What produce/ingredients did you buy or obtain today (2025)?

This could be interesting...
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SandwichShortOfAPicnic said:
I dunno smoking a potentially already dry meat seems risky 😬
Still don’t know what to do with it, wish I’d left in on the shelf now 😂
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I've been smoking meats, with wood smoke 😉, for years and never an issue. I've always used a smoker with a water pan between the heat and the meat and internal temp, on the bone, gets to 160 °F/ 70 °C. Leave it there until the flavor is right.

As long as 40°C <= meat temp. <= 4°C then you're good.
 
TastyReuben said:
Very short trip - MrsT liked that chicken so much, she wanted another one:

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I have to say I can’t really get my head around you having cooked whole chicken less than a handful of times. It’s one of the first things people learn how to cook, what gives? 🤷‍♀️
 
SandwichShortOfAPicnic said:
I have to say I can’t really get my head around you having cooked whole chicken less than a handful of times. It’s one of the first things people learn how to cook, what gives? 🤷‍♀️
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I didn’t grow up with much roast chicken, even though we raised chickens for several years.

Chicken was usually prepared as fried chicken, or used to make chicken and dumplings (what some people call chicken and slicks).
 
TastyReuben said:
I didn’t grow up with much roast chicken, even though we raised chickens for several years.

Chicken was usually prepared as fried chicken, or used to make chicken and dumplings (what some people call chicken and slicks).
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It’s standard fare here.
Usually one of your first cooking experiences 😂 probably because it means you’re on your way to being able to produce a Sunday Roast which is pretty much an obligatory step in the UK for learning how to cook!
 
SandwichShortOfAPicnic said:
It’s standard fare here.
Usually one of your first cooking experiences 😂 probably because it means you’re on your way to being able to produce a Sunday Roast which is pretty much an obligatory step in the UK for learning how to cook!
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I think I missed that step.
 
SandwichShortOfAPicnic said:
It’s standard fare here.
Usually one of your first cooking experiences 😂 probably because it means you’re on your way to being able to produce a Sunday Roast which is pretty much an obligatory step in the UK for learning how to cook!
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Assuming less and less people cook from scratch (meaning the generations after mine, primarily), I wonder how many will reach adulthood and never roast a chicken?

I say that because these days, here anyway, if you want a “roasted chicken,” you’re probably going to go to the grocery store and pay $7-$10 for a rotisserie chicken, and then go from there with your recipe - it’s cheaper than doing it yourself (the cheapest whole chicken comes in at a little over $7) and certainly easier…but I don’t like rotisserie chicken much - I want the skin, and the skin’s always gone soft on those. I always have to crisp it back up, which reduces the convenience for me.

I did a quick check of three nieces who cook - two have never roasted a chicken, and the other buys chicken already cut up and roasts the pieces on a sheet pan - she’s never bought a whole chicken. None of them have ever cut up a raw chicken (and they all assured me, they never will! :laugh: ).
 
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