What is/was for dinner?

[Scepticalscribe]

The roux was a bust; first attempt so not surprised. I ran out and got some readymade roux (yes, i cheated ) and it turned out alright. Prawns are a little over done, but turned out decent.

Cheers

Still sounds interesting.

Would you be willing to repeat the experiment?

Following your post, I did pay a visit to a few sites that discussed gumbo and jambalaya and how to prepare them.

Bucket list dishes, for me, though they do sound delicious.

 

[hawkeye_a]

Still sounds interesting.

Would you be willing to repeat the experiment?

Following your post, I did pay a visit to a few sites that discussed gumbo and jambalaya and how to prepare them.

Bucket list dishes, foe me, though they do sound delicious.

Absolutely. It turned out pretty good.... and i got a lot of left-over ingredients.

The video i linked has a fairly simple ingredient list and instructions, if you’re interested.

Cheers

 

[Gutwrench]

A guy I served with was from New Orleans and sometimes would make a giant pot of gumbo for the team. He’d put everything in it...maybe even the kitchen sink. He wasn’t the sharpest guy, but boy could he cook. Higgins, rip.

 

[0388631]

I enjoy a good seafood gumbo.

 

[mripadmini]

KFC

 

[RootBeerMan]

The roux was a bust; first attempt so not surprised. I ran out and got some readymade roux (yes, i cheated ) and it turned out alright. Prawns are a little over done, but turned out decent.

Cheers

Yeah, looking at that video of him making the roux, I can see you were doomed. If you're going to follow a video, follow the master. Justin Wilson. That Cajun knew how to build a gumbo! And, if you're using shrimp, always remember to add them at the end. They cook fast and overcook easily! I see no reason not to use a jarred roux if you need to. Making your own is better, but it's a learning process. You'll get it!

https://www.geniuskitchen.com/recipe/justin-wilsons-gumbo-461033

 

[Scepticalscribe]

Yeah, looking at that video of him making the roux, I can see you were doomed. If you're going to follow a video, follow the master. Justin Wilson. That Cajun knew how to build a gumbo! And, if you're using shrimp, always remember to add them at the end. They cook fast and overcook easily! I see no reason not to use a jarred roux if you need to. Making your own is better, but it's a learning process. You'll get it!

https://www.geniuskitchen.com/recipe/justin-wilsons-gumbo-461033

This is something I shall watch with interest.

 

[LizKat]

Spinach mushroom brown rice pilaf, with assorted leftover cheese melted onto it in a few moments under the broiler before serving. Tasty, but one of those constructions I couldn't replicate exactly if my life depended on it since I added a little this and that as they occurred to me while adjusting seasonings. Oh well. Should celebrate that it turned up edible, I was half watching a TV show on an iPad while cooking, and it wasn't anything to do with cooking so I was on autopilot at the spice rack.

There's just enough left for breakfast if I'm up for it then, which is possible.

 

[RootBeerMan]

Spinach mushroom brown rice pilaf, with assorted leftover cheese melted onto it in a few moments under the broiler before serving. Tasty, but one of those constructions I couldn't replicate exactly if my life depended on it since I added a little this and that as they occurred to me while adjusting seasonings. Oh well. Should celebrate that it turned up edible, I was half watching a TV show on an iPad while cooking, and it wasn't anything to do with cooking so I was on autopilot at the spice rack.

There's just enough left for breakfast if I'm up for it then, which is possible.

Back many years ago I used to make breakfast for myself using leftover rice pilaf (of varying sorts). I found that most of them are quite tasty when you add it to 2 or 3 beaten eggs and make a frittata-like dish out of it. Quite filling and usually very savory, depending on the rice mixture. It even works well with leftover Rice-A-Roni! LOL.

 

[0388631]

Pretty sure the Afghans have some baked rice dish using eggs. I could be wrong. I've got a cookbook somewhere that has a wonderful spring rice recipe in it that utilizes herbs, vegetables and toasted nuts. I haven't made it in probably 17 years now. It popped into my head a while back but I forgot about it until your post, RBM. Though I'm reminded of @LizKat's minor obsession with kedgeree...

There's a few varieties of brown rice I prefer we buy. They offer a softer grain when cooked. I've bought probably 20 brands of brown basmati over the years and each one cooks differently. Find a brand, stick with it. The thing with rice is that it never really gets old provided it's kept away from moisture and protected from bugs. The older rice gets, the more flavor it develops.

 

[Scepticalscribe]

Pretty sure the Afghans have some baked rice dish using eggs. I could be wrong. I've got a cookbook somewhere that has a wonderful spring rice recipe in it that utilizes herbs, vegetables and toasted nuts. I haven't made it in probably 17 years now. It popped into my head a while back but I forgot about it until your post, RBM. Though I'm reminded of @LizKat's minor obsession with kedgeree...

There's a few varieties of brown rice I prefer we buy. They offer a softer grain when cooked. I've bought probably 20 brands of brown basmati over the years and each one cooks differently. Find a brand, stick with it. The thing with rice is that it never really gets old provided it's kept away from moisture and protected from bugs. The older rice gets, the more flavor it develops.

The Afghans have an amazing take on biryani/pilau that they call "Kabuli rice"; it is delicious. I seem to recall nuts, sultanas, and grated (fried) carrot slivers, as well as mutton (not lamb), rice, onions, garlic, and so on.

Eggs could well have made an appearance, too - they do in some of the best rice dishes.

Anyway, it took an age (as long as a day, or day and a half, or two days, sometimes) to prepare, - yu tended to give advance notice if you wished to have it - and was a "feast" dish, a dish served at feasts or celebrations; many street vendors had it, and the best produced a version that was sublime.

I could eat it until it came out my ears.

 

[LizKat]

Back many years ago I used to make breakfast for myself using leftover rice pilaf (of varying sorts). I found that most of them are quite tasty when you add it to 2 or 3 beaten eggs and make a frittata-like dish out of it. Quite filling and usually very savory, depending on the rice mixture. It even works well with leftover Rice-A-Roni! LOL.

I keep some of those pilaf mixes around for a quick solution but can't quite get to Rice a Roni (think I used to like that better as a quick fix but either they or I have changed). Anway now I'd rather use a Near East one or a Zatarain's. Usually throw in some mixed greens or kale while it simmers, some kind of protein like tofu or chicken, then doctor on the spices it a little, et voila that's supper and then as you say throw an egg into what's left for breakfast.

Similarly with couscous mixes... but somehow don't think of tacking in an egg for breakfast on that if there are leftovers. More like add a little (more) diced up tofu and some finely chopped greens and nuke the thing or toss in a nonstick pan with a tad of chicken broth for a minute. If I bother to get out a pan then I might fry up the tofu a little before I throw it in with the leftover couscous.

 

[Gutwrench]

Back many years ago I used to make breakfast for myself using leftover rice pilaf (of varying sorts). I found that most of them are quite tasty when you add it to 2 or 3 beaten eggs and make a frittata-like dish out of it. Quite filling and usually very savory, depending on the rice mixture. It even works well with leftover Rice-A-Roni! LOL.

I still do that with leftover fried rice or even white rice out of the cooker.

I scramble a few eggs with green onions then set them aside. Then stir fry the fried rice (or white rice) until hot then add the scrambled eggs back in.

I’ll add sliced andouille or Italian sausage in while reheating the fried rice if there’s any on hand.

 

[Mars56]

Greek seasoning, or Greek style burgers?

Greek seasoning - oregano, mint, cinnamon, salt, pepper, (smoked) paprika, parsley, salt, pepper.

 

[Scepticalscribe]

Organic, free range eggs, sautéed, served with fresh French bread. Tasty and heathy.

 

[Apple fanboy]

After several teas, time for a hot chocolate.

 

[Gutwrench]

Fried chicken again. I think I’m zeroing on the the batter and cooking time. On a curve this would be an A, but in other grading....88%+

 

[0388631]

Try cornstarch/panko mixture. The Japanese use panko, but the Koreans use cornstarch. Cornstarch in just about any batter with or without inclusion of regular wheat flour causes a crispier coating, even lasting when drenched in a sauce. The only exception is when you fry cubes of breast meat doused in cornstarch for orange chicken.


Chicken stew.

 

[Gutwrench]

I have used starch and panko mixture.

This was corn starch (misc spices/herbs and vodka), which I prefer particularly since the chicken contains bones.

When frying I like starch and panko on boneless chicken strips and in delicate boneless stuff like fish and shrimp. Yum!

For oven baked chicken strips I coat them in a Dijon mustard and garlic mix. Then dredge them in panko (panko, paprika, salt, pepper, and 1T olive oil) and bake @ 475 for 15 minutes. They’re perfect every time.

 

[Scepticalscribe]

Fish and chips - in a pub.

And damned delicious.

 

[0388631]

which I prefer particularly since the chicken contains bones.

I don't get it?

 

[kazmac]

Sigh... do not read this thread when you have to get to bed and are still hungry...

The green Apple I just had did not cut it.

I would be happy to be @Gutwrench ’s fried chicken taster though...

 

[0388631]

I see wings on his plate. They're called wings!

 

[Gutwrench]

Sigh... do not read this thread when you have to get to bed and are still hungry...

The green Apple I just had did not cut it.

I would be happy to be @Gutwrench ’s fried chicken taster though...

Haha. This batch turned out, but not always. Thank you though.
[doublepost=1547699802][/doublepost]

I don't get it?

Bone in chicken takes longer to cook and I find the panko often gets over cooked.

 

[0388631]

Bone in chicken takes longer to cook and I find the panko often gets over cooked.

Cook to near appropriate temp and finish in oven. Though the less cold your chicken pieces are prior to frying, the less you'll overcook. Panko is finicky and there's ways to let it "hydrate" to prevent burning. It's why I like a cornstarch/flour mixture. Wings are going to be a PITA regardless of how you do it. The line between undercooking and overcooking is easily crossed.

I used to have a really good recipe for a dried herb panko coating for baked chicken but I lost it at some point. It had a multitude of spices and herbs. You could taste it between bites and well after eating, but in a good way. Presentation wise, it was dark green, so not the prettiest.

I've been looking for new ways to utilize the stuff. I was thinking deep fried pork belly would be good.
[doublepost=1547702014][/doublepost]For wings, I usually do the traditional hot sauce cooked in a roux with a lot of butter added just before the wings. Adding to a thick sauce that's rich. If you're eating wings, you may as well go out on being unhealthy.