A deep fried turkey, that was a touch underdone on the inside of the thigh. It went into the oven because that oil wasn't looking too good.
I glaze peanuts in a sriacha and soy blend, then use them on top of dishes that need some spice. But my go to is always pan fried tuna fish and eggs on rice.
It waited overnight for 17 hours.
They softened, but the texture was a bit... off. And with the layers, fell apart.
It's delicious, especially with the crust made of crackers.
Made this over the weekend, and I have to say, the taste is wonderful.
The texture is also terrific, except for the crackers.
Yeah, I know. Hang on, let me explain.
The layering of the crackers made for a dessert that did not plate well or even hold together overly much. Meaning when I portioned it out, it turned into a schlumpy mess in a bowl. Yeah, real attractive.
Better design is to crush the crackers and treat like making a graham cracker crust. The result looks so much better, and there is that sharp snap of the crust.
Just my humble opinion.
I'd love to be able to make better pasta than what I'm able to make now. This just might help me!
Thanks to florida giving me good stuff off the trees, a mango and lemon pop makes for a delightful treat during these hot days.
Been doing this for years because I hate having tahini just going stale in the fridge. Doesn't make much of a change is taste and it's still awesome.
Marmite and butter.
@Char Yes you can. But be prepared, it might blow your noodle.
Eliza, yes it is. It's usually by the cream cheese.
MY favorite knife is a santoku style chef knife that I've been cutting things with for the past 12 years. It's getting on in years, and the repeated sharpenings and grinding have taken their toll.
Having made this over the weekend, I have to say: absolutely bloody incredible.
Shrimp & grits, served up in a bowl made of bacon.
Crusty warm pumpernikel with the right amount of butter.
That said, I could use this breadmaker with the growing family. Oy vey!
Jerk pork with yellow rice & pigeon peas. :D
Real pork is marbled like beef.
I also assume you're not on the edge of agriculture land like my butcher shop is, so there isn't a lot of call for the thinner commercially produced swine, but stock that has 20-30 year old genes from half boars. Boar meat is very well marbled. Still pork, but better.
And yes, I forgot to say loin chop. Oops. Happens when it's 1am.
I'm not calling you a bad cook: so please don't beat me with that spoon.
It sounds like you may be cooking your chops at too high a temprature and too quickly resulting in shoe leather than a pork chop. You ideally want a pork chop that is 3/4 thick, well marbled and the bone hasn't splintered.
Most grocery chops are 1/2 an inch thick, lean and the bone is in really bad shape.
Ask your butcher for chops that are cut thick and well marbled.
Set a pan over medium heat and add a few tablespoons of olive oil, a clove of crushed garlic and a sprig of thyme.
When the oil has heated and coated the pan, drop in your chops and shake the pan to make sure they do not stick. Sprinkle with pepper.
Fry the chops for 3 minutes, then flip.
Fry for an additional 2-3 minutes until your instant read thermometer reads 160*F.
Plunk the chops onto a heated plate and cover, setting them aside to rest for 4-5 minutes.
Add a knob of butter to the pan and allow it to melt. Toss in whatever herbs you enjoy, basil, oregano, flaked red pepper. Add a splash of soy sauce and using a wooden spatula, scrape up all the goody bits.
When the butter mixture is bubbly, add in a generous splash of red wine and stir. This makes for a wonderful tasty sauce.
Plate the chops with your veggie, spoon sauce over the top and serve.
If you're going out with a dutch oven, biscuits are always a great item. No-knead bread is also good, just pull it into rounds and stuff them into the dutch oven as well.
If you really want a full scale oven type deal going on, bring along a 12x12 unglazed terra cotta tile and set that up on some flat rocks beside the fire. Make and shape a loaf or rolls and place them on the oiled tile. Surround the tile on three sides and top with foil wrapped cardboard or sheet metal. Adjust the top panel to regulate the heat and shovel coals under the tile and in front of the "box" opening.
Bake your bread till it's yummy. :)
Head to your local library and grab a Boy Scout Handbook. It has directions in there covering this and many other camp cooking questions. :)
Try these little pancakes:
1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi
1 cup all-purpose flour
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Korean chili pepper flakes (optional)
1/2 teaspoon toasted sesame seeds (optional)
1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
This is like my favorite burger of the winter: The kimcheese burger.
You make your meat mix as normal, but add a tablespoon of minced kimchi to each patty. While grilling, drizzle with kimchi juice to sear into the skin and serve with a pungent cheese.
Cookies wait for no man!
Especially a man with an angry female friend who is demanding cookies or there will be blood spilt. lol
They're very tasty!
Problem with the recipe though, the original batch turned out rather dry and a bit too heavy in the flour. Reduced flour to 1 1/3 cup, increased butter to 1 1/2 sticks and perfection.
They look like innocent chocolate chip cookies too, waiting to spring their sweet spicy secret on unsuspecting people. :D
Hmm, my google fu must be waning.
thanks a bunch, CJ. :)
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