What did everyone cook today?
-
Eggs benedict with my homemade Canadian bacon. Had a late brunch since I was up all night smoking salmon… -
processhead Maybe another day, but I don’t think my stomach would tolerate much of anything today. I pull them and put them in a pint jar and chamber sealed them till I get rid of this bug. We can get oysters pretty much all year long here.
johnsbrewhouse said in What did everyone cook today?:
processhead Maybe another day, but I don’t think my stomach would tolerate much of anything today. I pull them and put them in a pint jar and chamber sealed them till I get rid of this bug. We can get oysters pretty much all year long here.
Yes, considering you are under the weather, raw oysters are not exactly like hot chicken soup.
Wife and I got some kind of URI bug ourselves. -
johnsbrewhouse those look tasty. I like the canned oned, I bet I would love fresh ones like yours.
Dave in AZ You would, we have many varieties up here. I like the local canned ones too, but they are getting pricey, over $11 a can. Those are Pacific NW oysters. I picked those up Wednesday on the way back from the coast, along with some local salad shrimp and fresh Manila clams for chowder. Fresh oysters are always nice, these just can out of the water that morning.
-
Eggs benedict with my homemade Canadian bacon. Had a late brunch since I was up all night smoking salmon… -
johnsbrewhouse said in What did everyone cook today?:
Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
Tough call there. Those would probably have been great on the half shell with some sauce of your choice.
Smoked would be delicious as well. -
Grilled up some KC Strips and hotdogs for the kids.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Salmon, salt and sugar brined then hot smoked.
Dill Hollandaise sauce with my lemons.
Grilled asparagus and zucchini with lemon and garlic.
Sushi rice, dill style: sprinkled with coriander salt, sugar, vinegar, with turmeric and fresh dill.
Pink Moscato sparkling wine in honor of tonight’s “pink moon”.
Lemons and oranges from my trees.Dave in AZ Looks like all your hard work paid off.
-
Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
johnsbrewhouse sorry to hear you were not feeling well. Those oysters look and sound delicious.
-
Smoked the fresh oysters I got on Wednesday from the coast. Can’t go to Easter dinner at the kids since I came down with a bug last night, so I decided to pull the oysters from the brine and smoke them up. Cold water Willapa Bay oysters shucked the same day they were harvested.
johnsbrewhouse Now I know that is good. We love those things, especially dipped in a garlic butter sauce after smoking. Always thought that was a special thing that my little hole in the wall place to visit, Drucilla’s, when in Baton Rouge, Louisiana did. Last time I visited though was probably at least 10 years ago & the prices had gone out of site for them since they were a never heard of thing back in the 90’s, etc. Hope you are feeling much better by now & those delicious smoked oysters helped!
-
I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
-
I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
twilliams That looks really good, juicy, & tasty.
-
twilliams That looks really good, juicy, & tasty.
calldoctoday they were juicy, I was surprised. I’m still thinking I’m gonna like the Legendary Northwoods Seasoning better. But Chicken on the Run is good too.
-
calldoctoday they were juicy, I was surprised. I’m still thinking I’m gonna like the Legendary Northwoods Seasoning better. But Chicken on the Run is good too.
twilliams I will have to try that one too, if I can find it. Yours just look really good. What type of oil did you deep fry them in? My Mom used to just make her own seasoning fry them slowly in a cast iron pan or electric skillet & I mean piles of them & they were really good, perfect. I used to be able to do a pretty darn good job on them too, a long time ago, & then something happened along the way. I think I got too fancy or complicated with the fried chicken or something.
-
twilliams I will have to try that one too, if I can find it. Yours just look really good. What type of oil did you deep fry them in? My Mom used to just make her own seasoning fry them slowly in a cast iron pan or electric skillet & I mean piles of them & they were really good, perfect. I used to be able to do a pretty darn good job on them too, a long time ago, & then something happened along the way. I think I got too fancy or complicated with the fried chicken or something.
calldoctoday I used sunflower oil, only because peanut oil was $26 for a gallon. That’s what I usually use but since the economy is the way it is I’ve been really stingy
-
calldoctoday I used sunflower oil, only because peanut oil was $26 for a gallon. That’s what I usually use but since the economy is the way it is I’ve been really stingy
twilliams Yep, it has gotten beyond ridiculous now for Peanut & over the years I have stuck with it for quality. Last time I did a big fry I tried Soybean & we were reasonably satisfied with it. Sunflower has a wonderful flavor, one of the best in fact. I think it is better than some of the pricy Olive oils for flavor.
-
I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
-
I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
twilliams if you need a taste tester, let me know. Looks great
-
Tacos using |Mexicali-Taco-Seasoning , Mexican Rice and Esquites.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
