Posted on 07/04/2013 10:29:37 AM PDT by Nachum
I am a huge fan of big fat spicy Polish dogs, grilled to the point they are almost blacked and split.
Then laid out on an open faced toasted bun with relish, spicy brown mustard, chopped onions with home cut fries on the side. Yum.
That’s an awesome icing idea. I like it a lot
Those cornmeal muffins sound wonderful!
Firecracker....:-)
I had only eaten rings with a heavier batter and still loved them but fell in love with the ones that use a batter with leavining such as beer, and while I don't care for beer as a drink, I do love using in cooking!
Brown about a pound of ground beef and drain completely - then add a can of refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).
Sprinkle the cheese on top and bake at 375 degreesfor 10 minutes. (Add chopped jalapenos for extra kick.
SLOW COOKER BEER CHICKEN
Ingredients
•2 lbs skinless, boneless chicken breasts
•1 bottle or can of your favorite beer
•1 tsp salt
•1 tsp garlic powder
•1 tbsp dried oregano
•1/2 tsp black pepper
Instructions
1.Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2.Feel free to change out the spices and herbs and use whatever you’d like.
Preparation time: 5 minute(s)
Beer batter is excellent for onion rings, but you need to fry them at 350 to 375 degrees or they will be soggy and greasy — 200 + is way too low, they don’t take much time.
“I need help with deep fried onion rings. No matter what I do, I can’t do it right. What is the secret? What am I missing?”
Food thermometer, oil to 350 degrees. If your oil is not hot enough the flour won’t crisp up. If the oil is too hot, the flour will crisp up but the ring will not be cooked.
Practice, practice, practice. That’s how I learned to cook wings. Went through about 100 of them before I got it correct.
Just realized I made a mental typo - obviously mid 200’s is too low. I do try to cook them at 350+. It just always seems they are cooked in seconds and taste burned.
Thanks to everyone for all the ideas.
MY GREATEST HOT DOG;
Nathan’s are my favorites, followed by Hebrew National.. I LOVE Hot Dogs, with everything on them, as in Chicago style, including celery salt, diced onion, hot peppers, bright green sweet relish, cheap yellow mustard, tomato slices, and a sour dill pickle spear...
Yep, HOT DOGS!
Add to my post on my Hot Dog, a poppy seed bun.. :)
I have some leftover taco meat that is getting revamped into sloppy joes. Already have dough for the buns rising on the window sill. Have the fresh veggies sliced, dip made and onions sliced for onion rings.
I don’t like egg in my batter so I just mix flour and water (or milk) and season with salt, a spoon of sugar and a pinch of baking powder. Portions are whatever makes a batter the consistency of pancake batter. Actually, you could use a boxed pancake batter. Fry in oil. Let drain on a rack. If you drain them on paper towels, they get soggy.
Tip - slice the onion and save the larger rings for your fried onion rings. Use the smaller middle rings for burgers or dice up in another dish.
They tend to the salty side, so if anyone is trying them for the first time, go light on any toppings or seasonings that are themselves salty.
What you describe sounds delicious. There are a couple of other ways that are good, too. The “southern dog” with mustard, coleslaw, chili and diced onion on a lightly buttered an toasted bun is one. Another is extra sharp cheddar, a couple of strips of bacon, pickle relish, mustard and ketchup. Kind of funny putting bacon on a kosher dog, but hey if it works, it works.
I was fooling around with creating a dipping sauce for chicken tenders, and came up with this:
French’s yellow prepared mustard
Steen’s sugar cane syrup
Honey
Chili powder
Mix the first three ingredients (about 1/4 cup of each) with the chili powder (about 2 tablespoons) in a saucepan, bring to boil, simmer for a minute or two.
This could also go well on ribs.
Wow, that is amazing looking...
Change your approach and use a “tempura” batter. You’ll never regret it!
Have to get the oil HOT! 275 degrees if memory serves me.
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