Poached eggs, hash browns, and homemade kimchi for breakfast. Now for a hefe weizen.
I made my third batch of radish kimchi now. Can't stop eating the stuff!!
I did the same thing! I did 2 tbsp salt to 2 tbsp sugar for about an hour and then poured the juice out and added it back as needed!Love kkakdugi
I add some pear puree to mine. I also weep the radish first in 50/50 salt and sugar. After it ferments it wont taste sweet at all.
Wife and I watch him every MWF. He's a real hoot. The jerk chicken recipe sounds good. We may have to make it some time.Anybody else here watch Sam the Cooking Guy on YouTube?
I made one a couple weeks ago with ground pork and mashed yam on top (because it's what I had) and was surprised how good it turned out.Cottage pie.
I used homemade Apfelwein.Sounds interesting, did you use wine or substitute beer or broth?
Have you ever tried panfrying the tamales? One of the Mexican servers at our favorite Japanese place (I know, kinda incongruous) told us his family does this - peel off the corn husks and just brown them well on both sides in bacon fat or tallow or duck fat. They are SO GOOD that way!This morning's breakfast. Tamales smothered in green chile sauce, beans and eggs.
I'll certainly give it a try. I still have 7 dozen tamales in the freezerHave you ever tried panfrying the tamales? One of the Mexican servers at our favorite Japanese place (I know, kinda incongruous) told us his family does this - peel off the corn husks and just brown them well on both sides in bacon fat or tallow or duck fat. They are SO GOOD that way!
Looks just fantastic!Fried chicken using that one recipe which is supposed to be the KFC spices that a reporter took a photo of. Wasn't bad. Tried using a brine for the first round. I'll use buttermilk/egg for tomorrow and soak the chicken in that. Of course, I don't have a pressure fryer and don't plan on buying one. Instead, I use boneless and make sure the pieces aren't too thick. View attachment 708707
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Was curious since I was unaware of the Chicago Tribune article with the herbs and spices. In a subsequent article from their test kitchen they played with the recipes. Based on that I would go with the buttermilk/egg soak instead of a brine. But I am wondering, did you add any MSG or not? CT Test Kitchen said that is what it took to bring it in line with the KFC they bought at the time of the test kitchen article.Fried chicken using that one recipe which is supposed to be the KFC spices that a reporter took a photo of. Wasn't bad. Tried using a brine for the first round. I'll use buttermilk/egg for tomorrow and soak the chicken in that. Of course, I don't have a pressure fryer and don't plan on buying one. Instead, I use boneless and make sure the pieces aren't too thick.
No MSG on that first batch.I would go with the buttermilk/egg soak instead of a brine. But I am wondering, did you add any MSG or not?
Also, I stood in front of the spices for ten minutes trying to find MSG or a version of it--no luck on that.
That was my number two after MSG. I think Kroger took a big hit from the holiday and I wasn't about to go meandering about town. If the flavor is close after this experiment, I will search out some MSG. I am like a dog with a bone if I'm close. I did it with Detroit style pizza and I'll do it with this. As I mentioned earlier, being minus a safe pressure fryer will always be a missing "ingredient."
Accent is 100% MSG. Nearly all of them have been named 'flavor enhancer' unless you have an asian isle.That was my number two after MSG.
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