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It's what's for dinner...
Out of upvotes still. Fuck.
I discovered this recipe a long time ago. Its a great stress reliever. I had a work buddy who was a skunk bear fan. He couldn't stand garlic. I made the recipe one night and he wouldn't come within 50 feet of me. Ever since then I made the recipe on the Sunday after the MSU/umum football game. I always invite him and he never comes. This works win or lose. If we lose he doesn't come near me. If we win I trap him in his office.
Plus, it will keep away the mosquitoes.
Outside of a dog, a book is man's best friend. Inside of a dog, it's too dark to read. - Groucho Marx
Don't post poop!
If your wife is breast feeding, this may not something the baby will tolerate very well.
Rods please change title: FARTS FO DINNER
Never too much garlic. Recipe?
This one's tough, so I'll keep it simple and you can try to follow along:
•40 cloves of garlic
Your least funny post, ever
Cooks Illustrated is the best. Recipes always turn out... ( I assume that 's where you got this
shirley you can't be serious
do you like movies about gladiators?
There are other equally good versions, Below is Alton Brown's, I've made this many times and it's always a crowd pleaser.
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Get this all-star, easy-to-follow Food Network 40 Cloves and a Chicken recipe from Alton Brown.
Comedy is not pretty.
I'd love to try this but I think my stomach would regret it all night.
Maybe I don't know what high heat is, but I don't think you can brown chicken, especially in olive oil, on high heat. You'll burn the shit out of the chicken and oil, and once the oil starts burning, you're fucked. I'd say one notch past medium is about right for the two ranges I've cooked on.
Close, it's from Cook's Country, so basically the same folks who do Cook's Illustrated and America's Test Kitchen.
Here's a link to the recipe I use...it is different than the Cook's Illustrated version.
"To take the harshness out of this classic French dish while staying true to its name, we found that precooking the garlic cloves was key. Bone-in chicken thighs cook quickly, meaning less time for the garlic to mellow, but a mere 4-minute head start in the microwave softens it, and a pinch of sugar helps the cloves brown in the rendered chicken fat in the pan. Fresh thyme, sherry, and cream make a luscious sauce, and mashing half of the garlic into the sauce ensures that there's sweet garlic flavor in every bite.
You will need three or four heads of garlic to yield 40 cloves. You can substitute four bone-in, skin-on chicken breasts (halved crosswise) for the thighs, but reduce the cooking time in step 3 to 15 to 20 minutes."
This post has been edited 2 times, most recently by Trevor Barnes 10 months ago
You killing vampires with your breath?
is it me or does that read like some piece of fruity renaissance literature and not like a recipe?
Well it IS a French recipe.
how have your bowel movements been post garlic explosion? the people want to know!
No issues in that regard, thanks.
The way it's cooked, the garlic really isn't overpowering.
This post was edited by Trevor Barnes 10 months ago
Cooked some chicken breasts (sorry no breast pics) last night with lots of garlic, Chinese hot relish and some soy.... YUM..
Nίκη για MSU
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