Pine Barrens Mafia Posted March 9, 2011 Share Posted March 9, 2011 (edited) Check this out! Coq au vin. Picture doesn't do the wonderful smell justice. Edited March 9, 2011 by joesixpack Link to comment Share on other sites More sharing options...
BuffaloBill Posted March 9, 2011 Share Posted March 9, 2011 The throwdown begins ..... Link to comment Share on other sites More sharing options...
Beerball Posted March 9, 2011 Share Posted March 9, 2011 Check this out! Coq au vin. Picture doesn't do the wonderful smell justice. Do you have any advice for him? Cheffy loves to get advice. Link to comment Share on other sites More sharing options...
Chef Jim Posted March 9, 2011 Share Posted March 9, 2011 That's on of the things I like about cold weather. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 That's on of the things I like about cold weather. I'll let you know how it turns out. I'm not cooking it over two days, it's a slow-cooker version. Link to comment Share on other sites More sharing options...
Chef Jim Posted March 9, 2011 Share Posted March 9, 2011 I'll let you know how it turns out. I'm not cooking it over two days, it's a slow-cooker version. Be careful because if you overcook it it just falls apart. And then you end up with a chicken and red wine soup. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 Be careful because if you overcook it it just falls apart. And then you end up with a chicken and red wine soup. Indeed. The wife's gonna take it out when she gets home at 3. That'll be 6 hours on low. Think it's enough? Link to comment Share on other sites More sharing options...
Chef Jim Posted March 9, 2011 Share Posted March 9, 2011 Indeed. The wife's gonna take it out when she gets home at 3. That'll be 6 hours on low. Think it's enough? I've never used a slow cooker. I typically cook it in a 350 oven for about 1.5-2 hours. But then the dish is not done, only the chicken is done. I remove all the chicken and vegatables and slowly reduce the sauce by 1/3 or more our until it's thick. That's the key. Link to comment Share on other sites More sharing options...
Dante Posted March 9, 2011 Share Posted March 9, 2011 I'll let you know how it turns out. I'm not cooking it over two days, it's a slow-cooker version. I think you should break the torch out and do some creme brulee to finish in classic French style! Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 I've never used a slow cooker. I typically cook it in a 350 oven for about 1.5-2 hours. But then the dish is not done, only the chicken is done. I remove all the chicken and vegatables and slowly reduce the sauce by 1/3 or more our until it's thick. That's the key. I know, I'm doing that when I get home. Gonna have her take it out of the cooker at 5 and refrigerate so when I get home at 7 I can reheat, then reduce the sauce. Damn I'm hungry. Link to comment Share on other sites More sharing options...
kegtapr Posted March 9, 2011 Share Posted March 9, 2011 Check this out! Coq au vin. Picture doesn't do the wonderful smell justice. Good job adding the green to gay it up a little. Link to comment Share on other sites More sharing options...
Chef Jim Posted March 9, 2011 Share Posted March 9, 2011 Good job adding the green to gay it up a little. The green (fresh thyme) is the key ingredient. I'm not sure if Joe knew that he probably just put it in there becaues Betty Crocker told him to. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 (edited) The green (fresh thyme) is the key ingredient. I'm not sure if Joe knew that he probably just put it in there becaues Betty Crocker told him to. Gimme a little credit. I can't do much right, but I CAN cook. And, as a fatass, I do know food Edited March 9, 2011 by joesixpack Link to comment Share on other sites More sharing options...
boyst Posted March 9, 2011 Share Posted March 9, 2011 The green (fresh thyme) is the key ingredient. I'm not sure if Joe knew that he probably just put it in there becaues Betty Crocker told him to. Just curious, do you have your own *herb garden? It is so much easier having the stuff on hand when you have it outside. There is vegetables...and then there is simply produce. I prefer vegetables. *not marijuana Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 Just curious, do you have your own *herb garden? It is so much easier having the stuff on hand when you have it outside. There is vegetables...and then there is simply produce. I prefer vegetables. *not marijuana I'm planting one this spring. Soon. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 I've never used a slow cooker. I typically cook it in a 350 oven for about 1.5-2 hours. But then the dish is not done, only the chicken is done. I remove all the chicken and vegatables and slowly reduce the sauce by 1/3 or more our until it's thick. That's the key. Wife and Kid both tried it and loved it! Looks like I'm trying Osso Bucco next! Link to comment Share on other sites More sharing options...
Chef Jim Posted March 9, 2011 Share Posted March 9, 2011 Wife and Kid both tried it and loved it! Looks like I'm trying Osso Bucco next! Or awesome bucco as my wife calls it. Here's the trick. Tie a string around the shanks so they don't fall apart. Take them out of the pot and place them on the saffron rice (Milanese style) and then cut the string off. Otherwise you'll have a pot of sauce, shank bones and meat floating around. Just curious, do you have your own *herb garden? It is so much easier having the stuff on hand when you have it outside. There is vegetables...and then there is simply produce. I prefer vegetables. *not marijuana Not at this time. I used to in have a large rosemary bush in Orange county and used it for everything. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 9, 2011 Author Share Posted March 9, 2011 Or awesome bucco as my wife calls it. Here's the trick. Tie a string around the shanks so they don't fall apart. Take them out of the pot and place them on the saffron rice (Milanese style) and then cut the string off. Otherwise you'll have a pot of sauce, shank bones and meat floating around. Good tip. Was going to try making risotto to rest it on. But yeah, that'd work too Link to comment Share on other sites More sharing options...
Booster4324 Posted March 9, 2011 Share Posted March 9, 2011 (edited) For those short on space to grow stuff (herbs, vegetables, a few fruits, and not marijuana as it is a killer drug which has wrecked the lives of billions), check out aeroponics. DIY types can make one for a few hundred dollars. I have seen commercial units that can grow 44 separate plants (say 44 heads of cabbage) for say $700.00. They grow things faster and healthier, so bigger. The mentioned heads of cabbage grow in say a month. The produce is better, as it is allowed to fully ripen, as opposed to produce purchased in most supermarkets. Get grow lights (expect a visit from the police) and you can grow your own produce in your house year round. I should also note it is very green w/o the grow lights if you set up some sort of greenhouse, but that takes serious cash. Edit - Forgot to add the downside to aeroponics, if you lose power to the mister that sprays the roots, you can lose the whole crop in a few hours as the roots dry out. Edited March 9, 2011 by Booster4324 Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted March 10, 2011 Author Share Posted March 10, 2011 Just ate it. Might be the best chicken I've ever had. That one's going into the dinner rotation permanently. Cheap and delicious. :thumbsup: Link to comment Share on other sites More sharing options...
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