The Recipe Thread

[rhubarbodendron]

cool ideas! I'll try both next time my family wants Wieners ( = Frankfurters)

 

[Gary Mitchell]

 

[think]

^

tonite was the second night of fried chicken legs 000

the first nite was saturday.. --- I made them 4 of 8 legs that were a little bit still frozen but I could not wait any longer .. I took two eggs .. in a bowl mixed it .. added a small amount of pancake mix and --- also had a bowl of crushed cornflakes .. with more dry pancake mix -- the chicken legs were marinated in the fridge with for about a day or so in defrost mode. with balsamic vinegar and lemon juice.. *no salt dish cept for what they put in the pancake mix.---

took a leg put the egg and mix on it.. then stuck the flakes and mix on it the flakes and mix were seasoned with mrs dash.. the table blend and herb blend. ---

(just so you know I made all this up on the fly.--) I also was thinking I might have to like chicken to be able to cook it correctly but put that aside.. I would eat the chicken nonetheless. --

got my wok with crisco oil hot to bubble level put four legs in .. like that..--- first the coating breading thing .. fell off burnt the flame was too high --- then turned down the flame.. opps -- so I cooked the legs after that for a very very long time (no idea how long to cook them for?) after everything was kinda burnt and yeah .. I removed them from the wok and ate them 00 I was sure not to eat the still bloody pink parts that were not cooked near the bone..=== then did the coating to the last four legs and put on plate covered tinfoil and bottom shelf of fridge.. Wednesday I get home from the buddhist meeting and-- take the legs out of the fridge-- to fry or try to fry again..

the difference is sunday I had- a friend come over my place to chant and could be considered === at least to me a professional chicken fryer person .. I asked him the following questions ---after telling him about my dismal - failure.. --- how long do I fry for? we agreed low heat but heat. -- it was a 20 minute fry being enough for thawed legs. 000 I did not know this. 000 -- at this point tonite I did not believe I could fry chicken at all-- but I would try. ---

the legs had been breaded for a few days now.. and were kinda enmeshed with the batter. -- added oil.. to the wok -- I had cleaned it to -- very important. -- started the heat - high blasting flames .. put a small drip of batter in the wok -- it started to bubble put the legs in they started to bubble.. -- and fry -- turned the flame down to.. about-- say.. 1/2 or 1/3 the high blasting.. they still bubbled but not as fast.. I left them there I did not know how long -- on the same side.. it was five minutes later that their smell was one of just about done. five minutes I thought good I would do five minutes on all four sides each(sorry no image -- I thought failure for sure. --- watching the clock (something I did not know to do the first time) five minutes a side. for fry. I actually balanced them on the final side. nothing burnt and did not move the wok to topple the -- legs. five minutes took them out of the wok.. --- they were the perfect fry OMG --- IDK was it that I had them in the fridge in batter for like four days.. or -- what cooked all the way batter cooked to crisp and yeah I did not get a picture here either it was too tempting to just dig in and eat the legs.--

aftermath hands covered in chicken grease and stuff.. but really really good. --- just like that- you can't get this recipe online this is something I have developed on my own.. well I guess here you have it so yeah.

 

[KimMH]

^ I love fried chicken and your method sounds delicious. Now I want fried chicken!

 

[think]

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So breakfast today....the only thing that helped here was the balsamic vinaigrette on the peppers that got mixed with the half of potato..lots of herbs and no salt at all but it was fried in extra virgin olive oil,.. I know it’s used 2 different frying pans but yeah that’s okay...,, a bit of mrs dash pepper nonsense on the eggs didn’t really notice that... it was so good...

 

[KimMH]

^Not sure if these posts make me hungry or if I come to this thread when I'm already hungry lol. Glad your breakfast was wonderful!

 

[think]

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yeah from a post at fb about dinner.. Me and my friend.. 0--0 made fried brussel sprouts === woe..-- this is the video we followed==

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I just realized this guys name is Brian Frey as he pronounces his last name as fry.. so woe .. He would be the one to explain how to fry=-= brussel sprouts. right? just straight up -- crisco .. vegetable oil frying here..but I had used the whole of the half a thing of crisco and had to switch to extra virgin olive oil .. they did not mix well but I dealt with it. --- and the 2 pounds of brussel sprouts ..

@KimMH You will of seen these images once already on fb but there was very little explanation of what happened in there...so using the giant wok skillet ? in the image.. I did the frying and using that glass lid I was able to cut out the oil splatter going everywhere as well as on me.. --- I used a plastic strainer to get the leaves and sprouts out of the wok.. --- that melted in the end but the strainer was metal so not melting there=== I like the new shape of the strainer now.. sorta flat on one side no more round like. ---

this is my --- desk/countertop to cut things and then eat off of. where I try .. mmmm try do pencil sketches and such on paper at. when I am not eating.==this desk area now needs to be cleaned very badly .. must get to that.


this plate here is leaves on one side and halved brussel sprout things on the top half.. OMG SO GOOD>


this is the wok and a little bit of the glass lid used as a shield from the splattering. I just put the sprouts in the Hot Oil area.. ==


this is the over fried leaf sprouts...so very crispy even though they look soggy they are not ,, at all---


here is a more close up of that plate of halved sprouts and leaves fried here.---

the end was tricky there was so much oil splatter everywhere ,,, when I ,,, made the steak cuts --- flipping them ended up putting a flame 1 foot high on the stove that I quickly stopped by ---- letting it burn out and -- removing the stakes from the flame.. 000 Never turning of the stove cooking flame just pulling the steaks away from till the flame was mostly gone.. big grease spot on the stove .. was left. that was on fire sorta. for about 1 minute of burn..=== woe the steak was not lost.. and I finished cooking them.. being more careful not to flip the steaks off outside the pan..

this next image includes the steak and the lemon potatoes we made as well..


so there was onion and potato (lemon potato like wedges at first)

all and all I made a giant mess of oil splatter everywhere 000 soo sooooo good,,

an extra image from the phone here.

 

[KimMH]

Brussels sprouts are definitely a veg that taste better to me than they did when I was young. Looks delicious!

 

[think]

Brussels sprouts are definitely a veg that taste better to me than they did when I was young. Looks delicious!

I know they were like bitter and yuck when I was 5 years old I remember exactly how I hated the Brussel Sprout.. but now, wow Love them so much.. these were great .. the leafs and the cores. wow.---

 

[KimMH]

I know they were like bitter and yuck when I was 5 years old I remember exactly how I hated the Brussel Sprout.. but now, wow Love them so much.. these were great .. the leafs and the cores. wow.---

I only had them boiled when young- broiled or braised they are wonderful! Perhaps it is the butter, though. I do love butter

 

[Kor]

I lightly steam the Brussels sprouts first to get them just cooked through, and then I finish them by sauteeing with garlic, salt & pepper, herbs and olive oil to get nice, crispy edges. Works like a charm.

Kor

 

[rhubarbodendron]

In Bavaria, we traditionally boil them 'al dente' in salted water and then sprinkle them with pepper and nutmeg. Any leftovers become a lovely sald if you add just a bit vinegar and oil (ideally to the warm sprouts, so that they infuse in the vinaigrette)

 

[Gary Mitchell]

• Prep
  
  10 m
• Cook
  
  30 m
• Ready In
  
  2 h 40 m

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
  
  
• 1/3 cup shortening

• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
  
  
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

 

[Jim Klag]

• Prep
  
  10 m
• Cook
  
  30 m
• Ready In
  
  2 h 40 m

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
  
  
• 1/3 cup shortening

• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
  
  
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Yum.

 

[KimMH]

• Prep
  
  10 m
• Cook
  
  30 m
• Ready In
  
  2 h 40 m

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
  
  
• 1/3 cup shortening

• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• 1/3 cup butter
  
  
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Those look delicious!

 

[rhubarbodendron]

now you made me hungry! Alas, Bavarians have turned out this week not only to hamster flour, rolled oats and toilet paper but also yeast. In my district and the 4 neighbouring ones, dry yeast is sold out and fresh one is hard to get to as well.
That sucks paricularly as it's only 2 weeks till Easter when we traditionally have yeast cakes
I managed to get a piece of yeast on Friday and froze it - I'll make yeast cake bunnies for the children in my block and have the Easter Bunny deliver them to their doors in the night

 

[Gary Mitchell]

now you made me hungry! Alas, Bavarians have turned out this week not only to hamster flour, rolled oats and toilet paper but also yeast. In my district and the 4 neighbouring ones, dry yeast is sold out and fresh one is hard to get to as well.
That sucks paricularly as it's only 2 weeks till Easter when we traditionally have yeast cakes
I managed to get a piece of yeast on Friday and froze it - I'll make yeast cake bunnies for the children in my block and have the Easter Bunny deliver them to their doors in the night

For a second I was wondering what "hamster flour" was.

 

[KimMH]

now you made me hungry! Alas, Bavarians have turned out this week not only to hamster flour, rolled oats and toilet paper but also yeast. In my district and the 4 neighbouring ones, dry yeast is sold out and fresh one is hard to get to as well.
That sucks paricularly as it's only 2 weeks till Easter when we traditionally have yeast cakes
I managed to get a piece of yeast on Friday and froze it - I'll make yeast cake bunnies for the children in my block and have the Easter Bunny deliver them to their doors in the night

No dry yeast within 50m radius.

 

[sevenstars]

For a second I was wondering what "hamster flour" was.

I'm sorry, I'm still wondering.

 

[Gary Mitchell]

I'm sorry, I'm still wondering.

I may be wrong but I assume that hamster was being used as a synonym for hoard.