Better dinner than me???
cheezydemon3 said:Lol, I was really just testing the app.
Tastiest member? You're not gonna find out.
I wanted to do a poll. The app can't evidently do that. Pity.
The meal was effing fantastic.
Corn tortillas warmed but not fried.
Sorry couldn't resist, i finished reading that thread right before this one!
https://www.homebrewtalk.com/f45/messing-swmbo-356492/index4.html#post5098057
I hope it is a troll, no one deserves that!
I agree with the first half of this sentence, before the comma. The second half is patently untrue.
Last night I got a chicken, skinned it and threw the skin in a pan for schmaltz.
I pulled off the breast, legs, thighs and wings and put them in a marinade of sesame oil, soy sauce, scallions, ginger and garlic and put them on the "grill plate" on the stove.
Rest of the carcass I threw in a stock pot with some dill, onions, celery and carrots. Seperate project.
I roasted some frozen brussels sprouts (hey its freezer cleanout week) in some schmaltz, salt and pepper.
The chicken marinade I threw in a pot with some water and rice. If I ever do that again Im going to use less marinade and more water, but all in all it worked. The rice was a weird color, however.
What is this schmaltz you speak of?
Literally rendered chicken fat. Its used a lot in Jewish cooking in place of butter or pork fat. I cant say its just as good as pork fat and maintain self respect, but I can say it comes rather close.
lets see if i can top ya keep in mind everything was homemade
monday general taos stir fry with white rice
tuesday grilled marinated pork al pastor with pineapple habanero salsa and fresh avocado
wednesday double sliders with chipotle mayo and caprese salad
tonight grilled brats with caprese salad
friday chicken fajita's with beans, onion cilantro salad, fresh guacamole
sat tbd
I'm not Jewish myself but I dated enough Jewish girls to pick up a taste for their moms's cooking . I must have just not seen your lox thread! Since its difficult to smoke in NYC I make gravlax instead and eat it like one would lox. Salt cure vs. smoke cure .
Making schmaltz is pretty easy. Add the chicken skin and any leftover fat to a cold nonstick pan and put on medium heat with a little salt. Pour melted fat into a jar through a fine mesh strainer and you are done. I've heard of people adding onion to the pan, but personally the onion flavor isnt wanted.
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