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how many of you guys cook??? - Page 134

post #1996 of 2238
2/4/13 at 10:38am
Quote:
Originally Posted by Clayton SF View Post

Are your dusted wings oiled and seasoned before dusting?

No.
If using a seasoned flour/cornstarch mixture I bring the wings close to room temperature,dredge and bake or fry.

Looking for extra crispy chicken wings?
Mix a tablespoon of baking powder and a tablespoon of kosher salt into a bowl (optional,add some black pepper), enough for about 4 pounds of wings.
Pat the wings dry and evenly coat in batches with the above mixture.
Spread the wings out on your foil lined pan with rack,no oil.
Place the pan & rack with wings in the refrigerator,uncovered,minimum 8 and up to 18 hours resting/drying.

Adjust oven rack to upper-middle position and preheat oven to 450°F.
Add chicken wings and cook for 20 minutes.
Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
Get your chicken wing on,with a favorite sauce.

Try this one Clayton SF,you'll never look back.
Edited by 5aces - 2/5/13 at 6:20pm
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post #1997 of 2238
2/4/13 at 11:08am
Quote:
Originally Posted by Clayton SF View Post

 

I should have know that you'd get the best.


once you tried it, it is hard to go back to the dried one.  I love a good bowl of ramen and today I can't find one better than this in US.


Edited by jc9394 - 2/4/13 at 11:09am
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post #1998 of 2238
2/4/13 at 11:19am

I really like to cook and worked as a chef years ago.

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post #1999 of 2238
2/4/13 at 1:23pm
Quote:
Originally Posted by Clayton SF View Post

 

Is there a particular brand of ramen that you prefer or do you just get the college-student's-survival-ramen variety pack?

 

The latter, I believe. I probably have what I need to make it from scratch and not have to rely on the Nissin or Top Ramen stuff, and I'll definitely have to do that soon. Just posting about this has gotten me in the mood for ramen again. The dried, packaged stuff is convenient, but I'm sure making it properly will yield better results.

 

What I'd really love to try is the real thing from a ramen shop. I know it comes in many varieties and varies by region in Japan, and I'd love to try different ones and compare. I'll have to see if there's a shop someplace in my general vicinity. I doubt it, but I might be surprised.

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post #2000 of 2238
2/4/13 at 2:10pm

I eat ramen all the time, there's just something about it.  Been eating it all my life.  This weekend I put a few slices of beef filet and a bit of white onion in with it, naturally with a squirt of Sriracha.  I just use the college kid cheapie stuff.  Just picked up a fresh six pack of it today actually.

 

There's a Hawaiian BBq place here that also has an Asian menu, and naturally a few ramen bowls.  I got the Shoyu (soy sauce) ramen bowl once.  Not cheap, and not great but it ends up I don't really care for soggy smelly seaweed.

 

Here's their menu picture.

 

 

 

 

 

Slicing beef on Saturday, cooking with my new cast iron skillet and eating steaks all weekend.  That was fun.

 

 

AppleMark

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post #2001 of 2238
2/4/13 at 2:32pm
Quote:
Originally Posted by Eee Pee View Post

 

Slicing beef on Saturday, cooking with my new cast iron skillet and eating steaks all weekend.  That was fun.

 

AppleMark

 

Stop! You're making me very very hungry. By the way, the setup on your cutting board reminds me of 3 wrapped-in-bacon transformer towers behind two driver steaks and two bigger power steaks. I was going to say Power Tube Steaks but that didn't sound right. ;)

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post #2002 of 2238
2/4/13 at 2:55pm

Power steaks has a nice ring to it.  And, you're brainwashed by the Woo amps.  biggrin.gif

 

Guess what's for dinner?

 

 

AppleMark

 

biggrin.gif

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post #2003 of 2238
2/4/13 at 6:57pm
Quote:
Originally Posted by Eee Pee View Post

 

Guess what's for dinner?

 

Guess what's for dinner.... (Click to show)

AppleMark

biggrin.gif

PICKLES!!!!!!!!!!!!!!

I love PICKLES!!!!!!!!!!

 

Guess what I'm making...

5aces's extra crispy chicken wings... the single-plate version.

AppleMark

AppleMark

AppleMark


Edited by Clayton SF - 2/5/13 at 5:58am
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post #2004 of 2238
2/5/13 at 10:41am
Quote:
Originally Posted by Clayton SF View Post

Guess what I'm making...

Clayton,did you let those wings air dry in the fridge or just dredge with seasoned flour ?
Busy boy,I can't keep up with the 3 hours earlier time zone difference.
You really nursed those ten chicken wings along,nice!

Were they crisped up to your liking?
If you are interested in a whole chicken with super crispy skin,I can post the method.
Skin will lift off like a potato chip,it's bad for you but so tasty.

Here is a very economical protein source, a Boneless Pork Loin Sirloin Half.
This piece was over 9.5 pounds and only cost $11.24 !
Note it is not the same cut as a Pork Tenderloin,the Sirloin Half can be sliced into steaks or butterflied open,stuffed and rolled for uniform thickness.
It has a thin fat cap on top,I've already cut four large steaks from this piece and have marinated the remainder overnight,ready to roast today. Balsamic Pork Roast (Click to show)
Ingredients

2-3 tablespoons steak seasoning rub

1/2 cup good balsamic vinegar (1/3c if you prefer)

1/2 cup olive oil

4 pounds boneless pork loin roast

Directions

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil.
Place pork into a resealable plastic bag and pour marinade overtop.
Squeeze out air and seal bag,marinate 2 hours.Overnight or longer is best.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade.
Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C).
Let the roast rest for 10 minutes before slicing and serving.

If the vinegar flavor is too strong for you,add some honey,brown sugar or pineapple chunks.
The Balsamic Vinegar must be of the quality that you can easily swallow a teaspoon of it and enjoy it.
I just marinated it in a glass covered dish,turning it over a few times.
Place some sliced leeks/onions at the the bottom of your baking vessel to lift the roast from the bottom and add garlic,if you like.


Edited by 5aces - 2/7/13 at 12:59pm
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post #2005 of 2238
2/5/13 at 11:29am
Quote:
Originally Posted by 5aces View Post


Clayton,did you let those wings air dry in the fridge or just dredge with seasoned flour ?
Busy boy,I can't keep up with the 3 hours earlier time zone difference.
You really nursed those ten chicken wings along,nice!

Were they crisped up to your liking?
If you are interested in a whole chicken with super crispy skin,I can post the method.
Skin will lift off like a potato chip,it's bad for you but so tasty.

 

I ran to the store and bought a can of baking power. I did a 1 to 1 with baking powder and kosher salt like your recipe. I air dried it for a few hours but not in the refrigerator--there was no room. It turned out fantastic. The crispiest baked chicken wings I've ever been able to produce. Your technique is a keeper. THANKS. My neighbor dropped by and I gave him a couple of pieces. He then came by for seconds and I said too late--they're gone. (I hid them).

 

Yes, I would like your whole chicken with super crispy skin recipe, please! And thank you!

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post #2006 of 2238
2/5/13 at 11:46am
Quote:
Originally Posted by Clayton SF View Post

Yes, I would like your whole chicken with super crispy skin recipe, please! And thank you!
Crisp-Skin Roast Chicken (Click to show)

1 chicken
1 tablespoon salt
1 teaspoon baking powder
1/2 teaspoon black pepper

(these are the minimum ratios,I usually go 1:1 with the baking powder/salt and add more pepper)
Best to use a meat thermometer for accurate results.
Put the bird on a small rack with a saucer under it,in the fridge for the liquid to drip into.
You will achieve the highest level of crisp skin by resting it in the fridge for 8 hours or more,try not to skip this important step.


Pat dry the chicken, inside and out.

Cut four slits along the back (bottom) of the bird.

Carefully loosen the skin from the breasts, thighs, and legs.
As in start at the rear cavity and work your fingers under the breast skin to lift it from the meat. etc.
Tuck the wing tips under the bird.

Truss the chicken if you like.

Mix together the salt, baking powder, and black pepper.

Cover the chicken with the mixture.

Place on a rack in a roasting pan and set in the fridge for one day. Uncovered, of course.

It will look kind of gross after a day.

Heat the oven to 450 degrees.

When the oven is hot, flip the chicken on its breast and roast on a rack in the roasting pan for 25 minutes.

Flip the chicken breast-side up.

Roast until temperature hits 135, about 20 minutes,or longer.

Crank the heat to 500 degrees.

Cook until chicken is 160 degrees, another 10-15 minutes.

Edited by 5aces - 2/5/13 at 11:57am
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post #2007 of 2238
2/5/13 at 2:29pm

And I was wondering why I wanted chicken wings all day today...

 

I got to get in on the crispy skin wing.  But first, I got a lot of beef to eat.  Not a bad thing.  biggrin.gif

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post #2008 of 2238
2/5/13 at 6:16pm
Quote:
Originally Posted by Eee Pee View Post

But first, I got a lot of beef to eat.

Is this the same seat belted beef that was chauffeured home?

If there is a meat nativity scene:


Why not an Amplifier made out of meat?

You can keep it in your Marshall Fridge:
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post #2009 of 2238
2/6/13 at 6:57am

I ran out of Tater Tots so had to make do with oven-baked fries, linguiça, the ubiquitous poached egg and habenero sauce.

 

Breakfast! Yummy! Have a great Wednesday, everyone.

 

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post #2010 of 2238
2/7/13 at 6:38am

Not my photo.

Has anyone made any dumplings lately be it European, Asian, other?

Looks like a weekend project.

I could just make the sauce.

Spinach-and-Shrimp Wontons with Spicy Soy Dipping Sauce

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