What are you having for dinner? 2.0

[Northern Star Girl]

Will do!  I cannot wait to see it once it has cooled in to shape!  Heather is still a bit under the weather, so not sure what we will be making for dinner.  Feeling very vegetarian today...

Do you serve it with any kind of topping on it?  Cherry pie filling?  something else?? or plain??  Any way you do it Cheese Cake is terrific!

[kaitylynn]

Caramel and maybe part of it with Orange Marmalade.  Not sure yet...

Is there some reason it feels like I am gaining weight sitting here reading these posts!!!

[Northern Star Girl]

Caramel and maybe part of it with Orange Marmalade.  Not sure yet...

Is there some reason it feels like I am gaining weight sitting here reading these posts!!!

@ kaitylynn:  ME TOO !!!!   I have not been on this forum for very long but I had noticed that what missing most on this "What are you having for dinner? 2.0" thread was pictures!!!  I love to post pictures of food that I prepare.  I am just trying to do my part to make your mouths water.   Just because most of here used to be of the male species doesn't mean we don't know how to cook!!!

[Roll]

Expensive but not difficult. We used a pressure fryer for years until the gasket gave out and we couldn't get a replacement. Out of curiosity I googled pressure fryers and found they were still made for home use however they were in the $200 to $300 price range. I wouldn't eat enough fried foods to make it worth my while but if there were a few more people around here, I might consider it.

Difficult in the sense that most people don't have one I mean. And yeah, it's hard to justify them unless you do a TON of frying.

For cooking chicken, is using a pressure fryer the same as "broasting?"
Is a pressure cooker the same as a pressure fryer?

Pressure cookers are not the same, no. Which bears mentioning...

IMPORTANT NOTE TO EVERYONE: ABSOLUTELY DO NOT TRY TO DEEP FRY IN A PRESSURE COOKER. Doing so is essentially building a boston marathon bomb. 

Broasting I had to look up, but it is just a brand gimmick apparently.

Pressure fryers are what Chick-Fil-A uses just btw. Though normal deep frying is fine if you can get hot enough temperature, it's sort of scary to work with, messy, and just a lot of work unless you do a ton of frying. I have a small deep fryer that I would only be able to do like one chicken breast at a time in, maybe two legs, and even that wastes a ton of oil unless I'm frying a lot for days. (Can't really leave it sitting around because it starts to smell, even if the oil is still usable.)

Unless you're allergic, peanut oil > all for chicken. High smoke point and adds great flavor other oils don't, also healthier. (Remember, the hotter you fry, the less oil is absorbed in the chicken. Temperature differential is key to stopping oil absorption and creating crispy breading. That is why tempura is so good, it's made with ice water! )

I have not been on this forum for very long but I had noticed that what missing most on this "What are you having for dinner? 2.0" thread was pictures!!!

I love posting pictures when I remember to take them before eating.

[TonyaW]

I threw a small birthday party for a good friend of mine Saturday evening, had several people over to my house...  I baked a German Chocolate Cake... their favorite, well, mine too!  Who doesn't like German Chocolate cake anyway?  I made extra frosting for it... the frosting with the pecans and the coconut is to die for.  It is one of the best parts.

I dislike coconut slightly less than mayonnaise, so I don't care for it.

Coconuts are not native to Germany, nor do  swallows carry them back during migration,   so how does it end up in German chocolate cake?

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[Julia1996]

I dislike coconut slightly less than mayonnaise, so I don't care for it.

Coconuts are not native to Germany, nor do  swallows carry them back during migration,   so how does it end up in German chocolate cake?

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Gee you're pretty picky.  I guess you wouldn't like my chocolate cake with coconut mayonnaise frosting. Lol.

[Maddie86]

I threw a small birthday party for a good friend of mine Saturday evening, had several people over to my house...  I baked a German Chocolate Cake... their favorite, well, mine too!  Who doesn't like German Chocolate cake anyway?  I made extra frosting for it... the frosting with the pecans and the coconut is to die for.  It is one of the best parts.

ooo yum, that looks great! Kinda reminds me of the coconut mocha latte I had today!

[Roll]

I dislike coconut slightly less than mayonnaise, so I don't care for it.

Coconuts are not native to Germany, nor do  swallows carry them back during migration,   so how does it end up in German chocolate cake?

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I don't mind coconut milk, oil, water, etc... but I hate shredded coconut. It's got a weird texture. 

[Maddie86]

Difficult in the sense that most people don't have one I mean. And yeah, it's hard to justify them unless you do a TON of frying.

Pressure cookers are not the same, no. Which bears mentioning...

IMPORTANT NOTE TO EVERYONE: ABSOLUTELY DO NOT TRY TO DEEP FRY IN A PRESSURE COOKER. Doing so is essentially building a boston marathon bomb. 

Broasting I had to look up, but it is just a brand gimmick apparently.

Pressure fryers are what Chick-Fil-A uses just btw. Though normal deep frying is fine if you can get hot enough temperature, it's sort of scary to work with, messy, and just a lot of work unless you do a ton of frying. I have a small deep fryer that I would only be able to do like one chicken breast at a time in, maybe two legs, and even that wastes a ton of oil unless I'm frying a lot for days. (Can't really leave it sitting around because it starts to smell, even if the oil is still usable.)

Unless you're allergic, peanut oil > all for chicken. High smoke point and adds great flavor other oils don't, also healthier. (Remember, the hotter you fry, the less oil is absorbed in the chicken. Temperature differential is key to stopping oil absorption and creating crispy breading. That is why tempura is so good, it's made with ice water! )

I love posting pictures when I remember to take them before eating.

I heard of one technique that a local place used to do. I LOVED their fried chicken and I was heartbroken when they went out of business. A local bar owner did a fundraiser before where the family that owned that restaurant used the bar's kitchen to make fried chicken and I guess they did big batches where they would cook it at like 350 (or maybe even lower) and then towards the end of the cook they actually turned the fryers off and let the chicken continue to cook as the oil cooled a little. seems weird to me and idk how much truth there is to it but I did love their food.

KFC is famous for their pressure fryers, but I heard that they only use that for their original recipe chicken, for the extra crispy they just use a regular deep fryer. I like both but lately I've been opting for the original, I think with less breading you can taste the seasoning better and it also seems more tender, which I'm guessing is from the pressure fryer.

[heather3791]

Cool thread ya'll. Anybody ever cook on the Big Green Egg? I absolutely love mine. I especially enjoy smoking a Boston Butt for like 18 to 20 hours and then pulling it apart with two forks effortlessly. Tonight I'm doing a ribeye for just 6 minutes however. Nothing beats the flavor of a good steak on the egg. I'll never cook one on a gas grill again.

[Thea]

Coconuts are not native to Germany, nor do  swallows carry them back during migration,   so how does it end up in German chocolate cake?

African or European swallows?

[TonyaW]

Gee you're pretty picky.  I guess you wouldn't like my chocolate cake with coconut mayonnaise frosting. Lol.

You probably serve it with that garlic ice cream and pickle syrup

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[TonyaW]

I don't mind coconut milk, oil, water, etc... but I hate shredded coconut. It's got a weird texture. 

Think its also a texture thing for mostly, but I don't like coconut lifesavers either. 

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[Dena]

Cool thread ya'll. Anybody ever cook on the Big Green Egg? I absolutely love mine. I especially enjoy smoking a Boston Butt for like 18 to 20 hours and then pulling it apart with two forks effortlessly. Tonight I'm doing a ribeye for just 6 minutes however. Nothing beats the flavor of a good steak on the egg. I'll never cook one on a gas grill again.

I prefer a Webber kettle for grilling but when it comes to long cooking times, I use a charcoal smoker with mesquite for the smoking wood. Around here is considered a weed or landscape that needs regular trimming so it's pretty plentiful. It addition, it doesn't have the bite that hickory has. When I grill, I also add a little mesquite to the charcoal to give the meat some additional flavor.

[Julia1996]

You probably serve it with that garlic ice cream and pickle syrup

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Lol.

[Julia1996]

Cool thread ya'll. Anybody ever cook on the Big Green Egg? I absolutely love mine. I especially enjoy smoking a Boston Butt for like 18 to 20 hours and then pulling it apart with two forks effortlessly. Tonight I'm doing a ribeye for just 6 minutes however. Nothing beats the flavor of a good steak on the egg. I'll never cook one on a gas grill again.

Ok I'll bite, what in the world is a green egg?

[Northern Star Girl]

Ok I'll bite, what in the world is a green egg?

The Big Green Egg is a high-end Charcoal Grill and BBQ smoker/cooker. Excellent quality and price to match but they are one of the best out there.

[Julia1996]

Tonight I had cheeseburger macaroni hamburger helper that Tyler made. He heard me telling my dad I missed my salads so he made me salad too which was very sweet of him.

[Julia1996]

The Big Green Egg is a high-end Charcoal Grill and BBQ smoker/cooker. Excellent quality and price to match but they are one of the best out there.

Oh ok. We just have a regular gas grill that I've never used. I've always been kind of afraid of gas grills. The one time I lit the stupid thing for my dad Tyler clapped his hands loudly and yelled BOOM behind me when I pressed the ignite switch which almost gave me a heart attack.

[ChrissyRyan]

I remained quite full from the two dozen Brussel sprouts from earlier so I skipped dinner.
I still have quite a few of these sprouts to eat up, maybe as a side dish.  They were certainly very good!

No mayo Tonya.  No coconut either.


Chrissy