What did everyone cook today?
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JoeB See my email to you today. Anything is possible to accommodate your additional requests.
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JoeB See my email to you today. Anything is possible to accommodate your additional requests.
zbigjeff Thank you for all the help. can work with this. . . . Great improvements
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Working at the firehouse today and it was my turn to cook. Made a flank steak roulade marinated in a bottle-2 glasses of some home made Merlot and stuffed with prosciutto, fontina cheese and basil sauced with a Merlot reduction, sides were bacon wrapped asparagus and lemon risotto with some of the left over bacon and basil from the meal in the risotto. -
Awesome, makes me want to be a Fire fighter Hooah “Heard Understood Acknowledged.”
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First time making chicken fried steak. My better half wanted chicken schnitzel that was my compromise until later next week. Not as tasty as I have had down south, more practice needed.
To another day on the right side of the grass.
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First time making chicken fried steak. My better half wanted chicken schnitzel that was my compromise until later next week. Not as tasty as I have had down south, more practice needed.
To another day on the right side of the grass.
Lite and simple tonight. Roasted garlic rub on grilled chicken breast with grilled fresh green and purple asparagus from the garden. Desert was a scoop of vanilla bean ice cream topped with a shot or two of Buffalo Trace bourbon cream.
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First time making chicken fried steak. My better half wanted chicken schnitzel that was my compromise until later next week. Not as tasty as I have had down south, more practice needed.
To another day on the right side of the grass.
YooperDog That’s what trying to do it yourself is all about. Believe it’s in the bread crumbs seasoning or the extra black pepper in the sauce. There’s always that one trick that puts it over the top. Good luck on the testing table.
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Lite and simple tonight. Roasted garlic rub on grilled chicken breast with grilled fresh green and purple asparagus from the garden. Desert was a scoop of vanilla bean ice cream topped with a shot or two of Buffalo Trace bourbon cream.
GWG8541 Bourbon cream on ice cream is a piece of heaven. Congrats.
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First time making chicken fried steak. My better half wanted chicken schnitzel that was my compromise until later next week. Not as tasty as I have had down south, more practice needed.
To another day on the right side of the grass.
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YooperDog That looks fantastic, and a great idea. I love chicken fried steak, but never thought of making it myself. How did you make it?
Jonesy YooperDog Chicken fried steak is a staple around here. There are hundreds of recipes out there. In its simplest form just use cubed steak (tenderized round), seasoned flour, egg wash, seasoned flour, pan fry in cast iron around 350 a couple mintues aside until golden brown. Pair with mashed potatoes and some homemade gravy.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonesy YooperDog Chicken fried steak is a staple around here. There are hundreds of recipes out there. In its simplest form just use cubed steak (tenderized round), seasoned flour, egg wash, seasoned flour, pan fry in cast iron around 350 a couple mintues aside until golden brown. Pair with mashed potatoes and some homemade gravy.
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First time making chicken fried steak. My better half wanted chicken schnitzel that was my compromise until later next week. Not as tasty as I have had down south, more practice needed.
To another day on the right side of the grass.
YooperDog Jonesy I agree with zbigjeff on the black pepper. As Tex_77 pointed out its easier than you think and a southern staple. Cast iron and black pepper is the key for me. It was.most likely born from those German immigrants in the south from a good schnitzel recipe. I normally season my own flour, but if you don’t I’ve used this seasoned flour and it was good. I just added a little extra black pepper.
“You never really die until you end up on the wall at a Cracker Barrel”
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YooperDog Jonesy I agree with zbigjeff on the black pepper. As Tex_77 pointed out its easier than you think and a southern staple. Cast iron and black pepper is the key for me. It was.most likely born from those German immigrants in the south from a good schnitzel recipe. I normally season my own flour, but if you don’t I’ve used this seasoned flour and it was good. I just added a little extra black pepper.
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Chef I miss those fries
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 Yea, me too. Really sad thing is that because of fraudulent marketing and misinformation, we now are given less healthy options in our process food. It’s why I avoid process foods.
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YooperDog Jonesy I agree with zbigjeff on the black pepper. As Tex_77 pointed out its easier than you think and a southern staple. Cast iron and black pepper is the key for me. It was.most likely born from those German immigrants in the south from a good schnitzel recipe. I normally season my own flour, but if you don’t I’ve used this seasoned flour and it was good. I just added a little extra black pepper.
GWG8541
Wow! You guys are awesome with the ideas. It seems I remember my grandma having a can/pot/something on the stove with some sort of whiteish/brownish congelled gook in it. Must have been saved drippings.“Never eat more than you can lift.”
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GWG8541
I have tried to duplicate those McD fries, based on old recipes I found on the ol’ inter web, but they just don’t taste the same.Jonesy Hard to get Beef tallow. Need a two stage cook. 1st is about 240 for about 4 minutes. let them cool. then 350 till it is nice and golden brown. got to make sure not to overload the fryer of whatever you use. If the oil temperature drops much, they will be greasy.
I’ve never tried lard, but would be interesting. I recently got duck fat and that is suppose to be over the top.
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Jonesy Hard to get Beef tallow. Need a two stage cook. 1st is about 240 for about 4 minutes. let them cool. then 350 till it is nice and golden brown. got to make sure not to overload the fryer of whatever you use. If the oil temperature drops much, they will be greasy.
I’ve never tried lard, but would be interesting. I recently got duck fat and that is suppose to be over the top.
Chef FAT_BOB knows duck fat… He even pickles duck eggs in beer. He may be a source for the fat
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