This week: Deep Fried and Unctuous (and we’re not talking about politicians ;-)
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-JT
Very Cool i worked for Youth for Christ there and lived in town, then a trailer in fishtown, then trailer on fishtown bridge during the flood of 1977? eventually moved the trailer up the mountain above 42 toward millville. we sold corn stalks for fundraising one year at the fair.
very timely. we just bought a deep fryer and have used it twice, on frenh fries, onion rings, and fried mushrooms.
What surprised me was that after frying and filtering, I got almost all the oil back! Being temperature controlled, it does get as much oil absorbed as when I used to pan fry.
Last week you mentioned a Chocolate Ganache Cake Recipe you posted a few weeks back. I’ve gone back through previous posts, but couldn’t find it.
Any chance you know where you put that?
Loved your story! So glad you gave the info for the cake because I was going to ask. Was reading a profile of someone recently & they mentioned food52.......a recipe site I believe. Haven’t checked it out yet. In bed, going to read a little more Le Carre’ & drift off........love this thread, it feels like an old friend.
I would LOVE to learn how to make the batter that Popeye’s uses for their fried chicken.
I remember when I tried a copycat recipe for Long John Silver’s chicken planks, but the batter tasted like Chinese chicken instead. That recipe is a keeper for pork, but not the same as LJS.
I always get asked for this recipe and do it 4th of July type events. You can make it ahead of time and just do the final deep fry a few minutes before serving.
I did see a deep fried cheesecake recipe but have not been able to go there!
http://www.cookingchanneltv.com/recipes/michael-symon/twice-fried-chicken-with-sriracha-honey.html
Neighbor dropped off some fresh caught and smoked Kingfish. Anyone have an awesome recipe for smoked fish dip?
Please add me to your list.
Thank you!