Foodgasms

[Rambling Rose]

CJack's recipe for Scott Peacock's mama's recipe for chicken essence leaves out the addition of the rice. It talks about rice, oh yes, but never tells you when to put it in. Fix that, willya?

Rathbone, try a flatter falafel. Do you have a falafel tool? If not, just smush your patty out flatter. It should cook through.

With that said I'm back two pages catching up. See you soon!

(Petey had an actual almost nice moment back there, too. Damn you, Pete!)

 

[tortoise]

I firmly believe that the blame should fall squarely on the shoulders of Scott Peacock. Omitting the rice sounds like just the sort of prank he'd pull. Shifty bugger.

 

[Saint Peter]

My ass is my ass.....

(Petey had an actual almost nice moment back there, too. Damn you, Pete!)

It passed quickly.

 

[tortoise]

Like so much gas.

 

[Rambling Rose]

It passed quickly.

What is that smell?

I'm having a shit day today. Thank you all for the smiles. The cookbook looks great, but where is the one recipe that started it all? You know...GUMBO!

 

[Saint Peter]

"This chicken is mighty fine, however, you might try cookin' the rice a little bit next time."

[/crunchcrunch]

 

[Rambling Rose]

Like so much gas.

You're just too quick.

 

[Saint Peter]

What is that smell?

I'm having a shit day today. Thank you all for the smiles. The cookbook looks great, but where is the one recipe that started it all? You know...GUMBO!

gumbo = gas


Gumbo, my ass, ziplock bags, energy crisis solved.

 

[tortoise]

What is that smell?

I'm having a shit day today. Thank you all for the smiles. The cookbook looks great, but where is the one recipe that started it all? You know...GUMBO!

I opted to include that turkey meatball and root veggie soup, instead. Partly because that soup is my favorite culinary creation to date, and partly because the gumbo was never posted as an actual, cohesive recipe, with ingredient amounts and suchlike. I may remedy that, though. We'll see.

*knocks the shit out of your day*

 

[tortoise]

You're just too quick.

Like the (breaking) wind, toots.

 

[Collette]

It truly is almost alarming, how much I adore you.

I'm just sitting here, grinning like a motley fool, reading you.

Both of you make me smile......

Hello, charming men!

You're just too quick.

Rose, I've already entered several recipes of yours into the book (beef stew and shrimp creole). There are a lot of great ones, but I'm not sure which ones are your favorites. If you could look over the list and let me know of a few more to add, I'd be most appreciative!

 

[tortoise]

Hello, charming men!

*clears throat*

I'd appreciate it if you folks would be so kind as to clear out of the kitchen for a spell. I'm fixing to have my way with this woman on the kitchen counter.

Much obliged.

 

[Collette]

What is that smell?

I'm having a shit day today. Thank you all for the smiles. The cookbook looks great, but where is the one recipe that started it all? You know...GUMBO!

Yes! It was the first one that I looked for. I'm sure he can be coerced into writing it up in recipe format.

 

[Rambling Rose]

Rose, I've already entered several recipes of yours into the book (beef stew and shrimp creole). There are a lot of great ones, but I'm not sure which ones are your favorites. If you could look over the list and let me know of a few more to add, I'd be most appreciative!

Okay, all the shrimp ones are fantastic, my favorite being the NOLA bbq-ed shrimp. The chicken soup, stuffing, and potato recipes were my mom's and all delicious and easy to reproduce for that "mama" flavor. The only other that I would really like to see is the lamb with prunes. People need to eat more prunes, dammit.

 

[tortoise]

Coerce me. Coerce me hard.

 

[cjh]

CJack's recipe for Scott Peacock's mama's recipe for chicken essence leaves out the addition of the rice. It talks about rice, oh yes, but never tells you when to put it in. Fix that, willya?

<snip>

aren't you a smarty pants?

fixed.

 

[tortoise]

And Scott Peacock would have gotten away with it, too, if it weren't for that meddling Rose.

 

[Rambling Rose]

I should change my name.

 

[Collette]

Okay, all the shrimp ones are fantastic, my favorite being the NOLA bbq-ed shrimp. The chicken soup, stuffing, and potato recipes were my mom's and all delicious and easy to reproduce for that "mama" flavor. The only other that I would really like to see is the lamb with prunes. People need to eat more prunes, dammit.

They'll be added right away. Thanks!

Coerce me. Coerce me hard.

*long-suffering sigh*

If I must...


Also...Firefly thong!

http://images.cafepress.com/product/140692861v1_240x240_Front.jpg

 

[tortoise]

*long-suffering sigh*

If I must...


Also...Firefly thong!

http://images.cafepress.com/product/140692861v1_240x240_Front.jpg

OMFG!

YOU NEED THOSE!

*spazzes*

 

[tortoise]

I should change my name.

Simple gerund switch.

 

[tortoise]

Also, I've been muttering "flatter falafel" to myself, over and over again, for the past 52 minutes.

Try it. It's fun.

 

[Ulaven_Demorte]

Recidiva just made the best damned fried chicken I've ever tasted!
I just had to share.

Sweet Tea Fried Chicken:

Brine:
1 Lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and thighs

Crust:
4 cups all purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommend: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.

Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt and pepper in a large bowl. In another bowl, beat the 8 eggs and the buttermilk. Put the remaining 2 cups of flour in a third bowl.

Prepare the breading station by lining up the bowl of flour, then the bowl containing the egg mixture, then the bowl containing the seasoned crust mixture. Roll the chicken in the flour, then the egg and buttermilk mixture, and finally the seasoned crust mixture. Place the legs and thighs in a single layer on a plate or baking sheet and set aside for 30 minutes at room temperature.

Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.

 

[tortoise]

That looks excruciatingly delicious, UD. I'm going to have to try that one, for sure. Thanks for posting it!

 

[Collette]

Recidiva just made the best damned fried chicken I've ever tasted!

That looks amazing! I love the seasonings and I can only imagine how good the chicken is after soaking for two days.