Dinner thread?

[dannyb]

Nothing like a good venny shank

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Looks a bit under done

[veitnamcam]

This is the recipe i have saved on my phone too try. Said to be found in a scrap book of the colonels second wife. If someone has a chance to try it, let us know how it tastes.

THE ORIGINAL 11 SPICES SECRET RECIPE?

(As published in The Chicago Tribune)

Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings


Ingredients
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil

Method

1.Mix the flour in a bowl with all the herbs and spices; set aside.

2.*Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3.*Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4.*Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees (175C). (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

This one @mrs dundee , its a lot of stuff but is really close to KFC batter/spice.
Wife is a KFC lover and she was really surprised how close/good it was.

Thanks @Projects

Tho for the popcorn rabbit I only deep fried for 3 min per batch and put them in oven on 180 on paper towels while cooking next lots and just did the last batch about 5 min.

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[Projects]

No problems @veitnamcam glad someone gave it a crack. I've been meaning to get the wife to pick all the spices next time atbthe supermarket so i could try it. I also need a thermometer as i dont do a lot of deep frying.

How'd the UFB (Unlucky Fried Bunny) taste?Wow the spice/coating looks like the real deal.

[veitnamcam]

No problems @veitnamcam glad someone gave it a crack. I've been meaning to get the wife to pick all the spices next time atbthe supermarket so i could try it. I also need a thermometer as i dont do a lot of deep frying.

How'd the UFB (Unlucky Fried Bunny) taste?Wow the spice/coating looks like the real deal.

Like chicken
It was really good and tender but it was small bits and I removed any sinu from them, It was hind quarters and backstraps of two extreamly fat young orchard rabbits so that no doubt helped.

[veitnamcam]

Gumbo!
Never made or eaten it before but Im calling it a win.
Snapper and Tuatua meat from the freezer.
Chillis from the garden.
"Crab meat" and prawns from the supey.
Home made wholemeal sourdough bread.

[Rushy]

Gumbo!
Never made or eaten it before but Im calling it a win.
Snapper and Tuatua meat from the freezer.
Chillis from the garden.
"Crab meat" and prawns from the supey.
Home made wholemeal sourdough bread.
Attachment 137296

I have eaten Gumbo in New Orleans and a number of other places in the south of the USA VC. Send up a four litre pack of yours and I will give you an honest comparison to the real deal. Serious offer. Ha ha ha ha

[veitnamcam]

I have eaten Gumbo in New Orleans and a number of other places in the south of the USA VC. Send up a four litre pack of yours and I will give you an honest comparison to the real deal. Serious offer. Ha ha ha ha

I could do that...got at least 4 liters left.

[Beaker]

I have eaten Gumbo in New Orleans and a number of other places in the south of the USA VC. Send up a four litre pack of yours and I will give you an honest comparison to the real deal. Serious offer. Ha ha ha ha

Send 2 VC, I'll offer up another opinion

[veitnamcam]

Send 2 VC, I'll offer up another opinion

I had to make it mild so the family would eat it ...I recon you would want at least a couple of these in there.

[Beaker]

I had to make it mild so the family would eat it ...I recon you would want at least a couple of these in there.
Attachment 137311

Lol.
Maybe only 1 at the moment - inlaws have been here for 4 months and don't do hot, so most meals aren't chilli hot.
The other day I had enough, so cooked myself a feed of spag Bol. And hit it with the old usual (maybe my memory is getting bad) of spice. Bloody hell, I nearly took my own head off!!!
I think my tolerance has gone way down.

[veitnamcam]

Lol.
Maybe only 1 at the moment - inlaws have been here for 4 months and don't do hot, so most meals aren't chilli hot.
The other day I had enough, so cooked myself a feed of spag Bol. And hit it with the old usual (maybe my memory is getting bad) of spice. Bloody hell, I nearly took my own head off!!!
I think my tolerance has gone way down.

Yep it does that....mine is low too.

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[Beaker]

Yes second grade, but couldn't find firsts, in the jail break run (supermarket) today.... AND they taste fantastic!!!

[veitnamcam]

Yes second grade, but couldn't find firsts, in the jail break run (supermarket) today.... AND they taste fantastic!!! Attachment 137316

Price?

[Beaker]

Price?

Sorry mate, don't know.

They are the first bluffs I've seen in maybe a year? I just grabbed them. No price on it and I didn't grab the recept....
Probably shit loads......

[MSL]

Wild pork backstrap defrosting on the bench, what should I do with it?


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