maui420

popeyes and roy rogers have a similiar kick. fast food chains is like playing russion roulet. 90 percent of the time, the food is toooo salty, oily, cold etc... but sometimes, the food comes out awesome. funny thing, a few months ago, i needed something quick to eat so I decided to stop by MCD's. I ordered the typical big mac and fries, expecting to get the typical cold burger, instead i got a steaming hot burger and hot golden crisp french fries. =)

what is this recipe you speak of, it sounds interesting and tasty! any pics>?

from my experience, ive found that letting the floured chicken chill out in the fridge for an hour or so yields pretty good crunchy exterior. i tried the whole double dipping thing in milk, eggs, water, etc... and found it messy and didnt really improve upon the above mentioned. actually i got the idea from watching a food network special on fried chicken. lol Sounds perfectly disgusting to me... ←

its a spice im sure....or it could really just simply be a type/brand of cayenne and onion powder.

i know its not cayenne, garlic, onion, or paprika powder. any ideas what the spice could be? maybe a hint of cumin, and something else... i would really like to perfect my fried chicken and thats the 1 thing my chicken is missing....that kick. also, do you think you can taste the difference between fried chicken cooked in a pressure fryer vs one cooked in a deepfryer vs cooked in a skillit?

thanks all for the awesome replies!

i know a baking stone would help, but is there any other equipment I need to dive into this area? I have a regular plain gas oven that I use for baking. Would there be any noticable difference in baking in a convection electric oven? I also know that a certain level of humidity can be obtained via spray bottles, or having a small pan on the bottom deck and pour some water there during the baking process. my wife and I plan on someday having our own bakery/bread/breakfast cafe thingy. I might as well get some practice. lol

hi, thumbs up on the recipe. tried it just know! thanks for sharing

only if was rich, my wife and i would be there in an instant!

last night was my first attempt at a blueberry coffecake. it came out awesome but i felt that the topping part could be better. basicall, from the top of my head, it was 1 cup of brown sugar, 2/3 c flour, 1/2 cup of small diced up butter, and some cinnamon. the topping came out ok but seemed a little "grainy" like sandy and didnt have that crumbly bubbly style top. suggestions? thanks. will post pics next time.

i am tired of being wasteful and tired of always running to the food market for small quantities of vegies and meat. i was wondering if a food saver is recommended. question, when i freeze a bell pepper, thaw it a few weeks later, use it to cook, etc...its 'mushy'. if i were to freeze a bell pepper airtight in the food saver, thaw it, cook it, is there still that mushy feel to it? is it slightly less fresh than a regular bell pepper? etc.. would hate to dish out 100 bucks for the machine only for some minimal gains...thanks for the help

ive been baking alot lately so now im thinking of buying one of those large sacks of flour and sugar from sam's club? i was wondering how should i store them and how long do they last for? thanks.

try baking the potatoes, refridgerating them till cold, cut them up, then freeze.

i found that letting the chicken sit in the fridge after powdered with the spice flour mixture, really helps with the texture.

hey, that sauce: 2 T dill pickle relish (Vlasic) 2 T finely diced onion 1/2 cup mayonaise 1 tsp Tabasco Mix well. : do they also use something like that on flounder po'boy sandwiches?

how about bread flour for the basic chocolate chip cookie?

once you get used to the electric smokers, you'd never want to tend a pit again! everytime my wife and I had a bbq at the house, i would spend the whole party being half asleep.

hi everyone, i was wondering if some of you can help me out on how to prep for saturday's dinner without sacrificing quality.... i have a few questions: for my green beans, can i boil them, then toss them in cold water, drain, pat dry, and put back in the fridge? when ready to serve the next day, sautee them in butter, etc...? i always cooked them right after. will storing them in the fridge for a day diminish the green bean freshness? can I make the mash potatoes on friday and serve them on saturday night? if so, what would be the best way to store the mash potatoes and whats the best way to reheat them? the same goes for my wife's baked ziti. i have a few more questions, but ill wait....thanks for the help everyone!

i vote cookshack also! i ordered mine from americas best bbq for 399 with free shipping. best thing i ever bought. i cant tell the difference between cooking a boston butt in the cookshack vs cooking it on a wsm. the main difference and most important difference is that i get to sleep and do other things. ill probably seldomly use the wsm now. bbq parties are now enjoyable.

Hi, I am looking for the a good garlic mash potato recipe for my pre-thanksgiving dinner my wife and i are having this saturday. Is this what most places use? Can anyone post a recipe with quantities of each ingredient? my favorite garlic mash potatoes are from that restaurant carrabas.

hi, recommend me a good pizza stone please!

hi everyone, what do you do to 'kick' up pulled pork? i like some crunch, so sometimes i add some crispy bacon. i was wondering what else everyone does? pulled pork is not that big up here in NJ. i also find that i dont think spicy rub goes well with the bark. maybe sweet is the best way to go. ideas? im planning to introduce pulled pork to this week long upcoming christmas church party we have here. maybe from there, i can see if its good, and maybe take some orders since most people at the party will be family.

hi, for your sign, maybe it would be better if 'burgers and shakes' are on the top and the 'original' on the bottom? how about also having an icon/symbol of somesort. if the food gets good with the young generation, im sure they would like to sport tshirts or car stickers with the name of the burger joint. also have your staff and yourself dress the part. for the fries id serve'em plain and have a bunch of condiments sitting out front like old bay, red wine vinnegar, ranch dressing, cheeze whiz, salt, pepper, and maybe some bacon bits? my wife and I love some bacon ranch cheese fries! milkshakes should be THICK! i cant stand it when i order a milkshake from a ice cream place or restaurant and its so thin. my friend and I are planning to have somthing like this in 2-3 yrs. either a breakfast/bagel/bakery place or a fried chicken joint/bbq.

but during the curing process, the meat is infested with killer bacteria until the sodium nitrate takes over and kills the bacteria? so during the curing process, the meat is not safe to eat right? thanks. Well, originally curing was done to preserve meat over the winter months but now, we just mainly do it because it tastes good. Curing removes a large part of the moisture and adds in compounds like sodium nitrate which make it a hostile place for bacteria to live. This keeps the meat safe to eat for a longer amount of time. ←

what is curing and why do it? ive been searching google about curing and know that curing is to preserve meat, but, "i just dont get it". you want to keep the meat at a certain temp to facilitate the growth of harmful bacteria..and then after a certain amount of time, its ok to eat?