These even a gluten free version.
Posted on 04/03/2020 7:04:51 PM PDT by Jamestown1630
When we were in the local Lidl last week, the meat counters were practically wiped out – especially the chicken. But if you’ve got chick, this from Food Wishes looks like a great, fast-to-put-together recipe:
Chicken a la Crema:
https://www.youtube.com/watch?v=m457svJVDQw
*******************************************************
As I’m sure many have been, over the past weeks of teleworking I’ve experienced periods of furious (and frustrating) work; and many slow hours where nothing was happening or could be done.
The oddball things that one becomes interested in, while sitting at home with hours to fill, are fascinating. I happened to find some posts to YouTube about ‘Kennedy Steve’, an air traffic controller with a humorous and droll approach to his job. I was intrigued by the language used in that profession, and by what it really takes to DO a job like this. The subject has filled hours for me over the past weeks – and I’ve never even traveled on a plane, and probably never will.
Here’s a collection of his most humorous performances:
http://www.youtube.com/user/H89SA
And here is the Wiki on him:
http://en.wikipedia.org/wiki/Kennedy_Steve
Collection of ‘funniest ATC conversations’:
http://www.youtube.com/watch?v=K1hlp0DCE_8
There are people like this, doing essential jobs every day, whom we depend upon; and we usually never know their names or anything about what they do.
I hope that everyone remains healthy and safe, while we work through this difficult time.
(Sorry if the links aren't clickable - we're in the midst of changing out some of our components in order to work more efficiently at home; and some stuff isn't working yet.)
-JT
...and of course adding browned roast chicken or pork chunks also works well. Add a scrambled egg and for me that beats the dry stir fried rice dishes most restaurants serve up.
This is a little different, but your post reminded me of it. We get these at the Bloomsburg, PA fair - they’probably have some version at most state fairs:
Deep Fried Mushrooms (and other veggies)
2 c. all-purpose flour
1-1/2 tsp. Garlic Powder
1-1/2 C. Beer
1 tsp. Baking Powder
1 tsp. Salt or to taste
¼ tsp. Paprika
Vegetables (mushrooms; and zucchini, onions, cauliflower, cut into bite-sized pieces, or rings for the onions)
Oil for Deep Frying
Any dipping sauce you like.
Combine flour, salt, garlic, baking powder and paprika in bowl. Add beer and whisk until smooth. Cover and chill for at least 30 minutes.
Heat oil to 375 degrees (we use an electric deep fryer, which doesn’t really get higher than 350 degrees - but they come out perfectly fine at that temp).
Dip veggies in batter and fry in batches until golden brown. Salt as soon as taken from oil. Drain on a rack over paper towels.
Allow oil to return to 375 before frying next batch.
(I’ve found that you can even freeze these and re-heat in the oven, and they’re almost as good as fresh.)
As far as I know, corn flour is the same as corn starch.
These even a gluten free version.
Definitely going to add that for my next try at shrimp tempura. IIRC, one Japanese restaurant in my old NYC served up tempura sweet potato as a side order.
Thank you.
BTW, Is the Lidl store much like Aldi?
I’ve tried low-carb burrito wrappers from the grocery; they weren’t bad at all, but I don’t seem to find them anymore.
Steve at ‘Serious Keto’ really gets into experimenting to come up with recipes that are low-carb but still satisfying and like the ‘real thing’. Here’s what he does with tortillas:
http://www.youtube.com/watch?v=p__TcEgZiQ4
In my experience, the Lidl is nicer to shop in than Aldi. It’s more like a little community grocery than a greatly scaled-down Costco warehouse.
I’ve only been to Aldi a couple of times, because the one near us is so horrible wrt parking. But I think the prices are pretty comparable between the two.
Aldi may have a wider selection of some food items, but Lidl has some more interesting things, especially in the frozen and fresh dairy/deli. Lidl also offers a lot of soft/hard goods that are more interesting than what I’ve seen in Aldi’s weekly and seasonal specials.
I used to like going to Aldi around Thanksgiving/Christmas, because they had interesting European seasonal stuff. But once the Lidl opened near us, I found that they had even better.
Well, in a way, but Masa harina is closer to cornmeal. And I’ve seen lots of tempura batter made with corn starch and flour, but never Masa harina. I find that recipes calling for corn flour almost always are referring to cornstarch. (Clarification is usually made in the comments section) :)
Tonight, as I slaved over a pan of white sauce, I got a scathingly brilliant idea! Ok, maybe not brilliant, but tell me what you think:
Every holiday, I make an enormous pan of home style macaroni and cheese. I need about half a gallon of thin white sauce for it, and it takes FOREVER to get that stuff done! I cook the macaroni with a few thick slices of onion, which I remove when I build the casserole. And because this is home style, I just use good old Kraft american cheese, with a little parmesan, and layer the macaroni, cheese and white sauce, and top it with buttered bread crumbs, and bake it. So here’s my new idea -— what if, instead of laboring over that white sauce, I bought a quart jar of Alfredo sauce, and mixed it with an equal amount of whole milk, instead? What do you think? Sound like it would work?
My personal opinion is that bottled Alfredo sauce is ‘dreck’ - and so is ‘Processed American Cheese’.
Make your own sauce, with better cheese - at the very least, use those blocks you can buy on the main dairy aisle in the grocery.
After all, Life is Short.
I have a friend who makes fabulous Macaroni and Cheese. Her secret is TONS of Buttah!
(I’m not sure what a ‘scathingly good idea’ might be. Merriam Webster defines ‘scathing’ as ‘CAUSTIC, MORDANT, ACRID’.
Doesn’t sound like a good idea for a recipe; but YMMV :-)
Uh, oh “scathingly brilliant ideas” result in trouble following angels. :) Among my favorite movies as a young lass.
Corn flour is corn starch in British recipes. Masa is different.
Thanks for that....will try it... But doesn’t half a cup of cornstarch seem like a lot.
Will check for other recipea....unless you have a working one you favor.
Still one of my favorite movies!
It’s making that sauce I was hoping to avoid. As far as American cheese in macaroni and cheese, is concerned, it’s a comfort food, not a gourmet dish. I’ve been making it with the white sauce and american cheese for forty years, and it always gets rave reviews and recipe requests. But I understand. To each his own.
I haven’t seen it in many years! I wonder if Amazon has it?
I have a copy of it.
I want one!
Amazon has the DVD for $9.97 + $3.99 shipping.
Sorry if this is a repeat; I thought I already posted it. Anyway, no, 1/2 cup cornstarch to 1/2 cup flour is NOT too much cornstarch. But a restaurant gave me their recipe for their wonderful light and crispy batter: Using “add water only” pancake mix, (I use Krusteaz), add a little salt, and dust the veggie or whatever, with it. (I shake it in a bag). Then dip it in batter made with the pancake mix,
(the amount of water to mix is the same as the box directs for pancakes), then coat it with more of the dry mix, and fry it. For that last dip, I have the dry mix in a large shallow dish. The wet batter is droopy, so you have to work quickly and gently. A chopstick or a long skewer works pretty good to pick it up to put in the fryer. I’ve only used it to batter onion rings, but it is amazingly light and crispy. The amount of salt you add to the dry mix and batter, I can’t say; I don’t measure, I just sprinkle some in both.
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.