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[Drunked Pinto beans]
This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe).
They are very good! I used Borlotti beans and 12 oz of Moretti's beer. I 've put inside bacon, pieces of ham and pieces of pork meat with bones. I 've boiled the beans and the meat and then I threw the liquid because it was too much. Then I put the beans in a baked clay pot; I seasoned with some pepper and I served. Here is the photo. http://tinypic.com/72bw39.jpg Thank you, Carol, for the good recipe (I hope I did as you explained in your recipe).! Kisses from Pandora |
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"Pandora" > said:
> This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe). > They are very good! I used Borlotti beans and 12 oz of Moretti's beer. > I 've put inside bacon, pieces of ham and pieces of pork meat with bones. > I 've boiled the beans and the meat and then I threw the liquid because it > was too much. Then I put the beans in a baked clay pot; I seasoned with some > pepper and I served. Here is the photo. > > http://tinypic.com/72bw39.jpg They look very good! You used a lot more meat than I usually do, but how can that be wrong? I hope you enjoyed the beans! Carol |
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"Damsel" > ha scritto nel messaggio ... > "Pandora" > said: > >> This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe). >> They are very good! I used Borlotti beans and 12 oz of Moretti's beer. >> I 've put inside bacon, pieces of ham and pieces of pork meat with bones. >> I 've boiled the beans and the meat and then I threw the liquid because >> it >> was too much. Then I put the beans in a baked clay pot; I seasoned with >> some >> pepper and I served. Here is the photo. >> >> http://tinypic.com/72bw39.jpg > > They look very good! You used a lot more meat than I usually do, but how > can that be wrong? I hope you enjoyed the beans! Hello Carol! Parents- in -law, uncle, aunt and cousins tasted your beans and said that are VERY VERY GOOD. I put inside a lot of meat because I love it. Thank you! Give me other recipes! Pandora |
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"Pandora" > said:
> Hello Carol! Parents- in -law, uncle, aunt and cousins tasted your beans and > said that are VERY VERY GOOD. I put inside a lot of meat because I love it. > Thank you! Give me other recipes! Wow! That makes me feel so good!!  Do you want more bean recipes? Desserts? Soups? What type of recipes would you like to try? Carol |
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"Damsel" > Do you want more bean recipes? Desserts? Soups? What type of recipes > would you like to try? I would like to try the famous american fryed chicken ! Have you got a recipe for this? Thank you very much. Pandora |
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"Pandora" > said:
> I would like to try the famous american fryed chicken ! Have you got a > recipe for this? Here's a collection of recipes for brining chicken, coating it, and frying it. Hag makes fantastic fried chicken! Carol * Exported from MasterCook * Hag's Fried Chicken Recipe By :Hag Serving Size : 0 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------*-- 20 pieces chicken (20-30) 8 cups poultry brine Dipping liquid 2 egg 2 cups milk seasoned flour (20-30 pieces) 3 tablespoons kosher salt 2 teaspoons msg 1 teaspoon pepper 1 teaspoon granulated garlic 1 teaspoon onion powder 4 cups flour Soak Chicken in brine for 12-24 hours. Flour the chicken straight from the brine. dip floured chicken in dipping mix. Re-flour the chicken. * You may repeat the dip and flouring again for a heavier crust 5. Rest the chicken in the fridge for 15-20 min.(optional) Fry chicken in an uncovered deep fat fryer 325-350 F. 5 min turn, 5 min turn, and a final 10 min. 20 min total frying time Drain and place in a lined pan in oven preheated to 200 degrees F to keep warm while you fry the remainder of - - - - - - - - - - - - - - - - - - - NOTES : *Kosher salt is only 2/3 as salty as regular table salt. to use table salt cut amounts by 1/3. *Adjust salt in the seasoned flour to taste, I like mine salty. *Resting chicken between and after dipping & flouring before frying makes for a nicer crust that sticks to chicken better. * Exported from MasterCook * Seasoned Flour (for 20-30 pieces of chicken) Recipe By : Hag Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------*-- 4 c. flour 2 Tbsp Kosher salt -- (2 to 3) 2 tsp msg 1 tsp pepper 1 tsp garlic 1 tsp onion powder - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brine for Poultry Recipe By :Hag Serving Size : 0 Preparation Time :0:00 Categories : sauces/marinades Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------*-- 2 cups water 1 Tbsp Kosher salt (or 2 tsp table) 1 1/2 tsp brown sugar 1/2 tsp accent (Msg) 1/8 tsp granulated garlic -- (1/8 to 1/16) tiny pinch of poultry seasoning Combine all and mix well. Soak poultry or pork products to season and make juicy. |
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"Damsel" > ha scritto nel messaggio ... > "Pandora" > said: > >> I would like to try the famous american fryed chicken ! Have you got a >> recipe for this? > > Here's a collection of recipes for brining chicken, coating it, and frying > it. Hag makes fantastic fried chicken! > > Carol Thank you Carol! I look at this recipe and then I will ask you something because I don't understand some ingredients! Thank you very much! Pandora |
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"Pandora" > said:
> "Damsel" > ha scritto nel messaggio > ... > > "Pandora" > said: > > > >> I would like to try the famous american fryed chicken ! Have you got a > >> recipe for this? > > > > Here's a collection of recipes for brining chicken, coating it, and frying > > it. Hag makes fantastic fried chicken! > > > > Carol > > Thank you Carol! I look at this recipe and then I will ask you something > because I don't understand some ingredients! Hag lists one ingredient (Accent - MSG) that she uses in everything. I don't use it if I'm feeding someone besides just Crash and me. A lot of people are allergic to it. It's a flavor enhancer. If you don't have monosodium glutamate (MSG) readily available, you can just leave it out. Carol |
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"Damsel" > ha scritto nel messaggio ... > "Pandora" > said: > >> "Damsel" > ha scritto nel messaggio >> ... >> > "Pandora" > said: >> > >> >> I would like to try the famous american fryed chicken ! Have you got >> >> a >> >> recipe for this? >> > >> > Here's a collection of recipes for brining chicken, coating it, and >> > frying >> > it. Hag makes fantastic fried chicken! >> > >> > Carol >> >> Thank you Carol! I look at this recipe and then I will ask you something >> because I don't understand some ingredients! > > Hag lists one ingredient (Accent - MSG) that she uses in everything. I > don't use it if I'm feeding someone besides just Crash and me. A lot of > people are allergic to it. It's a flavor enhancer. If you don't have > monosodium glutamate (MSG) readily available, you can just leave it out. Is monosodium glutamate a sort of soup cube? Cheers Pandora > > Carol |
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On Wed, 13 Jul 2005 08:09:09 GMT, Pandora wrote:
> > > Is monosodium glutamate a sort of soup cube? No it looks more like a coarse salt and you can measure it. http://www.foodingredients.cn/Upload...0144025831.jpg About MSG http://www.eufic.org/gb/food/pag/food35/food352.htm http://www.glutamate.org/ |
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Pandora wrote:
> "Damsel" > ha scritto nel messaggio > ... >> "Pandora" > said: >> >>> "Damsel" > ha scritto nel messaggio >>> ... >>>> "Pandora" > said: >>>> >>>>> I would like to try the famous american fryed chicken ! Have you >>>>> got a >>>>> recipe for this? >>>> >>>> Here's a collection of recipes for brining chicken, coating it, and >>>> frying >>>> it. Hag makes fantastic fried chicken! >>>> >>>> Carol >>> >>> Thank you Carol! I look at this recipe and then I will ask you >>> something because I don't understand some ingredients! >> >> Hag lists one ingredient (Accent - MSG) that she uses in everything. >> I don't use it if I'm feeding someone besides just Crash and me. A >> lot of people are allergic to it. It's a flavor enhancer. If you >> don't have monosodium glutamate (MSG) readily available, you can >> just leave it out. > > > Is monosodium glutamate a sort of soup cube? > Cheers > Pandora >> No, it's sort of like more salt. MSG has a tenderizing effect on meat and some also feel it enhances the taste. Just leave it out Jill |
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Pandora wrote: > > Thank you Carol! I look at this recipe and then I will ask you something > because I don't understand some ingredients! > Thank you very much! This recipe may produce excellent results, which is the most important thing, but it sounds like you want to learn about "American cooking," so you should know that this recipe varies from "traditional" in several ways. First, brining chicken is a relatively new reaction here in the U.S. to low quality mass produced chickens. Some people think that long soaking in salted water improves it. Others think that's wishful thinking and useless work. Second, using egg in the coating process is a little unusual. It's probably done here because, third, using a deep fryer is also unusual. The "traditional" method uses a big cast iron skillet with enough fat to come more than halfway up on the chicken pieces. Lard is probably the original fat, and some argue it makes the tastiest chicken, but many people now use vegetable oil. Made well, fried chicken deserves its long popularity. Have fun trying different methods. -aem |
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"aem" > said:
> Pandora wrote: > > > > Thank you Carol! I look at this recipe and then I will ask you something > > because I don't understand some ingredients! > > Thank you very much! > > This recipe may produce excellent results, which is the most important > thing, but it sounds like you want to learn about "American cooking," > so you should know that this recipe varies from "traditional" in > several ways. First, brining chicken is a relatively new reaction here > in the U.S. to low quality mass produced chickens. Some people think > that long soaking in salted water improves it. Others think that's > wishful thinking and useless work. Second, using egg in the coating > process is a little unusual. It's probably done here because, third, > using a deep fryer is also unusual. The "traditional" method uses a > big cast iron skillet with enough fat to come more than halfway up on > the chicken pieces. Lard is probably the original fat, and some argue > it makes the tastiest chicken, but many people now use vegetable oil. > Made well, fried chicken deserves its long popularity. Have fun trying > different methods. -aem I've only made Hag's chicken once, but I've had it cooked by the Master, herself, two other times. It's very good. Here's how I make mine: Combine flour, onion powder, garlic powder, salt, black pepper, celery seed, and paprika (for color). Rinse chicken pieces well, coat with flour mixture, and place into hot oil that's deep enough to go halfway up the side of the largest chicken pieces. Fry until coating is crisp and chicken meat is opaque and firm. Turn pieces over and continue frying until completely cooked. Almost everyone I know puts a cover on the chicken as it's frying. I don't do this, because the flour mixture always turns to paste when I do. Carol |
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"sf" > ha scritto nel messaggio ... > On Wed, 13 Jul 2005 08:09:09 GMT, Pandora wrote: > >> >> >> Is monosodium glutamate a sort of soup cube? > > No it looks more like a coarse salt and you can measure it. > http://www.foodingredients.cn/Upload...0144025831.jpg > > About MSG > http://www.eufic.org/gb/food/pag/food35/food352.htm > http://www.glutamate.org >Thank you sf, it is very interesting! In Italy we don't use such a thing. Cheers Pandora |
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"jmcquown" > ha scritto nel messaggio .. . > Pandora wrote: >> "Damsel" > ha scritto nel messaggio >> ... >>> "Pandora" > said: >>> >>>> "Damsel" > ha scritto nel messaggio >>>> ... >>>>> "Pandora" > said: >>>>> >>>>>> I would like to try the famous american fryed chicken ! Have you >>>>>> got a >>>>>> recipe for this? >>>>> >>>>> Here's a collection of recipes for brining chicken, coating it, and >>>>> frying >>>>> it. Hag makes fantastic fried chicken! >>>>> >>>>> Carol >>>> >>>> Thank you Carol! I look at this recipe and then I will ask you >>>> something because I don't understand some ingredients! >>> >>> Hag lists one ingredient (Accent - MSG) that she uses in everything. >>> I don't use it if I'm feeding someone besides just Crash and me. A >>> lot of people are allergic to it. It's a flavor enhancer. If you >>> don't have monosodium glutamate (MSG) readily available, you can >>> just leave it out. >> >> >> Is monosodium glutamate a sort of soup cube? >> Cheers >> Pandora >>> > No, it's sort of like more salt. MSG has a tenderizing effect on meat and > some also feel it enhances the taste. Just leave it out Also because I shouldn't know where find it! Thank you, Jill Pandora |
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"aem" > ha scritto nel messaggio ups.com... > > Pandora wrote: >> >> Thank you Carol! I look at this recipe and then I will ask you something >> because I don't understand some ingredients! >> Thank you very much! > > This recipe may produce excellent results, which is the most important > thing, but it sounds like you want to learn about "American cooking," > so you should know that this recipe varies from "traditional" in > several ways. First, brining chicken is a relatively new reaction here > in the U.S. to low quality mass produced chickens. Some people think > that long soaking in salted water improves it. Others think that's > wishful thinking and useless work. Second, using egg in the coating > process is a little unusual. It's probably done here because, third, > using a deep fryer is also unusual. Yes I think that a deep fryer is no good for this recipe because the meat shouldn't fry, but cook slowly in few fat. In fact the big pieces of chicken need a long cooking time and if you fry it in too much fat, it roast outside while the internal remains hlf-cooked. The "traditional" method uses a > big cast iron skillet with enough fat to come more than halfway up on > the chicken pieces. Lard is probably the original fat, and some argue > it makes the tastiest chicken, but many people now use vegetable oil. > Made well, fried chicken deserves its long popularity. Have fun trying > different methods. -aem Thank you, aem, I will try and then I'll tell you. An ask: does anyone use breasts of chicken for this recipe? Thank you Pandora > |
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"Damsel" wrote: > Rinse chicken pieces well, coat with flour mixture, and place into hot oil > that's deep enough to go halfway up the side of the largest chicken > pieces. > Fry until coating is crisp and chicken meat is opaque and firm. Turn > pieces over and continue frying until completely cooked. > > Almost everyone I know puts a cover on the chicken as it's frying. I > don't > do this, because the flour mixture always turns to paste when I do. It is possible! Now I must try. Then I will tell you )Thank you for clarifications Carol. You are alwais so kind! Pandora |
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"LynneA" > ha scritto nel messaggio news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews... > > "Pandora" > wrote in message > ... >> >> "Damsel" wrote: >>> Rinse chicken pieces well, coat with flour mixture, and place into hot >>> oil >>> that's deep enough to go halfway up the side of the largest chicken >>> pieces. >>> Fry until coating is crisp and chicken meat is opaque and firm. Turn >>> pieces over and continue frying until completely cooked. >>> >>> Almost everyone I know puts a cover on the chicken as it's frying. I >>> don't >>> do this, because the flour mixture always turns to paste when I do. >> >> It is possible! Now I must try. Then I will tell you )>> Thank you for clarifications Carol. You are alwais so kind! >> Pandora >> >> > > Don't let her fool you Pandora, she's really a big meanie-head > <ducking and running!> Thank you. I will think to this. Cheers pandora |
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"Damsel" > wrote in message news  > "aem" > said: > > Almost everyone I know puts a cover on the chicken as it's frying. I > don't > do this, because the flour mixture always turns to paste when I do. Put the cover on while frying the first side, and leave it off after turning the chicken pieces. Hal Laurent Baltimore |
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On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote:
> > >Thank you sf, it is very interesting! > In Italy we don't use such a thing. MSG isn't commonly used in American home cooking either. If you have an Asian grocery - you will probably find it there. |
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"sf" > ha scritto nel messaggio ... > On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote: >> >> >Thank you sf, it is very interesting! >> In Italy we don't use such a thing. > > MSG isn't commonly used in American home cooking either. If you have > an Asian grocery - you will probably find it there. Oh! thank you but I think that it isn't indispensable )Ciao Pandora |
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Pandora > wrote:
> Is monosodium glutamate a sort of soup cube? See <http://www.eufic.org/it/food/pag/food35/food352.htm>. Victor |
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On Thu, 14 Jul 2005 19:28:41 GMT, Pandora wrote:
> > "sf" > ha scritto nel messaggio > ... > > On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote: > >> > >> >Thank you sf, it is very interesting! > >> In Italy we don't use such a thing. > > > > MSG isn't commonly used in American home cooking either. If you have > > an Asian grocery - you will probably find it there. > > Oh! thank you but I think that it isn't indispensable )Not only that, it's the first time I've heard of it added to home made American fried chicken. |
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"LynneA" > said:
> Don't let her fool you Pandora, she's really a big meanie-head > <ducking and running!> > > Lynne A, not really but I GOTTA give her a hard time! THWACK! Carol |
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"Hal Laurent" > said:
> "Damsel" > wrote in message > news > > "aem" > said: > > > > Almost everyone I know puts a cover on the chicken as it's frying. I > > don't > > do this, because the flour mixture always turns to paste when I do. > > Put the cover on while frying the first side, and leave it off after turning > the chicken pieces. Thanks, Hal. I'll try this the next time I fry chicken. Carol |
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"Pandora" > wrote in message ... > > "LynneA" > ha scritto nel messaggio > news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews... >>> >> >> Don't let her fool you Pandora, she's really a big meanie-head >> <ducking and running!> > > Thank you. I will think to this. > Cheers > pandora > Good, I feel better now that I warned you<LMAO> Lynne A |
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"LynneA" > said:
> "Pandora" > wrote in message > ... > > > > "LynneA" > ha scritto nel messaggio > > news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews... > >> > >> Don't let her fool you Pandora, she's really a big meanie-head > >> <ducking and running!> > > > > Thank you. I will think to this. > > Cheers > > pandora > > Good, I feel better now that I warned you<LMAO> Lynne. Step. Away. From. The. Alcohol. |
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"Victor Sack" > ha scritto nel messaggio . .. > Pandora > wrote: > >> Is monosodium glutamate a sort of soup cube? > > See <http://www.eufic.org/it/food/pag/food35/food352.htm>. Thank you Victor!!!! Pandora |
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"sf" > ha scritto nel messaggio ... > On Thu, 14 Jul 2005 19:28:41 GMT, Pandora wrote: > >> >> "sf" > ha scritto nel messaggio >> ... >> > On Thu, 14 Jul 2005 05:42:10 GMT, Pandora wrote: >> >> >> >> >Thank you sf, it is very interesting! >> >> In Italy we don't use such a thing. >> > >> > MSG isn't commonly used in American home cooking either. If you have >> > an Asian grocery - you will probably find it there. >> >> Oh! thank you but I think that it isn't indispensable )> > Not only that, it's the first time I've heard of it added to home made > American fried chicken. )))))))))))Pandora |
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"Damsel" > ha scritto nel messaggio ... > "LynneA" > said: > >> "Pandora" > wrote in message >> ... >> > >> > "LynneA" > ha scritto nel messaggio >> > news:1121341700.8132ea4549dbe4a4acd03566eabf4273@b ubbanews... >> >> >> >> Don't let her fool you Pandora, she's really a big meanie-head >> >> <ducking and running!> >> > >> > Thank you. I will think to this. >> > Cheers >> > pandora >> >> Good, I feel better now that I warned you<LMAO> You are so kind! Bye Pandora |
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"Damsel" > wrote in message ... > "LynneA" > said: >> >> Good, I feel better now that I warned you<LMAO> > > Lynne. > > Step. Away. From. The. Alcohol. Ha! I was stone cold sober at the time-you just want Pandora to think I was in my cups and didn't know whereof I speak. Thinking there may be some beer in my future today though, it's supposed to top out around 103 today :-(( Lynne A |
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"LynneA" > said:
> OB Food-tacos tonight, too hot to do much cooking. I can top that. We're having black bean slop. So there! Carol |
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"LynneA" > ha scritto nel messaggio news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews... > > "Pandora" > wrote in message > ... >> > \> You are so kind! >> Bye >> Pandora >> >> > > Aww shucks, Pandora, thanks<GG> > > OB Food-tacos tonight, too hot to do much cooking. Tacos! Good! Mexican food! Sometimes I've tried! GOOD! Cheers Pandora |
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"Pandora" > wrote in message ... > > "LynneA" > ha scritto nel messaggio > news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews... >>> >> >> Aww shucks, Pandora, thanks<GG> >> >> OB Food-tacos tonight, too hot to do much cooking. > > Tacos! Good! Mexican food! Sometimes I've tried! GOOD! > Cheers > Pandora > Very good, and doesn't heat up the kitchen much at all, which is a definite bonus on a day like today. They're saying 104 now<grrrr> Lynne A |
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"LynneA" > ha scritto nel messaggio news:1121533688.9c45c571e1efb0bea0e22a7243bddc68@t eranews... > > "Pandora" > wrote in message > ... >> >> "LynneA" > ha scritto nel messaggio >> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews... >>>> >>> >>> Aww shucks, Pandora, thanks<GG> >>> >>> OB Food-tacos tonight, too hot to do much cooking. >> >> Tacos! Good! Mexican food! Sometimes I've tried! GOOD! >> Cheers >> Pandora >> > Very good, and doesn't heat up the kitchen much at all, which is a > definite bonus on a day like today. They're saying 104 now<grrrr> Don't tell me!!!! here 30°. VEEERY HOT for me! i've closed all the windows! Pandora |
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"Pandora" > wrote in message ... > > "LynneA" > ha scritto nel messaggio > news:1121533688.9c45c571e1efb0bea0e22a7243bddc68@t eranews... >> >> "Pandora" > wrote in message >> ... >>> >>> "LynneA" > ha scritto nel messaggio >>> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews... >>>>> >>>> >>>> Aww shucks, Pandora, thanks<GG> >>>> >>>> OB Food-tacos tonight, too hot to do much cooking. >>> >>> Tacos! Good! Mexican food! Sometimes I've tried! GOOD! >>> Cheers >>> Pandora >>> >> Very good, and doesn't heat up the kitchen much at all, which is a >> definite bonus on a day like today. They're saying 104 now<grrrr> > > Don't tell me!!!! here 30°. VEEERY HOT for me! i've closed all the > windows! > > Pandora I'd take that in a heartbeat! My converter says that is 86F, much better! 104F equals out to 40C, very bad, yes? My windows are closed too, and air conditioning is blasting, but I don't know if it's up to the task of keeping us cool when it's that hot outside! Lynne A > |
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"LynneA" > ha scritto nel messaggio news:1121534563.35ab44a7a9d16d76998a4055e2bc9685@t eranews... > > "Pandora" > wrote in message > ... >> >> "LynneA" > ha scritto nel messaggio >> news:1121533688.9c45c571e1efb0bea0e22a7243bddc68@t eranews... >>> >>> "Pandora" > wrote in message >>> ... >>>> >>>> "LynneA" > ha scritto nel messaggio >>>> news:1121526838.2b9ab36c04dbc79e94c39bd5266c7d7b@b ubbanews... >>>>>> >>>>> >>>>> Aww shucks, Pandora, thanks<GG> >>>>> >>>>> OB Food-tacos tonight, too hot to do much cooking. >>>> >>>> Tacos! Good! Mexican food! Sometimes I've tried! GOOD! >>>> Cheers >>>> Pandora >>>> >>> Very good, and doesn't heat up the kitchen much at all, which is a >>> definite bonus on a day like today. They're saying 104 now<grrrr> >> >> Don't tell me!!!! here 30°. VEEERY HOT for me! i've closed all the >> windows! >> >> Pandora > > I'd take that in a heartbeat! My converter says that is 86F, much better! > 104F equals out to 40C, very bad, yes? I wouldn't be in your dress!!!! My windows are closed too, and air > conditioning is blasting, Very LOL ))))))))))))))))))but I don't know if it's up to the task of keeping > us cool when it's that hot outside! YES! Of course! The important is: don't go outside till it become night. Now, here, it's 7 PM, I open the windows and I smell the "parfume" of the wind! Now I can go to take a cold shower! Just to rifresh my poor hot body ))Cheers Pandora |
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