The primary thing with a spatchcock is removing the backbone. You cut that out then sorta unfold the chicken and press it down till the breast bone cracks and it lies flat. For bonus points you can remove the cartilage blade, wishbone and trim out the ribs. But that’s mostly for finesse and ease of carving.
It’s also a decent way to cut a chicken in half. So wouldn’t surprise if they were literally spatchcocked then just split down the breast.
I don’t know. That looks like some really weak coffee, compared to what I’m used to.
I learned something similar but we called in “cowboy coffee” while camping out. We didn’t make a paste, but would boil water over the fire in the coffee can with some grounds then throw in an egg at the end to get all the grounds. But you waste an egg, so 
Now I just let the grounds settle if I’m in that situation, and haven’t noticed anything missing from not adding the egg.
i found this recipe in NYT cooking (recipes are paywalled, sorry. i will try to relate it here) for what they are calling “kimchi cheddar biscuits”. not like any (southern us) style biscuit i ever made. with the inclusion of 2T brown sugar, these would more rightly be called scones, i believe. i’ll let y’all debate that yourselves. either way, whatever you call them, they are worth a try. here goes:
3/4c chopped up kimchi
2c ap flour
1T baking powder
1/2tsp baking soda
2T brown sugar
6T butter
3/4c shredded sharp cheddar
1c cold, cold buttermilk
stirfry kimchi to cook off most liquid, about 3min. kimchi will be very fragrant. plop onto a plate to cool.
add flour, baking soda, baking powder, brown sugar and cheese. stir to distribute and break up any sugar lumps. add cooled kimchi.
(here’s a neat trick: melt butter and let cool a bit, then add to ice-cold buttermilk. the butter will “bead up” exactly pea-sized that you want for your dough.) add to the flour mixture and fold it all together into a shaggy dough. plop six balls of dough onto a greased baking sheet (or parchment paper) and pat into squares.
chill in freezer for 1 hour.
heat oven to 425F.
bake chilled “biscuits” 18-20min until golden.
consume.
Yum! Those look great!
Totally different, but still cheesy and starchy, this has become one of our go-to “I’m feeling lazy” dinners:
6 Oz each: dried pasta, evaporated milk, shredded cheese.
Makes 2 servings.
I’ve been adding stuff, much like we do in the classic “garbage burrito,” using up whatever’s in the fridge. Last night I made this with penne instead of elbows, sautéed some onions, peppers and bit of kielbasa we had hanging around, tossed it all into the cheesy goodness, topped with a little more cheese and some chopped green onions then set under the broiler for a minute.
Tasted gourmet but came together in less than 30 minutes.
Wow! I love Kimchi and eat it a lot. Recently had the red added to a breakfast omelette.
Using white on hotdogs instead of sauerkraut, and I use the red in refried rice. Both always a welcomed side dish. ( Banchan )
Now I am very interested in trying your recipe!
Thank you.
Has anyone here ever tried to make homemade fermented “black beans,” aka, douchi? (Which I just learned are traditionally soybeans, not what we call black beans.)
It’s time to make a new batch of hot oil, and it’s got me thinking about it for the next batch. Recipes online are kind of all over the place.
Some are basically just brine-fermenting cooked black beans for a few days, others are doing a whole 6 month thing with soybeans.
just bottled a one-quart batch of fermented hot sauce with homegrown habanero peppers, ginger, garlic and pineapple. the ingredients were mooshed into a wide-mouth quart jar with brine and closed with an airlock. after the two-week fermentation, the stuff is whizzed in the blender with lime juice, vinegar and about 6oz of a nice reposado tequila, strained and the sauce brought to a boil before pouring into sterilized bottles. it came out quite a lovely yellow, very flavorful and fiendishly hot!. but really, really tasty!
I applaud anyone capable of enjoying that level of hot sauce. I’m not totally Midwest in my sensitivity, but pretty close.
that’s candid! i appreciate that.
since peppers are one thing i seem to be able to grow well in this climate, i do what i can with the bounty. i do like the hot, but each pepper variety has its own flavor profile and as one becomes accustomed to the hot, the flavors really are noticeable. habaneros are very hot peppers, but have a fruity character to them that lends itself to additions such as pineapple, mango, even berries! the red chilies also have distinct flavor profiles that i like with citrus and vinegar. the fruity habanero sauce really kicks it with fish or chicken and the chili sauce is perfect on eggs!
personally, i don’t think the flavors would be the same without the face-melting fire of some of these peppers, but even i have my limit. you won’t find jalokia (ghost pepper) of carolina reapers in my garden, no!
I love the flavor but can’t handle the spiciness. My body rejects it vehemently. Still, I admire the skill of hot sauce makers!
I have to make due with other kind of spiciness - wasabi especially.
My pandemic sourdough starter is still going strong. It really is like another pet, though lower maintenance than the cats. Maybe Kiddo will get interested in bread baking, not just sweets, and I will pass it down to her someday.
What a cool story. Thank you.
Made a corn based carbonara with bacon and onions and some crimini mushrooms. It thickened up quite a bit waiting for us to get ready to eat, but it sure tasted like summer in a bowl.
I made the “sauce” last Sunday to take with us camping, but we didn’t eat it on the trip. Then, on our way home today, the camper’s fridge door came loose and we ended up with 5 broken eggs. So here we are!
Love it!!
2000 year old chinese pulled pork recipe… gonna try it
Yes please! Sounds so good. You had me at shredded pork belly.
