Something Delicious

[Sun]

Originally Posted by gaea

yes only 5 lmao

It so simple its silly however here goes

Put your pieces of chicken bone in skin on in a large bowl, add milk (i plug my nose for this) add salt and pepper to the milk I do not know how much as i tend to eyeball things not so much use measuring spoons or anything.

Marinate the chicken in the milk 8-12 hours even 24 would work

I do not do an egg wash

I then season my flour with salt and pepper
coat the pieces right out of the milk either in a paper bag or a a ziplock bag.

then fry...make sure you allow for frying time when you are using bone in skin on pieces as they take a little bit longer.

this is so simple and easy it delicious,

How about buttermilk? Have you tried it?

[Gráinne]

If Wolfy misses Chicago pizza and everything else you can eat in that city, then this Cleveland girl misses good kielbasa, pierogi, and of course, the chili from the other end of the state (I went to college there).

This was my mother's spaghetti sauce recipe; if you get really fresh tomatoes, it's got to be pretty good for you, too. I use the crockpot, but simmering it on the stove works, too (obviously, she didn't always have a crock pot).

Brown in deep pan:
1 diced garlic bud
1 green pepper
1 1/2 lb. ground beef (I use lean)
Salt and pepper well, and add:

1 large can stewed tomatoes
1 medium size can stewed tomatoes
Drain and reserve the liquid to add if the sauce is too thick
4 cans tomato paste
1 hot cherry pepper, finely diced

Cook 4 hours (or I let this go a good long time in the crock pot)

Serves 6 generously

One of my most beloved possessions is my mother's cookbook, copyright 1940. It must have been a wedding present. This recipe was on a laminated index card in her writing, and many of the recipes in the book have her notes in the margins. I never knew I'd treasure her writing .

[~SweetCheeks~]

Originally Posted by Sun

This is chicken day in the delicious thread! I recall that I first started using orange and lime juice as a marinade when I spent a winter in Key West. South Florida has some flavor going on! Love that combination. Have you ever used Pineapple juice to marinate?

You know I haven't used pineapple juice but I will have to try it. I also make a marinade with all of the above plus a splash of white wine vinegar and soy sauce for pork loin chops on the grill they come out so tender and juicy.

[~SweetCheeks~]

Originally Posted by Sun

You just reminded me of something.

Buffalo Wings. It is football season right?

Take a package of Good Seasons Italian Dressing Mix, then a cup of melted butter and a cup of Franks Red Hot Sauce (or estimate for a smaller batch)
mix together. Deep fry, pan fry or bake your wings and toss them in a pan with the warm Buffalo Sauce. Do not boil the sauce, just keep it warm.

Killer wings.

I will definitely be trying this recipe as I love hot wings.

[Sun]

Originally Posted by guihong

If Wolfy misses Chicago pizza and everything else you can eat in that city, then this Cleveland girl misses good kielbasa, pierogi, and of course, the chili from the other end of the state (I went to college there).

This was my mother's spaghetti sauce recipe; if you get really fresh tomatoes, it's got to be pretty good for you, too. I use the crockpot, but simmering it on the stove works, too (obviously, she didn't always have a crock pot).

Brown in deep pan:
1 diced garlic bud
1 green pepper
1 1/2 lb. ground beef (I use lean)
Salt and pepper well, and add:

1 large can stewed tomatoes
1 medium size can stewed tomatoes
Drain and reserve the liquid to add if the sauce is too thick
4 cans tomato paste
1 hot cherry pepper, finely diced

Cook 4 hours (or I let this go a good long time in the crock pot)

Serves 6 generously

One of my most beloved possessions is my mother's cookbook, copyright 1940. It must have been a wedding present. This recipe was on a laminated index card in her writing, and many of the recipes in the book have her notes in the margins. I never knew I'd treasure her writing .

Aw, that was very sweet of you to share your Mom's recipe. A cookbook of this kind is a very special gift to have. You are very lucky.

[Sun]

I saw this place on AOL.ON and thought that this was an interesting concept.
They specialize in meatballs

The Meatball Shop

[lusciouskiwi]

I love it when restaurants have been around for ages. There's a beef ball noodle soup restaurant in KL that has been open for 30+ years. And that's all they make.

[Nadeest]

Originally Posted by Sun

Sounds like a good plan. Hotels, especially resort hotels seem to have stable work environments and if you can get into a union you will be better off. My advice would be to focus on an area of specialization. For example I should be able to find work in any hotel in Garde Manger. Another example, is the hot line. There are not enough people who can work a breakfast station well, so there is always a need for that. Saute' is a specialty area, as are Banquets. Garde Manger professionals are hard to come by. Especially in a resort area.

Thank you for your kind advice. Right now, I am interested in learning more about charcuterie and vegan/vegetarian cooking. My life has been so full of change that I don't know where I will be or what I will be doing, next. Therefore, I want to be capable of working anywhere from a Mom and Pop diner to a 5 star hotel, though I know that this can be a difficult thing to accomplish.

If all goes well, by the end of the spring semester here, I will have my AAS in Culinary Arts, as well as a Baker's and Pastry Cook certification. I don't know, yet, if I am going to go for the full AAS in Baking and Pastry Arts that my school offers. This way, though, I am a bit better prepared to make most sorts of desserts and meals that might come my way.

[Sachita]

Originally Posted by Sun

Cheese freaks unite. We could start a club.

What is King Ranch chicken?

lol I asked the same thing. ranch King is some kind of Texas dish.

I'm a cheese snob. It has to be real, made properly and no artificial anything. I will pay as much for cheese as I would for wine. Of course I don't consume them on a regular basis.

I have lowered my meat consumption a lot and for the most part eat organic and or grass fed. There is a huge difference in taste for me. Of course much of the grass fed is very lean and needs to marinated in oils. I also use quite a bit of bison.

I'm researching Emu now and hope by next year to start raising Emu. Originally it was for my dogs and the health benefits but some people have said it was yummy. has anyone here had it and if so, what did you think?

Last night I made butter chicken with organic chicken thighs. I add LOTS of mushrooms. I also add plain yogurt. Then I stir-fried a bunch of mixed veggies with the wok so hot that the veggies got a nice bit of char on them. I use coconut oil with a few spots of toasted sesame seed oil. Amazon has butter chicken spices "Taste Of India" which is pretty good, quick and easy. I add a few things but its a good curry base. Did I say easy?? lol The whole thing super easy and very flavorful.

[Bèsame*]

Hmmmm, on tonight's menu

Beef stroganoff

Ploy to feed the boys to get the Xmas decorations out of the attic. Lol

And yes yes yes to cheese..I've been experimenting with cheese. Finding and tasting along the way. I remember walking into a cheese store, of all places, Rodeo Drive in CA. The smell was strange, but the goodies were forever. My love started there...lol

[gaea]

Originally Posted by Sun

How about buttermilk? Have you tried it?

i have not yet.....I intend to try it cause i think it would be an amazing flavor.

[easygoingfemme]

I've been too busy to do much cooking this week
Living vicariously through you all.

[gaea]

This is so something i would have hanging somewhere in the kitchen..

[Sun]

Hello Delicious people!

How is everyone today? I am prepping for a big meeting today so I don't have a lot of time but just wanted to stop in and thank you all for making this such a fun, informative and creative thread.

I always wanted a thread like this and you all have made it even more fabulous than I had imagined it could be.

You all rock.

Sun

[gaea]

My son was just promoted to Manager at a restaurant at the Palazzo in Vegas...I am so proud of him. He is doing what he has wanted to do for so long. And he cooks too, i hope to go see him again cause he cooks for his momma

[ahk]

So there was some talk about marinating chicken in Pineapple juice-- how is this done? Because the last time I tried something like it-- the chicken was kind of "grainy" in texture. Just curious.

Not sure whats on the menu tonight-- we went out last night for our "pre-anniversary" dinner since my wife will be working on the real day.

I really like this thread too!!

[Bèsame*]

And, you rock most of all! Thanks!

Originally Posted by Sun

Hello Delicious people!

How is everyone today? I am prepping for a big meeting today so I don't have a lot of time but just wanted to stop in and thank you all for making this such a fun, informative and creative thread.

I always wanted a thread like this and you all have made it even more fabulous than I had imagined it could be.

You all rock.

Sun

[lusciouskiwi]

I saw this and thought, hmmm delicious, and then strawberries in winter? It's just wrong. Strawberries are for hot, sunny days ... luckily xmas in New Zealand is in the summer.

[Bit]

LOL, lusciouskiwi, those are ADORABLE. They make me want strawberries right now!

Originally Posted by guihong

One of my most beloved possessions is my mother's cookbook, copyright 1940. It must have been a wedding present. This recipe was on a laminated index card in her writing, and many of the recipes in the book have her notes in the margins. I never knew I'd treasure her writing .

My mom lost one of her main cookbooks in a flood many years ago, and my sisters and I share her grief over that. It was a Ladies Home Journal cookbook that she bought mail order right after she got married; paid for it in three $2 installments. I looked it up online and OY, it's $49 to get one now, and all beat up too. Good condition was a whole lot more.

But I did get a reprinted copy of the cookbook my dad's mom gave her, the 1950 Betty Crocker cookbook. Now she can leave the original to one of my sisters.

I have my grandma's noodle recipe. It's not as good as mine, but I treasure it for her handwriting.

[gaea]

My daughter, niece and friends are at the twilight marathon today...lol they all came home ot get into some sweats....when your watching 10 hours of movies ZI would imagine jeans would get un-comfy after a bit ....anyway

they brought home some movie theatre popcorn...Yummy....