who's hungry?

eman1200

Touchdown! Greaser!
PoA Supporter
Joined
Mar 10, 2013
Messages
19,826
Location
Oakland, CA
Display Name

Display name:
Bro do you even lift
if eman is capable of one thing, it's making peanut butter and jelly samiches. above that level of cookery is where things go south real quick. that's why I enjoy watching cooking videos. it gives me hope that somehow, somewhere, someday I'll be able to do better than pb&j.

that's where @rwellner98 comes in. he already puts out some cool backwoods flying vids, but now he's combining it with cooking stuff. flying and cooking in one video, brilliant! the only thing better might be if you threw in midget wrestling. flying, cooking, and midget wrestling. that is the winning combo for sure, but for now I look forward to the next dish that I maybe kinda sorta could probably cook.

the only two things wrong with this dish are:

1) mushrooms. sorry Rich, but we can no longer be friends. mushrooms belong in one place and one place only....growing out of a heaping steaming pile of cow sht. that's where shrooms belong. luckily they're easy enough to omit from this recipe.

2) Coq. I have done well up until this point not to eat anything that starts with Coq. I certainly don't watch any Coq videos. not even sure where to get my hands on Coq (unfortunately that's not true). but Rich nails this Coq dish, looks like he ate the entire vat of Coq all by himself and came back for seconds, albeit sloppy!

seriously though Rich, I hope this becomes a series, I like the flying/cooking combo. and without further ado....Rich's Coq:

 
Is Rich showing off his Coq allowed under the YouTube Community Guidelines?
 
if eman is capable of one thing, it's making peanut butter and jelly samiches. above that level of cookery is where things go south real quick. that's why I enjoy watching cooking videos. it gives me hope that somehow, somewhere, someday I'll be able to do better than pb&j.

that's where @rwellner98 comes in. he already puts out some cool backwoods flying vids, but now he's combining it with cooking stuff. flying and cooking in one video, brilliant! the only thing better might be if you threw in midget wrestling. flying, cooking, and midget wrestling. that is the winning combo for sure, but for now I look forward to the next dish that I maybe kinda sorta could probably cook.

the only two things wrong with this dish are:

1) mushrooms. sorry Rich, but we can no longer be friends. mushrooms belong in one place and one place only....growing out of a heaping steaming pile of cow sht. that's where shrooms belong. luckily they're easy enough to omit from this recipe.

2) Coq. I have done well up until this point not to eat anything that starts with Coq. I certainly don't watch any Coq videos. not even sure where to get my hands on Coq (unfortunately that's not true). but Rich nails this Coq dish, looks like he ate the entire vat of Coq all by himself and came back for seconds, albeit sloppy!

seriously though Rich, I hope this becomes a series, I like the flying/cooking combo. and without further ado....Rich's Coq:


I am now. That was educational. First, WTF is coq? Google ain’t no help, gotta listen carefully to video. Ah Ha, the whole thing is Coq Au Vin. Chicken in wine. Then he says you can use either chicken or rooster. Never seen rooster in the store before. He used chicken. But wait, Coq, doesn’t that imply it was rooster. A salad would have gone nicely with it. Or soup.
https://steamykitchen.com/44260-chinese-birds-nest-soup-recipe.html
 
I am now. That was educational. First, WTF is coq? Google ain’t no help, gotta listen carefully to video. Ah Ha, the whole thing is Coq Au Vin. Chicken in wine. Then he says you can use either chicken or rooster. Never seen rooster in the store before. He used chicken. But wait, Coq, doesn’t that imply it was rooster.

The original (circa 1850's) french recipe is for rooster. Specifically 2-3 year old rooster. So you slow cook it to make it tender. Since we don't really have access to those, the modern adaptation (popularized by Julia Child, 1961) is to use dark meat chicken.

Thanks for the share @eman1200. Glad you are liking the series. It's fun to shoot too. :)
 
Last edited:
The original (circa 1850's) french recipe is for rooster. Specifically 2-3 year old rooster. So you slow cook it to make it tender. Since we don't really have access to those, the modern adaptation (popularized by Julia Child, 1961) is to use dark meat chicken.

Thanks for the share @eman1200. Glad you are liking the series. It's fun to shoot too. :)
I always liked your videos... this one just makes me hungry! And how is it I just realized that you’re out of my home drome? I always thought you were based in Wisconsin.
 
I always liked your videos... this one just makes me hungry! And how is it I just realized that you’re out of my home drome? I always thought you were based in Wisconsin.

I move around quite a bit. When I'm in Chicago, I'm on the ramp at Schaumburg. I have a hangar at Lone Rock, WI. And spend a lot of time in Mexico as well.
 
At home I cook a lot. Baked a really nice loaf of sourdough bran bread last night. When on holiday I don't tend to cook as much, when camping I rarely cook at all if I haven't got to. Of course, if I must I do it well.
 
That seems like a lot of work to me. My version would probably use a Honda generator and a crock pot.
 
That seems like a lot of work to me. My version would probably use a Honda generator and a crock pot.

I was figuring you for

images
 

Attachments

  • upload_2021-5-19_10-16-33.jpeg
    upload_2021-5-19_10-16-33.jpeg
    13 KB · Views: 11
We have an off-grid house and that will quickly teach you:

1) how much energy common things use
2) to appreciate the work that goes into making the power grid so reliable
3) the energy potential of a single gallon of gasoline
 
Back
Top