Hasselback chicken on Weber kettle w/SnS.
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Hasselback chicken on Weber kettle w/SnS.
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I had to look up Hasselback chicken.:tu
I don't know what it is but I like it anyway.
Wasn't he the guy who starred in "Baywatch" and "Knight Rider"? or was he the guy who played QB for the Green Bay Packers and Seattle Seahawks (and Tennessee Titans and Indianapolis Colts)? Whatever... it's a real hassle to remember! :wQuote:
Originally Posted by 32t
Today's pot of Chicken-Vegetable w/Matzo Ball Soup. They're "sinkers"... but kept afloat by the chicken thighs and veggies underneath. I had to "decant" some of the broth, in order to make room for the dozen matzo balls — they were 1"-diameter at the start, but after fifteen minutes they've almost doubled in size — when more broth is absorbed, I'll replenish the liquid. The Joy of [home] Cooking! Here's a link to the recipe → https://bit.ly/3RYD9Eq
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I'll be right over! I absolutely love Matzo Ball Soup, especially in Chicken Broth. Actually, I think that Chicken Broth is probably the only way I have ever had Matzo Ball Soup.Quote:
Originally Posted by JBHoren
Whenever I used to go to NYC, I liked to hit the Deli at Grand Central Station Food Court for their Matzo Ball Soup. Whenever I used to go to Vegas, I always hit the Carnegie Deli in the Marage Casino for their massive Pastrami on Rye with endless fries. Usually for lunch. They put on so much meat, and the sandwich was so huge, I would eat half, and take half back to my room for dinner that evening. Oh, and thanks for the recipe link!
OK, now I'm genuinely hungry. Enjoy tha soup JB. I know that I sure would.
Make enough for 3 JB, I'll meet you and ZipZop at your place for dinner.Quote:
Originally Posted by ZipZop
I'll bring the Beer ;)
Thanks for the offer; I'm flush with a six-pack (minus one) of Steel Reserve tall-boys (but go ahead and bring yours, too)Quote:
Originally Posted by STF
:beer1:
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Pork Tenderloin…last night..Rubbed with fresh basil,thyme,rosemary from the Gaahden.
And gaahden fresh Swiss chard…and a baked tater.
Again, "I'll Be Right Over!" I absolutely love Pork Tenderloin. Especially the way you have rubbed on the seasoning. Absolutely delicious. I have to agree with the late Paul Harvey when he said. "Pork. It's the "Other" white meat that is healthy for you, and it's dee-licious!" I also love Swiss Chard and baked potatoes.Quote:
Originally Posted by nessmuck
This tread is dangerous for me. I seem to gain weight just looking at what you gents are preparing.
I love both floaters and sinkers when it comes to matzo balls that looks awesome man!Quote:
Originally Posted by JBHoren
I'm not exactly sure what you got going on there it looks like peppers and onions and something else but whatever it is looks awesome!Quote:
Originally Posted by kjbarth
Tonight it's Toad in the Hole.
I'll try to remember to take a photo to post.
Oh yea :yQuote:
Originally Posted by STF
Toad in the Hole
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Oh... OK. TBH, I had no idea what that was... thought it might be along the lines of that old "Richard Gere and the gerbils" thing, but a quick Google set me straight. Looks delicious! Q: What beverage(s) traditionally accompany this dish?Quote:
Originally Posted by STF
I like an English beer/bitter like Tetleys or John Smith Smooth. Guinness goes well with it too.Quote:
Originally Posted by JBHoren
On a side note, I didn't take a pic but Toad in the Hole usually has Onion Gravy.
pack large sausages.
Brown and par fry in a pan.
2 eggs
100g plain flower
125 ml milk
salt and Pepper
heat oven to 425F
mix the above ingredients in a bowl until smooth with no lumps.
When the oven is hot get a casserole dish that just fits the sausages without too much spare space
Put about 1/4 inch of Sunflower oil in the dish ( use Sunflower oil because it can get very hot without smoking).
Add sausages to the dish and put in the oven for 15 minutes.
Take dish out of the oven, be careful the oil is very hot.
Pour the mixture over and put back in the oven for another 15 minutes, it is very important not to open the oven for the whole 15 minutes or the Yorkshire puding with sink like souffle.
while the dish is in the oven, sweat off some chopped oinions and make a nice thick gravy with the onions in it.
Take the Toad in hole out of the oven , put some on a plate and pour the onion gravy over, get some thing english or a cold Guinness and enjoy.
Never had Toad in the Hole. But any dish made with sausage, I'm on board.
Like JB, I had to Google this dish. I may have heard of it before, but I can't recollect any knowledge of this dish. Looks DE-Licious.
BTW JB, that Richard Geer Gerbil comment cracked me up. :)
Yup…had to look it up too…I’d eat that !
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The wife's first attempt at "Toad in the Hole."
Just out of the oven.
Smells awesome.
Pete <:-}
Yorkshire paired with sausage!
So have to try this dish as I used to make a mean Yorkshire.
Thanks Steve..
And Pete, not a bad first kick. Bet it’s tasty
Man...with the onion gravy, that was really tasty!
They've been onto something with this dish.
Pete <:-}
There's no pics of supper which was a beef roast, potatoes and corn on the cob, BUT there is a pic of the dessert. It's a variation of a peach pie. It was made with White Nectarines and it was yummy.
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Good looking pie, Roy
Tasted Great Too----------------------:tu
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Since i gave some of my sourdough starter to my 16 year old nephew…. He’s taken it to the next level ! We had sourdough pasta last night ..and fresh homemade sauce from the Gaahden…maters ,onion, gaahlick,basil ,oregano…plus fried egg plant and grilled chicken thighs , and Caesar salad ,garlic bread ..plenty for 10 of us .
Man...that sounds delish.
I had BBQ chicken from the smoker, broccoli seasoned with ramp butter, and cheesy hash browns.
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Sourdough pasta you say,,, very intriguing.
Looks like he’s right at home making it too!
It was awesome ! Everyone loved it. And good family bonding time making it too. Don’t think it will be the last time making fresh sourdough pasta .Quote:
Originally Posted by MikeB52
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The wife's second attempt at Toad in the Hole.
Absolutely scrumptious with the onion gravy and mashed potatoes.
This is a huge winner!!
Pete <:-}
That Yorkie is looking good :chapeau
Had to have a go at toad in the hole.
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Breakfast sausages for the base
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Batter left to rest 2 hrs before adding it to the sausages. I find the rest is key to an active Yorkshire.
Splash of Worcestershire sauce, salt and pepper just when you pour it in the hot pan.
According to lore, if it doesn’t rise 4” you can’t call it Yorkshire pudding..
Wasn’t sure that’d hold try with the sausages added to the mix.
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Served with challah bread, green beans and onion gravy..
Very tasty way to eat sausages.
Thanks for posting it up.
The Yorkie King :bowQuote:
Originally Posted by MikeB52
Thanks..
My mom always had me make it as a lad, and I locked on to a simple, always works routine.
200 ml ap flour
200 ml milk
200 ml eggs (4)
2 tablespoons oil in the pan at 450’.
Make the batter hours early as the gluten needs the soak time since it has so few binders. Leave it lumpy initially, then whisk it smooth just before the pour, when you add the salt pepper and Worcestershire sauce.
Pour it hot and while still on the oven rack. As in don’t pull out the pan as it loses too much heat.
Do not open the oven, even once, for 20-22 minutes.
Make lots as it reheats well the next day..
:tu
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I gave bao buns a whirl tonight, stuffed with minced pork. I had made open bao a couple weeks ago, but the Chinese guy I work with told me I had to try it this way. They turned out awesome.
My sealing skills leave a lot to be desired, but that's my way, try for flavour, refine for style ��
Geek
Did you steam them, then fry. Like a dumpling.
That's what they look like to me. Love um.
They steam them. Here's a video---Quote:
Originally Posted by outback
https://www.youtube.com/watch?v=OFt3SThGi7M
I kind of like they way he shows his screw ups. hehehe
As per discussion with my guy in work, I fried the bottom then steamed them.
Geek
I love Babbish have made a few things from his video, even made a gallant effort at Chicago pizza.Quote:
Originally Posted by cudarunner
Geek
Bao buns are on my list of things to try, the ones you made look great.
I tried my hand at bierocks tonight. They tasted right but I got too much dough on the bottoms. The pinched closed area was a bit thick. I have a ways to go before I can make them like the church ladies can. Cabbage, onions ground beef wrapped in enriched bread dough.
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Those look tasty, almost like a meatloaf wrap. Going to have to google and try.
Tonight was chicken pie with potato salad and greens,,
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Make ‘em fat and flaky and like a turkey dinner in a pie, complete with stuffing.
