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  • 2 weeks later...
36 minutes ago, akaShag said:

wanta swap for some perch?😉

Actually, if I had a couple whities I would SMOKE them!

Doug 

I did one this winter so far. This was a wee fella, so it was nice to deep fry with a nice light batter.

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Man, that plate of fish & chips made my mouth water. The only thing (for me) that's missing is the tartar sauce. A little mayo, sweet green relish, a splash of lemon juice, and a pinch of salt & pepper. If you wanted a bit of a Cajun taste, mix in a bit of Slap Ya Mama.

1681659082_SlapYaMama.jpg.eaa03031ed6807b6c01b21898a004dae.jpg

Dan.

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38 minutes ago, DanD said:

The only thing (for me) that's missing is the tartar sauce.

Not for me,but the Mrs,s does. I was out of malt vinegar, or it would of been splashed on it. That is how I roll.

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YO SON,It,s Louisianan style happening in the condo today.

Made some popeye chicken on a Brose bun. Fries and slaw.

Pretty simple to make really and you know what your eating.

A couple of chicken breast pounded.

Wet

2 cups Butter milk, table spoon kosher salt,2 eggs and a bit of heat. I used sriracha. I did not go crazy , but after eating,I could of went a few degrees more. Put chicken in the brine and let sit in the fridge for 4 hours.

20220211_143540.jpg.ef3145a4f207fcb6eed502e257467b52.jpg

Dry

1.5 cups of flour,1/2 cup corn meal ,garlic pepper and chilly powder to taste .

20220211_143500.jpg.0bc1cf130d9b591b56b0886a9ab003e1.jpg

Work the breast well in the dry. Cover every where you can.

20220211_144338.jpg.424e96f41f19a672b66c7c9922906788.jpg

In the fryer for 8 min per side,reach 170 deg internal.

Double fries

20220211_144551.jpg.6e08f81625d6ebbf6cb641f1c652775d.jpg

Sauce is mayo.tangy dill relish and katsup. Top with dill pickle.

20220211_152928.jpg.8669a71bf5c27fb3222f56a7e96e47e9.jpg

 

 

Pretty darn good for my first try.

20220211_153550.jpg.8dee8632559be0a34c625d09a1ebfe1c.jpg

 

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On 2/11/2022 at 4:46 PM, misfish said:

YO SON,It,s Louisianan style happening in the condo today.

Made some popeye chicken on a Brose bun. Fries and slaw.

Pretty simple to make really and you know what your eating.

A couple of chicken breast pounded.

Wet

2 cups Butter milk, table spoon kosher salt,2 eggs and a bit of heat. I used sriracha. I did not go crazy , but after eating,I could of went a few degrees more. Put chicken in the brine and let sit in the fridge for 4 hours.

20220211_143540.jpg.ef3145a4f207fcb6eed502e257467b52.jpg

Dry

1.5 cups of flour,1/2 cup corn meal ,garlic pepper and chilly powder to taste .

20220211_143500.jpg.0bc1cf130d9b591b56b0886a9ab003e1.jpg

Work the breast well in the dry. Cover every where you can.

20220211_144338.jpg.424e96f41f19a672b66c7c9922906788.jpg

In the fryer for 8 min per side,reach 170 deg internal.

Double fries

20220211_144551.jpg.6e08f81625d6ebbf6cb641f1c652775d.jpg

Sauce is mayo.tangy dill relish and katsup. Top with dill pickle.

20220211_152928.jpg.8669a71bf5c27fb3222f56a7e96e47e9.jpg

 

 

Pretty darn good for my first try.

20220211_153550.jpg.8dee8632559be0a34c625d09a1ebfe1c.jpg

 

Ohhhhh.....Yes please. :)

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2 hours ago, Spiel said:

Ohhhhh.....Yes please. :)

I am going to make from deboned thighs with skin on next time. I picked up a pack of 14 for 12 bucks yesterday and vac packed in 3,s. Skin is going to give it that extra crunchiness. :D

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  • 2 weeks later...

I have no pics,but I did thighs last night. I de boned and left the skin on. Trimmed a bit. Deep fried for 9 minutes one side and 5 the other. OMG, so juicy.

 

BTW, it was to be corn starch, not corn meal. Big difference in texture.

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1 hour ago, misfish said:

3 layers of these pork schnitzel cooling off to vac packed. that is 15 for $30.

20220226_141655.jpg.8eaf79ca1b4c6fb9b6da870cb179166a.jpg

sold as cutlets, or you cut them off a loin roast?  And what do you use for a coating?

Doug

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11 minutes ago, akaShag said:

sold as cutlets, or you cut them off a loin roast?  And what do you use for a coating?

Doug

Was at Starskys this morning. All pork was $5.99lb. No matter loins,chops or what ever. I bought 15 loin chops, had them put through the cutlet machine. Brought home,bread crumbs salt pepper and cajun.  It worked out to $2 a piece.

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  • 2 weeks later...
  • 4 weeks later...

Homemade Pizza. Nothing overly unusual, but this time was my first outing making the dough from scratch and by hand, I have no mixer.
Turned out pretty gosh darn good with the one exception being the low priced Bacon I had on hand was rather salty.



 

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 What to do with leftovers. Well when it's left over pizza dough and grated cheese from Tuesday and hot Italian sausage from yesterday along with a few Spanish onions needing to be used up......
You make sausage, onion and cheese stuffed Calzones.

My craftsmanship needs work but I assure you, delicious! 

Calzone2.jpg

Calzone3.jpg

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Yesterday I decided to upgrade my dough and crust making capabilities.
Heck I might even venture to get the pasta making attachment for it in time.

I bought both of my daughter's the same machine last fall when they were on sale and they love 'em, so seeing them on sale again (CTC) I decided to get one of my own.

 

mixer.jpg

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So I used my new Cuisnart mixer today to make my first ever loaf of leavened bread.
I may never buy commercial bread again........ :))
Still warm and smothered in Butter..... oh my Lord, so good!

Italbread1.jpg

Italbread2.jpg

Italbread3.jpg

Italbread4.jpg

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