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Does it come with a seasoning pack or something? If so how many ounces? I'd imagine it should be enough you just need to make certain to apply the seasoning underneath the skin as well as in the cavity, and then let it get enough air flow while it dry brines in the fridge. Never hurts to add...

@Bruuce man I'm sorry I've been posting these.... .... Inconsistently. Sorry I missed the last couple of rounds of the tournament. Here you go buddy:

Second round begins, will Patches survive?

That's what we do for duck, just with more Western/ French flavors. I've got one sitting in the freezer right now which I think will end up doing next week. I'll do the Peking duck dry out method, blow the skin off the carcass with an air compressor type shit, bathe in an aromatic liquid, air...

Americans grill their stuffed lobster, they don't put it in a microwave. Steaming, boiling, or baking is acceptable, but seafood of any sort does't get nuked... Especially lobster.

Samurai man vs someone I don't remember...

Dung Eater fight:

I think that's going on the list for future meals. I got a few older steaks in the freezer that I need to use up, and I think that's a prime candidate. Thanks.

Are you making Philly's or some kind of wok concoction? That just seems like a lot of work to maintain that type of equipment. I use the freezer & sharp knife method. I don't use ribeyes or any steak thin sliced that way often enough to warrant buying a deli slicer. I mean I guess if you...

Should of added some cottage cheese in my Alfredo sauce, apparently some people can't resist it....

Yeah, ribeye is my favorite if I just want a steak, but I really enjoy some of the different cuts out there normally used for things like fajitas and what have you, and if you treat them like a regular steak, the difference in flavor depending upon that muscle really is surprising at times. I...

Wife and myself's anniversary was the other day, and I always make a seafood pasta, first meal I ever made when we started dating. Ended up turning into a surf and turf with a piece of Waygu inside skirt steak. Grilled all of the shrimp and scallop, too, with herbs, wine, and butter. Was...

Most one sided fight so far. Could be a contender.

Should be a good one

I use a similar method for pearl / regular onions, just swapping out the vinegar for whatever wine I have on hand, splash of Worcestershire, and a little bit of herbs fresh or dry. Little thyme or a sprig of rosemary just gives it a bit more balance. Finish with a tablespoon or two of butter...

Sorcerer battle.

Aww shit, should be a good one.

Hey buddy, don't be spamming this thread with shit that might get people excited about news for the DLC and dash their hopes and dreams, and refresh that hope. That's my job...😉

Do you think making a smoothie with some whey protein would work, or does it need to be from meats and such? Reason I ask is I figured having at least one of those in the morning or midday or something might be an easy option, considering the cost of meat in this day and age.

Had to go look.

Probably a whole can of paste for a big pot of gumbo, those are 6ozs right? I think it might give you that flavor profile you're looking for, while rounding out everything. We've been buying the stuff in the tube out of the Italian section, and I find that even when I'm making things like...

One option is to just add a bit of tomato paste instead of canned tomatoes if you want that brightness / acidity. Just an easier way of getting the addition of a tomato flavor without having to worry about reducing all of that liquid. Typically would want to add it when you're softening your...

Creole typically has the addition of tomatoes. I think it's that mix of Spanish and French.

Awww!

Mortym should be covering this game quite a bit. Really enjoy his channel when I was playing Pathfinder WOR, and watch most of his content now. I'm pretty excited about this game, and hopefully more information will keep flowing out. What's the estimated release time?

Had the same experience seeing the Samuel Jackson Shaft remake back in college with some friends. Older black guy with some of the gold Elvis glasses comes in and sits in front of us. The entire movie it was: Betta watch out, Shafts commin' Ahhh, you done fucked up now Don't be fucking with...

No, an air fryer won't do it (hate those things anyways). Use your wok and shallow fry some chicken chunks after you dredge them in some seasoning and light flour. Just use that oil then as the base of your roux.

Alright! More shit for me to "spam"! No clue who will win in the end, maybe Dungeater? I guess we'll have to wait to find out after many more exciting episodes.

Normally you don't add a lot of stuff to a roux other than oil and flour, and maybe some seasoning. Prudhomme what always fry whole pieces of heavily seasoned chicken skin on in oil, then reserve some of that oil to add his flour to. I haven't done the whole piece of chicken deal in a while...

Pro tip, to stop your roux from cooking, toss in your Holy Trinity into the roux, and cook on the same heat. Should soften the vegetables enough but halt the roux from getting darker before you add your stock. At least that's what Prudhomme does, and that's the way that's always worked for me.

Doesn't look like a bad recipe. Should be pretty flavorful. I'd just steer clear of the chicken tenders, and opt for thighs. Some of the steps are a little unorthodox, but I guess that's because it's using the instapot deal. I'm just used to doing everything in a big cast iron skillet to...