What did everyone cook today?
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RafterW If you have time please go to https://meatgistics.waltonsinc.com/category/54/user-recipes and post that stromboli/calzone recipe, I LOVE that type of thing. Tex_77 That looks like the perfect steak to me, nice and rare with a beautiful crust! processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
Jonathon said in What did everyone cook today?:
processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
Softshell crabs are just blue crabs that are harvested right after they have molted out of their shells and before the new shell has hardened.
Yes, you eat the whole thing. They are breaded and fried, the shell is so soft and thin you don’t really know its there.
If you ever get the chance you should give them a try. They are also really excellent served as a New Orleans style poboy.
Paul
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Jonathon said in What did everyone cook today?:
processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
Softshell crabs are just blue crabs that are harvested right after they have molted out of their shells and before the new shell has hardened.
Yes, you eat the whole thing. They are breaded and fried, the shell is so soft and thin you don’t really know its there.
If you ever get the chance you should give them a try. They are also really excellent served as a New Orleans style poboy.
processhead I had them once in virginia and they were truly amazing!
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Jonathon said in What did everyone cook today?:
processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
Softshell crabs are just blue crabs that are harvested right after they have molted out of their shells and before the new shell has hardened.
Yes, you eat the whole thing. They are breaded and fried, the shell is so soft and thin you don’t really know its there.
If you ever get the chance you should give them a try. They are also really excellent served as a New Orleans style poboy.
processhead Soft shell crabs are the best on a po boy, I am spoiled living so close to the ocean as we get those things when they are in season. Just one of those things that dont travel well and had a tight window for availability as it is.
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Jonathon will do!
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Well, I did get to those bacon wraps last weekend.
Twin grills?
A couple of dogs for the young grands.Awesome!
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Well, I did get to those bacon wraps last weekend.
Twin grills?
A couple of dogs for the young grands.Awesome!
PapaSop Nothing like having fun with your food at the expense of family. So, they got the dogs and you were let alone with the bacon wrapped morsels. Good job. RIGHT???
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Jumbulya tonight with my kielbasa I made yesterday.
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Good looking dish!
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Love loaded baked potatoes, they are a meal in them selves.
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Cured an smoked a couple goose breast.
If the women don’t find you handsome they should at least find you handy.
Red Green -
Cured an smoked a couple goose breast.
sjhuntingfool I can only imagine what that might taste like & it is very good. I never even thought of doing that when I used to hunt them regularly over 20 years ago, but it sounds great!
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Chicken pineapple sausage success! One seasoned with Sweet teriyaki jerky seasoning plus canned pineapple a and the other with Hawaiian sausage seasoning and canned pineapple. Had both tonight for dinner with some diced chile cheese cornbread. The links were a whole lot different than the patties I made from the tube left overs, much better. I’ll continue to use the mechanically separated chicken, it’s cheap at Restaurant Depot, $1 lb. !
johnsbrewhouse Looks great. I mix it with 30% pork for flavor. Watch out for the 5% sodium solution added in the processing. Ck the label on the tube. Bet it tastes as good as it looks. I agree with the processed chicken being the better deal. Tried to debone a few chickens once. Best I can describe the results… looked like road kill by an 18 wheeler… 2 days old.
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johnsbrewhouse Looks great. I mix it with 30% pork for flavor. Watch out for the 5% sodium solution added in the processing. Ck the label on the tube. Bet it tastes as good as it looks. I agree with the processed chicken being the better deal. Tried to debone a few chickens once. Best I can describe the results… looked like road kill by an 18 wheeler… 2 days old.
JoeB I just deboned 10 lbs of chicken quarters today, they were $ .69 lb… Not sure the added labor is worth the savings. It certainly does look like a mangled mess when you get done. The MSC had no sodium solution added. I talked to the people at restaurant depot and they told me nobody really buys the stuff. I can see why, they keep it with the frozen pizza products rather than the chicken.
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Grimpuppy Awesome! Is that andouille sausage in the mix? Sorry, i just read your description… My bad
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JoeB I just deboned 10 lbs of chicken quarters today, they were $ .69 lb… Not sure the added labor is worth the savings. It certainly does look like a mangled mess when you get done. The MSC had no sodium solution added. I talked to the people at restaurant depot and they told me nobody really buys the stuff. I can see why, they keep it with the frozen pizza products rather than the chicken.
johnsbrewhouse Gee, the tubes i was getting fm RD had it on the fda label stated “5% used in processing” I agree, you have to hunt the stuff down
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RedJim64 they look good
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JoeB I just deboned 10 lbs of chicken quarters today, they were $ .69 lb… Not sure the added labor is worth the savings. It certainly does look like a mangled mess when you get done. The MSC had no sodium solution added. I talked to the people at restaurant depot and they told me nobody really buys the stuff. I can see why, they keep it with the frozen pizza products rather than the chicken.
johnsbrewhouse OK i was confused… Happens often. Was not referring to MSG, i was referring to a 5% salt solution that could over salt your batch. Cheers!
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Sous vide bone in ribeye and cast iron potatoes. Sous vide’d at 115 for two hours then into a hot cast iron pan for 1:30 a side.
Tex_77 that ribeye is just how I like it! Spuds look good too!
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johnsbrewhouse OK i was confused… Happens often. Was not referring to MSG, i was referring to a 5% salt solution that could over salt your batch. Cheers!
JoeB MCS=Mechanically Separated Chicken, no confusion. Most all processed chicken has salt solution added. I take that into account when I process. The 5% generally doesn’t effect much unless I go and brine a chicken, then I have to watch it.
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