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Post by sdm3 on Feb 28, 2019 5:35:03 GMT
Mets outfielder Brandon Nimmo got sick and missed a workout and game after failing to cook chicken properly and getting food poisoning.
The only way this story would be less surprising would be if it happened to a player from the 76ers.
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Post by yougotastewgoinbaby on Feb 28, 2019 8:38:06 GMT
Mets outfielder Brandon Nimmo got sick and missed a workout and game after failing to cook chicken properly and getting food poisoning. This is almost peak baseball
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Post by nutsberryfarm 🏜 on Feb 28, 2019 18:07:26 GMT
Mets outfielder Brandon Nimmo got sick and missed a workout and game after failing to cook chicken properly and getting food poisoning. The only way this story would be less surprising would be if it happened to a player from the 76ers. should have gone with the cornish hens. "Poussins, baby chickens weighing about 1 1/2 pounds each, are very similar to Cornish hens. Juicy and tender, they can be roasted whole, stewed, or grilled. If poussins are not available, use Cornish hens of about the same weight. I prepare the birds à la Russe, or in the Russian style: The poussins are halved and cooked mostly skin side down in a skillet with a weight on top to make them very crusty outside while remaining juicy inside. I use two bricks wrapped in aluminum foil as weights; you can place a skillet with a weight inside it on top of the birds to get the same result." --Jacques Pépin Recipe: Poussins (or Cornish Hens) à la Russe Ingredients: 2 poussins or Cornish hens (about 1 1/2 pounds each) 2 teaspoons paprika, preferably Spanish 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon chopped fresh chives Instructions: Cut the poussins (or Cornish hens) lengthwise in half and press on the halves with your hands to flatten them. Make an incision about 1/2 inch deep at the junction of the thighs and drumsticks to help the birds cook more evenly. Mix together the paprika, salt, cumin, and cayenne and spread onto the skin and inside the halved poussins. Heat the olive oil in a saucepan large enough to hold the 4 halves without overlapping. When the oil is hot, arrange the chicken halves skin side up in the pan and cook over medium-high heat, uncovered, for about 8 minutes. Turn the halves skin side down and place two foil-wrapped bricks (or a heavy skillet with a weight in it) on top to press down on the meat. Cook over medium-low heat for about 20 minutes, or until the chicken skin is crusty and dark brown and the meat is cooked through. Serve with the natural juices and a sprinkling of the chives.  www.kqed.org/jpepinheart/1345/poussins-or-cornish-hens-a-la-russe
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Post by permutojoe on Feb 28, 2019 20:53:49 GMT
Mets outfielder Brandon Nimmo got sick and missed a workout and game after failing to cook chicken properly and getting food poisoning.
The only way this story would be less surprising would be if it happened to a player from the 76ers. Yeah I've used that same excuse a time or two myself. Guarantee you he was out late partying the night before.
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Post by Winston Wolfe on Feb 28, 2019 21:12:51 GMT
The NY Mets are my favorite squadron!
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Post by klawrencio79 on Feb 28, 2019 21:18:40 GMT
This one isn't too bad. Ike Davis stepping over the mound, subsequently going "day-to-day" with a calf strain and then missing 5 months is Metland.
Noah Syndergaard being obviously injured and the Mets asking him if he's OK instead of, you know, examining him, causing him to aggravate the injury in his next start and missing the rest of the season, is Metland.
Jose Reyes being obviously injured and the Mets asking him if he's OK instead of, you know, examining him, causing him to aggravate the injury and even sustain another injury in the process, and of course missing the rest of the season, is Metland.
Ryan Church getting a concussion and the Mets medical staff putting him on a cross-country flight, causing him to miss the rest of the season, is a Met thing to do. It's also gross negligence and possibly attempted murder.
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Post by nutsberryfarm 🏜 on Mar 1, 2019 21:17:27 GMT
This one isn't too bad. Ike Davis stepping over the mound, subsequently going "day-to-day" with a calf strain and then missing 5 months is Metland. Noah Syndergaard being obviously injured and the Mets asking him if he's OK instead of, you know, examining him, causing him to aggravate the injury in his next start and missing the rest of the season, is Metland. Jose Reyes being obviously injured and the Mets asking him if he's OK instead of, you know, examining him, causing him to aggravate the injury and even sustain another injury in the process, and of course missing the rest of the season, is Metland. Ryan Church getting a concussion and the Mets medical staff putting him on a cross-country flight, causing him to miss the rest of the season, is a Met thing to do. It's also gross negligence and possibly attempted murder. Who is the new trainer?
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Post by poelzig on Mar 2, 2019 7:26:45 GMT
Mets outfielder Brandon Nimmo got sick and missed a workout and game after failing to cook chicken properly and getting food poisoning. The only way this story would be less surprising would be if it happened to a player from the 76ers. should have gone with the cornish hens. "Poussins, baby chickens weighing about 1 1/2 pounds each, are very similar to Cornish hens. Juicy and tender, they can be roasted whole, stewed, or grilled. If poussins are not available, use Cornish hens of about the same weight. I prepare the birds à la Russe, or in the Russian style: The poussins are halved and cooked mostly skin side down in a skillet with a weight on top to make them very crusty outside while remaining juicy inside. I use two bricks wrapped in aluminum foil as weights; you can place a skillet with a weight inside it on top of the birds to get the same result." --Jacques Pépin Recipe: Poussins (or Cornish Hens) à la Russe Ingredients: 2 poussins or Cornish hens (about 1 1/2 pounds each) 2 teaspoons paprika, preferably Spanish 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon chopped fresh chives Instructions: Cut the poussins (or Cornish hens) lengthwise in half and press on the halves with your hands to flatten them. Make an incision about 1/2 inch deep at the junction of the thighs and drumsticks to help the birds cook more evenly. Mix together the paprika, salt, cumin, and cayenne and spread onto the skin and inside the halved poussins. Heat the olive oil in a saucepan large enough to hold the 4 halves without overlapping. When the oil is hot, arrange the chicken halves skin side up in the pan and cook over medium-high heat, uncovered, for about 8 minutes. Turn the halves skin side down and place two foil-wrapped bricks (or a heavy skillet with a weight in it) on top to press down on the meat. Cook over medium-low heat for about 20 minutes, or until the chicken skin is crusty and dark brown and the meat is cooked through. Serve with the natural juices and a sprinkling of the chives. www.kqed.org/jpepinheart/1345/poussins-or-cornish-hens-a-la-russe You have any tasty Ortolans recipes? I've heard they are decadently delicious.
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Post by Rufus-T on Mar 2, 2019 7:37:46 GMT
Amazin'  |
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Post by nutsberryfarm 🏜 on Mar 3, 2019 15:07:07 GMT
should have gone with the cornish hens. "Poussins, baby chickens weighing about 1 1/2 pounds each, are very similar to Cornish hens. Juicy and tender, they can be roasted whole, stewed, or grilled. If poussins are not available, use Cornish hens of about the same weight. I prepare the birds à la Russe, or in the Russian style: The poussins are halved and cooked mostly skin side down in a skillet with a weight on top to make them very crusty outside while remaining juicy inside. I use two bricks wrapped in aluminum foil as weights; you can place a skillet with a weight inside it on top of the birds to get the same result." --Jacques Pépin Recipe: Poussins (or Cornish Hens) à la Russe Ingredients: 2 poussins or Cornish hens (about 1 1/2 pounds each) 2 teaspoons paprika, preferably Spanish 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon chopped fresh chives Instructions: Cut the poussins (or Cornish hens) lengthwise in half and press on the halves with your hands to flatten them. Make an incision about 1/2 inch deep at the junction of the thighs and drumsticks to help the birds cook more evenly. Mix together the paprika, salt, cumin, and cayenne and spread onto the skin and inside the halved poussins. Heat the olive oil in a saucepan large enough to hold the 4 halves without overlapping. When the oil is hot, arrange the chicken halves skin side up in the pan and cook over medium-high heat, uncovered, for about 8 minutes. Turn the halves skin side down and place two foil-wrapped bricks (or a heavy skillet with a weight in it) on top to press down on the meat. Cook over medium-low heat for about 20 minutes, or until the chicken skin is crusty and dark brown and the meat is cooked through. Serve with the natural juices and a sprinkling of the chives. www.kqed.org/jpepinheart/1345/poussins-or-cornish-hens-a-la-russeYou have any tasty Ortolans recipes? I've heard they are decadently delicious. Never had those. Where do you get them? made this recipe last night—turned out fantastic!
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