What did everyone cook today?
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GWG8541 I have the same thing. I got three of them years ago, but I don’t think Sam’s had them when I got them. I believe we got them at a department store. We were happy with them for several months, but not now. Don’t get me wrong, I loved the drain setup & oil storage container, especially when we still had the garage refrigerator & they still look brand new to this day. However, the electronics part went out on all three & they want as much as a new unit (I think they were about $150 each) to repair it. The containers, oil vat, main housings & all look brand new so that was sad as I could not find any other way to get parts & repair them myself either. I even wondered if there was some way I could do some sort of “make fit deal” using something different, but never figured that part out. So, we just went back to a cast iron Dutch oven on the stove or the outside gas burner. Not as neat & nifty & certainly not as convenient. But, it does the trick & holds the heat real well. You could not ask for better there. I thought about getting one of those deep V Cajun fryers, but thought I might be back in the same boat as with the Emeril’s. How long have you had yours? A long time I am gathering. So it sounds like we must have got the only three lemons in the batch.
calldoctoday I just did some quick online research and it appears the Emeril deep fryers were made by 2 seperate company’s. By the looks, mine is a Kalorik and T-Fal made some for him also. I not sure if there were others. You may want to check, I saw an entire T-fal heating element and controller for about $ 30 just now while looking into it for you. It may be worth a shot.
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calldoctoday I just did some quick online research and it appears the Emeril deep fryers were made by 2 seperate company’s. By the looks, mine is a Kalorik and T-Fal made some for him also. I not sure if there were others. You may want to check, I saw an entire T-fal heating element and controller for about $ 30 just now while looking into it for you. It may be worth a shot.
GWG8541 Wow, you really got more information than I did. I always thought ours were the T-Fal models. Although, some of the less expensive parts did not seem to match up. I am going to have to do some research on that again, maybe the prices have gone down (as strange as that is with everything seeming to go up lately). Did you just do a general search or were you looking at a particular site? I think I would always put either the model number or the part number in on ours when I got serious, but it has been quite a while now since it has been probably at least five now since we have just gone back to the cast iron. Thank you for looking, I really appreciate it. I have focus on this work tonight though.
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GWG8541 Wow, you really got more information than I did. I always thought ours were the T-Fal models. Although, some of the less expensive parts did not seem to match up. I am going to have to do some research on that again, maybe the prices have gone down (as strange as that is with everything seeming to go up lately). Did you just do a general search or were you looking at a particular site? I think I would always put either the model number or the part number in on ours when I got serious, but it has been quite a while now since it has been probably at least five now since we have just gone back to the cast iron. Thank you for looking, I really appreciate it. I have focus on this work tonight though.
calldoctoday my mom used an old aluminum pressure cooker as her deep fry pot for as long as I can remember. She simply dipped items out with a large slotted spoon. It worked great and everything tasted even better. If it didn’t require a deep fry, a good amount of her frying was done in the CI skillet. Simple is definitely more reliable.
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zbigjeff I have a recipe for lazy perigee that I will send A few generations old. Taste great
JoeB Will be looking for the Lazy Pierogi recipe. Our little group got together to make about 200 pierogies. Kept it simple: We made 28 lbs of polish sausage filling (20 lbs in links and 8 lbs bulk) about 2 weeks ago. Cooked up the bulk in about 2 quarts of fresh sauerkraut. Let it cool and stuffed the pierogis. On the way to the market, we consumed about a bottle of bourbon and 12 pack of beer. The girls finished stuffing the pierogis about half way through because they said we were getting sloppy. We didn’t argue. hehehehehehehe
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zbigjeff Congratulations on the results, keep up the good work. That is a good reward I see there.
calldoctoday Thanks. It’s very hard to “be good” when reading/seeing all the fantastic stuff these crazies come up with on a daily basis. Like you know, creating all homemade controls many things. But, today, this boy just needed the carbs.
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calldoctoday Thanks. It’s very hard to “be good” when reading/seeing all the fantastic stuff these crazies come up with on a daily basis. Like you know, creating all homemade controls many things. But, today, this boy just needed the carbs.
zbigjeff Hey, every now & then you just gotta enjoy life! & that was some awfully good looking enjoyment you had going on there. I understand, but hang in there.
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Sliced up some leftover Philly brats for a quick morning scramble. Yum
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PapaSop doesn’t get any better
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PapaSop - Yeah Man!
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JoeB Will be looking for the Lazy Pierogi recipe. Our little group got together to make about 200 pierogies. Kept it simple: We made 28 lbs of polish sausage filling (20 lbs in links and 8 lbs bulk) about 2 weeks ago. Cooked up the bulk in about 2 quarts of fresh sauerkraut. Let it cool and stuffed the pierogis. On the way to the market, we consumed about a bottle of bourbon and 12 pack of beer. The girls finished stuffing the pierogis about half way through because they said we were getting sloppy. We didn’t argue. hehehehehehehe
This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
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Chicken pastys
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Last batch, almost done.
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Steve Winscot
Have the same dehydrator. Haven’t used the jerky screens. Faster clean up I guess? -
Steve Winscot
Have the same dehydrator. Haven’t used the jerky screens. Faster clean up I guess? -
This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
JoeB How cool. Passing on to my Polak buds. They should get a kick out of this one as did I. Thanks for keeping traditions strong.
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PapaSop I highly recommend the poly screens, it keeps the jerky from wrapping around the grid and sticking to itself. The poly literally self releases during the drying process and cleanup is a breeze.
Steve Winscot
Sold. Where do I get them? -
zbigjeff Hey, every now & then you just gotta enjoy life! & that was some awfully good looking enjoyment you had going on there. I understand, but hang in there.
calldoctoday Hanging very loosely. Today is making Garlic-Butter-Parm White and Brown rice for individual vacuum bags to be rewarmed via sous vide. Thanks for the support.
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Steve Winscot
Sold. Where do I get them?
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