I went to the supermarket and bought a tray of spicy chicken legs as they were on special. They were not the little legs - but it was like the drumstick and the leg attached. It covered a large portion of the plate.
I went to the supermarket and bought a tray of spicy chicken legs as they were on special. They were not the little legs - but it was like the drumstick and the leg attached. It covered a large portion of the plate.
Here a idea for your 4th party that might wow some of your guest.
A few years ago for a 4th of July get together, I made deviled eggs. No big deal.
But I did add a the 4th theme to them. What I did was take some easter egg coloring (red and blue) and after peeling eggs and removing the yolk like you would for the regular deviled eggs I took a 1/3 of cooked egg whites and put them in the red coloring, a 1/3 in the blue, with the final 1/3 left plain. Then I put the egg filling in so that there was red white and blue deviled eggs.
I have a question - how do you store used oil - once you have used it to fry chips or jojo potatoes.
I have a pan that is dedicated to frying - it sits on the gas ring. Do you store the oil - once cooled in the refrigerator in a plastic or glass container or do you leave it in the pan?
I have usually stored this in a plastic container until it looks too dirty to use.
What do others do?
I have noticed that a bread sandwich or a piece of toast is no where as filling as what it use to be.
I am talking about your standard loaf of bread that you buy at your local grocery store.
Why is that?
I am a family of one - so maybe I should be making my own.
What are your thoughts? - Do you have any?
I had a cup of instant soup - and a piece of toast for lunch today - the toast was not dense - and left a feeling of it being unfilling - and to be straight up about it, very disappointing.
I wonder what your thoughts might be.
This has been followed from Chef Jacob's video - how to make Seasoned Jojo potatoes or Seasoned Wedges
This post is part 1 of part 2 (part 2 will follow).
I saw that one of the members of the Stella Culinary Facebook Group had made a Ramen Bowl. After a few posts backwards and forward, I thought I would try to do a variation on the theme.
I have a 10 lb pork belly in my fridge that I'm trying to figure out what to do with.
A couple issues:
1. I brought it home, frozen on Sunday night; it's been sitting in the fridge since then. I'm getting worried about dealing with it before it goes bad.
2. It's maybe 85% fat. So, so disappointing, especially since I paid 7x more for the pork belly than what I paid for pork fat.
3. The skin is hairy.
I was going to make a roasted pork belly with crispy skin, but that's out since there's a giant chunk of fat between the skin and the meat.
Today I created a dry brine/rub that worked out really well! Despite the fact that I overcooked them, Mr. Picky said they were the best pork chops he had ever had.
Here's what I did:
I rubbed the mixture on both sides of each chop and let sit in the fridge for 2 hours before cooking. I used about the same amount of kosher salt I would have usually used to season the meat.
I've had issues posting replies a couple times where it didn't respond after I clicked "save". I refreshed and clicked save again and whoops - my response was posted 3 times.
2nd issue...when I went to try to delete these duplicate posts, it told me I didn't have permission to access the page. Why not?
So not only did I buy white wine vinegar for the chips - that I intend to make later tonight or tomorrow - I saw the rice cracker biscuits on special - three packets for $5.00. Bargin I thought until I went to the checkout and saw I only saved 20 cents!
Anyway - hummus I thought - then I looked at the price - over $5.00 for a small tub. I can make my own I thought - what's in hummus I thought. chickpeas - $1.10 for a can, tahini (that was like $7.00 for a pottle and a lemon which I can't remember how much the lemon was).