Dinner thread?

[NRT]

Pizza ovens rule bucket list

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[Sarvo]

Camp re heat
Don't tell Taxinda

[Projects]

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.

[erniec]

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.

A quick cheat is to use five spice.

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[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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[Sarvo]

I got the end of the eye fillet - beef not Veni
The Horse Raddish would kill/scare any Virus the fuck back to China or USA Bio lab for sure

[bomber]

Chinese takeaway....not convinced its Peking Duck tho..

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[kukuwai]

Hahahaha

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[veitnamcam]

[Beaker]

Attachment 135237

Attachment 135238

That looks fantastic.

And I'm just about at the stage that I'm going to pay/buy some fresh fish...
Its amazing what you take for granted - ie I feel like fish for dinner, go fishing, catch enough for dinner, go home, eat.
Apart from some kingfish, I have prawns and that's it for seafood. This lock down is hurting in many ways. Lesson learnt, may need to freeze a few feeds going forward.

[veitnamcam]

That looks fantastic.

And I'm just about at the stage that I'm going to pay/buy some fresh fish...
Its amazing what you take for granted - ie I feel like fish for dinner, go fishing, catch enough for dinner, go home, eat.
Apart from some kingfish, I have prawns and that's it for seafood. This lock down is hurting in many ways. Lesson learnt, may need to freeze a few feeds going forward.

Yea I never used to have much in the freezer either as I could always go out and get more but I did a bit of hoarding the last few trips out.

[Shearer]

Wild pork pies tonight.

[Rushy]

Three is a bit greedy. Mind you I would give them a good nudge.

[Shearer]

Fair call. They weren't all for me though.

[dannyb]

Not dinner, but pudding
Waffle bowl with French vanilla ice cream topped with chopped walnuts and maple syrup....sometimes it's the simple things