ChefCrash

M.X. Hassett This is from Food Network: Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme I tried it once and found it was no different from the Cajun seasoning I get from the 'Bulk Food Store' goldie Nope. No Franks sauce. Pop Eyes chicken is even better the next day out of the fridge with catsup. Scott123 The seasoning goes on the raw chicken. The batter and flour are not seasoned. Ghost It's deep fried.

Don't mean to get off subject, but we visited PF Changs when they first opened and never went back because the waiter would not bring us salt to the table. Claimed they didn't use salt in the restaurant and offered to bring us Soy sauce instead. Is this a fact or did we get a lazy waiter?

Didn't think to take photos until the last batch was in the flour. You can see how well seasoned the chicken is. Does this look familiar?

What grade is this for? "You dish it, we serve it." "They burn it, I sling it." "Have apron, will travel."

This is how you make Pop Eye's chicken. (Have a client that works for them). The chicken is sprinkled with a heavy dose of Cajun seasoning (which has cyanne) i.e. essence. It's mixed thoroughly and is held briefly. When it's time to cook, The chicken is dipped in unsweetend pancake batter batter: 1 egg 3T butter 1tsp salt 2 tsp baking powder 1 1/4 C flour Milk, enough to get a light batter. Then rolled in flour and placed in the fryer. They don't use pressure broasters. I have tried this recipe many times with chicken wings.

Marlene? Umm.. (pacing like an expectant father)..whatup?

I season first. this is the now defunct Mountain Jack's recipe: Rub roast with a mixture of crushed garlic and oil. Sprinkle with ground Thyme, Roemary, black pepper, and lots of kosher salt.

I stopped eating peanut butter because my ex insisted on storing oily, organic peanut butter this way. I like Jiff..chunky, like she was.

I have not made a roast this small using this method. I'd skip the browning til the end. Start at 2pm and roast at 140* til you have an internal temp of 130*. If you reach this temp early, take the roast out. Twenty minutes before serving, put it back in a pre-heated 550* oven for 10 to 15 minutes. This will brown the meat as well as warm it up.

Melkor, thanks for the correction. John S, sorry I was trying to answer John L's question. Carolyn, there many reported instances on the net of Aluminum pans melting, including one test conducted buy Consumer Reports Mag. of Emerilware pans which have a significantly thicker bottom.

Thanks Ladies and Gents Sam, I'm sorry I butchered your name, although your other half posted some photos of you and you do look rather slanky. JhonS, Aluminum melts at 663 F. A temperature easily attained by either gas or electric burners. Hope that helps.

From the All Clad site: I find this a little odd. I as well as others from the "Steak at home" thread, like to sear steaks on pretty high heat. Do you, All Clad users, have to change your style of cooking? Do you stir fry on low to medium heat? Any of you use All Clad on electric stove tops? What is the highest setting do you subject your frying pans to? I already read Sam Slinky's lecture. Great study but does not address this subject.

This is the best I could do. The white could be from emulsification.

I have no doubt that your Rib Roasts are anything but delectable. 22 minute/lb at 300 deg. may work for roasts in the 3 to 6 lb range. Where the thickness to length ratio is close to one. Larger roasts only get longer, not thicker. According to my notes a 12lb roast (after sitting out for about 2 hours) @ 300 F cooks to an internal temp of 130 in only 3 hours.

I've done two 12lb roasts this way since x-mas. I brown mine in the beginning at 550 F for ten minutes then roast at 150 F (the lowest temp my digital oven can attain). Not surprising however is that my 12 lb roasts also took 6 hours to reach 130 F. I don't think Marlene's 22 minutes/pound @ 300 F is a good idea. Unless you like Carbon.

In Lebanese cuisine sauteed livers in butter are almost always served with Hummus. Often the warm livers are placed ontop of the Hummus and the two are eaten together.

Broker.

I love a purist. Nice work pork. I have a solution that works. I had to fry the wings an hour before our super bowl party. Let them cool. Five minutes before everyone arrived I melted the butter in a 12" pan on the stove, mixed in the hot sauce and a pinch of salt, then added the wings and tossed them in the pan with the sauce just long enough to heat them up. Worked great.

For thirteen years my ex drove me nuts eating her meat 'zig zag' style. It really irritated me to watch her switch hands umpteen times during a meal while she pompously nagged about how her way was the right way. No, I wasn't sophisticated, I had no training, It just made sense to use both hands. Start in the center of a steak, 1/8 inch slice at a time.

Or maybe here in East Lansing.

If you look under 'shipping info' you'll see the whole set including packaging only weighs 14.5lb. That sounds too light.

The Tri-ply is still on their site also listing the contents of the set.

I made a device like this 16 years ago for brewing beer. This is a smaller, simpler version suitable for sous vide cooking. 110V, 1500watt heating element, 7" long. The pieces of the manifold are attached by soldering pieces of 1" pipe between them. The heater manifold as well as electronics and pump, should fit in a project box the size of a shoe box. Water leaves the cooler through the spigot to a small pump and to the heater manifold and back in to the cooler through a hole in the cover. With little modification this circuit will control the heating element. I will modify and post if anyone is interested. I also have schematics for a PID which I used in my original project. However, it calls for a chip that is no longer carried by digi key (CA3059). Three steps to making the thermistor. Anyone have any ideas for a small pump? Say a garden pump or something used in fishtanks?

For variety, in a restaurant I owned, we served BBQ ribs and chicken among the usual items, twice a week on the dinner buffet. Ten slabs of spare ribs at a time were boiled in water and liquid smoke for an hour then dunked in 'Open Pit Restaurant Recipe' and served. The chicken leg quarters were deep fried before getting the same bath in the same sauce. We went through 80-120 lbs of ribs and the same of chicken. We received nothing but praise from the patrons. Does that mean slow cooked (smoked) BBQ in a smoker for umpteen hours is a waste of time and resources?

At the Gandy Dancer: Mussels 'A la Muer'. Rack of Lamb. For the best homemade Gyros in the world, visit the Parthenon on Main St.