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- #41 by jdmessner on May 07, 2024, 10:50:48 PM
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Starting the extra large fries experiment. I decided to modify Larry's latke recipe and see what happens. I used 1 box of instant potatoes (13.75 ounces), rather than grated potatoes. I do think it will give me a better shot at hitting the right consistency for the mixture. I also used 1 egg, 1/4 cup bread crumbs (to try and absorb moisture and help as a binding agent), and just under six cups of boiling water. The French fry is about 18 inches long, which is what I was shooting for. It's in the freezer overnight. We will see how it fries up tomorrow. [ Invalid Attachment ] [ Invalid Attachment ]
- #42 by dk117 on May 07, 2024, 06:56:17 PM
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I was a college kid in Portland for this one.https://en.wikipedia.org/wiki/1993_Scotts_Mills_earthquakeI don't think I felt the first one, but the aftershock rocked my lofted dorm bed enough to wake me.
- #43 by BigDave83 on May 07, 2024, 06:44:10 PM
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Quote from: urnmor on May 07, 2024, 04:33:08 PMLooks like a winner and did you notice any difference in the longer brine time Not really, I have gone 6 weeks, this may have been more salty than the last one I had done, but is has been probably a year since the last ones, so it could have just been my imagination.
- #44 by Bar-B-Lew on May 07, 2024, 06:43:28 PM
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Never had the seasoning mix, but my guess it is not like it is getting an original sandwich at one of the better places in Chicago.
- #45 by Bentley on May 07, 2024, 06:02:16 PM
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Everybody at the meeting said it was!
- #46 by urnmor on May 07, 2024, 04:33:08 PM
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Looks like a winner and did you notice any difference in the longer brine time
- #47 by BigDave83 on May 07, 2024, 03:32:28 PM
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Quote from: pmillen on May 07, 2024, 12:29:12 PMYep. I've been reading about them for a while. At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.Thanks for posting.They really were not bad, I would wonder if using 90/10 would make a difference with the sour cream? I think that is the issue the sour cream coats everything and it keeps the meat from bonding together when cooked. I will be watching to see how you attack these, when you make them.
- #48 by BigDave83 on May 07, 2024, 03:28:52 PM
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Quote from: Bentley on May 07, 2024, 01:19:22 PMNever heard of them!Just put in Crack Burgers in the Youtube search and take your pick.
- #49 by BigDave83 on May 07, 2024, 03:26:45 PM
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But was is it good tasting?
- #50 by Bentley on May 07, 2024, 02:41:47 PM
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This was an experiment that did not turn out. I thought i could make a Bunt Cake and add a filling. I thought a stiff pudding with cream cheese would hold up, it did not. I think I may have undercooked it, did not let it cool, and tried to take it out of pan to soon. Sorry no unpanned photos, take my word for it, it was a fail.Well buttered bunt pan, half batter all the filling. It was to be a Pistachio cake. Then the rest of the batter, then cooked.
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