Search results

That is a possibility. I will keep that in mind for next time. Thank you.

I just wanted to add a note to this. I had to store some of the wings I made in the refrigerator as I could not eat them all at once. I reheated them in an Advantium like I typically due all fried chicken and these came out with the skin very rubbery, which was a big turn of for me. The...

You and me BOTH!

Yes sir. The initial flour and cornstarch are for the chicken pieces to marinade overnight. After marinating, you need to determine if your chicken is still too wet. Mine was, so the recipe calls to continue to add 2 tbs of flour and 1 tbs of cornstarch until the chicken pieces are just...

So, I decided to try my hand at "Chinese Takeout Wings" just to mix up the flavor variety a bit. Once again, I studied multiple recipes on Youtube and found that the bulk centered on the following ingredients. 8 Whole chicken wings (I had 10 and didn't adjust the recipe) 1/8 tsp Black Pepper...

I was pleased with the results!

Tonight, I plan to fry up some more chicken wings. I have used the same brining method as above, but will utilize the Louisiana Chicken Fry mix.

So, I tried out my Christmas present a couple of weeks ago. I'm not sure if I am allowed to say the name, but it was a Loco 10qt outdoor fish fryer. No one in our house eats fin fish, but I used it for fried chicken as I LOVE me some fried chicken. I was impressed with how easily it was to...

Way back in the day, when my father was in the USAF, we had a tiny creek (probably more of a drainage ditch) running behind our military housing and we could catch "crawdads" in this tiny creek. I have no idea if they were edible or not.

It is so funny that you mention reading the label. Here in Central Virginia, I have to order the bulk of my seafood on line, ESPECIALLY crawfish. I used to utilize Cameron's Seafood and they advertised frozen whole crawfish from LA. After I received them, I looked at the back of the package...

Thank you for the advice. While I have never attempted to make etouffe, I have utilized crawfish tails in my gumbo. They both seem OK with that. I think the "look" of a whole crawfish is what scares them off, which seems kinda weird to me since they both love whole lobster!

Thank you for this medtran49. I am in a unique situation whereas neither my wife nor my daughter will even consider eating crawfish, so 30lbs, 40lbs sacks don't seem to be in my future. Additionally, I have not had good luck with Louisiana Crawfish Company, Acadia Crawfish Company or Cajun...

The pictures look similar to the big box Wegman's I have here in Virginia. But they do NOT carry live crawfish.

Awwww.....that looks awesome. I have seen you mention HEB elsewhere. Is that a chain store or local to you?

LIVE CRAWFISH???? I have waited so long to get my hands on quality live crawfish. I currently utilize the frozen Riceland Brand as there are no live crawfish in Virginia. I am jealous!

Thank you for the tips dragnlaw. I actually tapped them first and if that didn't work, I cupped them between my two palms as I read that the warmth will cause them to close. Hopefully, I waited long enough and didn't throw out any good ones. Next time I will use a wider pot as on this round I...

You are a lucky chef! I am from Maine originally and prefer steamed clams to mussels, but I had never cooked mussels before and wanted to give it a try.

Sooooooo......my local seafood market was sold out of mussels when I stopped by on Saturday. However, after doing some Googling, I found that Wegman's sells live Canadian farm raised mussels. I typically do not shop at Wegman's as the size and complexity of the store is simply too much for me...

Wow. I typically shop at Publix here in Richmond and occasionally Kroger. I was in Publix today for typical shopping errands and stopped to look at their mussels. They were SO tiny. I would need like 5 lbs just to satisfy myself. I hope my local seafood place has a better selection.

Thank you for your help, Chef!

Thank you for your reply and information. My local fish market here states that they get their mussels from Maine (my home state), and they are "meatier" than PEI mussels. You sound like a chef and so I will just come out and ask, is there REALLY a taste difference between mussel varieties for...

I have been served and enjoyed mussels in the past. It has been long enough ago that I have no idea where they came from. I would like to try my hand at steaming my own and in doing Google research, have learned that there are mussels, and then there are Prince Edward Island mussels. It is...

Thank you all. I cooked it up tonight, shortly seared and then reduced the heat. I shot for 125 degf, based on what I read on line, but even after tenting for 15 minutes, it came out a bit to rare for my family. After reheating though, the tenderness and flavor was very good. Thank again.

This sounds great. Thank you. I am thinking of searing 1 min per side and then reducing the heat to finish it off. Does that sound right? I only ask as when I grill flank steak, it is all about high heat and fast grilling.

Hello all. I grill flank steak all the time and my family is happy with that preparation. However, my wife picked up some flat iron steak and I have seen umpteen different ways to cook it on Youtube. Do any of y'all have a fool proof method? From what I have seen, cooking it like I do flank...