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Old 3 Weeks Ago   #9631
imp
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Ohhh, sounds good with a roast or roasted chicken, with gravy, good brown gravy, poured over or dipped into, mmmm. I have a very old cast iron popover pan that makes lovely ones.
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Old 3 Weeks Ago   #9632
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Got a little thing going on it has been almost two weeks since I stepped foot in the grocery store to buy food.
At first it was go two weeks now I am going to see if I can go three weeks.

Tonight I will thaw out some of the 16 pounds of fried chicken along with fried okra.
Maybe some taters too.
If anything gets me into the store it will be onions and taters and it isn't looking too good for those two.
I can forgo the taters but no way in hell with the onions.
Out of onions and some sort of garlic, I'm headed to the store.
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Old 3 Weeks Ago   #9633
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Quote:
Originally Posted by MissS View Post
Yum Yorkshire Pudding. My mother in law taught me to make them. I only make it once a year because I always smoke up the house and the smoke alarms go off forever. Am I doing something wrong?

These are basically the same as a popover but these are baked in beef drippings. Oh my, so good.
I pretty much followed the instructions on Youtube. It's just milk, eggs, flour, salt. And cooked for 25-30min at 400*F, with tallow.

-

My second attempt at popeyes chicken. It appears the key is getting the oil temperature right. I had to cook it a bit darker because I wasn't confident the inside is fully cooked.
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Old 3 Weeks Ago   #9634
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What is a Yorkshire pudding? Or a popover, for that matter?
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Old 3 Weeks Ago   #9635
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Bread that is very light, hollow and crispy. Baked in a very hot pan and good. My Mother used to make a slightly sweetened pop over by adding a bit of sugar and then load them up as in a strawberry shortcake ( macerated fruits and whipped cream ) after they cooled a bit. Pop overs are hollow from the steam inside, so you poke them when they come out so they don't go soggy.
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Old 3 Weeks Ago   #9636
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That chicken looks good.
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Old 3 Weeks Ago   #9637
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Quote:
Originally Posted by maxjohnson View Post
I pretty much followed the instructions on Youtube. It's just milk, eggs, flour, salt. And cooked for 25-30min at 400*F, with tallow.

-

My second attempt at popeyes chicken. It appears the key is getting the oil temperature right. I had to cook it a bit darker because I wasn't confident the inside is fully cooked.
The chicken looks good, how was the skin?

Which Youtube recipe did you use?

I fry at 345, thighs 16-18 minutes, legs 14-16 minutes.
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Old 3 Weeks Ago   #9638
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I got a giant tamale off the tamale truck that was cooked in banana leaves.
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Old 3 Weeks Ago   #9639
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That sounds good Worth, it's been a while since I've had tamale's.



I just had leftovers for lunch and it was a case of your eyes bigger than your stomach.

I had leftover steak and potato from last night and some of that chowder over the top of the potato. WOW!! I think I found a new way to make a stuffed baked potato.

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Old 3 Weeks Ago   #9640
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Food looks good Rajun.
I was flabbergasted when I asked for a pork tamale and it was cooked in banana leaves.
Made my order in Spanish too with no problems with the kind lady understanding.
Bought two chicken tamales for my work mates and one pork tamale for me,.
They came out in the steaming kettles they were cooked in.
Best pork tamale ever in my life.
Topped it off with a homemade avocado green sauce that was hot.
That thing was good big time after working in a freezing building..
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Old 3 Weeks Ago   #9641
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Quote:
Originally Posted by Worth1 View Post
Food looks good Rajun.
I was flabbergasted when I asked for a pork tamale and it was cooked in banana leaves.
Made my order in Spanish too with no problems with the kind lady understanding.
Bought two chicken tamales for my work mates and one pork tamale for me,.
They came out in the steaming kettles they were cooked in.
Best pork tamale ever in my life.
Topped it off with a homemade avocado green sauce that was hot.
That thing was good big time after working in a freezing building..
White masa or the normal yellow? Salvadorian Style tamales are traditionally cooked in banana leaves and use white as opposed to the yellow. I much prefer them to traditional Mexican style tamales.
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Old 3 Weeks Ago   #9642
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Originally Posted by Hunt-Grow-Cook View Post
White masa or the normal yellow? Salvadorian Style tamales are traditionally cooked in banana leaves and use white as opposed to the yellow. I much prefer them to traditional Mexican style tamales.
White masa only.
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Old 3 Weeks Ago   #9643
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Max, The chicken looks great. I forgot to eat anything this evening so I guess I win the prize for cheap eating today. Your chicken photo's made me hungry though.
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Old 3 Weeks Ago   #9644
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Many years ago a national chain of restaurants named "Toddle House" had the best hashbrown potatoes I've ever eaten. I was very sad when the chain filed for bankruptcy and went out of business. I've tried for years to duplicate the seasonings and the crispiness of their hashbrowns without success. I've been cooking them in my air fryer and they come out just as perfect as Toddle House. We had fried eggs, bacon, pan cakes; and my hashbrowns for dinner last night. I love breakfast for dinner. Because it was home cooked, it was really cheap. Breakfast for two in many places in town with coffee now often costs over twenty bucks. Add the tip and it really is expensive for something cooked so cheaply at home.

Last edited by DonDuck; 3 Weeks Ago at 12:47 AM.
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Old 3 Weeks Ago   #9645
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double post! Sorry!
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