Foodies BS Thread.

Knives:

Bread knife gets the most use

Nah jokes aside - 8" global chef's knife gets the most use by a long shot in my kitchen. I just got a boning knife which I really like, too, but still get toward that chef's knife most of the time. Vegetables, chickens, turkeys, steaks, tofu, I use it probably for more than I should, but it's comfortable, holds well, easy to clean, easy to sharpen and hone, and does exactly what I'm wanting it to. Hard to beat that!

 

DAMN! That is making me hungry! Nice job!

 

My 10" chef knife is a Global, as is my Tako for sushi, I've been using it for 25 years now.

 

I have been killing this salad recently.

Food processor. Mini cucumbers (no seeds, I don't care, but my wife does, so might as well just use those), red onion. Yogurt ranch dressing, last night threw some crunch chili crisps on it and that was a great decision.

 

Spicy Dan-Dan.

 

Egg white cheeseburger quiche

Egg whites, browned ground beef, peppers and onions, smoked cheddar. Forgot to put the sundried tomatoes in. Next time! Toaster oven worked a treat.

 

You say quiche, I say frittata.

 

High roller. Hopefully you sold the yolks on ebay.

 

I know this will open a can of worms but I need a different perspective on this.

I'm looking for the best way to cook chicken fried steak and chicken fried chicken.

 

There’s a lot to unpack here. Different recipes? Different techniques? Which ingredients people prefer?

 

how about getting the breading to stick, best medium to cook them in .. ya know.. all the hard things

 

Everyone’s got their ways, but the breading not sticking usually happens because the meat wasn’t dry enough or the frying oil wasn’t hot enough. Used to happen to my chicken tenders constantly.

- pat protein dry
- flour and rest for a few minutes
- flour again, egg, and final coating (seasoned flour, bread crumbs, yada yada)

I marinate in seasoned buttermilk and use a little bit of the marinade to get the (final step) seasoned flour into a wet sand texture.

It’s worked well for me for beef, chicken, and onion rings!

As for cooking… big cast iron with enough oil to barely cover the tops of the protein when submerged (350-375F, depending on how much oil you have going and how many pieces of protein you’re dunking at once). I’ve seen guys “fry” stuff on a griddle with clarified butter, but have yet to try it.

Anyway, that’s my general process for southern fried foods.

Chicken fried brisket tacos with homemade tortillas.

 

In my defense, I started with a plan for a quiche. The crust was an leftover one in the freezer (not homemade) that I didn't thaw out long enough and it was a disaster, so I just chucked it in a pan and baked it - will dash it into yogurt and eat it as crumbles

But yes, technically, frittata.

I started with Egglands Best egg whites, I didn't even go for whole eggs - I knew I was aiming for just the whites. Whole eggs are fine, too, I'm just aiming for a low calorie density approach.

 

Thank you sir! Always appreciate your insight!

 

Some miso in the dressing...

 

Yes, a proper anglais setup is the key to breading.

A couple of hints,
- don't be afraid to go overboard on seasoning
- use one hand for moving then protein from flour to milk/egg wash to breading and keep one hand clean
- use the breading in batches as it will get clumps and may need replenishing
- let rest on a rack after breading, if you want, run through the anglais setup one more time

For frying, I use a plain steel fry pan on my gas stove, don't have the oil to hot, but hot enough that it isn't being absorbed.

After frying, I line a sheet pan with paper towel and put an inverted rack on the paper towel. It allows the paper towel to wick away the excess oil without the protein sitting in the oil on the towel.

Salt the protein again once it is out of the pan and on the rack.

 

I say

 

Excellent! Thank you!

 

Oh, this isn't a recommendation that it's lovely and the best....



That said, it was actually pretty good - focusing more on finding foods that are low cal density, and enjoyable to eat this time and hoping it sticks for loss and management this time. There are some duds, to be fair, but that wasn't one of them. I think the homemade smoked cheddar was a big help there

 

Oh, no knocks on you or your choices… I am an eclectic omnivore, but the only Bain of my existence is Quiche/Frittata. I eat scrambled eggs and omelettes… but Real Men don’t eat quiche. I’d rather eat balut.