Recipes

[Kat Kanning]

That's what Russell knows how to cook, popcorn.

[Thespis]

Damn, someone split the thread right after I renamed mine.

[Dreepa]

Damn, someone split the thread right after I renamed mine.

and someone listened to me!

[cathleeninnh]

Package mixes are very handy, but I usually find them too salty and often forget to adjust something. The easiest thing to adjust is just leave out a spoonful of the seasoning mix.

Zatarains cajun stuff is excellent but way too salty.

I used to use a chili mix. I think it was 2-alarm, or something like that. It was good, but I found a recipe for chili from scratch that is better. Like Ward, I never use beans. I love beans, but it doesn't belong in chili.

Cooking beans right now. Some dried pintos with some pork, onion and red pepper fakes. When it is cooked , I will make a biscuit dough, put it on top and bake.

Cathleen

[Kat Kanning]

Mmm sounds good.  We just had beef/barley/vegetable/bean stew.  Nice on a cold day.

[cathleeninnh]

I love barley, at least the pearl kind. I bought some "quick" barley once that was not very good.

Cathleen

[Kat Kanning]

This was the slow kind.  The first time I made soup with barley, I put in the whole package and wound up with a solid chunk of all barley, instead of soup   

[cathleeninnh]

That's funny!   

Cathleen

[Kat Kanning]

Tasted pretty funny too.

[BaRbArIaN]

You all can have my kickass Buffalo Wing recipe:
Here is my recipe, such as it is.
===============================================================
Start a fryolator at about 365 degrees.    Don't over fill it with vegetable oil.   The line is there for a reason, that being not to cover your kitchen with bubbling oil when you throw frozen, icy chunks of meat into it.  :-)

Get frozen wing sections from the supermarket (5 lb. bags) or fresh but they take a while to cut up.

Make the sauce:

   ---- In a sealable container, put one part melted margarine to 5 parts Durkee Red Hot or similar basic red pepper sauce.
   ---- Add a lot of powdered garlic (not salt).  There is rarely such a thing as too much garlic :-)
   ---- Add a teaspoon or two or three of powdered cayenne pepper (for long term burn),
   ---- Get various VERY hot sauces (Durham Market Place has them all).  I like Dave's Gourmet Insanity sauce, but almost any good one with lots of habanero will do.  For every wing section put in ONE BIG DROP (one for every two sections if it is a thick sauce with large drops) of super sauce.  It is enough, believe me.
   -----  Close container very securely and shake well.  Taste test a small bit on your finger.  If not hot enough add more super sauce, if beyond your liking, you can "cut" it with more regular pepper sauce (heh).   Set aside.


Cook the chicken in the fryolator until it not only floats but is starting to brown and get crispy, frozen or not, it takes usually anywhere from 12 to 18 minutes depending upon how many you put in the oil, maybe more if frozen.   I usually can put 10-12 sections in at a time for 15 mins and get good results.


When chicken is done to your liking, drain and put the pieces into a tupperware bowl.   Add enough sauce to cover each piece well.   Shake on some more garlic powder,  add some shots of Tabasco (for character) , cajun or creole seasoned salt,  or whatever you think will give it more flavor.  Close the lid carefully and shake back and forth, up and down vigorously a few times.   Open it up and pour the wings into your serving tray/bowl.   

***** Be very careful not to rub your eyes if you have been handling sauce and wings!  ******
(read this again) even scratching sensitive areas is not pleasant.


Repeat until you run out of wings or people willing to eat the things.   They are best if served within an hour or two, so I usually make them all up at once (takes a couple hours to go through 10 lbs.) then bring them to the party.   They can be reheated but lose the crispy texture.

If you have any wimps that demand you tone it down, you can make up a special blend of sauce with only the margarine, garlic and base red pepper sauce, but if you ask me I say FUCK 'EM, they can eat the bean dip!     Good luck.