Show Us Your Dinner! (Home Cooking ONLY please!)
- Thread starter sKiZo
- Start date
Bogframe
Super Member
Skinless, boneless chicken breast, butterflied, pounded, dipped in seasoned (oregano, garlic salt, black pepper, red pepper and coriander) egg wash that was whipped with olive oil and then coated with the Panko and fried in a Griswold #8 cast iron frying pan and served over egg noodles. Eat yer heart out, Julie Andrews!
PS: Panko Puppies are Panko mixed with the left over seasoned egg wash, formed into 1" balls and fried. They're actually lighter than hush puppies!
sKiZo
Hates received: 92644 43.20°N 85.50°W
Cheops, anyone?
Not the Pyramid in Egypt ... Cheetos Chops. Dip a pork chop in whipped egg, dip that in dry pancake mix, dip that in the egg again, then roll the whole thing in crushed cheetos. Served with fried couscous (that's sort of Egyptian) and buttermilk biscuits.
Oh. And a cheezeburger in a can to wash it down. <G>
Not the Pyramid in Egypt ... Cheetos Chops. Dip a pork chop in whipped egg, dip that in dry pancake mix, dip that in the egg again, then roll the whole thing in crushed cheetos. Served with fried couscous (that's sort of Egyptian) and buttermilk biscuits.
Oh. And a cheezeburger in a can to wash it down. <G>
MaxxVolume
Lunatic Member
Make a batter from flour & eggs (not too thin, but not too thick either....when you can coat the back of a spoon and it doesn`t run off, you`ve pretty much got it)
Batter the beef, stir-fry in a hot wok for a couple minutes. Remove and let drain, then spread out on a flat cookie sheet, and place in a 350 oven for about 10 minutes. That should do it.
Bon Appetit` !
Indian tonight: a nice bowl of sambhar (made from scratch), papadum (plain and peppered) with mint chutney, palak paneer, safron basmati rice, and chicken masala.
Enjoy,
Rich P
Enjoy,
Rich P
Actually I was half kidding since we're actually pretty set with most ethnic European foods in this area
http://chruscikibakery.com/ though if that weren't the case I would definitely take your offer!
Just like you though, I'm having a hard time tracking down some kiszka too. Not something I eat often but lately I've had a hankerin' for some, fried up with lots of BACON!
btw, something I recently learned. what we call kiszka is called kaszanka in the old country. Kiszka is blood sausage made without barley (kasza).
Kaszanka/kiszka happens to be one of maybe only three places where I like barley. Of course #1 is BEER!
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sKiZo
Hates received: 92644 43.20°N 85.50°W
In case anyone's wondering what we're talking about ...
Don't much care what it's called ... I like to cook mine in a beer, and the real stuff will crack out of the natural casing as the barley expands. From there, fry it a bit like hash ... mmmMMMMmmmm ...
Still a few shops in Chicago area I know of that make it, and I pick up a few rings when I'm out that way. There's a couple commercial varieties available - Kowalski's sucks big time IMHO, but Usinger ain't bad, and one of the local butchers stocks it (frozen anyway) ... small rings though. The Usinger stuff is the real deal, made without barley.
Another item for the to-do list ... Head on over to Frank's Market and stock up. Dangerously low on city chicken and mock chicken legs, fresh hocks, and I got a taste for some good old country headcheese too ... Meat run!
Don't much care what it's called ... I like to cook mine in a beer, and the real stuff will crack out of the natural casing as the barley expands. From there, fry it a bit like hash ... mmmMMMMmmmm ...
Still a few shops in Chicago area I know of that make it, and I pick up a few rings when I'm out that way. There's a couple commercial varieties available - Kowalski's sucks big time IMHO, but Usinger ain't bad, and one of the local butchers stocks it (frozen anyway) ... small rings though. The Usinger stuff is the real deal, made without barley.
Another item for the to-do list ... Head on over to Frank's Market and stock up. Dangerously low on city chicken and mock chicken legs, fresh hocks, and I got a taste for some good old country headcheese too ... Meat run!
If i ever find a batch of Kiszka I'll definitely try the beer boiling method. I'll pass on the head cheese, thank you.
But I'm wondering if you or your kin ever made the pigs feet 'galareta' as my parents used to call it.
Theirs varied from batch to batch but sometimes it would come out quite good, especially topped with a bit of vinegar and served with a chunk of hearty rye bread.
Never made it myself though.
btw, thanks for the tip on Usingers. There's a 'European Deli' a few miles from here. I'll have to see if they carry it.
But I'm wondering if you or your kin ever made the pigs feet 'galareta' as my parents used to call it.
Theirs varied from batch to batch but sometimes it would come out quite good, especially topped with a bit of vinegar and served with a chunk of hearty rye bread.
Never made it myself though.
btw, thanks for the tip on Usingers. There's a 'European Deli' a few miles from here. I'll have to see if they carry it.
MaxxVolume
Lunatic Member
I`m fortunate to have an Amish market about a half hour away. They`re only open a couple of days a week, but it`s worth the trip. A nice variety of fresh meats, poultry, fish, dairy products, and baked goods....awesome homemade fudge, and other candies, too.
Seems silly to say but it was a lot easier to plan your meals that way. I hate the whole 'open 24/7' thing. You spend more time shopping than anything else.
MaxxVolume
Lunatic Member
I would like to stick my fork right into the monitor and get a taste of that....Today's entry ... cajun red beans and rice, with sage sausage and mustard greens.
Erik Tracy
Everyone's happy when the wizard walks by
Slow smoked 3 pound choice tritip then seared over hot coals to a perfect 130F-medium rare.
Served with grilled asparagus and homemade mac & cheese topped with oven browned panko bread crumbs.
Paired with a deliciously deep Zinfandel - 2013 Seghesio, Sonoma County, CA
Served with grilled asparagus and homemade mac & cheese topped with oven browned panko bread crumbs.
Paired with a deliciously deep Zinfandel - 2013 Seghesio, Sonoma County, CA
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IPADave
Turning a whiter shade of pale.
IPADave
Turning a whiter shade of pale.
In case anyone's wondering what we're talking about ...
Don't much care what it's called ... I like to cook mine in a beer, and the real stuff will crack out of the natural casing as the barley expands. From there, fry it a bit like hash ... mmmMMMMmmmm ...
What beer do you use?
-Dave
whoaru99
Epic Member
I believe that would be some homebrewed American Amber Ale.
(for 5 gal)
- 6.5 lbs 2-row Pale Malt
- 2 lb German Munich Malt
- 1 lb Caramel 60
- 1.5 oz. Cascade (60 min)
- 1 oz. Cascade (1 min)
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