This wouldn't fly in Wisconsin :) but they're still good.
So I made this with a few changes I swapped out the sasuage for mushrooms since I had some friends over that didn't eat meat and I used the pan pizza dough. Still a big hit. I had to make sure the people that meat eaters didn't eat the whole thing!
Made this for my non meat eating friends that came over. It was a big hit!
Yes! The Whirly Pop is the best. I never know how much better popcorn could be until I purchased one 10 years ago (it was on sale for $10 at Menards).
@Daveph I had that issue with my first Whirly Pop, I think it must be the that it's an unsaturated oil. I eventually just purchased a different one once it got too sticky. I only use coconut oil and salt on mine now.
Speaking of salt, assuming you don't need the extra flavoring from the flavacol, you can just run some kosher salt through the spice grinder to make it finer so it'll stick to the popcorn. Just make sure that if you put it into a shaker to place a few grains of rice in there to help break up the salt clumps since it tends to cake up.
The premeasured packs from Wabash Farms are pretty nice too ( I got 2 packs included with mine and another 4 when I registered mine).
I made this last week with the pecan pie filling. My kitchen was at 65 degrees F but the dough was a little sticky. I was able to get it rolled out and into a glass pie plate.
I didn't blind bake it, but I had the weeping butter issue was well (cooked the pie in an aluminum baking sheet). Also, some parts of the crust got soggy. The flavor of the crust was pretty good however.
I'd be up for trying this again but I'm curious for any insight on the weeping butter issue (more practice? or something else?).
I made this last week, the flavor was great and the pie looked awesome so much so that my mom sent pictures of it around to everyone in the family.
I think it has too many nuts so it didn't hold it's structure. I'll probably cut down on the amount of nuts next time. Also, the foil ring over the nuts is very necessary to prevent early burning.
Most sites will recommend that you add a little bit of oil (1t) to the pressure cooker pot to reduce foaming.
I do this and I haven't had any issues. I've also not done it and not had issues so who know?
This is probably on the long side of weeknight dishes, but it's not too bad since most of the time is hands off.
Of course when I make beef stew in the pressure cooker, I usually don't bother with browning the meat (sometimes, I'll do the veggies) and I'll toss a half cup of barley in there too.
I usually go with the foil lined baking sheet at 400 after a friend of mine that works at a small grocery store told me that's how they made their bacon for BLT day when they would pump out a few hundred sandwiches each time.
I agree with @jheiss though, the timing depends on the brand of bacon. Nuskes takes about 12 minuntes in my oven or it'll burn, but there's a brand at the supermarket by me that takes at least 15 and sometimes longer. It must have something to do with either the fat/water content.
I think I emailed Kenji about this a couple of years ago since my (very non-Italian) family makes it very different: fried chicken placed in a dish covered with a mushrom gravy and cheese sauce that's topped with diced tomatoes then baked for 30 minutes and served with rice. Kinda heavy, but so good.
@Kenji I'm guessing the Spam is from the Spam nacho's from April Fools Day last year?
Well these didn't work out at all! I got no rise in the biscuits but the flavor was great (like a tasty sweet potato pancake). It's not the baking powder since I was able to make a batch of regular biscuits right after with no issues.
Made this last night and it turned out pretty good. My sauce came out much brighter than the pictures, did you do anything to the photos?
Wow. This turned out pretty good, I just ended up making tacos and it turned out pretty good. Kinda similar to Josh's Chicken Tinga recipe. This is going into the arsenal.
I think the recipe calls for way too much lemon juice, it overpowered the rest of the ingredients. Next time I'll add less and adjust
Great technique though. Makes sense that my sauces came out better when I had a really good homemade stock to work with versus a store bought one or using a base like BTB.
And this is better colorwise than using a starch slurry.
I think the recipe calls for way too much lemon juice, it overpowered the rest of the ingredients. Next time I'll add it slowly. Great techni
Makes perfect sense. Not sure why I didn't make the connection when I had a roommate in college who dried "herbs" in the dorm microwave in college.
Made this for the first time a few months ago and it didn't emulsify.
Tried it just now since I was making a sandwich and I ran out of mayo.
It worked perfectly this time, I used vinegar instead of the lemon juice so I wonder if that made a difference.
Came out great! I used the fat from Kenji's carnitas recipe instead of lard, which gave it a really good flavor.
Pretty good recipe, I checked it after 3 hours and it was pull apart tender so pulled it out of the oven. I didn't actually get that much liquid from this, just more rendered fat.
I used some of the fat to make Daniel's refried bean recipe.
This actually came together a lot quicker than I thought. I'd make this again for sure.
Hey another Whirly Pop user! I love that thing even if it is a one trick pony.
@Kenji, I'll have you know I won a chile contest with your original version of this recipe!
I haven't tried it with this recipe, but I did use dried chickpeas for the Tika Masala dish from last year and it worked out ok, I just added some extra liquid for the beans.
This worked perfect. I really don't have more to add.
Love the bit about the illegal resturant walking through the back door. That happened to me once at an illegal Jamacian restruant in Milwaukee.
Thankfully the owner moved into a legit location, but it's just not the same.
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