Favorite food/recipes

[HeK]

Try Hickory for salmon

Smoked for 45 minutes at 300F (too hot as I understand, still working on temp control) on charcoal and hickory.

on charcoal and hickory.

hickory.

[Dtrain323i]

Also, I don't think I like mesquite.

don't think I like mesquite.

mesquite

[HeK]

http://en.wikipedia.org/wiki/Context_(language_use)

[Dtrain323i]

[HeK]

[Coppanuva]

Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

[at0m]

Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

I was going to rattle off what my GF does for Schnitzel, then realized it involves frying. Derp.

I usually just use shake & bake.

[Coppanuva]

[quote author=Coppanuva link=topic=85.msg255052#msg255052 date=1349838341]
Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

I was going to rattle off what my GF does for Schnitzel, then realized it involves frying. Derp.

I usually just use shake & bake.
[/quote]

Yeah, I was kinda afraid of that. I mean, pan frying is OK, I just don't want to have to buy a deep fryer for a rcipe

[at0m]

[quote author=at0m link=topic=85.msg255058#msg255058 date=1349841690]
[quote author=Coppanuva link=topic=85.msg255052#msg255052 date=1349838341]
Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

I was going to rattle off what my GF does for Schnitzel, then realized it involves frying. Derp.

I usually just use shake & bake.
[/quote]Yeah, I was kinda afraid of that. I mean, pan frying is OK, I just don't want to have to buy a deep fryer for a rcipe
[/quote]Well she usually coats them in flour, then dips them in egg wash, then rolls them in cracker meal (like you would get for fish, and into which she also puts Old Bay), then pan fries them with peanut oil. Usually works pretty well. She's a chef but that's one of her more approachable recipes/techniques, which is nice.

I should post up her recipe for German Potato Salad, that shit's delicious.

[Evil Cheese]

[quote author=Coppanuva link=topic=85.msg255104#msg255104 date=1349869526]
[quote author=at0m link=topic=85.msg255058#msg255058 date=1349841690]
[quote author=Coppanuva link=topic=85.msg255052#msg255052 date=1349838341]
Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

I was going to rattle off what my GF does for Schnitzel, then realized it involves frying. Derp.

I usually just use shake & bake.
[/quote]Yeah, I was kinda afraid of that. I mean, pan frying is OK, I just don't want to have to buy a deep fryer for a rcipe
[/quote]Well she usually coats them in flour, then dips them in egg wash, then rolls them in cracker meal (like you would get for fish, and into which she also puts Old Bay), then pan fries them with peanut oil.
[/quote]

^ This. Coating the meat with flour first before you dip it in whatever liquid wash you are using will generally help the crust stay on better.

[Coppanuva]

[quote author=at0m link=topic=85.msg255105#msg255105 date=1349869934]
[quote author=Coppanuva link=topic=85.msg255104#msg255104 date=1349869526]
[quote author=at0m link=topic=85.msg255058#msg255058 date=1349841690]
[quote author=Coppanuva link=topic=85.msg255052#msg255052 date=1349838341]
Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

I was going to rattle off what my GF does for Schnitzel, then realized it involves frying. Derp.

I usually just use shake & bake.
[/quote]Yeah, I was kinda afraid of that. I mean, pan frying is OK, I just don't want to have to buy a deep fryer for a rcipe
[/quote]Well she usually coats them in flour, then dips them in egg wash, then rolls them in cracker meal (like you would get for fish, and into which she also puts Old Bay), then pan fries them with peanut oil.
[/quote]

^ This. Coating the meat with flour first before you dip it in whatever liquid wash you are using will generally help the crust stay on better.
[/quote]

I do, maybe I'm not putting it on enough, or maybe I need to massage it in better? I'll see what I can do.

Also anybody have any recipes for pumpkin based things? I'm looking at trying to find some way to make like... a pumpkin glaze/curry thing to put on stuff since it's Fall and all.

[Dtrain323i]

[quote author=Evil Cheese link=topic=85.msg255116#msg255116 date=1349879602]
[quote author=at0m link=topic=85.msg255105#msg255105 date=1349869934]
[quote author=Coppanuva link=topic=85.msg255104#msg255104 date=1349869526]
[quote author=at0m link=topic=85.msg255058#msg255058 date=1349841690]
[quote author=Coppanuva link=topic=85.msg255052#msg255052 date=1349838341]
Anyone have any tips on getting the bread lining on breaded pork chops/chicken to stay on better? Mine always ends up kinda half-solidifed at the end and just slides off when I cut it. Any idea if that's possible short of deep frying?

I was going to rattle off what my GF does for Schnitzel, then realized it involves frying. Derp.

I usually just use shake & bake.
[/quote]Yeah, I was kinda afraid of that. I mean, pan frying is OK, I just don't want to have to buy a deep fryer for a rcipe
[/quote]Well she usually coats them in flour, then dips them in egg wash, then rolls them in cracker meal (like you would get for fish, and into which she also puts Old Bay), then pan fries them with peanut oil.
[/quote]

^ This. Coating the meat with flour first before you dip it in whatever liquid wash you are using will generally help the crust stay on better.
[/quote]

I do, maybe I'm not putting it on enough, or maybe I need to massage it in better? I'll see what I can do.

Also anybody have any recipes for pumpkin based things? I'm looking at trying to find some way to make like... a pumpkin glaze/curry thing to put on stuff since it's Fall and all.
[/quote]

My wife has recipes for Pumpkin Bread and Pumpkin Chocolate Chip Cookies

[Gasman]

I finished making some banana bread a little while ago. I like to add more banana to the mix than the recipe calls for so it doesn't dry out during baking, has a more cake-like consistency after cooking and has a more intense banana flavor to it. Warmed up with a large dollop of softened butter on top and it turns into something good.

[Dtrain323i]

I made regular bread for the first time today. Turned out pretty good, though it didn't rise as much as it should have.

[at0m]

I need to find out if my GF took any pictures of the chili cornbread casserole we made this weekend. SO GOOD.

Started life as a box of chili mix and a box of jiffy cornbread mix, then we started weaking stuff. I think we ended up using 15+ additional ingredients, but it was so tasty ;x

[kaese]

"Cheddar Bacon Ranch Pulls"
Looks foodgasmic. Though I haven't tried the recipe yet.

http://www.plainchicken.com/2011/07/ched...pulls.html

[Eightball]

Picked up some Brioche from the market today.

Holy shit.

Yes.

[KarthXLR]

making soup tonight, but I have no soup pot.

I will report my findings.

[kaese]

SAMOSAS

ps. does anyone have a good recipe for making them?

[KarthXLR]

making soup tonight, but I have no soup pot.

I will report my findings.

Turns out soup cooks fine in a wide pot. Cooked the potatoes too high and got mushy. Still delicious.