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Post by morgan on Aug 13, 2018 1:20:13 GMT
(Click to enlarge)
These are the peanut butter cheesecake bars I made, morgan . They were creamy, sweet and salty. That's Ritz crackers on top. |
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Post by doccreed on Aug 13, 2018 1:55:17 GMT
(Click to enlarge)
These are the peanut butter cheesecake bars I made, morgan . They were creamy, sweet and salty. That's Ritz crackers on top. |
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Post by morgan on Aug 13, 2018 2:05:24 GMT
They look delicious! I don't like cheesecake, but love sweet/salty combinations. So I bet I would like them. And I love peanut butter. I like peanut butter cookies, but not milk. LOL I enjoy cream cheese (or the vegan variety) with jelly on bagels or english muffins. Yum!
Hope your dinner was delicious!
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Post by hollygolightly on Aug 13, 2018 2:53:17 GMT
doccreed I made beans (white beans with ham) and corn bread tonight too! No meatloaf though! And boxed cornbread. I do heat my iron skillet with oil in the oven before I pour in the goo though - Makes it nice and crusty. I do an easy not so expensive smoothie in the morning - yogurt (I usually use peach), fresh strawberries, blueberries, a banana, a little OJ, a little milk - zoom it with the immersion blender for a bit. The ogre likes me to add peanut butter, protein powder and an egg for him (hurl)
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Post by doccreed on Aug 13, 2018 2:57:51 GMT
doccreed I made beans (white beans with ham) and corn bread tonight too! No meatloaf though! And boxed cornbread. I do heat my iron skillet with oil in the oven before I pour in the goo though - Makes it nice and crusty. I do an easy not so expensive smoothie in the morning - yogurt (I usually use peach), fresh strawberries, blueberries, a banana, a little OJ, a little milk - zoom it with the immersion blender for a bit. The ogre likes me to add peanut butter, protein powder and an egg for him (hurl) |
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Post by hollygolightly on Aug 13, 2018 3:41:13 GMT
doccreed - I saw that a little further back - that you wished you could make a smoothie but fruit is expensive. Do you have an Aldi? My favorite grocery store! Very inexpensive. I don't know that the smoothies give us energy - I mainline coffee for that. But it's a feel good breakfast. And lasts a while. I don't make them every morning. I prefer oatmeal. Last night I made shrimp and grits. Aldi sells frozen boxes of chile lime shrimp, so I used that and made a big pot of cheese grits. So good!
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Post by Deleted on Aug 16, 2018 21:05:25 GMT
Hi Doc
Any chance you could post on the (new, when Frank starts the thread) thread 'Recipes' a recipe and how-to for Fried Chicken?
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pegasus216
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Post by pegasus216 on Aug 16, 2018 21:23:30 GMT
We just had fried chicken for dinner! Mashed potatoes, mixed veggies, and stuffing. Yummy!
I bought a new fry pan just for frying chicken. It has the enamel interior, and it makes the best fried chicken I have ever had. Nice, and crispy outside, and moist inside. It was worth the money I paid for it.
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Post by doccreed on Aug 16, 2018 21:32:18 GMT
Hi Doc
Any chance you could post on the (new, when Frank starts the thread) thread 'Recipes' a recipe and how-to for Fried Chicken?
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Post by Deleted on Aug 17, 2018 3:37:11 GMT
We just had fried chicken for dinner! Mashed potatoes, mixed veggies, and stuffing. Yummy! I bought a new fry pan just for frying chicken. It has the enamel interior, and it makes the best fried chicken I have ever had. Nice, and crispy outside, and moist inside. It was worth the money I paid for it. For some reason I have always had problems cooking chicken other than baking it. |
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pegasus216
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Post by pegasus216 on Aug 17, 2018 11:21:02 GMT
The only thing we do is put salt, and pepper on it, and roll it in flour, and put it in the pan, and let it go! What kind of pan are you using?
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Post by Deleted on Aug 17, 2018 15:19:12 GMT
The only thing we do is put salt, and pepper on it, and roll it in flour, and put it in the pan, and let it go! What kind of pan are you using? I have only a large teflon frying pan with a depth of about an inch. Oh, I do have a deep cast iron fry pan in my storage room. The thing I have trouble with is the temp of the oil and how long to cook it. I want a crispy coating on it, but not sure what to use. @doc Creed said he would send a how to recipe. Would like to hear how you do the cooking of it as well.
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pegasus216
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Post by pegasus216 on Aug 17, 2018 16:20:02 GMT
Karen does the cooking now because I can't see good enough to do it. But, anyway, all we do is put it in the pan, and turn it everyonce in awhile. You can always tell when fried chicken is almost done. You won't hear it frying as loudly as when it started. Oddest thing I've ever seen, but it does it every time.
Karen cooks it on medium heat, and it takes about an hour or so.
The cast iron is good, but the enamel is way better. I paid about 40 dollars for the one I have now. Best pan ever!
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Post by doccreed on Aug 17, 2018 16:35:01 GMT
The only thing we do is put salt, and pepper on it, and roll it in flour, and put it in the pan, and let it go! What kind of pan are you using? I have only a large teflon frying pan with a depth of about an inch. Oh, I do have a deep cast iron fry pan in my storage room. The thing I have trouble with is the temp of the oil and how long to cook it. I want a crispy coating on it, but not sure what to use. @doc Creed said he would send a how to recipe. Would like to hear how you do the cooking of it as well.
Yeah, like Peg said, I do very little to my chicken before cooking. The main thing is watching your temperature. I fill a deep frying pan, not quite half-full, with cooking oil then cook on high. Once grease is hot, gently place your floured chicken pieces in pan using fork or tongs. You will want to get the crust nice and brown then lower heat. I keep flipping mine so that it cooks evenly and doesn't burn. I will cover with lid and let finish cooking on medium low heat. Try not to overcook because chicken dries out and the meat will be tough. Dark meat cooks faster. Use a knife to check the breast meat. It really is all about timing and temperature.
I have so many different ways of cooking fried chicken. Whether you use boneless or whole hen parts, you can apply what I said. With hen parts you will see the blood start to bubble up and it will turn grayish purple, then black. This is normal.
As far as preparing the raw meat, here's a few ways I do it:
First way is to pour some flour in a mixing bowl and add about a tsp of garlic powder and a tsp of onion powder (you can add more) and sprinkle of salt. (I salt my chicken after it is on papertowels still wet with grease. The salt sticks.) Mix well with fork and roll your meat in it until every piece is thoroughly coated. Shake before placing in hot oil.
Second way is to have two bowls. One with aforementioned flour mix (I add cornmeal sometimes for different look and texture) and a bowl with mixed raw eggs and half cup of buttermilk or milk. Coat your chicken with flour mixture, shake, then roll in egg mixture, then back in flour. Add quickly to skillet. This will make a thicker, flakier crust.
I have a recipe for Paula Deen's chicken somewhere, too. She deep fries hers in a kettle and pre-marinades it in hot sauce. I made it once and it was good, not spicy at all. There really is so many variations. I hope how I do it will help you try it. Have you never made fried chicken? |
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Post by Deleted on Aug 18, 2018 0:17:03 GMT
I have only a large teflon frying pan with a depth of about an inch. Oh, I do have a deep cast iron fry pan in my storage room. The thing I have trouble with is the temp of the oil and how long to cook it. I want a crispy coating on it, but not sure what to use. @doc Creed said he would send a how to recipe. Would like to hear how you do the cooking of it as well.
Yeah, like Peg said, I do very little to my chicken before cooking. The main thing is watching your temperature. I fill a deep frying pan, not quite half-full, with cooking oil then cook on high. Once grease is hot, gently place your floured chicken pieces in pan using fork or tongs. You will want to get the crust nice and brown then lower heat. I keep flipping mine so that it cooks evenly and doesn't burn. I will cover with lid and let finish cooking on medium low heat. Try not to overcook because chicken dries out and the meat will be tough. Dark meat cooks faster. Use a knife to check the breast meat. It really is all about timing and temperature.
I have so many different ways of cooking fried chicken. Whether you use boneless or whole hen parts, you can apply what I said. With hen parts you will see the blood start to bubble up and it will turn grayish purple, then black. This is normal.
As far as preparing the raw meat, here's a few ways I do it:
First way is to pour some flour in a mixing bowl and add about a tsp of garlic powder and a tsp of onion powder (you can add more) and sprinkle of salt. (I salt my chicken after it is on papertowels still wet with grease. The salt sticks.) Mix well with fork and roll your meat in it until every piece is thoroughly coated. Shake before placing in hot oil.
Second way is to have two bowls. One with aforementioned flour mix (I add cornmeal sometimes for different look and texture) and a bowl with mixed raw eggs and half cup of buttermilk or milk. Coat your chicken with flour mixture, shake, then roll in egg mixture, then back in flour. Add quickly to skillet. This will make a thicker, flakier crust.
I have a recipe for Paula Deen's chicken somewhere, too. She deep fries hers in a kettle and pre-marinades it in hot sauce. I made it once and it was good, not spicy at all. There really is so many variations. I hope how I do it will help you try it. Have you never made fried chicken?
No, never have tried. Haven't known what to coat it with and the cooking time is just a mystery to me. I remembered this morning after I had written pegasus216 that I have a new deep fryer in the storage room. Bought it in the U.S. (Michigan several years ago). Its a beauty too. I always make my own fish and chips and Chinese food - egg rolls, wonton,chicken balls, etc. But for some reason frying chicken scares the hell out of me.
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Post by doccreed on Aug 18, 2018 0:25:16 GMT
@alexandra I guess I became spoiled growing up in the South. Most children here grow up with some kind of experience with frying chicken. I never stopped to think how it could be intimidating. I hope you try to make some, though.  |
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Post by Deleted on Aug 18, 2018 0:37:58 GMT
@alexandra I guess I became spoiled growing up in the South. Most children here grow up with some kind of experience with frying chicken. I never stopped to think how it could be intimidating. I hope you try to make some, though. |
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Post by doccreed on Aug 18, 2018 0:56:50 GMT
@alexandra I guess I became spoiled growing up in the South. Most children here grow up with some kind of experience with frying chicken. I never stopped to think how it could be intimidating. I hope you try to make some, though.
Heck, you could even try boneless meat. I'm sure you have done that before, right? Little cutlets? |
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Post by Deleted on Aug 18, 2018 15:45:23 GMT
What cut of chicken should I start out with do you think?
Heck, you could even try boneless meat. I'm sure you have done that before, right? Little cutlets?I went shopping already but when I go again at month end I will get some chicken breasts. Somewhere I have KFC's recipe for their coating, have to have a look for it and might use it. Will us my deep fryer too. Thanks Doc, you have been a huge help.
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Post by docpain2 on Aug 18, 2018 15:51:42 GMT
Saturday is pizza day at the DP house  |
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