Okanagancook

I do not recall what the Portland food truck schnitzel sandwich was garnished with. Probably not much because the meat was very thick and I had trouble getting my mouth open wide enough to bite it i agree your sandwich might be better on the simpler side.

Like this https://pdx.eater.com/2017/8/30/16227814/schnitzelwich-food-cart-closes-pdx-portland I’ve had one of those. Very BIG.

I think meat composition might be an issue if they curl with heat??? Too much connective tissue would do it. Maybe try with chicken breast to see if those curl on you...that will separate meat composition versus your technique. Do not see why brining would not make the meat absorb some fluid and season them. I would use equilibrium brining. Try it with the chicken.

Whenever I am about to do something really, really dumb and stupid I remember the entries to this thread.

I am not an expert about this...I just read about evercrisp and thought it would be fun to play with. I looked in Modernist Cuisine, vol 3, starting on page 314 ...worth a review. They use Trisol, Texturas brand in both batters and breading. Texturas’ website says their product is mainly for batters whereas Evercrisp says theirs can be used in both breading and batters. Both are wheat dextrins ...probably different size dextrins. that’s the best I can do. From Texturas website: ‘Is a soluble fibre derived from wheat, especially recommended for the preparation of frying batter and tempura, the result being a crunchy, not at all oily, texture. It is also perfect as a substitute for sugar in the preparation of doughs for biscuits.’

Thanks @Smithy. I finally put that one in my cookbook notes. I will be trying these as soon as I am off my diet!

Here is where you can buy all kinds of accessories for the BGE including 1/2 moon ceramic baking plates, wok holders and double racks. https://ceramicgrillstore.com/collections/big-green-egg-medium-accessories-by-ceramic-grill-store

@JoNorvelleWalker EverCrisp is made just from Wheat Dextrin which made from the hydrolysis of wheat producing smaller starch molecules. It looks like 'instant' flour. Apparently it can't be digested by our gut enzymes which I presume, amongst other reasons, why they call for using small amounts. Here is what the manufacturer says about their product: "EverCrisp is a versatile breader and batter booster that enhances your recipes without changing the flavor. It's guaranteed to keep your fried foods crispy and crunchy for an extended period of time. This means it will survive its stay in takeout containers and hot holdings without getting soggy. EverCrisp can be used with any breading or batter recipe and will yield remarkable frying results. Simply replace 20% of the flour in your batter or breader recipe with Evercrisp and fry as usual!"

Nice job on your first cook.

I like Schnitzel. I recently bought some EverCrisp so decided to follow the instructions on their website for breaded chicken cutlets to use with my pork tenderloin Schnitzel. Used Panko only for the bread part on the cutlet that is the light coloured one and Panko with some Evercrisp for the darker cutlet. DH was the judge and he deemed them the same. But he noted that the Evercrisp cutlet did seem to keep it's 'crispness' longer than the other one. Evercrisp is supposed to do that with fried food. FWIW.

Spiralized summer squash and carrots with red onion, cilantro, mint, hot sauce and fish sauce/sugar/lime juice dressing topped with a few peanuts and cooked shrimp. From Fine Cooking. Not bad for a 'diet' dinner

The markets must be like candy stores! FYI,There is an Egullet thread about what we get at our farmers markets.

Stunning! It feels so peaceful. Do you have a local fresh market with local purveyors?

Welcome and I too am looking forward to hearing more about your food adventures.

@liamsaunt Wow, wow, your food looks so delicious! Great job.

We ate too much, drank too much and then celebrated on the Eagles win. This picture is hilarious. My friend snapped a picture of our host putting out the hot food and check out what's on the TV screen at that very moment!

Beautiful breads Chris!

Ok, if it’s medallions ignore my comments. i would cook it whole and carve it at the table. call me old fashion.

Salt well the day before. Brown well and roast on a rack in a slow oven, 200f, until it is done to your liking.

I am with you Beebs. Your suggestions are good. May want some savoury baked stuff like things you can get at M & M ‘s. Easy to prepare and not bad.

I have a DeBuyer mandolin for about 20+ years now. I use it all the time. But, my rule is only use it when concentrating on the task. If someone talks to me, I stop. I do not like the guard....the noise and the metal on metal grating. I use a bar towel to hold the item being sliced near the end of slicing it but during the time when the slicing item is large I just use my hand. When slicing things like potatoes that need a lot of pressure, I use the towel from the get go. I bought replacement blades for it awhile back. I was noticing I needed more and more pressure to slice so I changed out the blades and WOW, what a difference! I have a new machine. It is a really worthwhile kitchen tool so would encourage those who have a poor little machine tucked away to liberate it. Take it out, start with some easy to slice items like cucumber, zucchini, etc. Just my two cents worth, with no mandolins scars....I have a nasty scar from slicing cabbage after too much wine though. duh

Wow, whole lambs! Lucky Costco shoppers. We used to get our farm lambs whole until the local slaughter hose went out of business and the lambs are trucked for slaughter and butchering. So nice to decide what cuts you want and making fresh lamb sausage. Those were the days.

On page 120 they describe cooking vegetables in a butter emulsion at temps between 75-90c or165-194f.

Going to friends. Their menu is as follows and I will take veggies and dip. First half - Meat/cheese/cracker tray Chips and dip Salsa/guacamole/tortilla chips Half time - The hot stuff: chicken wings Chutney cheese turnovers Meatballs Sausage-stuffed mushroom caps Sweet stuff after - Christmas baking from the freezer!!

You could use a round cutter also. Great idea and do not see why that wouldn’t work. Probably need to ensure you use adequate binding agents to keep their shape when cut....transglutaminase comes to mind if you have some.