the okra

[lennytheweedwhacker]

stuff from here..

https://www.pinkyshotbox.com/menu

just tell us what the f*ck you're ordering

my wife is getting a hot sandwich..im getting wings, a couple tenders and fries..its a first time order so we're trying different dishes and heat levels..

have a great time

i'm going to dickeys tomorrow

i'll let you know how it is...get the okra

i surely will...and sweet, sweet tea

[Mickey]

Roasting a whole chicken

You doing Keller’s recipe? I’ve done that one probably 25 times now.

No, what's that? I dry-brined it for two hours with dill, parsley, cilantro, and a shit ton of lemon zest, then roasted it over a bed of onions.

[tragabigzanda]

from the ashes of tonkotsu

[Mickey]

Ah okay, pretty similar recipe. I start it off at 450 but then drop it to 400--this is the second time I've done this and it seems to take about 85-95 minutes. But I've had a 4-5 pound bird too.

[tragabigzanda]

Yeah, and yours looks good too – – always up for anything that involves onions -– maybe I will try yours next time

[Mickey]

It worked really well, super moist with a ton of flavor. If I had to do it over again I would try to add the onions midway through, maybe after the first hour, they were a little too caramelized/verging on burnt, though still had a ton of flavor from the cooking fats. We have a roasting pan so it would be pretty easy just to lift the rack up and scatter the onions beneath.

Best part about it, when cooking for two, is two days of easy leftovers.

[E.H. Ruddock]

Remember when I found that awesome recipe sharing app and suggested we all use it and become friends on it? Yeah screw you guys

[Norah]

Nobody wants a new app, Ruddo.

[E.H. Ruddock]

Nobody wants a new app, Ruddo.

Good to know. I'll let GH know to stop development of the RM social media app

[JuanHamm]

Nobody wants a new app, Ruddo.

Good to know. I'll let GH know to stop development of the RM social media app

Are you guys looking to monetize our data?

[lennytheweedwhacker]

oatmeal and a handful of grapes

[wease]

Grilling some chicken tenders on the smoker and frying up some squash

[Chris_H_2]

Homemade pizza

[Orpheus]

Roasting a whole chicken

You doing Keller’s recipe? I’ve done that one probably 25 times now.

No, what's that? I dry-brined it for two hours with dill, parsley, cilantro, and a shit ton of lemon zest, then roasted it over a bed of onions.

This is the chef from French Laundry. It’s easily a top five all-time recipe in my house, for both simplicity and results:

https://www.epicurious.com/recipes/food ... ken-231348

I will endeavor to try this, thank you.

[lennytheweedwhacker]

frozen pf chang chicken lo mein meal...not bad

[doug rr]

going for pick up poke soon...bed before 9pm..maybe 8