cooking thread...

CrowMan · November 13

1 hour ago, Spiel said:

I had planned on a flour, egg wash and Panko coating Doug, then drop them into the Tallow filled deep fryer but as I was prepping them I realized I had no Panko in the house. Since the Rice was already cooked I just dredged them in seasoned flour and pan fried them.

My buddy gave me several breasts so I will have opportunity to do a Schintzel version and hopefully a pounded flat and rolled stuffed version, bacon wrapped and smoked version such as this one I did a few years back.

Wish I had some turkey left in the freezer, you guys are making me salivate. I'll have to wait until spring.

One thing I do with wild turkey, regardless if I'm doing schnitzel, sauteing, smoking or roasting, is to brine it first. Overnight in the fridge in 2 litres of water with 1/2 a cup of Kosher salt. Makes it tender, plump and juicey.

Spiel · November 16

Jayzus....I messed up!

So yesterday morning I went out and picked up a few of the needed ingredients that I didn't have on hand in order try out this recipe in the latest edition of the LCBO's Food & Drink Magazine.......

https://www.lcbo.com/en/recipe/cabbage-roll-casserole-with-dilled-sour-cream/F202506015

So in the early afternoon I set about to making it. I thought all was going well until I pulled it out of the oven. It looked great, smelled great and then alas that's when I noticed how much I had actually frigged up!

*Side note ..... I did make a few changes in the recipe, first I swapped out the Cheddar in favour of Gouda as I'm not a huge fan of Cheddar.
Secondly I swapped out one cup of the thinly sliced Cabbage for one thinly sliced Bell Pepper I had and needed to use up.
Otherwise I followed the recipe ingredients as listed. As it would turn out 6-7 cups off Cabbage would have been sufficient as my Casserole dish was maxed out using far less than the suggested 10 cups. In hindsight I would have also sauteed up the Cabbage for considerably longer than I did which was about 25-30 minutes (perhaps I had not sliced it thin enough?).

So back to it coming out of the oven. When I went to set it aside on my cooling stone and that's when I noticed my major faux pas! The 3 cups of required cooked Rice were still sitting in the pot I cooked it in on my cooling stone....DOH!

The save though is that I served it over Rice and it was Delish.
And tomorrow I'll have the Rice-less Cabbage Roll Casserole as a side to BBQ Chicken legs and a Baked Potato with Sour Cream.