"Get in the kitchen and make me some pie!" - Recipes & Cooking Thread
- Thread starter avecigrec
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MsLoganHenney
Active Member
Still looks like it was yummy!
ngower
Well-Known Member
It's not as fluffy as I'd have liked but it still tastes fine and isn't undercooked or anything. Flavors were solid though I wish I had put more flaky salt on top.
MsLoganHenney
Active Member
Tried a new recipe with balsamic chicken. Turned out better than expected!
Nee Lewman
बैस्टर्ड
Anyone ever make chili crisp before? I couldn’t find any, so I’ve been frying shallots and garlic over low heat for about 35 minutes now.
yukbon
Well-Known Member
I have made it and loosely follow My Name Is Andong's youtube recipe. lately i've been doing this: aromatics in the oil 'til boiling (cardomom like you got), then it all gets dumped with schezuan peppercorns, peanuts, sesame seeds, crispy shallots, gochugaru red pepper flakes, soy sauce, salt, sugar, msg (i use aji no moto). If you can find fermented bean curd at your local asian market, that works a treat too. finish up with a drizzle of sesame oil (after it's cooled, you don't want to put it in when it's hot, it'll fuck with the sesame aromatics)
The first time I made it I uh, used too many schezuan peppercorns and it wound up being very tasty but like, malevolently spicy. I made labels for it and called it my sauce of "Wasps and Regret".
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kvetcha
Chet Hanks' Filmography Buff
Did you ABSOLUTELY DRENCH it in olive oil?
ngower
Well-Known Member
Yeah, I think the issue was overkneading the dough and/or using bread flour instead of AP for some of it
kvetcha
Chet Hanks' Filmography Buff
when I’ve made focaccia it’s usually been with leftover pizza dough (Roberta’s pizza dough recipe in particular). had good results in a cast iron skillet.
kvetcha
Chet Hanks' Filmography Buff
reader, I cooked it. not bad! I’m still trying to figure out the balance of seasonings that will hit the notes I love from my local Thai place. This recipe had me using thin soy sauce, fish sauce, sweet soy sauce, and oyster sauce, which turned out tasty but a bit too sweet. Going to just do soy and fish sauce next time with some sugar.
mincing the chicken breast with a cleaver was surprisingly theraputic
kvetcha
Chet Hanks' Filmography Buff
I’ve made this stir fry several times since, following various recipes, but I think this one is best: instead of sweet soy sauce, dark soy sauce, thin soy sauce, oyster sauce, etc, it just uses fish sauce, sugar, broth, and black pepper. It’s exactly the flavor I was looking for.
YoHabloEspanol
Well-Known Member
Cheese not seen in picture as it's already rolled up in there.
YoHabloEspanol
Well-Known Member
Also, been a big fan lately of the oven bag to make roasts. Pictured pork loin and sweet potatoes.
Nee Lewman
बैस्टर्ड
It’s Wednesday, why not fry some chicken?
Nee Lewman
बैस्टर्ड
I don’t toot my own horn often, but holy shit that was the best fried chicken I’ve ever had. LA Times had Terrine’s Pickle Brined Fried Chicken recipe. I made a few modifications - had to make it gluten free - replaced the Wondra flour with a GF self Rising flour and the regular flour with Bob’s Red Mill Mix. I doubled all the spices. I also used the brine from a tub of Grillos dill pickles instead of making my own:
TERRINE'S PICKLE-BRINED FRIED CHICKEN
Total time: 2 hours, 20 minutes, plus brining time | Serves 6 to 8
Note: Adapted from a recipe by chef Kris Morningstar of Terrine restaurant in Los Angeles.
BRINE
2 quarts water
1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt
¼ cup plus 1 heaping teaspoon (62.5 grams) sugar
6 tablespoons pickling spice
1 head garlic, split
1 ounce fresh dill
3 ½ pounds bone-in, skin-on chicken thighs
In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely.
Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight.
PICKLE-BRINED FRIED CHICKEN
About 1 ½ cups cornstarch
2 teaspoons cayenne powder, or to taste, divided
1 cup water
1 ½ teaspoons paprika
1 ½ teaspoons Old Bay seasoning
1 ½ teaspoons ground black pepper
2 cups Wondra flour
1 ½ cups all-purpose flour
1 1/4 teaspoons kosher salt
Brined chicken thighs
Canola or vegetable oil, for frying
In a large bowl, whisk together the cornstarch, 1 teaspoon cayenne powder (or to taste), and the water to form a slurry. Set aside.
In a separate large bowl, whisk together the remaining teaspoon cayenne, the paprika, Old Bay seasoning, pepper, flours and salt.
Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slurry off the piece and dredge in the flour to coat completely. Place the chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining pieces. Refrigerate the chicken, uncovered, for 1 hour.
When the chicken is almost ready, heat a deep-fryer or heavy pot filled at least 3 inches deep with oil to a temperature of 325 degrees.
Fry the chicken, 2 to 3 pieces at a time, until the skin is crisp and golden-brown, the meat is white and firm and a thermometer inserted reads 165 degrees, 8 to 12 minutes. Drain the chicken on a rack, and serve immediately.
TERRINE'S PICKLE-BRINED FRIED CHICKEN
Total time: 2 hours, 20 minutes, plus brining time | Serves 6 to 8
Note: Adapted from a recipe by chef Kris Morningstar of Terrine restaurant in Los Angeles.
BRINE
2 quarts water
1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt
¼ cup plus 1 heaping teaspoon (62.5 grams) sugar
6 tablespoons pickling spice
1 head garlic, split
1 ounce fresh dill
3 ½ pounds bone-in, skin-on chicken thighs
In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely.
Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight.
PICKLE-BRINED FRIED CHICKEN
About 1 ½ cups cornstarch
2 teaspoons cayenne powder, or to taste, divided
1 cup water
1 ½ teaspoons paprika
1 ½ teaspoons Old Bay seasoning
1 ½ teaspoons ground black pepper
2 cups Wondra flour
1 ½ cups all-purpose flour
1 1/4 teaspoons kosher salt
Brined chicken thighs
Canola or vegetable oil, for frying
In a large bowl, whisk together the cornstarch, 1 teaspoon cayenne powder (or to taste), and the water to form a slurry. Set aside.
In a separate large bowl, whisk together the remaining teaspoon cayenne, the paprika, Old Bay seasoning, pepper, flours and salt.
Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slurry off the piece and dredge in the flour to coat completely. Place the chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining pieces. Refrigerate the chicken, uncovered, for 1 hour.
When the chicken is almost ready, heat a deep-fryer or heavy pot filled at least 3 inches deep with oil to a temperature of 325 degrees.
Fry the chicken, 2 to 3 pieces at a time, until the skin is crisp and golden-brown, the meat is white and firm and a thermometer inserted reads 165 degrees, 8 to 12 minutes. Drain the chicken on a rack, and serve immediately.
threesunrises
Well-Known Member
Trying to bring my cholesterol down by diet / exercise, so I'll admire your chicken from afar..... had cauliflower mash tonight.... it tastes just like potatoes!
(actually, it was very good)
Nee Lewman
बैस्टर्ड
I can’t remember the last time I fried chicken. I’m not sure I’ve ever done it in this house.Trying to bring my cholesterol down by diet / exercise, so I'll admire your chicken from afar..... had cauliflower mash tonight.... it tastes just like potatoes!
Bull Shannon
Well-Known Member
My new place has an actual hood vent and fan; I made fries to go with mussels for New Year's and this was the first time I've fried anything without making the entire joint smell of canola.