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Casu Marzu posted:Man, I read that as bacalhao nachos would
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Feb 21, 2015 08:00
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GrAviTy84 posted:would I've had them in spain but then again that entire country has a thing for horrifically bastardizing any food not from western europe and often even within it. mexican food in spain is a war crime
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Feb 21, 2015 10:01
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Got a new stock pot.
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Feb 21, 2015 10:49
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wheez the roux posted:I've had them in spain but then again that entire country has a thing for horrifically bastardizing any food not from western europe and often even within it. mexican food in spain is a war crime Mexican food anywhere outside of the Americas tends to be a war crime. 
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Feb 21, 2015 11:12
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tarbrush posted:Mexican food anywhere outside of the There's some exceptions like California and such but old el paso style "tacos" are more common than you think
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Feb 21, 2015 17:26
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Bob_McBob posted:Got a new stock pot. What kind of range is that?
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Feb 21, 2015 17:28
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AllTerrineVehicle posted:There's some exceptions like California and such but old el paso style "tacos" are more common than you think I've had great Mexican/South American food of varying regional styles across California, Arizona, Colorado, New Mexico and Texas. I'm still firmly on the burrito side of the taco debate, so I prefer CA (where they were invented!) but man, Texas loving loves tacos. Worst "Mexican" food I ever ate? Scotland. Close second is Vancouver BC or Providence RI.
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Feb 21, 2015 17:49
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MAKE NO BABBYS posted:I've had great Mexican/South American food of varying regional styles across California, Arizona, Colorado, New Mexico and Texas. I'm still firmly on the burrito side of the taco debate, so I prefer CA (where they were invented!) but man, Texas loving loves tacos. I was being a bit hyperbolic for sure, but it consistently baffles me how bad the Mexican food is in a lot of places.
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Feb 21, 2015 18:35
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I sort of break Mexican food into two categories first, there is "Mexican food", second there is "cheese bomb", which is what I like to call the weird version of Tex-Mex that seems most prevalent where I live. Not to say that I don't love me a good cheese bomb burrito, but still it gets tiring after a while. Sadly even most of the actual Mexican food places around here are generally owned and run by Salvadorans doing their take on Mexican food. The fat tortillas always give them away.
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Feb 21, 2015 18:38
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When I was living in Hong Kong the white whale of expats was a proper mexican place. Whenever news of a new place opened anywhere on the island everyone would flock to it regardless of distance, but in the end we were always disappointed. You could find places selling margaritas that had menus that were vaguely texmex, but you'd pay a significant sum.
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Feb 22, 2015 19:42
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Does anyone have tips for flash-frying fish? I saw a good looking image of some flash fried porgies, but I couldn't find a recipe to match.
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Feb 23, 2015 00:19
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Have any of you seen this awesome youtube channel where a 91 year old woman cooks stuff that her family ate during the depression and talks about how poor she was?
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Feb 23, 2015 02:27
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Paper With Lines posted:Have any of you seen this awesome youtube channel where a 91 year old woman cooks stuff that her family ate during the depression and talks about how poor she was? She reminds me of my Grandma. Watching her cut the potatoes and onion with what looks like a lot of effort, in her hands and towards herself is making me itchy though. If it were me I would have sliced off my thumb three times already.
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Feb 23, 2015 15:57
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CzarChasm posted:She reminds me of my Grandma. Watching her cut the potatoes and onion with what looks like a lot of effort, in her hands and towards herself is making me itchy though. If it were me I would have sliced off my thumb three times already. She's just paring though, so she's probably not going to slice her hand open. Those are some dull as gently caress knives though.
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Feb 23, 2015 16:31
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How the hell do you end up with more money than you started with after a night of drinking?
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Feb 23, 2015 20:55
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Happy Hat posted:How the hell do you end up with more money than you started with after a night of drinking? With a lot of rear end pain
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Feb 23, 2015 21:02
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contrapants posted:With a lot of rear end pain I was going to formulate a funny response but there's no way I can top that.
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Feb 23, 2015 21:25
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Happy Hat posted:How the hell do you end up with more money than you started with after a night of drinking? https://m.youtube.com/watch?v=mmuIVwq3aeY
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Feb 23, 2015 21:25
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Holy poo poo... Actually I have a true story about rear end pain... Anyhow - didn't black out, just ended up with money that came from nowhere?
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Feb 23, 2015 22:41
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MAKE NO BABBYS posted:Worst "Mexican" food I ever ate? Scotland. Close second is Vancouver BC or Providence RI. There's a lot of great food in Vancouver. Most of it Japanese, or fusion Japanese. There is no reason to have a burrito in Vancouver. If you are desperate, there's always Chipotle.
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Feb 23, 2015 22:45
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Happy Hat posted:Holy poo poo... I either really want to go drinking with you or I really don't. I'm going to have to consider this.
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Feb 23, 2015 23:39
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Does anyone want to take over N/ICSA duties from me? I'm a little burnt out, haven't been doing a good job, and it's time to pass the torch.
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Feb 24, 2015 00:31
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Dane posted:I either really want to go drinking with you or I really don't. I'm going to have to consider this. I don't think I would. I'd end up bankrupt. 
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Feb 24, 2015 03:15
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Wroughtirony posted:Does anyone want to take over N/ICSA duties from me? I'm a little burnt out, haven't been doing a good job, and it's time to pass the torch. hey wrought hey lean in
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Feb 26, 2015 04:30
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So I've kind of had a hankerin` for shake `n bake, and I'm thinking of doing it for Sunday supper. Not the actual Kraft mix from the store, but an analog that would be home made. So I know the basic idea of it is seasoned flour and/or cracker meal combined with fat which coats the meat pieces evenly, and then bake. So I'm wondering how to improve this process. Improve the crispiness, improve moisture retention in the meat, improve the basic flavor of the seasoning mix, etc. I want to see if we can do a better job on the old Brady Bunch staple. So far I'm pretty good on spices - basic blend will be msg, pepper, paprika, celery seed, thyme, garlic, and onion to give a very "old fashioned" flavor, though of course there's no reason to not go for other flavors as well. Anybody have thoughts on this or other aspects? Improving 20th Century American Cuisine ITT.
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Feb 27, 2015 17:19
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Mr. Wiggles posted:So I've kind of had a hankerin` for shake `n bake, and I'm thinking of doing it for Sunday supper. Not the actual Kraft mix from the store, but an analog that would be home made. So I know the basic idea of it is seasoned flour and/or cracker meal combined with fat which coats the meat pieces evenly, and then bake. So I'm wondering how to improve this process. Improve the crispiness, improve moisture retention in the meat, improve the basic flavor of the seasoning mix, etc. I want to see if we can do a better job on the old Brady Bunch staple. So far I'm pretty good on spices - basic blend will be msg, pepper, paprika, celery seed, thyme, garlic, and onion to give a very "old fashioned" flavor, though of course there's no reason to not go for other flavors as well. Anybody have thoughts on this or other aspects? Everything had parsley. I use panko for crispiness when I do that sort of thing, but the color and texture would not right for shake and bake. Maybe panko + ritz-style crackers or even cheese-its. Edit: when my wife makes this style dish she puts mayonnaise on the meat first and it turns out pretty OK. Probably a better version of that would be a wash layer of egg, water, oil, and mustard. Very Strange Things fucked around with this message at 18:00 on Feb 27, 2015 |
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Feb 27, 2015 17:55
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Mr. Wiggles posted:So I've kind of had a hankerin` for shake `n bake, and I'm thinking of doing it for Sunday supper. Not the actual Kraft mix from the store, but an analog that would be home made. So I know the basic idea of it is seasoned flour and/or cracker meal combined with fat which coats the meat pieces evenly, and then bake. So I'm wondering how to improve this process. Improve the crispiness, improve moisture retention in the meat, improve the basic flavor of the seasoning mix, etc. I want to see if we can do a better job on the old Brady Bunch staple. So far I'm pretty good on spices - basic blend will be msg, pepper, paprika, celery seed, thyme, garlic, and onion to give a very "old fashioned" flavor, though of course there's no reason to not go for other flavors as well. Anybody have thoughts on this or other aspects? My mother used to make this for us all the time. She'd usually use old bread either left out on the counter to dry or in a warm oven to dry. Then she'd add butter to the breadcrumbs I think. I can't remember how she kept the breadcrumbs on the chicken though. So my suggestion is that you could use old breadcrumbs instead of crackers/flour. However I'm not sure if that would make things any crispier.
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Feb 27, 2015 18:06
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Mr. Wiggles posted:So I've kind of had a hankerin` for shake `n bake, and I'm thinking of doing it for Sunday supper. Not the actual Kraft mix from the store, but an analog that would be home made. So I know the basic idea of it is seasoned flour and/or cracker meal combined with fat which coats the meat pieces evenly, and then bake. So I'm wondering how to improve this process. Improve the crispiness, improve moisture retention in the meat, improve the basic flavor of the seasoning mix, etc. I want to see if we can do a better job on the old Brady Bunch staple. So far I'm pretty good on spices - basic blend will be msg, pepper, paprika, celery seed, thyme, garlic, and onion to give a very "old fashioned" flavor, though of course there's no reason to not go for other flavors as well. Anybody have thoughts on this or other aspects? My mom always coated chicken with just little bit of sour cream with an egg yolk mixed in, then rolled it around in crushed potato chips and crackers. It's a loving miracle I don't have diabetes.
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Feb 27, 2015 18:15
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Okay, so we're at some sort of fatty/dairy wash on the meat before coating. That makes sense. Using crushed up chips or crackers or something else like that increases the fat content of the crumb layer, which probably helps with crispiness and unctuousness.
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Feb 27, 2015 18:25
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I would just do an egg wash, then flour, followed by an awesome panko, paprika, thyme, black pepper, garlic/onion powder, salt/msg/whatever mix, then fry it twice.
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Feb 27, 2015 18:31
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Bake that poo poo on a rack or turn it midway or something. My wife does something like this and the bottoms are always soggy. Also, thighs and legs only.
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Feb 27, 2015 18:32
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I've never had shake and bake. Is it something worth experiencing?
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Feb 27, 2015 19:00
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GrAviTy84 posted:I've never had shake and bake. Is it something worth experiencing? Not from a box it isn't. I think we're just talking abut oven baked chicken here.
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Feb 27, 2015 19:04
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It has a certain nostalgia. But yeah I'm basically trying to do an oven fried chicken that doesn't get soggy .
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Feb 27, 2015 19:07
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We used crushed saltines. Dredge in flour, beaten egg, and then press in saltines that have some melted butter or oil mixed in, then bake on a wire rack. It's pretty good on pork chops. "Fancy" was mixing in granulated garlic.
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Feb 27, 2015 19:24
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you guys have me thinking about rolling some chicken legs in egg and cornmeal
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Feb 27, 2015 19:26
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Is there any reason I would do this as opposed to just frying some chikn?
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Feb 27, 2015 19:27
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GrAviTy84 posted:Is there any reason I would do this as opposed to just frying some chikn? To use the oven instead of loving around with oil. I hate doing home deep frying.
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Feb 27, 2015 19:28
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Mr. Wiggles posted:It has a certain nostalgia. Sort of like Stove Top.
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Feb 27, 2015 19:31
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^^^^^ Kind of, yeah. There's a lot of that "kind of instant, but still had to be cooked" food that lots of people ate back in the 20th century (do people still eat it? I don't even know) that reminds one of growing up. Tied in with always seeing the commercials on TV, it makes for strong cultural memories. GrAviTy84 posted:Is there any reason I would do this as opposed to just frying some chikn? It's just something a bit different, and it's also efficient since I'll already be using the oven for cornbread. It's not like this is something that replaces fried chicken - in no way does it do that. It's more its own thing.
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Feb 27, 2015 19:31
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