food The Drunken Chef
- Thread starter texas blues
- Start date
we had something a little different in mind at the outset, before realizing that what we were thinking didn't use rice papers, but rather, something more like dumpling or wonton etc ...
we'll use that soon, though ... i have some vision of some kind of shepherd's pie pirogi or something ...
test run ...
bubble formation seems to make them float ...
soy ...
D felt they were rare ... I said f**k trich ...
tried on romaine, too ... not a value add for me ...
you either know about these ... or yesterday was good friday and tomorrow is easter ...
now we have to make a bunch of them ... and drink ...
we'll use that soon, though ... i have some vision of some kind of shepherd's pie pirogi or something ...
test run ...
bubble formation seems to make them float ...
soy ...
D felt they were rare ... I said f**k trich ...
tried on romaine, too ... not a value add for me ...
you either know about these ... or yesterday was good friday and tomorrow is easter ...
now we have to make a bunch of them ... and drink ...
Nice ashtray?
ravioli/pirogi maker ...
too much of a PITA ...
oil's getting dirty looking - taste is fine, presentation is dropping off, though ...
D's not a fan, nothing like lumpia to her ...
packed up a pair just to see what happens to them overnight - fried shit rarely performs post fridge ...
and threw the rest of the mix in a pan to process it for some other use ...
looks like there's a lesson, too ... probably should have forced the veggie filler through a press ...
D's dinner ...
everyone's happy ... house stinks ... yet another reason to never make anything fried at home that you can buy as take-out ...
perfectly average asian ... which is not worth hours of lost life ...
like chimichanga ... just buy it ...
too much of a PITA ...
oil's getting dirty looking - taste is fine, presentation is dropping off, though ...
D's not a fan, nothing like lumpia to her ...
packed up a pair just to see what happens to them overnight - fried shit rarely performs post fridge ...
and threw the rest of the mix in a pan to process it for some other use ...
looks like there's a lesson, too ... probably should have forced the veggie filler through a press ...
D's dinner ...
everyone's happy ... house stinks ... yet another reason to never make anything fried at home that you can buy as take-out ...
perfectly average asian ... which is not worth hours of lost life ...
like chimichanga ... just buy it ...
tasted fine ... WAY too much hassle, though ...
= way out of your comfort zone.
push yourself man. I have noticed many times here of all the stuff you have never cooked.
BBQ, smoked, fish, ribs, etc..... Get rid of your comfort zone, and start cooking.. cheffing...
We're wating....
The key to good to great cooking is the lack of fear which comes from a well-developed sense of humor about one's self.
sharing another first crack at something w/ teh internetz - must not take myself very seriously =)
Probably would have been better with won ton wrappers. They are actually very easy to use and can be found in your grocer's produce department. I suspect you would have been happier then. As for the stink, maybe do the frying by heating the pan on the grill outside. Don't be discouraged.
Definitely going to be considering the sidecar burner for outdoor frying when I select a grill, I think ...
Although that will cause me to go down a different path than my usual "new every two" (years) way to buy a $150 grill and never recondition/refurb the parts ...
The saltwater air is rough on grills in these parts!
I suppose I could also use my little coil burner extra burner outside to fry in the carport, too ...
We've got the whole house opened up and it still smells like fry - don't mind me, I'd rather get fried foods made elsewhere!
As far as the wonton vs rice papers - yes - unfortunately when you search for wonton papers Amazon returns rice papers ... hence, the scenario ...
Although that will cause me to go down a different path than my usual "new every two" (years) way to buy a $150 grill and never recondition/refurb the parts ...
The saltwater air is rough on grills in these parts!
I suppose I could also use my little coil burner extra burner outside to fry in the carport, too ...
We've got the whole house opened up and it still smells like fry - don't mind me, I'd rather get fried foods made elsewhere!
As far as the wonton vs rice papers - yes - unfortunately when you search for wonton papers Amazon returns rice papers ... hence, the scenario ...
Typically Rice papers are used raw to wrap fresh or precooked foods like this,
View attachment 4710
Wonton wrappers are used for rolling then frying like this,
View attachment 4711
A good way to go since you are like me and like kitchen gadgets is to buy a deep fryer.
They hold the temperature you want and there is less chance of burning your house down with flames and oil. No need to stick a thermometer in there as it has a temperature controller. And with the lid on, less fumes escape, but in the summer we still use ours outside. Great for wings, tempura, fries, lumpia etc.
This 4 quart is similar to ours and are $100-$200 depending on how much you want to spend.
View attachment 4712
View attachment 4710
Wonton wrappers are used for rolling then frying like this,
View attachment 4711
A good way to go since you are like me and like kitchen gadgets is to buy a deep fryer.
They hold the temperature you want and there is less chance of burning your house down with flames and oil. No need to stick a thermometer in there as it has a temperature controller. And with the lid on, less fumes escape, but in the summer we still use ours outside. Great for wings, tempura, fries, lumpia etc.
This 4 quart is similar to ours and are $100-$200 depending on how much you want to spend.
View attachment 4712
we bought the rice papers for steaming - so if that doesn't work, i'll definitely have failed =) ...
i would enjoy the Waring fryer, for sure - you know how i roll ...
that said, i used the george foreman lean spinning machine (fryer doohicky) once and put it up because of the lasting aroma for home frying ...
I just don't like the smell, maybe I'm a little extra intolerant about it, I guess ...
Am looking forward to trying the Sheperd's Pie Pirogi concept that started the whole mess, though!
i would enjoy the Waring fryer, for sure - you know how i roll ...
that said, i used the george foreman lean spinning machine (fryer doohicky) once and put it up because of the lasting aroma for home frying ...
I just don't like the smell, maybe I'm a little extra intolerant about it, I guess ...
Am looking forward to trying the Sheperd's Pie Pirogi concept that started the whole mess, though!
Hey y'all.
Got on the scale yesterday. 157.2 pounds. That's neither pre or post deuce dropping but walking around weight. I feel awesome!
To celebrate my success, I broke out the usual suspects.
The Texas Trinity. Garlic, yellow onion, and xalapa. Dig.
Black Bettificated "the trinity" in half and half canola and olive oil and hit it with a heavy douche of rooster.
Lemme' 'splain y'all....I could stop right here as this sheeit had the mojo and I started shoveling it out of the pan straight into my piehole.
But wait!
Boom shakalaka lemme' take you higher. Tocino style pork chops and one dead soldier.
I must apologize for not posting a pic of the awesome Black Bettificated maillard crusted porkage.
Here 'tis just hitting the pan.
Toast up a corn tortilla on the comal and load it up. Not shown, but have about 20 lime wedges on hand for additional squeezin' n' pleazin'.
Want to know how tocino tastes? Imagine the best bacon you ever ate. Filipino Asian style. If you're like me and only eat meat once in a blue moon, might as well eat the good stuff.
Mao it.
Got on the scale yesterday. 157.2 pounds. That's neither pre or post deuce dropping but walking around weight. I feel awesome!
To celebrate my success, I broke out the usual suspects.
The Texas Trinity. Garlic, yellow onion, and xalapa. Dig.
Black Bettificated "the trinity" in half and half canola and olive oil and hit it with a heavy douche of rooster.
Lemme' 'splain y'all....I could stop right here as this sheeit had the mojo and I started shoveling it out of the pan straight into my piehole.
But wait!
Boom shakalaka lemme' take you higher. Tocino style pork chops and one dead soldier.
I must apologize for not posting a pic of the awesome Black Bettificated maillard crusted porkage.
Here 'tis just hitting the pan.
Toast up a corn tortilla on the comal and load it up. Not shown, but have about 20 lime wedges on hand for additional squeezin' n' pleazin'.
Want to know how tocino tastes? Imagine the best bacon you ever ate. Filipino Asian style. If you're like me and only eat meat once in a blue moon, might as well eat the good stuff.
Mao it.
Congrats on the weight. Hard work pays off. What is that down from?
I been eatin like a fatty mcfatty lately. Put on a good ol 10 pounds since October. *sigh* soon it'll be time to get back to my hippy ways :/
I been eatin like a fatty mcfatty lately. Put on a good ol 10 pounds since October. *sigh* soon it'll be time to get back to my hippy ways :/
I am an astounding 5'9" or 5'9 1/2" depending on if I am sexually aroused.
When I was a kid I couldn't gain weight.
The day I turned 40 ever 'thang reversed and I couldn't keep it off.
An active lifestyle along with a healthy diet regimen and the extra poundage runs away like a screaming little girl.
Eat garlic, onions, and chiles at every meal.
Cut out the fat, the sugar, and lower your sodium intake.
Read labels. You'd me surprised at all the unhealthy crap that goes in our food.
Replace all meat with fish.
I don't eat potato's, pasta, or rice. On the rare occasion I'll eat bread but I don't eat anything with unbleached white flour anymore.
I make my own 100% whole wheat flour tortillas sometimes,
I squeeze lime on most all of my food.
I give my quack witch doctors the finger.
Screw those pill pushers.
My mama loves me but she could be jivin' too.
At one point a few years ago when I was working construction in the big dry ditch aka Las Vegas, I got up to around 220.
I carried the weight surprisingly well and actually needed the extra poundage as I did a huge amount of heavy lifting in my job.
But it wasn't a healthy weight.
My cholesterol was too high and I was drinking too much and my blood pressure was way up.
My witch doctor wanted to addict me to a shit pile of prescription drugs to control my BP and my cholesterol for life.
The doctor at my last check up was a big ole' gal that could stand to lose a 100 pounds herself.
f**king Mama Cass giving me health advice.
Screw you!
Talk to the hand.
Or the chicken wing!
Thanks for all of this. I'm going to try this myself. Any chance of sharing your wholewheat tortilla recipe?
I thought Tocino was cured pork belly?
Negative.
Its usually thin sliced butt/shoulder with all the fat intact.
I don't eat traditionally cured ala pink salt/nitrites etc. meat no mo'.
I don't have a recipe per se, I just mix whole wheat flour, olive or canola oil, water and just a little salt. You want the dough to be a touch wet so it'll press easy but not too tacky. Play around with it. Add some hot stuff like salsa or hot powders.
Whole wheat tortilla's using butter instead of oil or lard are the H-bomb. The smell of them on the comal will drive your neighbors crazy. I myself swoon. Alas, because of the butter, I don't eat them but maybe once every six months.
The last few years I've noticed something disturbing.
Almost everyone I know is overweight and they suffer from health issues because of it.
Those same people tell me I'm too thin.
Fine.
Pencil me in as a beneficiary in your will.
I'll win that bet.