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Food/Cooking
- Thread starter EeePee
- Start date
Helhedded bought me a brush like that. I love it.
Copy/paste of a great wing technique, since we're here.
"Looking for extra crispy chicken wings?
Mix a tablespoon of baking powder and a tablespoon of kosher salt into a bowl (optional, add some black pepper), enough for about 4 pounds of wings.
Pat the wings dry and evenly coat in batches with the above mixture.
Spread the wings out on your foil lined pan with rack,no oil.
Place the pan & rack with wings in the refrigerator, uncovered, minimum 8 and up to 18 hours resting/drying.
Adjust oven rack to upper-middle position and preheat oven to 450°F.
Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
Get your chicken wing on,with a favorite sauce."
It's seriously good.
Copy/paste of a great wing technique, since we're here.
"Looking for extra crispy chicken wings?
Mix a tablespoon of baking powder and a tablespoon of kosher salt into a bowl (optional, add some black pepper), enough for about 4 pounds of wings.
Pat the wings dry and evenly coat in batches with the above mixture.
Spread the wings out on your foil lined pan with rack,no oil.
Place the pan & rack with wings in the refrigerator, uncovered, minimum 8 and up to 18 hours resting/drying.
Adjust oven rack to upper-middle position and preheat oven to 450°F.
Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
Get your chicken wing on,with a favorite sauce."
It's seriously good.
did some solid cooking last night along with a new taste.
the main event were the beef and turkey hobos. tried some sweet potato in them instead of normal because, well, didn't have normal. for those unfamiliar with them, a hobo dinner is just a whole bunch of produce chopped up with some meat wrapped in tin foil and placed on a grill.
started off mixing in onion soup mix (dry, lipton is great for this) with the meat. then chopped some sweet potatoes up, along with bell peppers. did a really rough cut on them. then did some more bell pepper and onion in much finer cut. spread the tinfoil down and lay the veg in, then the meat over that. then seal that bad boy up. the wildcards were the turkey and the sweet potato, but after a half hour and one flip (ONE DAMMIT) the potatoes were falling apart cooked and the turkey was done. great thing is that the flavor is all contained in that little package of joy, and it all blends together really well.
then the real wild card. a friend brought home sushi. i'm in a land-locked state (in terms of salt water at least) and this really seemed like a bad idea. on a scale of staying home and doing some target shooting and invading russia in the winter, this is attacking the united states. against all better judgement, i tried one roll. no clue on what the proper name is, but there was a center section with the fish and some greens, seaweed wall, and some rice circling that. no offense to those that enjoy their sushi, but i had to fight every reflex my body had to keep that disgusting roll of fish bait down.
the main event were the beef and turkey hobos. tried some sweet potato in them instead of normal because, well, didn't have normal. for those unfamiliar with them, a hobo dinner is just a whole bunch of produce chopped up with some meat wrapped in tin foil and placed on a grill.
started off mixing in onion soup mix (dry, lipton is great for this) with the meat. then chopped some sweet potatoes up, along with bell peppers. did a really rough cut on them. then did some more bell pepper and onion in much finer cut. spread the tinfoil down and lay the veg in, then the meat over that. then seal that bad boy up. the wildcards were the turkey and the sweet potato, but after a half hour and one flip (ONE DAMMIT) the potatoes were falling apart cooked and the turkey was done. great thing is that the flavor is all contained in that little package of joy, and it all blends together really well.
then the real wild card. a friend brought home sushi. i'm in a land-locked state (in terms of salt water at least) and this really seemed like a bad idea. on a scale of staying home and doing some target shooting and invading russia in the winter, this is attacking the united states. against all better judgement, i tried one roll. no clue on what the proper name is, but there was a center section with the fish and some greens, seaweed wall, and some rice circling that. no offense to those that enjoy their sushi, but i had to fight every reflex my body had to keep that disgusting roll of fish bait down.
I personally LOVE sushi but being in Iowa getting good quality sushi grade seafood is not easy or cheap but the restaurants that make it do a really good job. I only buy the take home stuff from one grocery store. they have a sushi chef.(he's from Japan and his knife looks like a katana sword)
Hunter711
Come and take them!®
Glad you bumped this thread up EP.
Haven't posted here in a while.
Tonight's delight:
Stuffed pork chops w/apple, celery, bread stuffing baked @ 325* for 45-60 minutes. My makin'.
Halved apples w/brown sugar, raisins, pecans, and butter
Cream of Crab soup with leftover 1/2 dozen crabs from yesterday. Ingredients to be taste tested.
Look's yummy to me! :mrgreen:
Haven't posted here in a while.
Tonight's delight:
Stuffed pork chops w/apple, celery, bread stuffing baked @ 325* for 45-60 minutes. My makin'.
Halved apples w/brown sugar, raisins, pecans, and butter
Cream of Crab soup with leftover 1/2 dozen crabs from yesterday. Ingredients to be taste tested.
Look's yummy to me! :mrgreen:
Attachments
hotrodsonoma
RCC Addict
Supper.Maybe $5 meal.
Steak(free)shrimp(free),hushpuppies(maybe $3),deviled eggs(we have about 50 chickens now).
Steak(free)shrimp(free),hushpuppies(maybe $3),deviled eggs(we have about 50 chickens now).
What's everyone's thoughts on steak additives(sauce)? I personally like a LITTLE creamy horseradish with my steak but get ridiculed by every foodie I know because "a good steak needs nothing!" What's everyone else's thought. Btw I detest actual steak sauce on steak but see nothing wrong with some horseradish or a nice herb butter
I'm more of a no sawse type but can absolutely enjoy a good sawse on my meats and shit. I've been enjoying creamy horseradish on my sandwiches this week, so yeah, I'd definitely do a little blob on a steak today. A1 is a tad overbearing with its fish juices, but I can dig it every now and then, also. Variety is good.
More action in here please!
I'm working on a chili recipe from a crotch pot. Whatcha think?
6 pounds of 80/20 beefs
1/2 can of diced tomates with green chiles or jaleps or both if that exists
1/3 cup of beans of some sort that looks good and cost next to nothing
1/4 cup of corn pieces cause corny poops are weird
3 pounds shredded cheddar cheese to show Skyline what's up
9 oyster crackas so they don't absorb too much goodness and dry it all out
83 turns on the pepper mill cause pepper
5 shakes from the salt container cause
I'm working on a chili recipe from a crotch pot. Whatcha think?
6 pounds of 80/20 beefs
1/2 can of diced tomates with green chiles or jaleps or both if that exists
1/3 cup of beans of some sort that looks good and cost next to nothing
1/4 cup of corn pieces cause corny poops are weird
3 pounds shredded cheddar cheese to show Skyline what's up
9 oyster crackas so they don't absorb too much goodness and dry it all out
83 turns on the pepper mill cause pepper
5 shakes from the salt container cause
1tonscout
Quarry Creeper
johnnyh66
Scale Detail Engineering
I just made some bad ass chilli for my gf's house warming party:
1 large sweet potato (boil in 1" of water for chilli base)
3 diced yellow onions (1 sauteed with meat, 1 sauteed with other veggies and 1 raw in the pot)
3 jalapeno peppers (sauteed)
lot's of garlic (sauteed)
1 large red bell pepper (sauteed)
1 large yellow bell pepper (sauteed)
5 cans of tomatoes (2 stewed, 2 diced and 1 crushed)
5 cans of beans: drained (2 black, 1 "chilli", 2 kidney: 1 dark/1 light)
1.5 lbs of 80/20 ground beef cooked with lots of spice added (chilli powder, cumin, black and cayenne pepper, salt and onion & garlic)
1 lb of Polish sausage diced and fried after beef
1 large sweet potato (boil in 1" of water for chilli base)
3 diced yellow onions (1 sauteed with meat, 1 sauteed with other veggies and 1 raw in the pot)
3 jalapeno peppers (sauteed)
lot's of garlic (sauteed)
1 large red bell pepper (sauteed)
1 large yellow bell pepper (sauteed)
5 cans of tomatoes (2 stewed, 2 diced and 1 crushed)
5 cans of beans: drained (2 black, 1 "chilli", 2 kidney: 1 dark/1 light)
1.5 lbs of 80/20 ground beef cooked with lots of spice added (chilli powder, cumin, black and cayenne pepper, salt and onion & garlic)
1 lb of Polish sausage diced and fried after beef
You had a party because she turned on the heat? I like it.
Sausage, noted. Rest is fluff.
johnnyh66
Scale Detail Engineering
We do live in Chicago. "thumbsup"
Sausage is the bomb baby! It adds a great texture to the chilli.
I really like the balance of the sweet potato/3 (or more!) jalapenos. :twisted:
One thing ive learned with chili is the longer it cooks the better. When I make mine I always leave it in the crock pot for atleast12 hours. I also like to use italian sausage or good Mexican chorizo in mine. I personally prefer ground sirloin but if you use stew meat have your butcher cut it fresh the pre packaged stuff is generally old
Hunter711
Come and take them!®
WTF! All these great recipes for chili, and no ale or stout!! :shock:
What's wrong with this picture?
Newbs. Geesh.
What's wrong with this picture?
Newbs. Geesh.
