Posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
A few weeks ago some of us were talking about Spaghetti, and how we like it plain, with butter and no sauce. I happened to find the following recipe for ‘Spaghetti Aglio e Olio’ (Spaghetti with Garlic and Oil), from my favorite YouTube chef, John Mitzewich of 'Food Wishes'. This is one of those simple recipes that nevertheless has to be done precisely, in this case especially in the cooking of the garlic:
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
A recipe I’ve wanted to try for a long time, is ‘Hot Jezebel’; I’m wondering if this one is traditional/authentic (I’ve seen several variations, including one that adds pineapple):
http://recipecircus.com/recipes/shugga/APPETIZERS/Hot_Jezebel.html
-JT
Shredded green cabbage
Shredded red cabbage (optional)
Chopped apples
Raisins
Vidalia onion dressing
One of the last gifts we received from my husband’s Father before he died, was a big pizza stone; but we’ve never used it yet. This thread has convinced me to try homemade pizza.
(Love the picture!)
-JT
Come on, now. I used to be terrified of pressure cookers, but they make much better ones nowadays. We are in the research phase of buying one, and I’ve gotten some very good recommendations from Freepers.
Watch this space, for a future post :-)
-JT
I enjoy making our pizza at home. I’ve never thought about using pesto on pizza, but it sounds good! I grill salmon...place it on a slice of beef steak tomato and spread a little pesto on top of the salmon... It’s very good!
We too cannot make a great thick chop. The best I made I sauteed in a pan & did a Dijon/onion sauce & finished them in the oven. I will take thin chops over a charcoal grill any day!
Yep, similar, I just use mine for all the leftover cooked pasta I convince the wife not to throw out.
Modern pressure cookers don’t ever explode unless you are a Tsarnaev. 3 Levels of safety. Blow off valve. Secondary sacrificial blow out valve. The seal between the pot and lid has a gap and in case #1 and #2 fail, the seal blows.
If you want a good pressure cooker look for one with a disk bottom. One as thick as possible. Non disk bottom ones burn stuff on on the bottom. (Mine is a Fagor) Don’t fear pressure cookers. They make it so easy to make a stew, soup or sauce that seems cooked all day in 30 minutes. They are a great cooking tool.
No consumer pressure cooker approved for frying (broasting) chicken, but a few do the job safely, like my beloved Fagor. Capacity is key. You need lots and lots of head space if you are going to try and broast, and you need high pressure capability. My Fagor has a 17 psi setting which is higher than the 15 psi standard which few even get up to. Still prefer to do chicken in a cast iron chicken fryer. Fried chicken is a weekend meal. Pressure cooker is to make a weekend like meal after work.
The trick is to pat the chicken pieces dry as possible with paper towels or a clean dishcloth before dunking in the flour mix.
If the chicken is wet, the mix won’t stick and will slide off as soon as it hits the hot oil.
I like the ready made “Louisiana” brand fry mixes for chicken, fish and shrimp.
Sounds awesome. Will try!
What about the buttermilk soak? I’ve always heard that it makes good fried chicken...
-JT
I can get it to stick but it doesn’t get crunchy enough and I can’t get the right flavor.
My granny made the best fried chicken. Fresh from the barnyard and brined overnight. Yum.
Fagor. Great pressure cooker. Most are safe, but here is what I have found. Encapsulated aluminum disk bottom stainless steel. That is what you want. This one is superb.
http://www.amazon.com/dp/B00004SUHV/ref=psdc_289825_t1_B0000717AU
I love salmon & I would not have put those two tastes together, but I’m going to try it! I love pesto too on small toasts as a mini munch/appetizer. Yum!
I’ve never done that myself.
Enzymes in both “cultured” buttermilk and yogurt tenderize meats. It is why Tandoori chicken is marinated in yogurt overnight. Most buttermilk just imparts a slightly tangy flavor, but for kick but chicken try marinating in 1/2 buttermilk 1/2 plain yogurt. The buttermilk you can get in grocery stores isn’t cultured (It is chemically made) so it lacks that tenderizing quality.
Thanks for the excellent info. I will at least read up on it.
It would not surprise me if many people went online now.
It has LPG burners, larger than normal, so we can cook around 500F. A wood burner will approach 800-1000F, with a cook time of 1- 1 1/2 minutes. No thanks. LPG is cleaner and more controllable.
But, pizza is fun, easy, and ... do you know anybody that DOESN'T like pizza?
Garden Delight, "Hawaiian", and Kitchen Sink!
I think I’ve also read that pressure cookers retain a lot of nutrients and flavor that other kinds of cooking don’t.
-JT
“Had a mother-in-law with a wonderful story about making applesauce in a pressure cooker and blowing the safety valve. Textured ceiling in an instant.”
When I was a child, my mother was making homemade applesauce in a pressure cooker and the hot “lava” blew up in her face. She ran out of the kitchen screaming. She had severe burns that needed emergency room treatment. I’ve heard that today’s pressure cookers are safer. No way I’m trying one.
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.