Turned out pretty delicious so far.
Marinated overnight in buttermilk, then coated in flour, corn starch, Tony Chachere's, Old Bay, Smoked Paprika, and a tiny bit of MSG also overnight so it has a paste like consistency around the chicken.
At 8/19/20 10:28 PM, Peaceblossom wrote:Meat balls
How much those are meat?
At 8/21/20 08:33 AM, Peaceblossom wrote:At 8/21/20 07:57 AM, Prinzy2 wrote:At 8/19/20 10:28 PM, Peaceblossom wrote:Meat balls
How much those are meat?
There's a bit of garlic, onion, and spice in there. I'm not totally sure what you're asking though lol.
And the rest is balls?
made zucchini chocolate brownies with a homemade frosting. These were moist and delicious. Only downside is that they only last three days.
At 8/22/20 07:46 AM, Kiwi wrote:made zucchini chocolate brownies with a homemade frosting. These were moist and delicious. Only downside is that they only last three days.
MOIST
SS.
threw together some hodgepodge and the roomies agreed is tasted good. Noodles, beef, onion, pepper, everything but the elite seasoning blend, & herbs.
I need to learn how to cook again. Overcooked steak, undercooked vegetables.
Actually the steak was just too thin to do blue, the baked asparagus wrapped in prosciutto was good with a little fresh lemon juice squeezed on top.
At 8/22/20 07:46 AM, Kiwi wrote:made zucchini chocolate brownies with a homemade frosting. These were moist and delicious. Only downside is that they only last three days.
Might be the best one yet this summer. :O But y'all are sizzling up some tasty lookin' shizzle lately...
Earlier zucchini bread looked pretty interesting too.
At 8/31/20 08:24 AM, Prinzy2 wrote:I need to learn how to cook again. Overcooked steak, undercooked vegetables.
Nevermind that how about how that one carrot is just not at all aligned with those other carrots! :/
Actually the steak was just too thin to do blue, the baked asparagus wrapped in prosciutto was good with a little fresh lemon juice squeezed on top.
Still sounds tasty though.
At 8/12/20 12:39 AM, Peaceblossom wrote:You ever just make your eggs square?
I tried frying some eggs within gingerbread molds once. :) Turns out they don't really seal tight whilst sizzling around on a frying pan, but the simpler shapes turned out pretty neat.
Perfect square though hmm... maybe not yet.
marinaded this chicken with beer and ugh it was so good + garden green beans
I used to work in a pizza restaurant. We made some amazing recipes.
One pizza had no sauce, just mozza and chorizo sausage.
Baked in te stone oven, then when its out we would add balsalmic-sugar reduction, honey, walnuts and baby arugula.
best ever.
At 9/1/20 11:49 PM, Kehmicle wrote:I used to work in a pizza restaurant. We made some amazing recipes.
One pizza had no sauce, just mozza and chorizo sausage.
Baked in te stone oven, then when its out we would add balsalmic-sugar reduction, honey, walnuts and baby arugula.
best ever.
Interesting. Covered almost entirely with cheese then I guess as to not get too crispy?
The greatest pizza I ever had might actually have been one with just olive oil and arugula. But it did have sauce too... interesting combo.
At 9/2/20 06:21 AM, Cyberdevil wrote:At 9/1/20 11:49 PM, Kehmicle wrote:I used to work in a pizza restaurant. We made some amazing recipes.
One pizza had no sauce, just mozza and chorizo sausage.
Baked in te stone oven, then when its out we would add balsalmic-sugar reduction, honey, walnuts and baby arugula.
best ever.
Interesting. Covered almost entirely with cheese then I guess as to not get too crispy?
The greatest pizza I ever had might actually have been one with just olive oil and arugula. But it did have sauce too... interesting combo.
We handled the pizzas directly in a 640 degree F oven, this type of pizza would be cooked for as little time as a garlic fingers as it cooked faster due to low water content.
It would spend about 3-4 minutes in the oven and get a lift up to the 'dome stones' for a moment to cook the top equally as the bottom.
At 9/7/20 09:03 PM, Kehmicle wrote:We handled the pizzas directly in a 640 degree F oven, this type of pizza would be cooked for as little time as a garlic fingers as it cooked faster due to low water content.
It would spend about 3-4 minutes in the oven and get a lift up to the 'dome stones' for a moment to cook the top equally as the bottom.
Did you ever get burned dealing with that kind of heat? :O
Nice. Really efficient process too.
At 9/8/20 06:24 AM, Cyberdevil wrote:At 9/7/20 09:03 PM, Kehmicle wrote:We handled the pizzas directly in a 640 degree F oven, this type of pizza would be cooked for as little time as a garlic fingers as it cooked faster due to low water content.
It would spend about 3-4 minutes in the oven and get a lift up to the 'dome stones' for a moment to cook the top equally as the bottom.
Did you ever get burned dealing with that kind of heat? :O
Nice. Really efficient process too.
You only get burned if you touch the stones with your hand or hit the metal gateway on the way out.
Ive not done this but i have touched the paddle or "peel" its called. Ive also thrown a pizza or two to the ground accidentally
At 9/10/20 03:18 AM, Kehmicle wrote:You only get burned if you touch the stones with your hand or hit the metal gateway on the way out.
Ive not done this but i have touched the paddle or "peel" its called. Ive also thrown a pizza or two to the ground accidentally
That's bound to happen every so many pizzas I guess. :) Touching the 'peel', was that alright or not?
Good to hear.
At 9/10/20 05:42 AM, Cyberdevil wrote:At 9/10/20 03:18 AM, Kehmicle wrote:You only get burned if you touch the stones with your hand or hit the metal gateway on the way out.
Ive not done this but i have touched the paddle or "peel" its called. Ive also thrown a pizza or two to the ground accidentally
That's bound to happen every so many pizzas I guess. :) Touching the 'peel', was that alright or not?
Good to hear.
It wasnt that bad but i had to put cold water on it continuously all night and not hold anything with the full palm of my hand for the day. Day 2 it was no longer in pain, and the dead cells shed on day 5.
Made the picture special for Cyberdevil.
Sometines you gotta hit em with the dinosaur chicken nuggies. also featuring garden green beans and chili lime herb potatoes.
At 9/12/20 10:46 PM, Kiwi wrote:Sometines you gotta hit em with the dinosaur chicken nuggies. also featuring garden green beans and chili lime herb potatoes.
HELL YEA
SS.
triple chocolate cake with milk chocolate icing and black sprinkles + doggies nose
At 9/10/20 10:35 PM, Prinzy2 wrote:Made the picture special for Cyberdevil.
Aaaargh the carrot! And apple!! And unevenly minced meat!!!
Still does look good though.
At 9/12/20 10:48 PM, Kiwi wrote:triple chocolate cake with milk chocolate icing and black sprinkles + doggies nose
Whatever happened to this image! O_O For the tastiest sounding visual in this latest stream of steady cooking...
At 9/10/20 10:13 PM, Kehmicle wrote:It wasnt that bad but i had to put cold water on it continuously all night and not hold anything with the full palm of my hand for the day. Day 2 it was no longer in pain, and the dead cells shed on day 5.
Oh damn. :/ And all that just from the peel...
Lavender oil's great to have handy for burns btw, maybe not for all degrees of severity, but I can't remember the last time I've had a blister from heat now. Soon as you get a burn put some on. Really reduces the severity.
At 9/23/20 06:01 AM, Cyberdevil wrote:At 9/12/20 10:48 PM, Kiwi wrote:triple chocolate cake with milk chocolate icing and black sprinkles + doggies nose
Whatever happened to this image! O_O For the tastiest sounding visual in this latest stream of steady cooking...
It's not looking like this just for me is it?
At 9/23/20 04:43 PM, Cyberdevil wrote:At 9/23/20 06:01 AM, Cyberdevil wrote:At 9/12/20 10:48 PM, Kiwi wrote:triple chocolate cake with milk chocolate icing and black sprinkles + doggies nose
Whatever happened to this image! O_O For the tastiest sounding visual in this latest stream of steady cooking...
It's not looking like this just for me is it?
I guess it's just broke because I removed it from my phone. Oh well.
Deer doast, potatoes, corn on the cob
Anyone cooked with textured vegetable protein recently?
At 9/24/20 01:13 AM, Kiwi wrote:At 9/23/20 04:43 PM, Cyberdevil wrote:At 9/23/20 06:01 AM, Cyberdevil wrote:At 9/12/20 10:48 PM, Kiwi wrote:triple chocolate cake with milk chocolate icing and black sprinkles + doggies nose
Whatever happened to this image! O_O For the tastiest sounding visual in this latest stream of steady cooking...
It's not looking like this just for me is it?
I guess it's just broke because I removed it from my phone. Oh well.
NG has had a problem with broken images for quite a while now, and I don't think it's going to get fixed anytime soon.
Slint approves of me! | "This is Newgrounds.com, not Disney.com" - WadeFulp
"Sit look rub panda" - Alan Davies
At 9/24/20 01:13 AM, Kiwi wrote:At 9/23/20 04:43 PM, Cyberdevil wrote:At 9/23/20 06:01 AM, Cyberdevil wrote:At 9/12/20 10:48 PM, Kiwi wrote:triple chocolate cake with milk chocolate icing and black sprinkles + doggies nose
Whatever happened to this image! O_O For the tastiest sounding visual in this latest stream of steady cooking...
It's not looking like this just for me is it?
I guess it's just broke because I removed it from my phone. Oh well.
Ah, no it should be on NG as soon as it's uploaded and posted... though that deletion means I'll never get to see what this particular piece of chocolate wizardry looked like! :C Will have to resort to imaginary visual flavor to savor.
At 9/24/20 01:54 AM, Gimmick wrote:NG has had a problem with broken images for quite a while now, and I don't think it's going to get fixed anytime soon.
Images just randomly disappearing like this... seems like it should be a pretty big priority. :/ I do recall it happening before.
Anyone cooked with textured vegetable protein recently?
Not recently, but we usually do a lot with quorn, the best combo I know is just to fry it up with onions/random vegetable slices and spices, and then at the end mix it up with some coconut milk/cream. Super delicious.
Used to use a lot of soy too but cut down on that what with all the potential estrogen surplus.
At 9/24/20 05:52 AM, Cyberdevil wrote:Anyone cooked with textured vegetable protein recently?
Not recently, but we usually do a lot with quorn, the best combo I know is just to fry it up with onions/random vegetable slices and spices, and then at the end mix it up with some coconut milk/cream. Super delicious.
Used to use a lot of soy too but cut down on that what with all the potential estrogen surplus.
That's what I do with TVP too! It's amazing how great it tastes for the relative lack of effort I put into cooking it.
I ought to try out Quorn sometime when it becomes available here.
Slint approves of me! | "This is Newgrounds.com, not Disney.com" - WadeFulp
"Sit look rub panda" - Alan Davies
