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About Feddlefew

  • Rank
    Deity of the Forum
  • Birthday 01/29/1993


  • Location
    Good question! If you find me, please let me know!
  • Occupation
    Biochemistry Student

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  1. @Noname215- The top and bottom pictures to a bit to load, so for a bit there I thought you'd made an apocalyptic amount of cookies with the help of some Italian friends/relatives.
  2. Most marketing drone units are made from template that imitates male humans.
  3. Ooooh that sounds good. I feel a little Leary of pan frying chicken right now, unfortunately. My stove is a little EH in this apartment.
  4. Depends on the cut and what mood I'm in. I like pan seared the best, TBH.
  5. Just in case this isn't showing up as unread for people!
  6. Good news everyone! We now have an Unofficial Official DFADiscord channel! You'll need a Discord account and 10 minutes of patience to join. See you there. (Thread now reflects the true nature of the Discord!)
  7. 1 tbsp olive oil 1 head of garlic 4-5 skin on, bone in chicken thighs salt pepper 3-4 large sprigs of fresh thyme and/or savory 1-2 cups of dry white wine Trim excess skin and fat, then liberally salt, and pepper the chicken thighs. Set aside. Peel 1 head of garlic. Place whole cloves into a bowl and set aside. In a heavy pan with a lid, add 1 tablespoon of olive oil. DO NOT USE EXTRA VIRGIN. Heat until the oil begins to shimmer and smoke. Add chicken thighs skin side down and brown, (do not cover the pan). It's okay to move them around, as long as they don't stick. When the skin is nice and crispy, flip the chicken thighs and brown. You may need to work in batches. Remove browned chicken from pan. Add all pealed garlic cloves. Fry in hot rendered chicken fat until browned, then add white wine. Return chicken to pan, add herb sprigs. Lower to a simmer and leave covered for 40minutes.
  8. I think dry rubs have their place, but most people make theirs too strong. A good rub should complement and enhance the meat's natural flavor, not cover it up. Salt, pepper, paprika, dark brown sugar, and a little cumin is what I use on ribs. Edit: I prefer the final texture of dry cooked ribs to wet cooked ones. They get nice crust of Maillard's goodness that way.
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