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This dish is no doubt blasphemy in serious schnitzel circles, but we've been making it for years and really enjoy it. Pork as the protein, with a breading of panko with cumin, powdered chile, and Mexican oregano. Lime squeezed over instead of lemon, and served with pico de gallo and black beans.
My husband and I are considering getting a BGE and took a class today at Dizzy Pig Seasonings. It was a four hour course covering chili & comfort foods. They used a few large eggs and on XL egg.
chili with brisket cubes, tomatoes, and beans mac & cheese smoked brisket (cooked in a drum smoker using the extra brisket from the chili) stuffed baked potatoes pineapple upside down cakes
The bacon for the stuffed baked potatoes was cooked on upside down grill grates. Unsurprisingly, each recipe included at least one Dizzy Pig seasoning blend.
We finally found weather nice enough to make cooking outside pleasant, and set up the camp stove for the event. Way back in Alabama, an excellent grocery store meat clerk convinced us that - despite our small shopping list and still-full refrigerator - we needed to check out some of the local products. We had come away with 2 types of sausage, both made within 50 miles of our location, and a bottle of "Southern Seasoning" that she assured us carried the flavor of true Alabama-style barbecue.
I can't say we've been excited about the seasoning blend, but the sausage has been good. The DeRamus sausage is long gone. Now we opened the Conecuh to make hash out on the camp stove. There isn't anything elegant about this meal, but it's good camping comfort food.
By the light of the lantern we sipped our beer, enjoyed the clear skies, and gave the pan contents an occasional turn:
Those of you who followed along last year may remember that DH never thought the potatoes crisp enough; the eGullet consensus here seemed to be that the pan was too crowded to get proper crisping. We've had a running disagreement since then about how many potatoes and onions to cook for two people: he wants the pan filled to capacity, to maximize leftovers; I want enough space to be able to spread and turn the contents. I won this time.
He complained that there wasn't enough, but the texture was just right.
Char siu (Xa xiu in vietnamese) is a standard filling for bahn mi at my favorite BM joint, which happens to be a bakery suppling rolls to most of the Viet restaurants around the area (as well as to white-tablecloth places). Here is the BM menu from Dong Phuong, where you can buy 10 sandwiches and get one free: http://www.dpbanhmi....ry/Banh_Mi.html
I usually go for the #1 Dac Biet (house special), which is overflowing with housemade rolled ham, pate, and other porky goodness.
I have tried, many times, with NO success, to make a BM roll as light & airy as what I can purchase at many Viet bakeries in SE Louisiana. I think that the feathery light rolls have some dough conditioners and require a steam-injected oven to get the "right" texture. I can attest that rice flour does nothing for the texture.
When making 'em at home, I usually fill with ga nuong (grilled boneless chix thighs), and I use Andrea Nguyen's recipe (lime juice, fish sauce, a little sugar, black pepper, and oil). Or, I buy red-cooked boneless pork from the asian supermarket & use it (pictured below).