What did everyone cook today?
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Chef I think the spritzing may help some with the moisture when the sugars start glazing, but mostly its the flavor. I used a few cups of apple juice, a tbsp of apple cider vinegar and a few dashes of Worcestershire.
My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
“You never really die until you end up on the wall at a Cracker Barrel”
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one thing to Rember is that there are different blends of 5 spice powder depending on the area of origin
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
GWG8541 looks great. I used to grab these from an Asian grocery store where I used to live. Tasty and somewhat refreshing in a weird way. Probably the pickled radish and fresh cilantro.
“A smooth sea never made a skilled sailor.”
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GWG8541 looks great. I used to grab these from an Asian grocery store where I used to live. Tasty and somewhat refreshing in a weird way. Probably the pickled radish and fresh cilantro.
Surg i agree, it was a nice refreshing taste for a sandwich. It normally has some type of hot pepper on it also. Ileft the pepper off, but my son sliced a hot banana pepper from the garden for his.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
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Pivodog that looks delicious.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
GWG8541 looks awesome
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GWG8541 lots of Vietnamese shops here in Houston, we call it banh mi.
Looks like you did it right!
jh4_htx Thanks, It is Banh Mi. The hazards of typing with your thumbs.
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Pivodog That looks awesome.
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So its one of the few days in the year I do not cook, or at least do very little cooking. I woke up this morning to breakfast being cooked by my lovely wife. She made my favorite breakfast sandwich from one of my favorite cured meats… Homemade biscuits, country ham and a fresh sliced tomato. It must be the hillbilly DNA in me, but I love this simple creation.
“You never really die until you end up on the wall at a Cracker Barrel”
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So its one of the few days in the year I do not cook, or at least do very little cooking. I woke up this morning to breakfast being cooked by my lovely wife. She made my favorite breakfast sandwich from one of my favorite cured meats… Homemade biscuits, country ham and a fresh sliced tomato. It must be the hillbilly DNA in me, but I love this simple creation.
GWG8541 you and me both. Those look great
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So its one of the few days in the year I do not cook, or at least do very little cooking. I woke up this morning to breakfast being cooked by my lovely wife. She made my favorite breakfast sandwich from one of my favorite cured meats… Homemade biscuits, country ham and a fresh sliced tomato. It must be the hillbilly DNA in me, but I love this simple creation.
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gus4416 you got that right
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog I would be the first to say that running a restaurant is one of the hardest things I ever did. It gets tougher each year balancing budgets and quality. Labor issues are even more difficult. I am so much more enjoying small farmer markets, pop up meals, and cooking for friends and small special events.
Given that, I still would love to do an event for 5000 before I move on.
Chef yes he is becoming more a manager than a chef. He said he would give it all up just to have a small diner serving breakfast and lunch. My biggest venue is just over 200 and that is about as far as I want to go. I do the majority of cooking at home and I am good with that. When I end up at camp or in the field I am the cook and I can live with that.
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