dedpool1052
Royal Corn
Nah.
Old school in cast iron.
Balsamico
- Thread starter bonin in the boneyard
- Start date
Old school in cast iron.
ponchonlefty
Royal Corn
nice. let me know what you think. probably have to incorporate it in the batter.
or season the chicken then batter. down here they will deep fry a twinkie.
or snickers. fried dill pickles are good.
dedpool1052
Royal Corn
I've heard good things about fried pickles.
WRT da chicken, I'd probably dry/wet/dry.
Flour, egg, croutons.
ponchonlefty
Royal Corn
if done right fried pickles are great. i haven't fried any myself.
had them at a seafood place. probably long gone now.
agreed, should be some good eats. look forward to your report
when you get a chance.
- Reaction score
- 64,256
- Points
- 163
Sloppy José
OK, so this time the peppers are stuffed with browned sausage/onions, scrambled eggs with basil and tomatoes from the garden. Topped with Parmigiano reggiano and into a 425° oven for twenty minutes, rotating pan after ten
ponchonlefty
Royal Corn
my first thought as well.
ponchonlefty
Royal Corn
my peppers didn't do well this time. looks good.
- Reaction score
- 66,202
- Points
- 163
Don't they fall off when you rotate the pan?
As a cartoon cat I am two dimensional; living in a single plane of existence. I could twirl it around like a drum major's baton without a thought or losing a crumb
Not only on my plane of existence but most likely the pilot
How did you keep it so raw after searing? Is that what reverse searing does?
- Reaction score
- 66,202
- Points
- 163
I put ice in the grill.
