What did everyone cook today?
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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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Chef FAT_BOB knows duck fat… He even pickles duck eggs in beer. He may be a source for the fat
JoeB Duck fat is pretty expensive
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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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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. -
In 2007 we planted an oak tree in our back yard to celebrate buying our house and starting our family. We’ve called it the Family Tree ever since. Now, as my former softball player wife (who would kill me if I posted a picture of her on here so shhhhhh) works with the boys on their batting, underneath the Family Tree, I’m cooking dinner for the family using a fire made entirely of wood taken from the very same family tree. It feels kinda cool to me. Sorry if my stories bug anyone. To me the story is important and kinda defines the food…
Hey Whopper! That’s flame broiled!
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In 2007 we planted an oak tree in our back yard to celebrate buying our house and starting our family. We’ve called it the Family Tree ever since. Now, as my former softball player wife (who would kill me if I posted a picture of her on here so shhhhhh) works with the boys on their batting, underneath the Family Tree, I’m cooking dinner for the family using a fire made entirely of wood taken from the very same family tree. It feels kinda cool to me. Sorry if my stories bug anyone. To me the story is important and kinda defines the food…
Hey Whopper! That’s flame broiled!
-
In 2007 we planted an oak tree in our back yard to celebrate buying our house and starting our family. We’ve called it the Family Tree ever since. Now, as my former softball player wife (who would kill me if I posted a picture of her on here so shhhhhh) works with the boys on their batting, underneath the Family Tree, I’m cooking dinner for the family using a fire made entirely of wood taken from the very same family tree. It feels kinda cool to me. Sorry if my stories bug anyone. To me the story is important and kinda defines the food…
Hey Whopper! That’s flame broiled!
badfire2625 I think it’s neat to cook with wood we grow or harvest, and eat what we get from our gardens. I wish I hadn’t started so late, I would love to raise so meat. Probably going to have to stick to chickens.
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Jonesy Yep, the old joke, the chicken was interested in the farmer, the pig was committed
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badfire2625 I think it’s neat to cook with wood we grow or harvest, and eat what we get from our gardens. I wish I hadn’t started so late, I would love to raise so meat. Probably going to have to stick to chickens.
Chef you and me both. I don’t have chickens yet. I really want to raise bacon and brisket but there’s no way that is happening in the City.
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Chef you and me both. I don’t have chickens yet. I really want to raise bacon and brisket but there’s no way that is happening in the City.
badfire2625 I have a two stall barn, hay loft, and big tack room - Just need to figure out how to do it.
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badfire2625 I have a two stall barn, hay loft, and big tack room - Just need to figure out how to do it.
Chef That’s awesome. I can’t imagine what it would be like to have some pork and beef running around on my property knowing that I’d never have to run to the butcher shop, Restaurant Depot, Costco or Sam’s for meats again.
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Chef FAT_BOB knows duck fat… He even pickles duck eggs in beer. He may be a source for the fat
Chicken tacos tonight
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Couple ribeyes on the PK Original with grill grates and Duck Fat.
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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.
Tex_77 that’s just what I did and it turned out okay. The places down south that I tried it was pounded a bit thinner and the breading I think was more of a batter and deep fried.
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