Rocklobster
Master Chef
I just walk around with my housecoat on like The Dude....That's ok....it only becomes a problem if your pants size has three digits.
I just walk around with my housecoat on like The Dude....That's ok....it only becomes a problem if your pants size has three digits.
Housecoat, tent...whatever....Ha!I just walk around with my housecoat on like The Dude....
Ha! When I threaten Dinky with my utmost threat, I get out the Chinese Cookbooks. Many of them refer to: "Or use any white meat you prefer". Dinky is on to me! He sees those books come out and he runs for the hills! I think my eyebrows give me away!
Evil Cook looks at Kitty!
(I gotta get out more)
CraigC said:You've heard the parody of "The Cat's in the Cradle"? "The Cat's in the Kettle at the Peking Moon" and "Garfield's on my fork".
Last night we had homemade conch fritters and tater tots done in our "new" deep fryer, along with some chili lime shrimp. Great stuff! The night before I did wings in the fryer, along with potato skins which were first deep fried then stuffed and finished under the broiler.
Craig
Now you guys just cut it out. No more new toys needed here! Your stuff sounds really good, Craig!
CraigC said:Thanks! I just threw the chili lime shrimp together on a whim. I peeled and deveined a dozen or so large (wild harvested) shrimp. Finely diced about half of a fresh jalapeno (seeds removed). Minced a couple of good sized cloves of garlic. Heated a saute pan to medium high and added about 1-1/2 TBSP canola oil and 1 TBSP butter. Added the jalapeno and garlic and sauted until soft. Added some red pepper flakes, a liberal dose of silver tequila and a good squirt of honey. Add the juice of 1/2 a large lime. Add the shrimp until just cooked through. Removed the shrimp, salt the mixture to taste, reduce to a glaze and pour over the shrimp. Yum!
Craig
I went ahead and unpaced it, set it up, and read the manual. I'm ready now. Just need some oil, and something to cook in it other than fritters.
I thought I mention that I bought an automotive funnel with screen for straining oil once, to use it just one more time before discarding the oil. Peanut oil isn't cheap.
The other methods using cheesecloth or coffee filters were messy and very time consuming.
Amazon.com: Wirthco 32002 2-Qt Red Funnel W/Screen: Automotive
...I plan on using Canola oil for my frying.
Sure will Andy. This thing also works as a steamer/boiler. I see Artichokes being cooked in it as well.Let us know how that works out for you. I have found that frying in canola sometimes yields a fishy smell I find objectionable when I'm not frying fish.
That funnel looks like a great idea. How many times can you use the same oil?
Ok so I'm thinking oil for doughnuts or French Frys should be saved for just doughnuts or French Fry's, right? By the same token I suppose you should save fish oil for only fish, and meat for only meat?
I can't imagine fishy tasting doughnuts.
That's what I'm thinking too, Andy. If I've lived my whole long life without ever deep frying anything, I'm probably better off anyway.