Having a baby shower for a friend at our house. I think we're going to have about 30 people. I'm supposed to boil some shrimp. I was thinking 8-10 pounds of shrimp.I have an 80 quart crawfish boil pot which is way too big for this. If I was going to get a smaller pot for boiling shrimp how many quarts would you go with? Maybe 30 quarts?
i need a same day pizza dough recipe, i never do this but last second pizza audibile i wanted to use kenjis new york style one but it has a 24hr cold ferment, in one of his videos he does it same day but doesn't really explain the change
I just googled bok choy and the recipe below looked like something that would pair well with the kalbi marinated short ribs. It was good. https://www.spendwithpennies.com/sesame-ginger-bok-choy/
Yes. I haven’t managed to keep it that neat when I’ve tried to do it (which I think was only once). We are doing a CSA and Travail’s salad dressings are amazing so I went up to get 2 of those and added this for a weeknight meal.
we've done probably 80% of their weekly meal kits at this point become a bigger fan than i was even before corona
The pork belly carnitas were awesome too. I kind of love these things that you can just throw on and cook. Normally when it’s the grocery store I skip them because I can do it better but Travail does it better than I would. Here is the reveal of cooking to perfect temp.
I’m watching a YouTube video and he’s making Nashville hot chicken on the stovetop with chicken thighs He’s using 3 c of oil in a cast iron skillet. How hot should/can I get my stove without burning the house down?
You can get a glass thermometer attachment that will monitor temp, or you can test to see when it’s ready by gradually dropping extremely small pieces of the batter into it to see when they start frying immediately. The oil’s appearance will change as it gets hot
You probably want the oil at 350. I did Fried chicken once. It was really good but it was a huge mess and my place smelled like a fryer for a week.
i refuse to do anything but shallow pan fry now we did fried fish once in a loft and had clothes hanging up in the hallway smelled like fried at work the next day before i realized all our clothes just soaked it up and we had to rewash them
This reminds me, last month my wife had to throw out a whole load of laundry because she had a fish oil pill in a pocket when it went through the laundry. Every item smelled like fish and multiple washes couldn’t fix it. cc:Stupid shit my wife did thread.
frying in a heavy pot is a little better than the skillet for all of the above reasons, but still messy
devine Fry outside if you can. If inside, get a splatter screen unless you’re using a deep pot. Always use a candy thermometer.
Candy thermometer 350 only do one or two pieces at a time. use a Dutch oven. all your clothes And house will smell like fried food for a few days
Lol I mentioned a candy thermometer to my friend and he didn’t even know what it was I’m trying to think of the best way to explain it to him but I’m blanking
If you have a digital thermometer, get the temp up to whatever the recommended temp is and add in the chicken. It won't get back above that before you are finished. If you are doing multiple batches wait until the temp gets up to whatever you started at to add the second batch.
My grandma used an electric skillet for fried chicken. It wasn’t as good as cast iron, but less messy and odoriferous.
fiancée turned in her dissertation this week so we did a celebratory surf and turf dinner. Ribeye cap, scallops and Caesar salad.
Pizza conveyor belt: pepperoni, cheese, marg, sausage and onion I made the dough and sauce from scratch this time
I made Pichana last night too but didn’t get any pics. Pichana is underrated af Also devine idk if it’s too late but don’t fill whatever container you use more than half full of oil or you could have a real problem on your hands
It’s also cheap as fuck, the butcher just needs to keep some fat on it and it makes for a solid steak. Very tasty. It’s definitely not a filet mignon. You make a chimichurri sauce to go with it and it’s perfect.
Re: the serious eats dry brine of steak... If I'm going to use a rub on the steak (I know, I know) should I still dry brine with salt and pepper overnight, or should I use the rub? Wasn't sure if that would overseason the meat once the rub went on