In which Joel is reduced to posting pictures of his lunch…

Slow day at the Gulch. I’ll probably go out and dig at the sewer pipe for a while after lunch but you don’t need more info about that.

Private to that guy who left me a bunch of food in September…

Two bottles of this stuff! The use-by date is sometime in 2010, but I seem to recall divers have pulled amphora of the shit out of ancient greek wrecks and it was still good. (I haven’t actually tried to fact-check that.) Either way, this stuff is still fine. Way better for roasting than the gallon jugs of dollar store vegetable oil I normally use for everything. Some of this in a roasting pan makes a big difference, as I’m sure everybody but me knows perfectly well.

When I became single for the second time and craved “home cooked” but didn’t know how to do that, one of the most important lessons I learned was “just put the bird in the oven.” What had often been presented to me as some sort of inbuilt instinctive skill exclusive to females was really just a matter of patience. Nothing is simpler than roasting chicken.

I started putting up cheap cuts of chicken in Ian’s freezer back in October or November, in anticipation of the awful money drought that would just naturally coincide with a record-breaking cold winter that would begin to taper off sometime in June 2018. Instead it’s the first week in February and the forecast promises springlike weather in all our forthcoming days. Cool, if true, and so we may as well go ahead and eat. 🙂

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
This entry was posted in Uncategorized. Bookmark the permalink.

10 Responses to In which Joel is reduced to posting pictures of his lunch…

  1. Zelda says:

    So stuff your chicken with a lemon cut in quarters and one or more large heads (not cloves) of garlic cut horizontally, wrapper and all – rinse the heads if the wrappers are dirty. Just push all of it in the chicken. Apply olive oil liberally, roast breast side down so the juices stay in and you don’t have to tie the legs together to keep all the garlic and lemon inside. High or medium temp. Just put the bird in the oven. Let it rest for 10 to 15 minutes after it comes out of the oven. Pour any pan juices over the chicken when you eat it. Salt and pepper if you want it, before and/or after roasting. And you can eat the roasted garlic, mush it out of the skins on to slices of your bread, toasted – and the roasted lemon which will be sweet. Ahhhhhhhhh………
    Yes this is Ina Garten’s engagement roast chicken but with far less salt than she uses and no tied up legs. Engagement?????? Well, who knows what will happen…..oh lawsy.

  2. billf says:

    What Zelda said ,but definitely eat the roasted garlic!! It’s healthy,lasts a long while without refrigeration,and who’s going to smell it on your breath? Goes so good with toasted homemade bread!

  3. Judy says:

    When you get bored with the same old, same old – you have internet – type in a list of ingredients you have. And, Voilà! Instructions for changing it up a little and you have a different flavor profile. I do that a lot, because appetite fatigue is a real thing I never want to experience it, again.

  4. Bob says:


    How long in the oven? (I know, till it’s done!)

  5. Robert says:

    Bob: Until you get tired of waiting.
    Newly singlefied, I bought “Cooking For Dummies” and discovered Animal Parts + Heat = Food.
    My roomie/landlord watching me cook kept protesting “You don’t have a recipe!” I responded “Yeah, so? I’m not measuring anything, either.” I think he had a little stroke at the unpossibleness of it all.

  6. Zelda says:

    Bob – depends on oven temp and the pounds of bird. I mostly do high temp (400 – 425 or so but you need a clean oven to do that or very good ventilation) and a 3-4 pound chicken cooks in a bit over an hour. At normal temp (325 or so) make it about 2 hours. You are supposed to wiggle a leg but don’t break the skin. If it wiggles nicely it’s done. If it’s stiff, it isn’t. A thermometer works too. So does Robert’s answer. If the bird is a bit undercooked it’s OK, it will continue to cook during the 15-20 minute rest period. I don’t use any salt during cooking because it leaches the juices out and I want them in the bird. But do eat that garlic. And the lemon. You won’t believe the flavor of those pan juices.

  7. Mike says:

    Joel olive oil us usually good for a year but that depends upon the storage. if it’s kept in a cool place, it will stay good longer. If it looks/smells rancid, toss it but otherwise have a ball.

    Oh my that chicken looks great.

  8. gojuplyr says:

    Cooks Country is a great site for recipes, tips and techniques for preparing food. They make it simple and very good tasting. They have instructional videos demonstrating such things as breaking down whole chickens and large cuts of beef. They also will show you which cuts of meat work best with what kind to cooking technique. There are other sites, but this is the one I found the most helpful.

    Peanut oil is even better than olive oil. Its more tolerant of high heat and adds a great flavor. The downside is that it is more expensive. Around my area of the country – WI – its used mainly for deep frying whole turkey.

  9. Kentucky says:

    Kinda off-topic, but at Thankgiving we had two of these going with a lotta peanut oil and two big turkeys. All the guys gathering around them in the tractor shed with a few beers and “male bonding”. No, we did not burn down the shed . . . yes, the turkeys were wonderful.

To the stake with the heretic!