It is Wednesday and I am in the middle of a kitchen renovation so we'll see how pizza night goes tonight. But the positive is I have the time. And more than time, I have the built up rage that helps fuel me through most things in life.
The rage comes from anxiety, not so much from hating things or being angry, although that is also a hallmark of my being. I find schedule disruptions to be crippling and I am essentially looking at 4 weeks of disruptive schedule adjusts on different levels. The adjustments where I work from home, awesome, love that, just need to add it to calendar. The ones where my entire kitchen is blown up and I can't conduct business proper, hate that.
Anyone who cooks knows how insane it feels to have to clear not just your surface appliances, but also the top drawer of every cabinet. "Oh my knives and staples are just on my dining room table while my silverware is in a box next to the foyer, cool."
Hopefully someone out there identifies with that. The kitchen is a bit of a sanctuary for me. It is my domain. I have everything how I like it and we're on round 4 of resetting it after the measuring (3x), the counters and we have 1.5 more rounds to go. Plumber is easy, that's just a faucet, a job I could do myself but warranty requires professional install. Then backsplash and then we're back to normal.
Right on time for Thanksgiving next week.
We did our Thanksgiving Episode of Hand in the Dirt this week, a lot of good shit in there. I also did Shutdown Fullcast where I open the show with embarrassing myself not knowing what a succubus is and then talk about the two or three Thanksgivings where I cried. Recipes and tips and tricks on both of those platforms.
Whether you're frying or roasting or smoking your bird make sure you get that thing out of the fridge the morning that you're cooking it. Too many people cooking too cold turkeys that throw off cook times and lead to the wild anomaly of both under and overcooked turkey.
And get a thermometer.
Temping out is important and being able to monitor temps through a cook help you know when to go up or down to get the cook you want. Thermometer. Ain't no damn shame in using a thermometer just because your granny never used one.
More cooking because that's all that's on my mind with the new kitchen and Thanksgiving coming up...
Have been thinking about duck á l'orange a lot and will be making one after the kitchen renovation is done and Thanksgiving. I want to marry the 5-hour duck, with á l'orange for a real flavor bomb. But figured I'd try to bring some of that into the wing world because I wasn't ready for the big production just yet.
Got my wings cut up. Salt and peppered. Then a hoisin drizzle. A little cumin, orange zest and they go into the bag with the juice of the orange and a little more olive oil and s&p. Then to the glaze.
3 tbs butter
1 shallot rough chopped
3 cloves garlic rough chopped
2 sprigs of rosemary
2 oranges (juice and zest)
1/2 cup rice vinegar
1/4 cup bourbon
1/3 cup hoisin
1 tsp cumin
Really easy glaze to cook down. I was worried it wouldn't look good because it does have a weird brown color from the hoisin and bourbon mixing with the orange. Anyone who has ever painted knows that isn't a great look. But when you get the glaze on the wings it looks fantastic and tastes even better.
As always a little temp crank at the end to crisp and you end up with some beauties.
Finished with an orange zest plus salt and pepper and we're in business. Very pleased that I even got the soulPhoodie approval via "smash or pass" on these wings as a finished product. Basically a universal smash except the person who doesn't like orange chicken and that's not a me problem. Definitely check them out if you get a shot.
Would love to hear Thanksgiving plans, fails or horror stories in the comments. My biggest nightmare was breaking an injector as I ran out of propane and breaking down to cry in a Walmart bathroom. So there's nothing you can do that I won't identify with. Thanks for reading, tell a friend, shoot them the subscribe link to help them join the party.