Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Weekly Cooking Thread - January 28, 2017
Our kitchens ^ | 01/28/2017 | All of us Freepchefs

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.


TOPICS: Food
KEYWORDS: cooking; recipes; weekly
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100101-115 next last
To: leaning conservative

Yes you did, now I’m thinking that if I had a really thick dense read it might be good. It might have that meaty texturewithout falling apart in the broth. The next time I had a bread failure i.e. making bricks, I’ll know what to do with it


81 posted on 01/29/2017 6:33:53 PM PST by CottonBall (Thank you, Julian)
[ Post Reply | Private Reply | To 56 | View Replies]

To: FrdmLvr

Did you have that recipe? Looks totally yum!!

Since we can’t eat those egg casseroles with meat, we make the ones with cheese and green chilis, the Mexican style egg casseroles. It’s also one of my favorite meals any time of day, too.


82 posted on 01/29/2017 8:01:18 PM PST by Yaelle
[ Post Reply | Private Reply | To 61 | View Replies]

To: lizma2

I have The Peter Reinhart Apprentice too. Our baking group is doing a year of breads and I’m pulling ideas from that book. We did make successful ciabatta bread. What other types have you been baking? Bread would be good with the onion soup recipes posted on this list.


83 posted on 01/29/2017 8:08:45 PM PST by mschalock
[ Post Reply | Private Reply | To 62 | View Replies]

To: Yaelle
Your post reminded me of this scene from a movie.
84 posted on 01/29/2017 9:46:48 PM PST by Trillian
[ Post Reply | Private Reply | To 4 | View Replies]

To: mschalock
I posted in last week's cooking thread about focaccia bread made with potatoes. I think it makes a big difference in texture for the better.
85 posted on 01/29/2017 9:59:14 PM PST by Trillian
[ Post Reply | Private Reply | To 47 | View Replies]

To: mschalock
The bread in that recipe looks perfect here. I love a good, crusty bread.
86 posted on 01/29/2017 10:05:54 PM PST by Trillian
[ Post Reply | Private Reply | To 47 | View Replies]

To: MomwithHope

That sounds good.

To make it kosher, when I make French onion soup I have to make “onion broth,” can’t use chicken, but it’s not that bad. Can use raw onions, just boil em in the water for a while, or leave em in a crock put, water and onions.

That way we can use cheese. Gots to have that cheese on top. I agree, bread not needed.


87 posted on 01/29/2017 11:02:38 PM PST by Yaelle
[ Post Reply | Private Reply | To 41 | View Replies]

To: CottonBall

Mmmm, cotton. I love risotto. I am sure I had risotto before the one in this story, but whenever I taste it I am transported back to a risotto I had once that was Perfect. We were cold and hungry in Chamonix, having driven up from Geneva with the mother in law and the baby. No fun skiing, just walking around in the snowy village. We came upon this restaurant built hanging over the rushing, cold river. Snow was falling. And I ordered the mushroom risotto. It had all kinds of mushrooms but the flavor standing out in the cheesy rice was morels. I can’t describe how heavenly each perfect bite was. I could not finish it and there aint no doggy bags in Switzerland. It was like the first shot of heroin that you spend your life trying to recreate, not that I have ever tried heroin. Why, when risotto is so much better??

I love yours with your last summer garden’s chard. Sounds pretty perfect to me too.


88 posted on 01/29/2017 11:09:25 PM PST by Yaelle
[ Post Reply | Private Reply | To 54 | View Replies]

To: pugmama

I’m a big Viv Howard fan....


89 posted on 01/29/2017 11:09:41 PM PST by cherry
[ Post Reply | Private Reply | To 38 | View Replies]

To: kalee

Imissed that! Would you please repost it?


I must have read your mind. I reposted it on post 31 or near there. Do try it. The “bacon jam” makes enough for 2 or three of the greens meals.

Both times I made it, I used 3 different greens, just to be healthy. Like mustard, collard, and kale. Or something.


90 posted on 01/29/2017 11:12:15 PM PST by Yaelle
[ Post Reply | Private Reply | To 63 | View Replies]

To: kalee

Yummy. I don’t care who wins the Super Bowl and I don’t think anyone here does. It will be us all answering Grandma’s question of whom we are rooting for, each minute. I’m going to need something delicious to stay nice through all that. Alzheimer’s is tough.

One of you had some wonderful puff pastry easy recipes last time. You got me going. I found a frozen puff pastry at Sprouts that is made out of unenriched, European style wheat that I can digest. So I think I will make what I tried with it last week.

You can even try to make them football shaped; I think I will. Cut the puff pastry dough into squares, I don’t know, 2 inches? Then a small slice of Brie on each, a dab of jam (I used raspberry and it was fabulous, can imagine apricot or fig ) and a sprinkle of chopped nuts (imagining pistachio or walnut but I can’t eat them either so I chop up roasted pumpkin seeds as my substitute and it works for us). Fold and seal them with a fork (attempting a football shape with your hands?). Then an egg with 1/4 c milk as the egg wash brushed on after you seal them. I think the oven was 375 and it wasn’t very long til they were nicely golden brown and puffed up, less than 15? Around 15 mins?

I want to do it with a chicken filling too.


91 posted on 01/29/2017 11:27:54 PM PST by Yaelle
[ Post Reply | Private Reply | To 70 | View Replies]

To: Trillian

Now that’s what I’m talkin bout!


92 posted on 01/29/2017 11:39:31 PM PST by Yaelle
[ Post Reply | Private Reply | To 84 | View Replies]

To: Yaelle

If you can use soy sauce that would add a lot of flavor. Interested in my onion jam recipe?


93 posted on 01/30/2017 3:45:37 AM PST by MomwithHope (THE LIBERAL BUBBLE HAS BURST!!!)
[ Post Reply | Private Reply | To 87 | View Replies]

To: MomwithHope

Yes, interesting in the onion jam recipe. Love onions.

I try to avoid soy sauce. I feel pretty sick when I eat it. If I make something with soy sauce for the family, I usually eat something else, or feel sick. I’m getting better at choosing to not feel sick. I can handle a teeny bit but not much.


94 posted on 01/30/2017 8:32:47 AM PST by Yaelle
[ Post Reply | Private Reply | To 93 | View Replies]

To: Yaelle

I did not have a good outcome with soy sauce either. I started buying the really good stuff at a Chinese market. Cheaper than kikoman’s. it doesn’t bother me at all, a lot less salty. I’ll post the onion jam recipe later, kind of tied up right now.


95 posted on 01/30/2017 9:32:02 AM PST by MomwithHope (THE LIBERAL BUBBLE HAS BURST!!!)
[ Post Reply | Private Reply | To 94 | View Replies]

To: mschalock

I never get good holes! Different yeasts. Dry dough, wet dough. No go! Ugh! Any hints???

Tried a lot of them over the years. Do the Cinnamon, Raisin, Walnut with craisins. That’s tasty. Lavash crackers are fun. Like the Vienna but it took forever to find barley malt syrup.

For onion soup.... French or Italian, something basic. I’d go store boughten. Concentrate on the soup! More fun!

Isn’t today National Croissant Day? Never made them. Just found my next project!!

Off tomorrow. Doing an apple strudel and a cheese strudel for the kidlets I work with. Phyllo, melted butter!! Heaven!


96 posted on 01/30/2017 4:40:01 PM PST by lizma2
[ Post Reply | Private Reply | To 83 | View Replies]

To: Yaelle

ROKU USERS

A new free channel has been added recently for those who have an interest in foods. You might want to check it out for yourselves.

The channel is “Saveur”. Chinese, Thai, vegetarian, Epic Meal Time are just a few examples of the programming types.


97 posted on 01/30/2017 9:00:35 PM PST by V K Lee (President Trump = MAGA (erasing the era of the Socialist Muslim minor))
[ Post Reply | Private Reply | To 1 | View Replies]

To: Yaelle
Here's that recipe - it cans well, I bought a bag of vidalias last year and made a slew of half pints. It also keeps well in the fridge.

Maple Onion Jam

2 tblsp. butter
2 tblsp. light olive oil
3-4 large onions (either sweet or Vidalia) sliced (about 4 cups)
1/2 tsp. salt
1 tblsp. snipped fresh thyme
1/4 tsp. ground black pepper
1/2 cup maple syrup
2 tblsp. balsamic vinegar

Use a large non stick skillet and a spatula works best. Melt the butter, start sauteeing the onions. Add salt. When they are soft, add thyme and pepper. When they start to carmelize, add syrup. Cook about 20 minutes more. It will be thick and brown and most of the onions will not be recognizable. Turn off the heat and add the balsamic vinegar. Scrape into a storage container and refrigerate. Brigng to room temperature before serving.

Great on meats, especially steak. My favorite is spread over a chunk of soft cheese, either cream or goat, and served with crackers.

98 posted on 01/31/2017 6:35:55 AM PST by MomwithHope (THE LIBERAL BUBBLE HAS BURST!!!)
[ Post Reply | Private Reply | To 94 | View Replies]

To: V K Lee
Mmmmmmmm....Saveur is a great food magazine.

Nice they're going airborne.

99 posted on 01/31/2017 6:37:44 AM PST by Liz
[ Post Reply | Private Reply | To 97 | View Replies]

To: Liz

Nice we have an opportunity to view :-)

http://www.saveur.com/
http://www.saveur.com/recipes-search


100 posted on 01/31/2017 6:50:14 AM PST by V K Lee (President Trump = MAGA (erasing the era of the Socialist Muslim minor))
[ Post Reply | Private Reply | To 99 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100101-115 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson