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- #41 by Bar-B-Lew on May 11, 2024, 10:26:47 AM
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Quote from: BigDave83 on May 11, 2024, 08:48:43 AMReal potatoes would have the starch in them. Maybe work on some smaller versions until you find one that works. I would see if I could find some potato starch, or even some tapioca starch to see if it may help hold them together. Try it with some real potatoes, I know I have tried to make potato cakes from instant and they would not hold together even adding in an egg and some flour. I have to say you are a very inventive person and thoughtful also, going through all of this to make the parties a hit.He's an even better in person. Spent half a day with him in Detroit a year or so ago and had a great time.
- #42 by BigDave83 on May 11, 2024, 08:48:43 AM
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Real potatoes would have the starch in them. Maybe work on some smaller versions until you find one that works. I would see if I could find some potato starch, or even some tapioca starch to see if it may help hold them together. Try it with some real potatoes, I know I have tried to make potato cakes from instant and they would not hold together even adding in an egg and some flour. I have to say you are a very inventive person and thoughtful also, going through all of this to make the parties a hit.
- #43 by BC Buck on May 11, 2024, 08:04:53 AM
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Ribs wrapped, Iv never had happen. Every time in aluminum tray covered with foil. Last Saturday brisket one hole off to side and don't think was touching meat. Could be different rubs.
- #44 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.
- #45 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 ]
- #46 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!
- #47 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.
- #48 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.
- #49 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.
- #50 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?
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