Author Topic: Any Cooks?  (Read 3339 times)

roadking77

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Re: Any Cooks?
« Reply #80 on: September 23, 2019, 06:30:20 PM »
Broiled in the oven for about 10 minutes. The other way to prepare them properly is to fry in a bit of oil for a couple of minutes. I like 'em both ways.
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FormTA

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Re: Any Cooks?
« Reply #81 on: September 24, 2019, 04:52:58 AM »
Broil is probably the "healthy " way though.
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roadking77

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Re: Any Cooks?
« Reply #82 on: September 24, 2019, 06:44:00 AM »
It is. Nothing like a good 'ole MD crab cake fried and eaten between a couple of saltine crackers. BUT my wife insists that I broil them. I have gotten to where I almost prefer them that way now.
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FormTA

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Re: Any Cooks?
« Reply #83 on: November 09, 2019, 07:55:22 PM »
Any food ideas, where you can make it now and est throughout the week?

What I have recently made.

Meatloaf,  spaghetti,  enchiladas, sloppy joes,  tacos, bbq chicken, pizza. some other posta and tomato dish.

Kind of interested in what others do, make. I need some new recipes and ideas....
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Raven

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Re: Any Cooks?
« Reply #84 on: November 10, 2019, 11:57:52 AM »
My six year old and I made these the other night. I used asparagus instead of peas and skipped the cornstarch breading. I also made fried rice because I didn’t budget enough time to make sticky rice.

https://tasty.co/recipe/general-tso-s-chicken-roll
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Re: Any Cooks?
« Reply #84 on: November 10, 2019, 11:57:52 AM »

FormTA

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Re: Any Cooks?
« Reply #85 on: November 11, 2019, 08:11:03 AM »
I will have to try that one sometime.  I make a Panda express orange chicken with rice that my kids love too.
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roadking77

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Re: Any Cooks?
« Reply #86 on: November 11, 2019, 04:32:53 PM »
We don't really plan out meals that far in advance. Every once in awhile my wife will see something on the food network and make a few dinners. Now that its starting to get cold my time in the kitchen will take over for time in the shop. I am working on getting ready for thanksgiving now. Gonna do a deep fry this year.
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FormTA

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Re: Any Cooks?
« Reply #87 on: November 11, 2019, 05:08:54 PM »
First year Thanksgiving is going to be at our house. May end up ordering Marcos if I burn the Turkey...
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Raven

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Re: Any Cooks?
« Reply #88 on: November 12, 2019, 09:23:34 AM »
MY wife and I are typically in charge of the turkey, usually I brine it then bake it. I thought I might try this method this year though.

https://youtu.be/ZKiKg0GRQBE
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roadking77

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Re: Any Cooks?
« Reply #89 on: November 12, 2019, 02:06:55 PM »
That looks pretty good, however I thinks its a bit ambitious for my culinary skills.
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roadking77

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Re: Any Cooks?
« Reply #90 on: November 18, 2019, 07:27:39 AM »
Yesterday (now that's it about too cold to be in the shop) I baked a couple of loaves of bread. My sister always bakes homemade rolls for the holidays and to me fresh, hot bread out of the oven is just about the best. My first try at it, was actually pretty easy and came out perfect. Next up is a loaf of Italian bread.
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FormTA

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Re: Any Cooks?
« Reply #91 on: November 18, 2019, 11:16:34 AM »
I may have mentioned this before but my daughter is alto milk to for years I made my own bread, rolls and buns. It's been about 5 years now as most stores carry bread that is milk free. You are right, fresh bread is amazing.

I'd be interested in the Italian recipe.  I still make fresh cinnamon rolls for Xmas morning.  Those are awesome too.

Gotta love the kitchen aid!
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Raven

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Re: Any Cooks?
« Reply #92 on: November 18, 2019, 11:51:42 AM »
Bread is something I really need to practice. I told my wife that I'd like to plan a baking lesson day so she can teach me and have time to do some test bakes. My last brioche tasted great but was dense.
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GTABill

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Re: Any Cooks?
« Reply #93 on: December 02, 2019, 10:11:24 AM »
Bread is something I really need to practice. I told my wife that I'd like to plan a baking lesson day so she can teach me and have time to do some test bakes. My last brioche tasted great but was dense.

There is nothing like the smell of fresh baked bread. Although I do cheat on occasion, I've for the most part eliminated it from our "eating lifestyle" due to the processed white flour.  I've been researching bread using coconut and almond flour but they come up a little dense for my liking but I'm still searching...........

Now on to the now passed Thanksgiving holiday.  I deep-fried two turkeys and wondered if anyone else did and if they use any special process.  I keep mine pretty simple.  I melt a stick of butter and put a couple teaspoons of Emeril Cajun seasoning and inject it into the turkey and then cover the outside of the turkey with the seasoning before frying.  I like the deep frying method, but I would really like to get a smoker and use the same process and then smoke it.
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roadking77

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Re: Any Cooks?
« Reply #94 on: December 02, 2019, 03:36:09 PM »
Im the turkey cooker and alternate every couple of years. I deep fried last week. I made a dry rub of onion salt, garlic salt, coarse sea salt, black pepper, paprika. Rubbed all over inside and out. Got a store bought injection sauce that featured garlic. I injected it pretty good all over. Wrapped it tight in saran wrap and let it sit in the fridge for about 24hrs. Cooked it to temp, let it sit for about 45 minutes after I took it out of the oil. It was the best turkey I have done so far, very moist and flavorful. Got lots of positive comments. I too want to try one smoked.
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Re: Any Cooks?
« Reply #94 on: December 02, 2019, 03:36:09 PM »

Raven

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Re: Any Cooks?
« Reply #95 on: December 02, 2019, 04:10:55 PM »
I've been using this brine recipe for a few years now and we really enjoy it, no injecting needed.

https://thepioneerwoman.com/cooking/my-favorite-turkey-brine/
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roadking77

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Re: Any Cooks?
« Reply #96 on: December 03, 2019, 02:47:40 PM »
That looks pretty good. I have been wanting to brine one as I have heard nothing but good things. My son was set against it thinking it would be too salty tasting.
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Raven

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Re: Any Cooks?
« Reply #97 on: December 03, 2019, 05:06:35 PM »
I would note that we've not had saltiness issues, despite using frozen turkeys. In addition, we don't rinse it before baking/grilling/smoking. Letting it dry helps the skin tighten up and turn out crispy. I usually dry brine chickens and pork belly for that reason as well.
1978 Mayan Red Trans Am, '74 455SD, 4-speed.
1977 Trans Am SE, Y82, 400, auto. (Sold)
1999 Navy Blue Metallic Trans Am, LS1, auto. (Sold)
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roadking77

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Re: Any Cooks?
« Reply #98 on: December 04, 2019, 07:42:01 AM »
Yea, I have never brined but from what I understand the result is not a salty taste. I dont know chemistry but from what I gather it has to do with removing the moisture out of the meat resulting in a more tender, juicier bird when cooked. Much the same as dry aging beef.
Finished!
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79 TATA 4sp-Next Project?
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Re: Any Cooks?
« Reply #98 on: December 04, 2019, 07:42:01 AM »
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