The movie didnāt work. Dying to see it.Everyone down here that deep fries has one of these breading devices. The meat is usually portioned then put on paper towels top and bottom to dry. Then usually into an egg wash which is about 6 or so eggs and 1/2 cup of milk. I didnāt have eggs or milk so I made a beer slurry of 12 ounces of beer and approximately 1/2 cup of flour with seasoned salt to taste.
Put the dried chicken in the slurry for 5 or so minutes then into the breading device with fish fry and creole seasoning. Shake, wait and fry.
The countdown is on.So itās Super Sunday here and I always try and do something that challenges me. I did some red wine braised short ribs with onions carrots parsnips leeks smoked olives soy sauce and a bunch of other stuff. This is the beginning Iāll show the final product when it comes out of the oven in three hours. Hopefully to perfection. If you see that string to the left on the second picture is something I learned from the Food Network. You tie them up in a knot in your food and you can fish it right back out when it comes out of the oven without having no stems in there. Brilliant.
Looks amazing!!It came out exceptional. It came out amazing.
Damn. Bravo dude. That looks Fāing delicious. I would love to hear more about what you thought about the flavors. You said something about āsmoked olivesā?
The flavors were amazing. It is a recipe from The Kitchen on Food Network. We do this all the time. We are watching an episode and say we are making that tonight. The leeks and the smoked olives were perfect together. It also takes 4 entire garlic heads as well. Makes the house smell terrific. Of course cooing with wine always makes it taste great.
Looks ready to be plated
Thanks for the reminder, need to keep my eyes open... it's the right time of year.
