Comments by "Xyz Same" (@xyzsame4081) on "Adam Ragusea" channel.

There are metal stands to shove into your chickens so they will stand on a baking sheet or in a form (not sure if they would stand on a rack). I know that they exist, I once used a high olive jar (a high tube clear glass labels removed of course, empty and washed as "stand" because I did not want to buy the thingies. And the chicken stood in a form that rested on a rack (so better circulation of air and heat than with a baking sheet). If you need to roas two chickens - ventilation may become more of an issue so they will cook evenly.
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Laura Ingalls Wilder describes how ? starlings destroyed the wheat fields of her parents (the last location they had moved too) it was a huge flock eating what they likely saw as an all you can eat buffet. her father shot at them, but to no avail. They ate the birds as roast (2 per person) and she wrote they tasted good.
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metal or ceramic "chicken roast stand" price between 10 and 25 USD - but a olive jar that is high and has a small diameter (so the form of a tube) will also work (advantage: one could give fluid into the jar - like the beer can method. Which I do not like, who knwows what the beer cans give off - and how do you fit a chicken over that diameter ?) I tested the olive jar once or twice, it worked.
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That comment thread is a soudough class in its own. Bravot to everyone that participated. - Stay healthy !
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Ergot would also be dangerous when it is not fermented at all. If anything fermentation might break it down (?). And I think these days wheat isn't a source of ergot as it used to be back in the day (depending on weather and growing conditions). but I heard of organic millet having problems (from a certain region because they do not use herbizides, fungicides and the growing conditions were good for ergot). They had to call them back.
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In case another shutdown would ever ration yeast for a short time: Commercially bought yeast can be levelled up. They will tell you to use one whole package per xx amount of flour. Nope, you can use 20 or 10 % of the content (so a tiny quantity) and add it too warm (not hot) water / milk / fluid * - use half a mug or a little more fluid. Then add a few spoons of flour so it will be a runny paste and to really boost the yeast and create ideal conditions you can add a teaspoon of sugar. If you return to the mixture, ideally kept at a warm spot after 30 minutes the yeast has started to multiply and it will soon overtake the number of yeast that was in the original package. That is also a way to work with old yeast that you found in your pantry (it often stays useable for years after the best before date). Or more like: a few survive even though most have died off. I had to repeat that for old (and I mean old) yeast: used a little bit, nothing happened, used some more, in the third round I got to at least a few yeast organisms that could be resurrected. (I was curious, so I did not use the whole package to increase my chances).
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Bacteria and fungi are EVERYWHERE. That said: the cold well water is a treasure and it tends to have less microorganism. Don't worry about the water, the air in your home has much more, and likely even the flour has more microorganisms in it. The filter is meant to reduced chlorine (and lead) that could harm the growth of bacteria. They put it there into the water for exactely that reason (since they are not so lucky as to have your quality of water and of course they need to pump it through a long system of pipes to provide for the town / city.
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How about working with TWO baking sheets under the chicken and swapping that (and clearing off the drippings as base for gravy). You could loosely scratch the goodness off and collect if for the gravy (and maybe using some stock or bought gravy). then put the potatoes on the first sheet (that has cooled off in the meantime) and swap that for the second baking sheet. The second sheet also provides drippings. Sure the oven has to heat up the sheet BUT there is not as much energy lost for evaporating the fluid that is needed to keep the potatoes from burning. If you put so much fluid into the oven it has to be evaporated (it costs heat). The steam might help to keep the chicken moist, but maybe it just messes with crisping up the skin. if the potatoes go later into the oven they get less drippings and fat, but it will take shorter until they get brown (getting done is not a problem). .
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.... not that I would know from experience .... ;) Adam you are the best. Inspired by the beer can mthod (search online) I once used a small glass jar (olives, empty and well rinsed of course) and stuck it into the chicken. So it will stand upright (unlike the beer can method I did not give any fluids into the glass. it has to be a small diameter. Glass is neutral ( would not be so sure about non food grade metals or beer cans) and will stand the heat and I did not want to invest in one of the metal thingies that they sell to roast chicken in an upright position. with convection you probably are getting more mess in the oven (certainly if you use the method more often).
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@rusdanibudiwicaksono1879 I have used commercially bought yeast that was years past the best before date (do a test with a starter). So it is easy for consumers to stock up. comapnies ? Not so much. Because they have to delivery yeast to retail that is still well within the window of time they give themselves. I guess that is the time when it reliably works every time and the baker can throw it into the flour without coddling an older yeast with a starter. So they will avoid to produce on stock "just in case". They may have wisened up now if there is another lockdown or lockdown light. consumers can spread out a package by using ONE new package for 4 - 5 applications (use a starter culture = warm water, flour and 1 teaspoon of sugar mix to runny paste) to boost the yeast. It will multipliy and then you have as many cultures within an hour as if you had started with the whole package. Admitted I do not bake bread, I make pizza, very simply tortilla style flat bread in a pan, or simple bread rolls (from yeast dough that was kept in the fridge for some time). The smaller pieces bake differently than a whole loaf.
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@nienke7713 And "gluten" intolerance would beg the question: WHICH one. Every grain has a specific protein (gluten) so you may react to one and not to others (if it is indeed the protein that gives you trouble). I think humans found out thousands of years ago) that they could get more out of the grains when "fermenting" the dough and only then baking it. It was a lot of work to make the bread - so why bother, and not eat the grains like a "porridge" ? Because there were advantages. Taste is an issue. The organisms enrich the bread with vitamin B and also proteins, and likely the fermentation helps to make the nutrients available. And the fermentation makes the use of rye possible (which grows in cooler regions where wheat cannot be grown). As far as I know, rye gluten is not digestible for any human (= of no value for nutrition). And lots of people cannot even tolerate it (while others can eat rye bread, they just do not benefit from the protein). Also: if a person cannot eat bought sourdough bread with rye they might be able to eat homemade with a dough that was given more time to ferment. In commercial baking time is money, and they do not have the space or bother to have the long processes.
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Be sure NOT to use lead ammunition though !
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These salts may not be healthy (google if you feel like it, I remember a professor saying that and he was an information junkie. That they use it all the time in the food industry is NOT a pass. If you want to stay healthy you avoid processed food). I once grated old hard (but not mouldy !) cheese and put the flakes into water. After several hours or a day the cheese had incorporated the water and in that form if also melted very nicely. (I used the cheesy water for soup and the drain cheese went onto pizza. with normal cheese. I prebake the pizza crust with some tomatoesauce on it, and add the cheese and other toppings later. So it does not matter if the cheese is on the watery side, it will not soak the dough through. So that may be the way to go. grating cheese letting it soak and then slowly melting it. I have never made Mac & Cheese from scratch, but I'll try that (or a cheesy soup). Parmesan (real one or the form of cheese before it is parmesan it is caled Grana Padano and costs less) has a happy melting point. Pour some cold milk over the drained noodles, stir then add the grated parmesan. It is important to remove the pot from heat and if you use a heavy pot you may have to wait a little because the heavy bottom will give off too much heat (I usually never rinse cooked pasta - that would bring temperature down). Then pour the grated parmeson over it and if the temp is right - hot enough but not so hot that it will curdle - it will thicken the sauce and melt into it. Add salt peper and other herbs and enjoy. You will have to try it out until you find your happy middleground, the pot, whether you rinse, the temp and quantity of the milk. (or give the very hot not rinsed pasta in another pot or bowl add mild and grated cheese. But then you run the risk that it is not hot enough to just melt the parmesan. It is the same when you make spaghetti Carbonara and add the egg. it has to incorporate into the sauce and will thicken it. But not hot enough and it does not thicken (and does not create the smooth sauce) and if it is too hot you get scrambled egg.
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User +Pete Davis had a very useful suggestion for hommeade "dried" yeast / sourdough as a use of discards. His comment: (you can skip to second paragraph). Actually, you can control the sourness quite a bit. There's not really enough acid in the starter to sour your bread. If you don't do an overnight ferment in the fridge, your dough will have far less sour flavor. Additionally, if you use white flour for your starter (rye & whole wheat = more sour) and if you keep your starter on the wetter side (a little more water than flour), your starter will produce less sour starters. I personally like sour, so I do a full ferment, I use rye for my starter and I keep my starter on the drier side. Also, you can avoid the whole waste issue of throwing out starter by using this method. I don't make bread with any regularity and I sometimes leave town for over a month at a time. Far too long to leave a starter sitting, even in the fridge, without feeding. So what I do is I make a regular starter and instead of throwing out the excess, I spread it out very thin on a cookie sheet and let it dry through the day. At the end of the day, I scrape it up, throw it in a blender, and pulverize it and put the powder in a large pickle jar I keep in my fridge. Once the jar is full, I stop maintaining a starter. To reconstitute my starter, 2 days prior to baking a loaf, I take a tablespoon of my powdered starter and add 1 tablespoon of flour and 1 tablespoon of water. I do this on an afternoon. I do 2 normal feedings the following day. The day after, it's good to go. Feed it once and when it's ready, make bread. I've made about 40 loaves from the latest batch so far and still have over half my jar of dried starter left. I found the comment in the top thread pinned by AdamRagusea. My 2 cents if would scrape down the cookie sheet, and keep it in the oven (no cleaning, it is not necessary if it is DRY and kept protected from dust IN the cold oven). Once there are enough yeasty scraps I would ground them in one setting and only then I would clean the cookie sheet (or other flat surface) reserved for the job. an old cookie sheet or flat pan could be reserved for it. Or a wooden board. ** I just would not use any metal surface that reacts to acidity and would stay the hell away from aluminium. (Alu and acid = toxicity). I saw a method to get starchy, dried on wood residue from a cutting board. the man (a baker by training) bought a flat "scraper" in the DIY store. the kind which bricklayers and tilers use to apply putty or concrete / mortar. (tile spatula, they come in different widths, and it would be good if it had some edge (or you could sharpen it like a knife. But even a blung edge should work fairly well). Or a ceran field scraper whould work too, they hold razor blades (that baker had a large cutting board to clean, and he did only a dry clean, no washing. But with the scraper he got everything off nicely and w/o hassle.
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So now I am hungry !
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I am going to try that in a WAFFLE MAKER.
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She is excused she uses a lot of brown sugar !
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You could buy lesser parts of the turkey (a small one) and prepare some stock with it (that can be done long before). Bones, meat (all in pieces, chop up the bones) some fat, onions, celery, carrots .... roasting on a baking sheet. Or slowly roasting it for a long time on the stove. And then cook it out.
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@tomypreach There was also a short shortage of commercial yeast in Austria (flour, yeast, noodles, a little bit with toilet pater). I guess it might be only one company or two that produce it and if they did not stock up ? People bought 3 or 4 times more than usual, and then they started hoarding as they noticed the nearly empty shelves.
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@petedavis7970 Your homemade pulverized discard (from the excess starter) is an excellent idea. Thanks ! That's prepper style ! (I assume one could keep the really well dried residue and mix the whole batch when you have more of it ? If you have very little to mix up the mixers often do not work well anyway and you avoid cleaning the mixer every single day.
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One commenter wrote that he or she spreads out the discard thinly and let's it dry (w/o heat of course). And again. You can reserve a cookie sheet for that and keep it in the stove, so no need to clean it every use. Just scrape off what will go off easily. If it is DRY nothing will rot and if kept IN the oven the cookie sheet is safe from getting dusty. Then the dried batch is ground to a powder and kept in a jar. (the comment should be in the first pinned comment thread) or below that, I think the user does a quick activation of the powder and then adds it to dough.
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Yeah, eating pigeons that forage in nature or are grain fed is gross - eating factory farmed chicken (with fodder from land where they burned down pristine rain Amazonian rain forest) is the way to go. - People will also be skittish if a woman breast feeds longer than 1 year, if she feeds into year 2 or 3 it is often seen as weird, or clingy almost gross. As a good mother she is supposed to give her child the milk from another mammal (cows) that might trigger allergies and is often produced under terrible conditions. (I like eggs and dairy products and can eat them and I buy organic - but it is a good idea to keep dairy, and eggs from children, at least in the first 12 - 18 months of their life. Their immature immune system might over react to the foreign proteines. Not only will they miss out on the chance to eat those foods later (with a more mature immune system) but that can lead to cross allergies and other health problems. I think in Europe the traditions of eating everything (also inner organs of animals, or blood sausage) has been kept alive because after WW1 and WW2 times were not good. Raising animals for fodder was expensive and nothing went to waste. also brain, lung, hearth, pancreas was eaten, the French even developed a method to cook the udder of cows. I think in ? Spain they eat the testicles of bulls (there I would draw the line - or with eyes). I do not like the taste of liver, blood in sausage or bakes, or kidney - but I do not find it gross that some people eat it. (Although with factory farming it is better they have been more and more excluded from diets, they filter harmful substances from the body). And fatty food (like brain also stores harmful substances). And of course the well washed intestines (of pigs for the most part) become the edible skin of sausages. Most people do not know that or it would freak them out, as well. Gelatine is made from bones (maybe even from hooves). The inner mark from bones makes for rich soups, stews or dumplings. but some people are also freaked out to eat the tongue of cattle. It takes long to boil but is very fine, delicate, lean muscle meat. Once the skin is removed it looks like a regular piece of meat. I know a recipe where the butcher has to cure it for a longer time with curing salt (liquid). I gets tastier, an nice rosy color, and may cook faster (but still takes long). But totally worth it - with mashed potatoes and peas. - but some people are grossed out by eating the tongue. (while not getting skittish at all about factory farming which freaks me out).
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@mossowski96 The parasites are (mainly) outside in the feathers on the skin and in the intestines. Both is removed before roasting. Lice and fleas will be washed off. The heat will kill parasite eggs (larvae would be detected when you process the bird), you would be surprised about the pathogens that exist on chicken - even well raised free range chickens. One advantage when humans detected the use of fire to prepare food, especially meat: they could drastically reduce the number of parasites and pathogens they ingested. The temperatures kill them. That is why I would not eat the rosy, medium done meat. Like with pork and all poultry or fish: only well done. The Mexican way to prepare fish (ceviche) by curing it in lemon juice also kills parasites and alters the protein structure. Now, if the pigeons absorb heavy metalls and other toxines from being in an urban environment all the time - that is a problem. Eating from trash is not necessairly worse than foraging - only if they get food that is mouldy. Cities could offer attractive breeding houses for doves - and remove the young when they are still fat. And test a few, if they are safe to eat, they can be "harvested". That would be a reasonable form of population control. Compared to factory farmed chicken they are probably better when it comes to toxins.
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@camelopardalis84 there are traditonal simmered roasts (a slow roast with a lot of fluits) that are made from horsemeat in Germany. Sauerbraten (sour roast). The sauce has vinegar in it, likely some wine, vegetables and of course the horse meat - or these days cows.
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turkey is served (often) in late fall, and in many regions that means fairly cool temperatures. You can let it stand outside (in the shadow) for a day, or 2 (you can even wash a frozen turkey, so it will thaw in the water and keep it extra cold). you could prepare ziplocs with ice and put them IN the brine (or any tight fitting plastic containers, or bottles with ice in it will keep your bucket cool). No it is not going to rot even if it does not freeze. In a well filled fridge it is not that cold either. And the bird is being cooked for a long time anyway. Just follow the hygiene rules if you handle raw meat when you make the bird ready for the oven and you will be fine. You wash the bird in the beginning then brine it (or bury it in some other kind of marinade). The salt also prevents bacteria from multiplying (to a degree). As for gravy. I would cut up the bone to lay it flat. And remove some of the lesser meat, bones, or even buy some extra turkey discards (some people buy only a part of a turkey because they cannot eat that much, so there must be lesser parts. Some people in the comment section say they buy extra turkey legs just for the gragy). Then chop up with a lot of veggies (celery, onions, a few cloves of garlic, chopped bones !) and roast that on a baking tray with some fat, or at the stove top. Chefs make stock like that. That base can be prepared before you roast the turkey.
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You could buy one of the mini countertop ovens. And you can also make flat bread in a pan (although you would prepare much less dough and would keep your starter in the fridge (see other commentss people keep it in the fridge and feed it once a week). And there are ways to not discard half. - w/o a mini oven you cannot participate int eh university experiment, but you can still play around with pancakes etc.
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An irreverent take on the macaron. One could open a bakery in France and sell them (tasty, cheaper). But of course the French can get very violent if they are irritated ... so ....
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Google clitoris
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I was invited to a traditionally roasted turkey (a big one) with all the drippings, I think the lady cooked it very slowly and then turned up the heat to get if brown. it was not crispy but brown. Good flavor and it was moist (I like chicken better than turkey, but it was good).
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now if you really want to get fancy you could use TWO teaspooons to place your heaps of batter on the baking sheet (and form them into half bowls).
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Once the film has been built it is NOT high maintainance. You can use other pans for acidic food. But for searing, frying and roast potatoes it works well. - The only real disadvantage is the weight.
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