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reviving this dead thread with some egg and home made queso tacos. Thanks to Guatemalan Insanity Peppers for the amazing SFRB of peppers that went in here, aji fantasy, jobito, scotch brain, grenada seasoning. 

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this is king edwards. do they even put anything on the skin before they fry it? not sure if this is my type of fried chicken 

    pics or it didn't happen

i just bring my smoked pepper powder to popeyes and eat it there lol

speaking of popeyes, how does their chicken tenders fare? I've never had them. More of a spicy breast type of person, which is about the only thing i get from there...and red beans and rice

    who says you need a fryer to fry? Pot or pan + oil. if you want to be fancy, a thermopen is a nice addition so you know what temp you're actually cooking at haha. The tonkatsu was fried in about 3/4 inch of oil in a shallow pan and the marsala was fried in 1/4 inch of oil in my 12" non stick...

maybe it's just perception, but that's an awfully thick cut of raw beef to be cooked in hot soup lol

also, someone else post some delicious fried goods! come on, i'm not the only fatty here.....am i?

  i'm not saying that a steamed hamburger is bad, because i've never had one. however, the maillard reaction (basically proteins being cooked on a hot surface making a crust) brings out a depth of flavor which is, to me, what makes most cooked meats delicious 

 yes it was me, that does look like a reishi, but extremely red. never seen one like that, but the ones that are more tan with visible rings i know 100% are edible. take a knife and gently slap the blade inside the meat. about as far as the bad goes, cut off the rim to that depth. they fry up in...

My take on chicken marsala, used the extra sauce to make some orzo 

I gotta say PS, you take some of the prettiest fish pictures i've ever seen. those fish look spectacular

    very valid argument. probably the only reason i prefer my salt

salt>fresh. fight me  :mouthonfire:  :mouthonfire:  :mouthonfire:

can i just get the pink backpack? 

    because it was such a large amount, by processed i mean put it in a vitamix blender to make it smooth, add some vinegar and bottle. but it is still in the large bottle that it was fermented in. 

    to each their own I suppose. never had pike, but catfish and walleye is o.k. I'm not a fan of the real fish/fatty flavor of trout, and i've had rainbow trout that I've caught up in the mountains of oregon so about as fresh as it comes. Can't say i've ever had mako, but swordfish is good...

all that fresh water stuff is crap compared to what you can get in the salt lol. but i've had walleye before that i've caught. not bad