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Reynolds Woodcock

Burnt Ends
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Posts posted by Reynolds Woodcock

  1. 12 minutes ago, nnm said:

    Wasn’t there one year when Strong went all in on DL?  I seem to remember him taking like 6 or 7 DL one year. 

    2016. Strong signed Jordan Elliott and bunch of bread, and this board proceeded to jerk itself into a frenzy about the prowess of Charlie Strong as a closer and identifier of talent. Dark days

    • Like 2
    • Haha 3
  2. 23 minutes ago, locodos said:

     

    Y'all got any recipes you like for this?

    I’ve stopped looking at my recipe (from Buvette in New York), but pretty sure it was something like this (feeds 8):

    soak 16 chicken legs and thighs (so 8 pieces each), bone in skin removed, about 8 pieces of smashed garlic, and two rosemary stems, in a bottle of wine overnight (I use Chablis, Riesling common as well)

    Take out chicken and garlic from wine, discard rosemary, and reserve your wine. Slice the garlic if you want. pat chicken dry, salt and pepper.

    Cook down 1/2 pound bacon cut into little pieces in 1/4 cup olive oil. Remove with slotted spoon.

    Brown chicken in batches in the bacon fat. Set aside

    add something like 10-16 mushrooms of your choosing, along with the garlic and a couple pinches salt, and cook over medium until it looks good. 

    Add chicken and bacon back to pot. Add the reserved wine and enough water to mostly cover chicken (about a cup or so), and another couple pinches salt. Bring to boil and reduce, cover pot and simmer for about 40 mins.

    Now add about a cup of pearl onions, and a pinch or two of salt. Simmer for another 10-15 until everything is tender.

    Here is where I take out the chicken and pull it, and add back in. Some people would leave bone in. 

    With your finger, whisk equal parts room temp butter and flour, 2-4TB of each depending upon how thick you want the stew. Add a cup or so of the cooking liquid and whisk. Mix into stew and continue to simmer on low until desired thickness. Check for more salt.

    Serve along side favorite potato dish. 
     

    Note 1: the above is obviously very fatty. You could lighten by pouring out quite a bit of the bacon fat. Won’t be as great, but your cardiologist would thank you.

    Note 2: just replace white wine with burgundy or cote du Rhône, and you have the heavier classic coq.

    Note 3:  I peel fresh pearl onions, but it takes forever and frozen works too. I find there is a weird bite to frozen, but might just be in my head.

    • Hook 'Em 4
  3. On 12/12/2023 at 6:35 PM, Anastasis said:

    A short cut coq a riesling whipped up this afternoon to feed the kids before they head out for practice. 

    Chicken thighs. I blend the stock with an immersion blender to work down the onions and some of the shrooms before adding just a bit of cream. Less bitching from the kids if they can't make out the components of the sauce. 

    IMG-2053.jpg

    IMG-2057.jpg

     

    My man. Made Coq Blanc this past weekend. I pull the chicken right before serving because less bitching from wife.

     

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    • Hook 'Em 2
  4. 39 minutes ago, Js1 said:

    I thought it was good, but not great - which is a pretty good barometer for a Netflix original movie lately. 

    Little preachy in the social commentary wrt race from the daughter.  But overall, it built a lot of suspense, it left open a lot of questions and it was generally very anxiety inducing with the cinematography and music (and I watched it very high in the dark, so that didn't help at all). 

    Myha'la Herrold continues her streak of playing incredibly annoying characters.

    This was a silly movie, but perfect for a Tuesday night and a 10mg gummy after the kids go to sleep. 

    • Hook 'Em 1
  5. Just now, Chips O'Toole said:

    Murphy in Klein's offense running power is laughable.  Unless Klein saw his abilities up close and decided he may want to incorporate screen passes to the opposing team into the playbook. 

    Exactly. The idea that Klein witnessed Texas vs KSU and came away impressed with Murphy is laughable. 

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