What Have You Cooked Recently?

AnOminous said:
Frying twice seems to get the best results IMO. A plus with blanching in water is you can freeze them in large batches indefinitely before using them. I am still tinkering with this with mixed results.

There are also some kinds of frozen fries that are already likes this. If they're sold as extra crispy they might be. Most frozen fries you can buy are a sad, soggy affair without blanching or double frying, though.
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I don't make chips very often, but I freeze potatoes after parboiling and then roast them from frozen: the results are extremely crunchy exteriors and fluffy interiors, the holy grail of roast potatoes.
 
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I ended up making an alteration of an old recipe, that I learned at the place I was working before the China Virus ended up shutting the place down. It's for buttermilk chicken, but I added my own little Twist of utilizing a home made honey garlic sauce. The cilantro I used as garnish actually complemented the ginger I added in the honey garlic sauce pretty well. I ended up cooking it a little bit too long, but this is the first time I used this specific fryer for preparing fried chicken. If I ended up going only about 3 minutes less on the fry, I probably would of had the nice golden brown that I wanted.

Triple dip is the best way to make buttermilk chicken, I believe that is actually the way that KFC does their chicken. Turned out pretty good, kinda reminded me of Popeye's Chicken. Also I was too lazy to actually mince up the Cilantro, just added the leaves lol.


honeygarlicbuttermilkfriedchicken.png
 
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Haram Exercise said:
I made fried rice but accidently added way too much salt. Haven't decided if I can salvage it with more rice or just toss it and try again.
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More rice maybe... but some lime juice (call it Thai fried rice) should balance out the salt. Rice is hard because it just absorbs everything in a flash, like Amberlynn Reid.
 
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I got a bit too abitious and tried cooking ribs with Tabasco Sauce along with my usual mix of spices I prefer. I dunno if I used too much of it but the sweetness was just too much for me. Luckily my spice mix makes a big batch so its not a total waste of time, but I'm probably just going to ditch the Tabasco. I grew up thinking that stuff was too hot for me but its the sweetness that actually gets to me instead of the heat.
 
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L50LasPak said:
I got a bit too abitious and tried cooking ribs with Tabasco Sauce along with my usual mix of spices I prefer. I dunno if I used too much of it but the sweetness was just too much for me. Luckily my spice mix makes a big batch so its not a total waste of time, but I'm probably just going to ditch the Tabasco. I grew up thinking that stuff was too hot for me but its the sweetness that actually gets to me instead of the heat.
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I find tobasco tough to work with unless you just want tobasco-flavored Thing, it ends up overpowering everything else.
 
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curry
had about 2/3s of a rotisserie chicken getting long in the tooth and a few carrots in similarly meh states, three fresh yellow onions, did them up per instructions with a pack of "Medium Hot" Golden Curry (TL NOTE "medium hot" means "not hot in any way" in Japanese curry)
good stuff
 
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