Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
Is that Detroit?
I thought that was a corn husk. Not many fat stacks in this neck of the woods, I got all my cash wrapped up in beanie babies and giga pets. Shits gonna blow up.
No love for a nice serrated bread knife?
You make a valid point. I would ordinarily say I'm not the bread maker or slicer but we're in some dark times right now.
That brim looks goodGreat. Crickets are like potato chips.
The fried fish.
Apparently I can't spell, it's "bream". We pronounce it "brim" though. You should try keeping the fins on while you fry them, they too taste like potato chips.
Man, the wife is in the lab today, son is at daycare....maybe I'll bust out the crappie poles and try to catch some for dinner on lunch.The fried fish.
Apparently I can't spell, it's "bream". We pronounce it "brim" though. You should try keeping the fins on while you fry them, they too taste like potato chips.
@silentsinger I want to make Scotch eggs tomorrow. Never made them before. Any tips. I'll take tips for a mustard sauce as well.
Oooooh!!! Up to you quantity of sausage meat to gubbins ratio but I use a lot of spring onion, fresh thyme and sage
boil the eggs, let them cool, roll in flour then moukd the sausage meat around them, plop into a beaten egg, them breadcrumbs. I don’t do my own breadcrumbs, Progresso’s are fine.
I put Mazola vegetable oil in a wok to deep fry, hot it up to 375, reduced it to 350 and fried them off 2x2
how flippin cool is it that you’re making them?!
Oh and salt and pepper
good way of knowing if you have the seasoning right is to fry off a tiny bit of the meat as a taster
good way of knowing if you have the seasoning right is to fry off a tiny bit of the meat as a taster
Awesome.
Yes. I can't help you out timing wise because it was guesswork for me the other day being I screwed my first 4 up, had to throw them out and start again. I've actually done them in the oven before but only as hard boiled. First time I've nailed a yolk with Scotch eggs was the other day.
Cool. I know 5 minutes on my stove at my elevation will get me a gelatinous yoke, so I should be good.
At your elevation? What's we on about here? We ain't conquering Everest, we're just making tasty eggs!
Lol. Water boils differently depending on atmospheric pressure. I'm at sea level here in Florida. Fucked up a few meals in Utah at 4,000 feet elevation.
Oh man you've got me off on one now. I hadn't ever thought about that with cooking, just sprinting and which part of the world tennis is being played oxygen performance wise
