I'm so sorry for this. I heard this was a thing but never met anyone who had this issue.
Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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The wife loves it, and it absolutely ruins anything it's in, for me.
So most store bought bbq sauces are meh in my opinion. I prefer to enhance them. I'll melt butter with some smashed garlic cloves, remove them before they get too bitter. Add a couple tbsp of honey or brown sugar, 1/2 cup bbq sauce, heaping tsp mustard powder, same with smoked paprika. Some salt n pepper, 1/2 tsp cayenne powder and a couple dashes of tobasco.
I’ve never had a Moscow mule.So most store bought bbq sauces are meh in my opinion. I prefer to enhance them. I'll melt butter with some smashed garlic cloves, remove them before they get too bitter. Add a couple tbsp of honey or brown sugar, 1/2 cup bbq sauce, heaping tsp mustard powder, same with smoked paprika. Some salt n pepper, 1/2 tsp cayenne powder and a couple dashes of tobasco.
Do yourself a favor, they are excellent. Just an fyi a proper mule is served in a copper mug and use a good ginger beer, not too sweet, not too spicy.
what do you use for the wrap?Spring rolls.
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Buttermilk fried chicken...
My breading was really good but quite frankly it was a bit disappointing. I use chicken breast to create chicken tenders.
Lessons learned:
With chicken breasts you definitely need the double dip. Wet dry wet dry. That gets a really good batter and good thickness.
Even after cutting the chicken breast up I need to marinate them better to get the meat to have more flavor. I let them sit ins a salted buttermilk but that wasn't enough. That's plenty when you're doing chicken pieces like drumsticks or skin on breast but this was not enough.
Lower the temp on oil. Big boneless skinless chicken breast takes a lot longer to cook than normal chicken pieces with skin on them.
Will try again.
I'm drowning my sorrows in a homemade pineapple daiquiri...
My breading was really good but quite frankly it was a bit disappointing. I use chicken breast to create chicken tenders.
Lessons learned:
With chicken breasts you definitely need the double dip. Wet dry wet dry. That gets a really good batter and good thickness.
Even after cutting the chicken breast up I need to marinate them better to get the meat to have more flavor. I let them sit ins a salted buttermilk but that wasn't enough. That's plenty when you're doing chicken pieces like drumsticks or skin on breast but this was not enough.
Lower the temp on oil. Big boneless skinless chicken breast takes a lot longer to cook than normal chicken pieces with skin on them.
Will try again.
I'm drowning my sorrows in a homemade pineapple daiquiri...
So when I fry up meat I like to season the meat, then do wet dry wet dry dance. I also season the shit out of the flour. Fresh cracked salt, pepper, paprika, and whatever else you like. I treat the flour how I treat a chili, heavy heavy seasoning so you cna actually taste it.Buttermilk fried chicken...
My breading was really good but quite frankly it was a bit disappointing. I use chicken breast to create chicken tenders.
Lessons learned:
With chicken breasts you definitely need the double dip. Wet dry wet dry. That gets a really good batter and good thickness.
Even after cutting the chicken breast up I need to marinate them better to get the meat to have more flavor. I let them sit ins a salted buttermilk but that wasn't enough. That's plenty when you're doing chicken pieces like drumsticks or skin on breast but this was not enough.
Lower the temp on oil. Big boneless skinless chicken breast takes a lot longer to cook than normal chicken pieces with skin on them.
Will try again.
I'm drowning my sorrows in a homemade pineapple daiquiri...
We made more bagels because they come out so good and they are super easy to make. This time the dough took longer to rise after they were formed due to the AC running, but once we preheated the oven they rose nicely.
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I thought I did all that but probably need to up my flower seasoning game.
I almost never fry anything so this is new practice. I've been doing fish lately and can make a fish and chips that would wake
@Siton YerDong2 from his hangover. Thought I'd try fried chicken but it's a work in progress.
Man, once you get it all figured out it's going to be good as fuck. Definitely up the flour seasoning, I think it'll help.I thought I did all that but probably need to up my flower seasoning game.
I almost never fry anything so this is new practice. I've been doing fish lately and can make a fish and chips that would wake
Thought I'd try fried chicken but it's a work in progress.
D
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My eventual goal is proper Nashville hot Chicken. Did you know that was a thing?
It's the perfect fried chicken for a Texan..
That sounds amazing. Dill pickle brine is where it's at for birds. We marinate snow goose legs in dill pickle juice, then wrap them in bacon and smoke them. They are the shit.
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Oh yeah. Dill pickle brine. Then they do a buttermilk breading which is the only right type of breading for fried chicken, and they add a bunch of cayenne pepper. So now you've got this perfectly brined chicken that is spicy.
take that and they serve it with pickles always as a hint towards the pickle brine.
Then they take that and create all kinds of spin-off dishes. Nashville is seeing the same Latino influence we are but they're about 20 years behind.
So now you make hot chicken tacos. Which, As you might guess, is baller.
That's fucking it. I challenge you to a Nashville hot chicken off. Next weekend if you're not saving lives and shit. Obviously following all social distancing guidelines, no matter how mad that will make
@Inside Job
Kidding
I drink brine and love the recipe you are gonna make.
exciting times we live in