What's cookin', good lookin'?

[IrisAlthea]

All advice welcome.

When we have used the fryer, I just sort of peer it, dropped in some batter, it sizzled, I said to g p, its hot, let's try, and we did.

In the frier we made:

Doughnuts, um, doughnuts again. Then while we had oil in their we tried using it for things like prawns, and calamari. Then we fried lemon ( that was the best thing we did, at all) and herb leaves.


I cannot remember the other year.


I just find it a bit of a faff ( probably because I do not know what I am doing) I have to take the oil to the community rubbish dump afterwards, and it feel a bit at a loss. I also don't want to practise at it by eating fried food often

In my home before this there was never a fryer. Also before this house I never had a tumble dryer, that I can remember. We might have had in some places when I was small but it don't remember it at all. My mother certainly would not have used one even if there were one

Edit: I thought bi bunny was almost allergic to cooking, That sounds like quite a meal!

We have peaches on a tree, if we get a long enough summer I might eat my first ever home grown peaches!!!!

Haha, I have about the same relationship with the deep fryer as you do.

I resisted getting one for years and years, because...cupboard space and cleanup.
Then he found one that seemed reasonably practical, but I still resisted.
Then we were at this restaurant and I was having the most delicious Moules Frites. He was having a Ceasar Salad with grilled chicken and the greatest croutons I've ever had the pleasure to meet, made of sourdough rye bread, so thinly sliced it was seethrough and then deepfried.
We are talking serious foodgasms here.
Somehow I conseted to a deep fryer.

 

[1sickbastard]

I can do this in the deep fryer? k didn't know . Ok, really silly question I am sure, but......do I melt it first, . Or let it melt in there

( I told you, its alien to me.)

Oh, I don't have a microwave either

If you use a room-temp solid fat, melt it in the fryer when you need to use it.

That being said, any fryer you buy for home use will have a manufacturer's recommendation for the type of oil used. Unless you have a very specific recipe, you'll be advised to use a taste-neutral oil with a high smoke point, very often high oleic canola, safflower or sunflower oil, all of which are readily available in most grocery stores and at a reasonable cost.
Most home fryers will have recommendations to avoid room temp solid fats as they tend to go rancid fairly quick (within a few days or sooner).

The only time I use lard in cooking is when I'm doing fried chicken in my cast iron, which is pretty much the only time I deep fat fry anything.

 

[MeekMe]

We're having temaki (hand rolled sushi) tonight. Normally I prefer to leave it to the professionals, but this is informal and tasty. I've made shredded egg and sliced up cucumber, surimi, and avocado for fillings. I'll probably make miso soup and a small dish with eggplant and bell pepper. Perhaps I should ask Mister to bring home a beer to share. Hm...

 

[*Twisted*]

We're having temaki (hand rolled sushi) tonight. Normally I prefer to leave it to the professionals, but this is informal and tasty. I've made shredded egg and sliced up cucumber, surimi, and avocado for fillings. I'll probably make miso soup and a small dish with eggplant and bell pepper. Perhaps I should ask Mister to bring home a beer to share. Hm...

Oh that sounds yummy

 

[Collar_N_Cuffs]

We're having temaki (hand rolled sushi) tonight. Normally I prefer to leave it to the professionals, but this is informal and tasty. I've made shredded egg and sliced up cucumber, surimi, and avocado for fillings. I'll probably make miso soup and a small dish with eggplant and bell pepper. Perhaps I should ask Mister to bring home a beer to share. Hm...

That sounds good, Meeks! I like to do this every now and then, but just east everything as small plates and don't roll it. Avocado, crab, cucumber, mushrooms, rice, zucchini ribbons... I'm sure it's not traditional, but I love eating this way on occasion

PS - I vote yes on the beer

 

[MeekMe]

That sounds good, Meeks! I like to do this every now and then, but just east everything as small plates and don't roll it. Avocado, crab, cucumber, mushrooms, rice, zucchini ribbons... I'm sure it's not traditional, but I love eating this way on occasion

PS - I vote yes on the beer

Actually, you can create chirashizushi or scattered sushi. Make sushi rice, put in bowl or on a plate, scatter with toppings and eat. Sushi just means vinegar seasoned rice. There are a number of ways to enjoy it. (*^_^*)

Dinner came out well, it was kind of a treat. The beer was also nice. I packed the leftovers as chirashizushi for Mister's lunch.

 

[seela]

Salad. It turned out really good, considering that I just chucked in all kinds of odd ends that I found in the fridge. It looks kind of wintery because I roasted the carrots, it but tasted really fresh and light. The sweetness of the roasted carrots worked well with the other ingredients. I made a dressing using preserved lemon, cumin, coriander seeds, honey and lemon juice.

So, it's random greens, chickpeas, radish, cilantro, mint and a sprinkle of feta and sesame seeds. And of course carrots and the dressing I mentioned.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Salad. It turned out really good, considering that I just chucked in all kinds of odd ends that I found in the fridge. It looks kind of wintery because I roasted the carrots, it but tasted really fresh and light. The sweetness of the roasted carrots worked well with the other ingredients. I made a dressing using preserved lemon, cumin, coriander seeds, honey and lemon juice.

So, it's random greens, chickpeas, radish, cilantro, mint and a sprinkle of feta and sesame seeds. And of course carrots and the dressing I mentioned.

Seela - are your coriander seeds ground up? Otherwise I think they might be a bit unpalatable...? Fresh coriander is so readily available here that I don't use the seeds. Can you paint a taste profile for them, or do they just taste like coriander?

 

[seela]

Seela - are your coriander seeds ground up? Otherwise I think they might be a bit unpalatable...? Fresh coriander is so readily available here that I don't use the seeds. Can you paint a taste profile for them, or do they just taste like coriander?

Mine are whole and I grind them lightly using mortar and pestle before adding them to whatever. I think fresh tastes, well, fresher and greener than the seeds, The seeds are somehow earthier and the flavor is more subtle, but you can still tell it's coriander. It's kind of a darker coriander flavor, I guess, if that makes any sense.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Unevenly browned tart, ooops.

http://i1240.photobucket.com/albums/gg491/onceuponatimetherewasapicture/private/0ab74b286c7395acbf47a1a7b6c15c5e_zpstmijdgzo.jpg

Gluten free pastry of pate sucre made of almond / rice flour, then a Elle ruin of a recipe of a British cook. The original uses dried apricots, but its summer! Who wants DRY apricots? Any way, its apricot, cardamon and bay. We're having lamb chops and the much discussed watermelon salad before hand.

That looks and sounds delightful, Elle!
As your other guest cancelled, I'm inviting myself to dinner

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Oooooooooooh, I would be so happy! Bring the kitties, ( my dogs are cat safe thanks to fierce Siamese cats, my Girl dog might mother the new kitten a bit , she loves baby things) and be prepared for garden tour round the messy weeds before we sit down to eat!

Ok, I'll wear wellies with my dress!
We can match!

 

[MeekMe]

I tend to lurk a lot and I don't always comment, but I'm really happy this thread is here. I enjoy reading about different foods and seeing all the yummy stuff everyone makes.

(^o^) Thanks for sharing.

 

[Collar_N_Cuffs]

I tend to lurk a lot and I don't always comment, but I'm really happy this thread is here. I enjoy reading about different foods and seeing all the yummy stuff everyone makes.

(^o^) Thanks for sharing.

Tarts!
Post 'em!

 

[MeekMe]

Tarts!
Post 'em!

You mean these?

 

[Niam1985]

I'm marinating boneless chicken thighs in lemon juice, fresh thyme and honey for the grill tomorrow. Sangria is also made and in the fridge..... Yum......

 

[Collar_N_Cuffs]

You mean these?

What? No... the other ones!
But those look delicious

I'm marinating boneless chicken thighs in lemon juice, fresh thyme and honey for the grill tomorrow. Sangria is also made and in the fridge..... Yum......

That ... sounds ... magical!!!

 

[BobOso75]

I made some salsa today, need to fry up some jalapeno hushpuppies in the morning before I head out for the holiday party

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

What are hushpuppies please?

Golden brown tidbits of deliciousness!

Hushpuppies are a deep fried batter ball. The batter is made from cornmeal, usually with a bit of flour mixed in (either self rising, or baking powder is added), egg, milk and whatever flavour you might want to add - onion is traditional, or just salt. Your favourite method of deep frying is employed They are usually about as big around as the circle you can make with your thumb and pointer finger. The deep fried cornmeal is very, very tasty...

They are traditionally served with fried fish for some reason, maybe the fish batter was originally thickened to create them? I don't know, but I would eat them with just about anything... a treat. I only eat them a few times a year. I remember someone telling me that they originated to throw to the dogs to keep them quiet. Hush, puppy

 

[Primalex]

Grilled burgers

The patties were crap though, that's what you get when you make budget decisions about food.

 

[MeekMe]

I'm marinating boneless chicken thighs in lemon juice, fresh thyme and honey for the grill tomorrow. Sangria is also made and in the fridge..... Yum......

I'm doing a similar flavor for the drumsticks I'm cooking. It has honey, lemon, ginger and cumin. Thyme sounds so yummy though.

What? No... the other ones!
But those look delicious

Thanks

That's kinda funny, because I love your meals, as they are very different to what I make.

I think that's what is so neat. I feel my food is very homely and everyone else has such fancy stuff.