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HungryChris

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About HungryChris

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    Connecticut

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  1. HungryChris

    The Soup Topic (2013–)

    I should have added: "Say the secret word and win a hundred dollars." HC
  2. HungryChris

    The Soup Topic (2013–)

    OK, OK, You Bet Your Life, if I ever make duck soup again, you folks will never hear about it!!! HC
  3. HungryChris

    Dinner 2018 (Part 1)

    Salami grinders with cabbage slaw made it happen last night. HC
  4. HungryChris

    Lunch! What'd ya have? (2018)

    Mortadella, marinated zucchini and fried peppers on Tuscan bread with mayo and Dijon mustard. HC
  5. HungryChris

    Dinner 2018 (Part 1)

    The last of the pea soup with Aldi ham, Cheddar Bay Biscuits, (with Swiss Cheese) reheated from last night, made for a pretty great dinner tonight! HC
  6. HungryChris

    Breakfast! 2018

    Deb and I talked about our next trip to New Orleans after dinner last night. Shrimp and grits, char grilled oysters..... This morning, I woke up with a trencherman's appetite, which I addressed with some scrapple, zucchini fries and poached eggs. HC
  7. HungryChris

    Dinner 2018 (Part 1)

    Yes, I think you are! Our differences aside, Deb was apprehensive about duck soup, but actually had seconds!! I call that a winner!!!!!! HC
  8. HungryChris

    Dinner 2018 (Part 1)

    Tonight we had duck soup with Cheddar Bay Biscuits (I had no cheddar cheese, and substituted Swiss instead). We enjoyed both the soup and the biscuits. HC
  9. HungryChris

    The Soup Topic (2013–)

    I'm making duck soup for dinner tonight. HC
  10. HungryChris

    Dinner 2018 (Part 1)

    Even though the clam beds finally opened for the first time in months, low tide was at 8:30 AM and the temp was at 24 F when it was time to leave the house. I chose to stay in bed. I have driven all the way there and walked all the way out, only to be driven away by the ice cold breeze at the shore, before I have dug enough clams for a decent meal. Deb was so looking foreword to a clam dinner, that I picked up some chopped sea clams at the supermarket for the purpose. HC
  11. HungryChris

    Dinner 2018 (Part 1)

    The 2 biggest issues I had with frying were the thermometer and what to do with the oil. I tried all kinds of thermometers that clipped on to the side of the pan, but sometimes I used a wok, and they wouldn't work. And they would sometimes suddenly shift and be in danger of falling into the hot oil. Once I got the hand held IR thermometer, that issue went away. I like to use peanut oil. I have 2 jars, I keep the used oil in. A 2 quart jar for frying fish and a 1 quart jar for frying vegetables. Once the oil is cool, I filter it through a wire sieve and it goes back in the jar. I top each jar off with fresh peanut oil, before I use it again. I like to heat the oil up to 375 F and try to only add enough of whatever is being fried such that the temp does not fall below 350 F. One of my favorite things is fried zucchini. I think those would be an instant hit as a bar food just about anywhere. So easy to make, but yet so very good and crisp. Add a little salsa or a bit of spicy ranch dressing dip or lemon and garlic aioli and they would please just about any crowd. I think they also go very well with breakfast. The French fries are a different method, I learned from @Shelby. Starting off with cool oil and gradually raising the temp until they acquire a golden brown color. I do remember the Florence Henderson bit. I hardly ever fry chicken though.
  12. HungryChris

    Dinner 2018 (Part 1)

    Cheeseburgers, with fries made the table last night. HC
  13. HungryChris

    Lunch! What'd ya have? (2018)

    Mortadella, roasted red peppers, marinated zucchini, mayo and Dijon mustard on Tuscan bread. It's just a winner! HC
  14. HungryChris

    Dinner 2018 (Part 1)

    Sausage, Cubanelle peppers, garlic and thin spaghetti with little salads made dinner last night. HC
  15. HungryChris

    Cheese Fondue

    Thanks to all you enablers, I just bought a vintage copper fondue set on EBay. I am looking foreword to sticking a fork in it. HC
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