What have you recently eaten?

Some homemade onion fritters. Run an onion through the food processor and make some batter with half a cup of flour and 1 egg. Add cumin, salt and pepper for flavor. Mix batter and onion together. Heat avocado oil in a pan or dutch oven and fry. Add some coarse salt when done frying. Goes good with ketchup or your preferred dipping sauce.
 
  • Like
  • Thunk-Provoking
Reactions: Nottafed, Mordecai "3 Finger" Brown and Mesh Gear Fox
joebobmurphy said:
Some homemade onion fritters. Run an onion through the food processor and make some batter with half a cup of flour and 1 egg. Add cumin, salt and pepper for flavor. Mix batter and onion together. Heat avocado oil in a pan or dutch oven and fry. Add some coarse salt when done frying. Goes good with ketchup or your preferred dipping sauce.
Click to expand...

Do the fritters actually dry out and get crispy?

I used to make something similar with grated zucchini, but it didn't matter what I did, the water content was too high.

I suppose your average table onion probably has less water by weight maybe.
 
Mordecai 3 Finger Brown said:
Do the fritters actually dry out and get crispy?

I used to make something similar with grated zucchini, but it didn't matter what I did, the water content was too high.

I suppose your average table onion probably has less water by weight maybe.
Click to expand...
I've used the same recipe for zucchini fritters too. I've had some soggy results due to the water. The trick is to put the zucchini in a colander and press the water out with a paper towel. Add some salt to draw the water out as well. Another thing that may help is to keep the fritters small and thin so that regardless of the water content they will get cooked through before the outside gets burned. I am new to this recipe, so don't take my word as gospel, but I think it should help.

Speaking of zucchini, I have also cooked something I believe is called shushuska. Grind some(1 lb) zucchini, add salt, and press to remove water in colander. In a dutch oven, heat some garlic, paprika, and onion until soft. Then add the zucchini, salt and pepper until the former is soft. Add goat cheese until melted. Turn off stove and make some indentations in the dish with a spoon. Add olive oil and one egg in each indentation. Put the dutch oven into a preheated 375 degree oven and cook until the egg white is settled. A bit of runnyness is preferred. Pull out of the oven and enjoy.
 
  • Like
  • Informative
Reactions: Nottafed and Mordecai "3 Finger" Brown
tonight we smoked and grilled some pork ribs and chicken thighs
dry rub + braised with beer and BBQ sauce
v tasty
 
  • Like
Reactions: Nottafed
I had a couple strip steaks left over from earlier in the week so I cubed them, and made a beef, mushroom and onion pie with philo dough. Sauce was basically beef base, seasoned salt, thyme, rosemary, red wine, butter, water and cornstarch. I made roasted carrots , brussels sprouts , peas and potatoes on the side. Like a deconstructed pot pie or something. Was damned delicious. Took a while to brown everything and then cook the sauce down, etc. but will make again.
 
  • Like
Reactions: Mesh Gear Fox
Chicken tenders with mayonnaise.
It was microwaved store-brand tenders and store-bought mayonnaise, so not a masterclass meal, but sooo good. The warm tenders just out of the microwave with the cool mayonnaise. mmmm...

Other than that, pan fried some boiled broccoli with sliced chorizo. That worked out really well. Also made myself some roast beef sandwiches on baguette bread with a little provolone. That was really nice to eat while watching HBO's "The Pacific".
 
  • Like
Reactions: Nottafed
While I was at the store a few days ago, I saw that Cabot apparently has their own brand of mac and cheese. The Original American was pretty good, but Seriously Sharp Shells & Cheese was fantastic. I definitely recommend trying it out.
 
  • Like
Reactions: Nottafed
Banana Hammock said:
While I was at the store a few days ago, I saw that Cabot apparently has their own brand of mac and cheese. The Original American was pretty good, but Seriously Sharp Shells & Cheese was fantastic. I definitely recommend trying it out.
Click to expand...


These guys from Massachusetts have a boxed macaroni review channel.

I discovered them because the skinny guy is also a filmmaker and a James Rolfe detractor.
 
  • Informative
Reactions: Banana Hammock
For a pot of mac and cheese: 4oz cheddar/ 4oz gruyere is the superior mac and cheese combo imo. I always add 4oz of generic velveeta to mine to make 12oz (all cubed), I use 1 12oz can evaporated milk, 1 egg, 4tbs butter, 1 tsp of seasoned salt and whisk it all together on med from cold until perfect, melted and creamy... add the 16oz box of cooked, hot drained macaroni and then 2/3 cup (or less) of whole milk mixed with 2 tsp cornstarch, a little at a time to finish it to perfect consistency. Is it real mac and cheese? no idea... it's just how I make it.... takes like 12 minutes.
 
You must log in or register to reply here.
Back