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- #61 by jdmessner on May 10, 2024, 10:47:49 PM
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Epic fail! Or at least I now know one way not to do it! The fry started to disinigrate as it cooked. I ended up with a lot of potato pieces floating around in the pan that were a nice golden color. However the fry itself remained white and the center was still frozen. I saw this happen to a guy on YouTube, but he was more interested in making loud comments instead of looking at what he thought went wrong. My next attempt will be to see if I can bake the fry first and then fry it to give it a bit of color. A friend also suggested broiling it. I don't know if real potates would make a difference over instant. I will give it a couple more tries before throwing in the towel.
- #62 by jdmessner on May 10, 2024, 09:33:05 PM
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Getting ready for the initial run. Going to use a chafing dish to fry in. Waiting for the temp to get to 350* F. [ Invalid Attachment ]
- #63 by Bentley on May 10, 2024, 05:49:21 PM
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Kristin saw Tenderloin in Martins for $10/lb. From Australia no less. Never been a Steak n Eggs guy, but had not eaten yet so had a late breakfast! IT was 130° when taken off heat. It is wonderfully tender, will go well with a Béarnaise Sauce, Hasselbeck Potatoes and creamed Spinach this weekend! I am still a pork guy when it comes to Breakfast, will leave the Steaks for someone else!
- #64 by Bar-B-Lew on May 10, 2024, 01:23:28 PM
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Quote from: NorCal Smoker on May 09, 2024, 11:33:11 PMThanks Lew. Will definitely try to get to John's, or Ishcabibbles on way in. We are taking a red eye so will be there in the morning. Based on what I have read, and your recommendations, will probably try ray's and judges the rest of my time in the area. Thanks.I know John's is open 10-5 on Tues-Sat and closed on Sun/Mon.
- #65 by NorCal Smoker on May 09, 2024, 11:33:11 PM
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Thanks Lew. Will definitely try to get to John's, or Ishcabibbles on way in. We are taking a red eye so will be there in the morning. Based on what I have read, and your recommendations, will probably try ray's and judges the rest of my time in the area. Thanks.
- #66 by Bar-B-Lew on May 09, 2024, 09:49:10 PM
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Quote from: NorCal Smoker on May 09, 2024, 08:41:54 PMHeaded to Philadelphia, then Lansdale, PA area in late June. Any recommendations in general Lansdale area for a good Cheesesteak?Google search mentions Giuliano's, Pudge's, and Ray's...I have never been to either.For Philly John's Roast Pork (but they have early hours), Ishkabibbles and Angelo's. I have been to the first two and they are really good.
- #67 by NorCal Smoker on May 09, 2024, 08:41:54 PM
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Headed to Philadelphia, then Lansdale, PA area in late June. Any recommendations in general Lansdale area for a good Cheesesteak?
- #68 by pmillen on May 09, 2024, 11:11:23 AM
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This is soooo inventive. I'm super interested in the final photographs. (Not that I'll ever attempt to duplicate your work.)
- #69 by BC Buck on May 09, 2024, 06:12:43 AM
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In STL its sticky and sweet sauce. I hate to lose some of the smoke flavor wrapping in foil but gets them tender.
- #70 by urnmor on May 09, 2024, 04:41:04 AM
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WOW
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