Random Jibber Jabber Thread

kinetic

Well-Known Member
How lazy can someone be? What self respecting attention whore doesn't take pics with a web cam or own a tripod. I bought a dslr just to take nice pics of my junk. I have a folder entilted 'junk drawer'. When the wife needs a document I tell her to look there.
 

gioua

Well-Known Member
been watching way too much food tv last few days...
saw a guy make fried pork loin sandwitches.. so I made the family fried chicken thigh meat sandwitches..

not really expecting it to be a hit.. looks like I gotta add that to the menu.. wifey loves fried chicken... never been a fan of it myself.. still learning how to fry it so that the batter does not fall off during cooking.. I am getting better at it.. I think I am not allowing the oil to get hot enough in the pan.. but I hate the oil poping up and burning me..

tips anyone?? I used saltines then milk eggs batter recipe.. I am really tempted to try the tempura stuff but not sure how wife and kids will like it or not..
 

Unclebaldrick

Well-Known Member
I don't really deep fry at home, but a friend once taught me that putting a piece of eggshell and a piece of cork in the oil will prevent smoking and popping. My understanding is that you are probably right on the temp.
 

420God

Well-Known Member
been watching way too much food tv last few days...
saw a guy make fried pork loin sandwitches.. so I made the family fried chicken thigh meat sandwitches..

not really expecting it to be a hit.. looks like I gotta add that to the menu.. wifey loves fried chicken... never been a fan of it myself.. still learning how to fry it so that the batter does not fall off during cooking.. I am getting better at it.. I think I am not allowing the oil to get hot enough in the pan.. but I hate the oil poping up and burning me..

tips anyone?? I used saltines then milk eggs batter recipe.. I am really tempted to try the tempura stuff but not sure how wife and kids will like it or not..
Love Tempura, use it on almost everything we deep fry.
 

lahadaextranjera

Well-Known Member
Hey!! Long time guys! Hope all's well.

I can cook Indian Gujurati and we use a lot of Gram flour for deep frying! Especially the large green chillies! Need to get the batter to the right consistency or it'll be a right mess!! :)
 

Unclebaldrick

Well-Known Member
I am thinking I will try it soon.... wifey raved about some tempura caked shrimp once..

egg shells and corks.. sounds like witchcraft... :)
I googled it to no avail. But he was a bit of a wizard. An Argentine. But I have seen him do it. He would put in a good sized chunk of eggshell and a whole wine cork.
 
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