Posted on 01/28/2017 8:15:07 PM PST by Yaelle
Hi to all! This is the weekly cooking thread for this weekend, and I am one of the substitutes for Jamestown1630. I'm sorry I didn't start yesterday, but, well, how do I say this?? I forgot. And I am sorry. But here we are.
What is going on in your kitchens this week? There are a lot of sports on TV this weekend so I decided to make a bunch of fried chicken, great to eat right out of the fryer, but also good cold. I bought a bunch of winglets and some drumsticks.
I took a glass 13x9 pan, and mixed a cup of flour, a cup of water, 2 eggs, salt, pepper in it. It's goopy which sticks really well. Then in a big ziplock bag, I put 2.5 c flour, more salt and pepper, 2 tbsp garlic powder, 2 tbsp smoked paprika.
Heated up my deep fryer. You can use a heavy pan with oil in it too. Dipped my chicken into the goop, then into the flour bag, then in batches into the fryer.
I love using brown paper grocery bags for post-frying. They soak up better than anything. More salt over the chicken and there you go. The guys motored a lot of them up, but some is left For tomorrow's NHL Allstars game.
Oh, for those of you still doing wonderfully on your purely healthy new year eating plan, just skip the above, LOL.
Who doesn’t love breakfast for dinner? That’s what we had tonight!
World’s Best Breakfast Casserole
http://pin.it/9g-iUUJ
Reinhart baked for the Brother Juniper Restaurant run by a religious group. They made a mean to die for dilled rye. They had a sandwich of tuna, cream cheese, avocado, sprouts, BACON, and a swish of mayo on that rye. Heaven!
Ate at 3 of their 4 restaurants 30 years ago. Indi, San Fran, and Amsterdam. The Memphis one is on my bucket list.
Have his apprentice and American pie book. Yet to master his Ciabatta. Also on my bucket list!!!
Imissed that! Would you please repost it?
Hum. Never thought of that. I'll give it a try! Thanks.
I toast the bread sprinkled with lots of shredded Gruyere cheese separately on a baking sheet then float it on the soup. That’s the way my grandmother made it. She got the recipe from a cookbook she received for a wedding present in 1930.
Browning only occurs on the cheese side but the bottom dries a bit so it doesn’t immediately turn into mush in the soup.
I toast the bread sprinkled with lots of shredded Gruyere cheese separately on a baking sheet then float it on the soup. That’s the way my grandmother made it. She got the recipe from a cookbook she received for a wedding present in 1930.
Browning only occurs on the cheese side but the bottom dries a bit so it doesn’t immediately turn into mush in the soup.
Oh gosh we used to get 100 wings for $10 the Telstar
Even though I love the bread soup I am going to try your way to compare the two. Do you toast your bread 1st & then again w/ the cheese or just the one time w/ the cheese? This is making me crazy with hunger. Heating up two left over bbq wings & roasting a sweet potato I cooked this morning.
Toast the bread first
I plan to try this recipe next weekend.
http://chindeep.com/2013/08/10/smokin-hot-penelope-dip/
Go Falcons!
Just once with the cheese on top.
Nestle the toast on top of the soup and under the Gruyere.
Broil
Enjoy
Mix cream cheese, chipolte and raspberry jam.
Serve on toast or crackers
Pretty dang good
Yes, that’s the old standby. Very popular.
surprisingly good
That sounds like something I can handle! Thanks
Yeah, I think I’ve given up on trying to find ways to keep it crunchy while in the soup. That doesn’t even make sense while saying it!
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