chileheadmike
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Posts posted by chileheadmike
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Ham, asparagus and gruyere omelet.
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29 minutes ago, heidih said:
Ah, thanks. Last weekend I was in Minneapolis playing with grandkids. Not a bad tradeoff.
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If this is too far off base, please forgive me.
This is the 1st time that I can remember that The Ten Commandments is not on ABC on Holy Saturday.
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There used to be one here in town. It was pretty good. They have a burger with guacamole and jalapenos that I liked.
Fries are the skinny kind that I don't really care for with some rosemary mixed in.
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Strawberries will be from Kroger.
Haven't decided on lamb yet. Either shanks done low and slow over grapevine wood or a rack of lamb hot and fast over some olive hardwood charcoal that I have. I marinate with dijon, garlic, rosemary, lemon and olive oil.
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Just three of us this year. My wife has demanded asparagus and devilled eggs. My daughter is demanding lamb, which my wife says she doesn't like although has never tried, she want ham.
So, all of the above with some kind of potatoes and probably strawberry short cake.
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1 hour ago, Allura said:
My mother retired last year so and since we can all get back together, she's indulging in her love of cooking and feeding an army of...7...So far she's apparently making ham (11lbs) and brisket (4lbs. Dad's Jewish, Mom's Catholic, so...), baked sweet potatoes, broccoli with chees sauce, steamed green beans, Mediterranean salad (?) And she's making the ham pie (aka Pizza Rustica/Easter Pie) this year because I have zero energy between work, Holy Week services (Altar Guild head...) and leftover Covid fatigue. Dessert is apparently apple matzo kugel, chocolate covered matzo, and maybe cream puffs! And Easter candy. And Jewish style coconut macaroons. I suspect we'll all have leftovers.
I kind of want to go to this. Sounds amazing.
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12 hours ago, Kerala said:
I like the look of these. When you say "fried in the electric skillet," could you clarify that, please? Dry skillet/skillet smeared with oil/shallow fried/fried in a good half inch of oil? Something else? This looks like it gets the crispness plus that fried carbohydrate goodness the whole world loves.
I season with Lawry's and pepper then toss in a mixture of half flour and half corn starch. I shallow fry in a little bit of oil in an electric skillet. Then toss in Franks and El Yucateco .
I forgot to include that I add a little bit of freshly cracked coarse ground pepper as well. There's a dive bar in KC called The Peanut that does this. They do have some great wings.
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I've done this as well with good results. Not the mustard step though, that's a good idea.
For steaming, I use the IP. Works pretty well.
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3 hours ago, Kim Shook said:
Mr. Kim made chili yesterday:
I love chili beans so much. Even as a dedicated carnivore, I'd rather omit beef than beans in chili. I know that horrifies Texans. There is a saying in the American South: "We don't care how you do it up North". I have a corollary: "I don't care how you do it in Texas." 😄
I made Jiffy cornbread:
😊 Well, it WAS made with Benton's bacon grease in an iron skillet. 😁
Could be worse, you could dump a half a ton of cinnamon in it and serve it over spaghetti with fist fulls of cheap cheese on top.
Seriously, Mr Kim's looks great and I like better with beans.
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I haven't looked at that site in years. They changed to format and I disliked it enough that I just left. The Kansas City forum could get pretty crazy and I did meet a lot of those posters. Good memories, sorry to see it go.
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Seafood gumbo with a fried trigger fish sandwich.
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My wife and I took a road trip to a seafood shop in Elizabethtown, KY yesterday. Got crawfish, shrimp and trigger fish. All super fresh and tasty. Sooooo, seafood gumbo.
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Nothing fancy Buffalo wings. Seasoned with Lawry's, and cayenne. I like to bread them in a mix of flour and corn starch. Fried in the electric skillet. Tossed in a sauce of half Frank's and half El Yucateco for a little heat.
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I have a fairly large home deep fryer. I don't use it very often because there is no good way to filter and store the oil.
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10 hours ago, liuzhou said:
Anyone do non-chicken wings?
I also can get goose and duck wings but have never cooked them. I guess some chicken wing recipes would cross over, but perhaps different treatments, too?
The duck wings are about $1.40 USD a pound; the goose more like $9.
I posted some buffalo turkey wings that I did in the air fryer a couple weeks ago.
Odd but pretty good.
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53 minutes ago, btbyrd said:
I'd never seen that brand of chicken before a few days ago. I'd also never seen carrageenan in raw chicken before. $3.99/lb is too much, especially when 15% of it is dreck.
I bought a whole Heritage chicken a few weeks ago because my wife wanted roast chicken for dinner and that was the only choice. That thing was beat up. Leg broken and terrible quality. I felt sorry for that chicken. Never again.
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Always so positive.
RIP Tim.
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It's rare that I get to watch a cooking show lately, but I came across Sarah Moulton just a few days ago. She had a chef from New Orleans on, I can't remember her name, and they were making jambalaya using Uncle Ben's. I got the idea from there. I haven't used it in years. I can't complain about the result. Of course now, it's Ben's Original and no old black guy on the box.
My daughter lives in Minneapolis. I brought back six pounds of wild rice the last time I was there.
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I brought back some wild rice the last time I was in Minnesota. I cooked it for an hour in the IP and then added some Uncle Ben's. Served with chicken picatta and steamed broccoli.
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Lasagna with salad and homemade bread for garlic toast.
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She did say that she researched them on Tripadvisor and that the food she received was nothing like what was shown there.
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Ha! I see it now. Not crabs. Pretty good actually.
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I may have gone off the deep end a little but.... Buffalo turkey wings done in the Ninja air fryer.
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Easter 2022
in Cooking
Posted
No pictures, but we did baked ham, asparagus, deviled eggs and potatoes dauphinoise.
Pretty standard, not hugely exciting for the three of us.
The potatoes though. What a broken, oily mess. Tasted OK, but wow that's a lot of oil and I only used a little butter on the casserole dish. I should have known better than to try something new for Easter dinner. I followed Bourdain's recipe exactly. Not sure I'll try this one again.