From Newsgroup: rec.food.cooking

I've not had to cook a dinner from scratch in a week so did it tonight.
Bought a chicken yesterday.

Spatchcocked the chicken, seasoned, put it on the grill at about 400
degrees.
Put a couple of small potatoes on also. They are called Honey Gold,
about the size of a golf ball.

Tomato and lettuce salad.
Sauvignon Blanc.

I'll get four of five meals out of the chicken but not every night in a
row. I'll break it up with something else at times. It is my favorite
way to make a chicken. I used to use the rotisserie, but this is easier
and maybe a bit better. Heat the grill a bit and stick in on. Done in
about an hour.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Ed P <esp@snet.n> posted:

I've not had to cook a dinner from scratch in a week so did it tonight. Bought a chicken yesterday.

Spatchcocked the chicken, seasoned, put it on the grill at about 400 degrees.
Put a couple of small potatoes on also. They are called Honey Gold,
about the size of a golf ball.

Tomato and lettuce salad.
Sauvignon Blanc.

I'll get four of five meals out of the chicken but not every night in a
row. I'll break it up with something else at times. It is my favorite
way to make a chicken. I used to use the rotisserie, but this is easier
and maybe a bit better. Heat the grill a bit and stick in on. Done in about an hour.

I had a bowl of chicken noodle soup; yes it was canned. Two mini
brownies were dessert.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/7/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

Ed P <esp@snet.n> posted:

I've not had to cook a dinner from scratch in a week so did it tonight.
Bought a chicken yesterday.

Spatchcocked the chicken, seasoned, put it on the grill at about 400
degrees.
Put a couple of small potatoes on also. They are called Honey Gold,
about the size of a golf ball.

Tomato and lettuce salad.
Sauvignon Blanc.

I'll get four of five meals out of the chicken but not every night in a
row. I'll break it up with something else at times. It is my favorite
way to make a chicken. I used to use the rotisserie, but this is easier
and maybe a bit better. Heat the grill a bit and stick in on. Done in
about an hour.

I had a bowl of chicken noodle soup; yes it was canned. Two mini
brownies were dessert.

I haven't had canned chicken soup in a few years. I actually like the condensed stuff OK, but the Chunky stuff with the slippery noodles is
just crap. This stuff. https://www.walmart.com/ip/Campbell-s-Chunky-Classic-Chicken-Noodle-Soup-18-6-oz-Can/10308237
Progresso is even worse. Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer. https://photos.app.goo.gl/TWmbJEN4VGuzfryo9
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Tue, 7 Oct 2025 20:17:29 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/7/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

I had a bowl of chicken noodle soup; yes it was canned. Two mini
brownies were dessert.

I haven't had canned chicken soup in a few years.

I guess it's never on special?
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 10/7/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

I had a bowl of chicken noodle soup; yes it was canned. Two mini
brownies were dessert.

I haven't had canned chicken soup in a few years. I actually like the condensed stuff OK, but the Chunky stuff with the slippery noodles is
just crap. This stuff. https://www.walmart.com/ip/Campbell-s-Chunky-Classic-Chicken-Noodle-Soup-18-6-oz-Can/10308237
Progresso is even worse. Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer. https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

Mine was a can of the original Campbell's Chicken Noodle. I don't
add a full can of water though and that makes it just a bit richer,
at least it does to me.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-08, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Mine was a can of the original Campbell's Chicken Noodle. I don't
add a full can of water though and that makes it just a bit richer,
at least it does to me.

My wife had posole with corn chips. Me? Later.
For us, a can of Campbell's Cream of Chicken for me, a can of Chicken
Noodle for her and a couple of grilled cheese sandwiches consist of
dinner, at least once a month.
She has 3/4 can of water added. I have 3/4 can of milk added.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-07, Ed P <esp@snet.n> wrote:

I've not had to cook a dinner from scratch in a week so did it tonight. Bought a chicken yesterday.

Spatchcocked the chicken, seasoned, put it on the grill at about 400 degrees.
Put a couple of small potatoes on also. They are called Honey Gold,
about the size of a golf ball.

Tomato and lettuce salad.
Sauvignon Blanc.

I'll get four of five meals out of the chicken but not every night in a
row. I'll break it up with something else at times. It is my favorite
way to make a chicken. I used to use the rotisserie, but this is easier
and maybe a bit better. Heat the grill a bit and stick in on. Done in about an hour.

i'm the other way around, i've spatchcocked and grilled many
chickens, even a few turkeys. now i prefer to cook them on the
rotisserie.

now that we're stocked with plenty of pancetta again, we had
this, Bucatini all'Amatricana;

<https://orsararecipes.net/wprm_print/bucatini-allamatriciana-recipe>
--
SDF Public Access UNIX System - https://sdf.org
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/7/2025 9:50 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

On 10/7/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

I had a bowl of chicken noodle soup; yes it was canned. Two mini
brownies were dessert.

>
I haven't had canned chicken soup in a few years. I actually like the
condensed stuff OK, but the Chunky stuff with the slippery noodles is
just crap. This stuff.
https://www.walmart.com/ip/Campbell-s-Chunky-Classic-Chicken-Noodle-Soup-18-6-oz-Can/10308237
Progresso is even worse. Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer.
https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

Mine was a can of the original Campbell's Chicken Noodle. I don't
add a full can of water though and that makes it just a bit richer,
at least it does to me.

I always added only about half a can, but sometimes subbing milk for water.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/7/2025 9:17 PM, Bryan Simmons wrote:

I haven't had canned chicken soup in a few years.-a I actually like the condensed stuff OK, but the Chunky stuff with the slippery noodles is
just crap. This stuff. https://www.walmart.com/ip/Campbell-s-Chunky-Classic-Chicken-Noodle-Soup-18-6-oz-Can/10308237
Progresso is even worse.-a Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer. https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

I've never tried Progresso. I grew up with canned condensed Campbells,
but as soon as I tried to make it myself, I never looked back to a can
of chicken soup. It's easy enough to simmer bones to make a broth, out
of a leftover rotisserie chicken, or whatever. I always have root
vegetables stocked. I'm usually too lazy to make noodles, but I like it
just the same with drop dumplings.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


flood of sins <fos@sdf.org> posted:

On 2025-10-07, Ed P <esp@snet.n> wrote:

I've not had to cook a dinner from scratch in a week so did it tonight. Bought a chicken yesterday.

Spatchcocked the chicken, seasoned, put it on the grill at about 400 degrees.
Put a couple of small potatoes on also. They are called Honey Gold,
about the size of a golf ball.

Tomato and lettuce salad.
Sauvignon Blanc.

I'll get four of five meals out of the chicken but not every night in a row. I'll break it up with something else at times. It is my favorite way to make a chicken. I used to use the rotisserie, but this is easier and maybe a bit better. Heat the grill a bit and stick in on. Done in about an hour.

i'm the other way around, i've spatchcocked and grilled many
chickens, even a few turkeys. now i prefer to cook them on the
rotisserie.

now that we're stocked with plenty of pancetta again, we had
this, Bucatini all'Amatricana;

<https://orsararecipes.net/wprm_print/bucatini-allamatriciana-recipe>

We have a Ronco rotisserie. It works pretty well. There's a single heating element but no heat regulation. The thing just turns on and spins. Cooking is done solely by time, not temperature. It's a brilliant, simple, design. The only other appliance that cooks like that is a toaster.

https://photos.app.goo.gl/eN8H5TQEA4rqnibh9
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-10, dsi1 <user4746@newsgrouper.org.invalid> wrote:

flood of sins <fos@sdf.org> posted:

On 2025-10-07, Ed P <esp@snet.n> wrote:

I'll get four of five meals out of the chicken but not every night in a >>> row. I'll break it up with something else at times. It is my favorite >>> way to make a chicken. I used to use the rotisserie, but this is easier >>> and maybe a bit better. Heat the grill a bit and stick in on. Done in >>> about an hour.

i'm the other way around, i've spatchcocked and grilled many
chickens, even a few turkeys. now i prefer to cook them on the
rotisserie.

now that we're stocked with plenty of pancetta again, we had
this, Bucatini all'Amatricana;

<https://orsararecipes.net/wprm_print/bucatini-allamatriciana-recipe>

We have a Ronco rotisserie. It works pretty well. There's a single heating element but no heat regulation. The thing just turns on and spins. Cooking is done solely by time, not temperature. It's a brilliant, simple, design. The only other appliance that cooks like that is a toaster.

https://photos.app.goo.gl/eN8H5TQEA4rqnibh9

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443> <https://www.onegrill.com/Default.asp>
--
SDF Public Access UNIX System - https://sdf.org
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-10 2:45 p.m., flood of sins wrote:

On 2025-10-10, dsi1 <user4746@newsgrouper.org.invalid> wrote:

We have a Ronco rotisserie. It works pretty well. There's a single heating >> element but no heat regulation. The thing just turns on and spins. Cooking is
done solely by time, not temperature. It's a brilliant, simple, design. The >> only other appliance that cooks like that is a toaster.

https://photos.app.goo.gl/eN8H5TQEA4rqnibh9

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443> <https://www.onegrill.com/Default.asp>

One of my wife's favourite BBQ dishes was called Indian Chicken. It was
really simple to cook, even easier if you have a food processor. It
calls of a medium sized onion, a couple cloves of garlic, some salt,
pepper and cumin. Chuck it all into the FP and whizz it down to a mush.
Smear it all over the chicken inside and out and let it sit for about an
hour. Then put it on the spit and get it cooking. Baste occasionally
with melted butter or olive oil.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


flood of sins <fos@sdf.org> posted:

On 2025-10-10, dsi1 <user4746@newsgrouper.org.invalid> wrote:

flood of sins <fos@sdf.org> posted:

On 2025-10-07, Ed P <esp@snet.n> wrote:

I'll get four of five meals out of the chicken but not every night in a >>> row. I'll break it up with something else at times. It is my favorite >>> way to make a chicken. I used to use the rotisserie, but this is easier >>> and maybe a bit better. Heat the grill a bit and stick in on. Done in >>> about an hour.

i'm the other way around, i've spatchcocked and grilled many
chickens, even a few turkeys. now i prefer to cook them on the
rotisserie.

now that we're stocked with plenty of pancetta again, we had
this, Bucatini all'Amatricana;

<https://orsararecipes.net/wprm_print/bucatini-allamatriciana-recipe>

We have a Ronco rotisserie. It works pretty well. There's a single heating element but no heat regulation. The thing just turns on and spins. Cooking is
done solely by time, not temperature. It's a brilliant, simple, design. The only other appliance that cooks like that is a toaster.

https://photos.app.goo.gl/eN8H5TQEA4rqnibh9

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443> <https://www.onegrill.com/Default.asp>

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Dave Smith <adavid.smith@sympatico.ca> posted:

On 2025-10-10 2:45 p.m., flood of sins wrote:

On 2025-10-10, dsi1 <user4746@newsgrouper.org.invalid> wrote:

We have a Ronco rotisserie. It works pretty well. There's a single heating >> element but no heat regulation. The thing just turns on and spins. Cooking is
done solely by time, not temperature. It's a brilliant, simple, design. The
only other appliance that cooks like that is a toaster.

https://photos.app.goo.gl/eN8H5TQEA4rqnibh9

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443> <https://www.onegrill.com/Default.asp>

One of my wife's favourite BBQ dishes was called Indian Chicken. It was really simple to cook, even easier if you have a food processor. It
calls of a medium sized onion, a couple cloves of garlic, some salt,
pepper and cumin. Chuck it all into the FP and whizz it down to a mush. Smear it all over the chicken inside and out and let it sit for about an hour. Then put it on the spit and get it cooking. Baste occasionally
with melted butter or olive oil.

Sounds good to me. Our Ronco rotisserie is messy to use but it's a great way to cook. I should dig that out and cook a special meat - like a rib roast. Oh yeah.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-10, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2025-10-10 2:45 p.m., flood of sins wrote:

On 2025-10-10, dsi1 <user4746@newsgrouper.org.invalid> wrote:

We have a Ronco rotisserie. It works pretty well. There's a single heating >>> element but no heat regulation. The thing just turns on and spins. Cooking is
done solely by time, not temperature. It's a brilliant, simple, design. The >>> only other appliance that cooks like that is a toaster.

https://photos.app.goo.gl/eN8H5TQEA4rqnibh9

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>
<https://www.onegrill.com/Default.asp>

One of my wife's favourite BBQ dishes was called Indian Chicken. It was really simple to cook, even easier if you have a food processor. It
calls of a medium sized onion, a couple cloves of garlic, some salt,
pepper and cumin. Chuck it all into the FP and whizz it down to a mush. Smear it all over the chicken inside and out and let it sit for about an hour. Then put it on the spit and get it cooking. Baste occasionally
with melted butter or olive oil.

that is, no doubt, delicious. and it's near the end of my work
day and i'm getting hangry. you made it worse. lol. :)

you're several ingredients away from the jerk chicken recipe we
use, which is this [*] adjusted to our own tastes. have done both
spatchcocked and on the rotisserie.

[*] <https://caribbeanpot.com/a-classic-jamaican-jerk-marinade>
--
SDF Public Access UNIX System - https://sdf.org
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Bryan Simmons <bryangsimmons@gmail.com> posted:

Progresso is even worse. Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer.
https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

Fried chicken *skins* and beer? Yet you constantly accuse other people
of being white trash. Oh, the irony!

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Fri, 10 Oct 2025 15:36:47 -0400, jmquown <j_mcquown@comcast.net>
wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

Progresso is even worse. Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer. >>> https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

Fried chicken *skins* and beer? Yet you constantly accuse other people
of being white trash. Oh, the irony!

You have to understand that the chicken skins were about to go off.
They were already smelling funny, so they were severely reduced in
price.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Fri, 10 Oct 2025 15:36:47 -0400, jmquown <j_mcquown@comcast.net>
wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

Progresso is even worse. Slippery egg noodles are, aesthetically, one
of the crappiest of processed foods. I had fried chicken skins and beer. >>> https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

Fried chicken *skins* and beer? Yet you constantly accuse other people
of being white trash. Oh, the irony!

"Mocking what people eat is what Bruce does." (Jill McBiddy)
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-10 3:10 p.m., dsi1 wrote:

flood of sins <fos@sdf.org> posted:

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>
<https://www.onegrill.com/Default.asp>

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Meat cooked on a rotisserie doesn't just look good. It is good.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


dsi1 <user4746@newsgrouper.org.invalid> posted:

flood of sins <fos@sdf.org> posted:

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-10 5:26 p.m., ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

My wife's best friend and her husband were big time foodies back in the
70s. He was trained by his FIL who was very meticulous. Apparently there
was only one way to cook anything to perfection and, as persnickety as
they were, I have to say the results were always superb. They did a lot
of lamb and beef prime ribs. They looked for the right amount of marble
and had to mount them on the spit a certain way so the drippings fell
off at the right place.

They used briquettes and started them either in a paper chimney or with
an electric starter and the then let then burn until adhesives or
whatever were gone. When the meat was cooked the leftover briquettes
were tossed into an old pain can to be extinguished. The next time they
had a BBQ and the coals ran low they would toss on some the old ones
that had been saved so there were no new chemicals to taint the roast.

I am incapable of cooking with such an anal approach, but I have to give
Jon and his FiL credit for perfecting their technique because the
results were outstanding.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Dave Smith wrote on 10/10/2025 5:12 PM:

On 2025-10-10 5:26 p.m., ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>

Meat cooked on a rotisserie tends to look good. Why is that? I can't
say.

Because the fat is able to drip away and the meat gets an even
browning.

My wife's best friend and her husband were big time foodies back in the
70s. He was trained by his FIL who was very meticulous. Apparently there
was only one way to cook anything to perfection and, as persnickety as
they were, I have to say the results were always superb.a They did a lot
of lamb and beef prime ribs. They looked for the right amount of marble
and had to mount them on the spit a certain way so the drippings fell
off at the right place.

They used briquettes and started them either in a paper chimney or with
an electric starter and the then let then burn until adhesives or
whatever were gone.a When the meat was cooked the leftover briquettes
were tossed into an old pain can to be extinguished. The next time they
had a BBQ and the coals ran low they would toss on some the old ones
that had been saved so there were no new chemicals to taint the roast.

I am incapable of cooking with such an anal approach, but I have to give
Jon and his FiL credit for perfecting their technique because the
results were outstanding.

Come now Dave, you also have an "anal approach", to everything in your
life! Don't be modest; we KNOW damn well how you are. Jon can't hold
a candle you.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/10/2025 4:09 PM, Dave Smith wrote:

On 2025-10-10 3:10 p.m., dsi1 wrote:

flood of sins <fos@sdf.org> posted:

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>
<https://www.onegrill.com/Default.asp>

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Meat cooked on a rotisserie doesn't just look good. It is good.

Been a while since I had a gathering of enough people, but a rib eye
roast on the rotisserie is fantastic.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

flood of sins <fos@sdf.org> posted:

i have an aftermarket rotisserie from OneGrill for my weber gas
grill. am planning on setting my weber kettle grill up with one
too.

<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=28443>

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

~

The exact opposite might be true i.e., the fat doesn't get to drip away but instead, clings to the surface of the meat. It's the closest thing we got to roasting a chicken in zero gravity.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Bruce wrote on 10/10/2025 3:06 PM:

On Fri, 10 Oct 2025 15:36:47 -0400, jmquown <j_mcquown@comcast.net>
wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

Progresso is even worse. Slippery egg noodles are, aesthetically, one >>>> of the crappiest of processed foods. I had fried chicken skins and beer. >>>> https://photos.app.goo.gl/TWmbJEN4VGuzfryo9

Fried chicken *skins* and beer? Yet you constantly accuse other people
of being white trash. Oh, the irony!

"Mocking what people eat is what Bruce does." (Jill McBiddy)

I'm sure everyone has noticed her Majesty's flagrant hypocrisy for many
years. No need to rub it in Master. You should try buttering her up
and boosting her self esteem.

She's the nicest vindictive person I've ever known.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

The exact opposite might be true i.e., the fat doesn't get to drip away but instead, clings to the surface of the meat. It's the closest thing we got to roasting a chicken in zero gravity.

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/10/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Meat cooked on a rotisserie tends to look good. Why is that? I can't say. >>>

Because the fat is able to drip away and the meat gets an even
browning.

The exact opposite might be true i.e., the fat doesn't get to drip away but >> instead, clings to the surface of the meat. It's the closest thing we got to >> roasting a chicken in zero gravity.

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

~

Of course it is. Just watch those Hula dancers in grass skirts and you
see how their gravity works differently than ours.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Fri, 10 Oct 2025 20:44:14 -0400, Ed P <esp@snet.n> wrote:

On 10/10/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Meat cooked on a rotisserie tends to look good. Why is that? I can't say. >>>>

Because the fat is able to drip away and the meat gets an even
browning.

The exact opposite might be true i.e., the fat doesn't get to drip away but >>> instead, clings to the surface of the meat. It's the closest thing we got to
roasting a chicken in zero gravity.

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

~

Of course it is. Just watch those Hula dancers in grass skirts and you
see how their gravity works differently than ours.

Do the skirts fall upward?
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/10/2025 9:15 PM, Bruce wrote:

On Fri, 10 Oct 2025 20:44:14 -0400, Ed P <esp@snet.n> wrote:

On 10/10/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

The exact opposite might be true i.e., the fat doesn't get to drip away but
instead, clings to the surface of the meat. It's the closest thing we got to
roasting a chicken in zero gravity.

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

~

Of course it is. Just watch those Hula dancers in grass skirts and you
see how their gravity works differently than ours.

Do the skirts fall upward?

They just float around propelled by some source of energy

https://www.youtube.com/watch?v=4oZdXzchstI

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Bruce wrote on 10/10/2025 8:15 PM:

On Fri, 10 Oct 2025 20:44:14 -0400, Ed P <esp@snet.n> wrote:

On 10/10/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

The exact opposite might be true i.e., the fat doesn't get to drip away but
instead, clings to the surface of the meat. It's the closest thing we got to
roasting a chicken in zero gravity.

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

~

Of course it is. Just watch those Hula dancers in grass skirts and you
see how their gravity works differently than ours.

Do the skirts fall upward?

Only when Popeye was present.


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

dsi1 <user4746@newsgrouper.org.invalid> posted:

Meat cooked on a rotisserie tends to look good. Why is that? I can't say.

Because the fat is able to drip away and the meat gets an even
browning.

The exact opposite might be true i.e., the fat doesn't get to drip away but instead, clings to the surface of the meat. It's the closest thing we got to
roasting a chicken in zero gravity.

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

~

It's surface tension that keeps the oil stuck on the meat. The rotation of the meat keeps the oil from building up on the bottom and dripping off.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

It's surface tension that keeps the oil stuck on the meat. The rotation of the
meat keeps the oil from building up on the bottom and dripping off.

This must be a phenomena that only occurs in Hawaii or your kitchen.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sat, 11 Oct 2025 17:53:07 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

dsi1 <user4746@newsgrouper.org.invalid> posted:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

If you have the meat suspended over the heat source or the heat source
is around the meat and it's rotating there's no reason why the fat
wouldn't drip away. Unless gravity behaves differently in Hawaii and
at your house.

It's surface tension that keeps the oil stuck on the meat. The rotation of the
meat keeps the oil from building up on the bottom and dripping off.

This must be a phenomena that only occurs in Hawaii or your kitchen.

I asked it that knows everything. It gave a long answer, but
summarised it at the end:


Both happen. Surface tension and rotation keep a thin, basting film of
fat on the meat's surface, but gravity still causes some fat to drip
off periodically as it melts and the meat turns.
</AI>

So Hawaii-Tennessee: 1-1.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2