Nut House Cook and recipe thread

[Alabuckeye]

Meat is essential! Love me some chicken and I'm headed for a beef fest at Texas de Brazil tonight. Pork....like it BBQ'd and just bought some chops. A pork loin is delicious.

[BWT30]

For the game...making my famous Wally Wings.......and plenty of beer.

Going to also make fried pickles as an appetizer while I have the deep fryer on.....simple.

[osurox]

Homemade flat breads. Bbq chicken, pepporoni/sausage/peppers, and margherita.

[Erhino]

For the game...making my famous Wally Wings.......and plenty of beer.

Going to also make fried pickles as an appetizer while I have the deep fryer on.....simple.

What type of batter do you use. I love my fryer, and will take my fried food over any bar/pub. The exception are pickles and onion rings and pickles. I have yet to find a batter that will stick to them.

[BWT30]

For the game...making my famous Wally Wings.......and plenty of beer.

Going to also make fried pickles as an appetizer while I have the deep fryer on.....simple.

What type of batter do you use. I love my fryer, and will take my fried food over any bar/pub. The exception are pickles and onion rings and pickles. I have yet to find a batter that will stick to them.

I use a deep fryer also and use it regularly on game day, but for pickles I use a Dutch oven and pour either peanut/vegetable oil 3"-4" in the pot. Heat to 350*-375*.

For the pickles, I don't use the thin cut of pickles just a thicker cut, the secret it to pat them dry like on a paper towel for a few minutes.

There is no batter, but there is a prep.

1/2 cup buttermilk
1 tsp. garlic powder
1/2 cup hot sauce


dry ingredients:
3 cups self rising flour
1/2 cup self rising cornmeal
1 tsp. salt
1 tsp. pepper

After the pickles have dried, dip the pickles in the buttermilk mixture, then coat them in the dry ingredients. Put the pickles in a sieve and shake off the excess and then put them into the oil. Small batches work better don't overcrowd, they take about 1-2 minutes per side. Drain on a paper towel.

[osurox]

Got wings and a whole bird in the smoker right now. 265 F for 3 hrs.

[Erhino]

For the game...making my famous Wally Wings.......and plenty of beer.

Going to also make fried pickles as an appetizer while I have the deep fryer on.....simple.

What type of batter do you use. I love my fryer, and will take my fried food over any bar/pub. The exception are pickles and onion rings and pickles. I have yet to find a batter that will stick to them.

I use a deep fryer also and use it regularly on game day, but for pickles I use a Dutch oven and pour either peanut/vegetable oil 3"-4" in the pot. Heat to 350*-375*.

For the pickles, I don't use the thin cut of pickles just a thicker cut, the secret it to pat them dry like on a paper towel for a few minutes.

There is no batter, but there is a prep.

1/2 cup buttermilk
1 tsp. garlic powder
1/2 cup hot sauce


dry ingredients:
3 cups self rising flour
1/2 cup self rising cornmeal
1 tsp. salt
1 tsp. pepper

After the pickles have dried, dip the pickles in the buttermilk mixture, then coat them in the dry ingredients. Put the pickles in a sieve and shake off the excess and then put them into the oil. Small batches work better don't overcrowd, they take about 1-2 minutes per side. Drain on a paper towel.

Thanks. 

I have dutch oven fear. Not because of getting fart trapped, because it slipped out of my wifeâ€s hands and cracked our glass top. Those are similar dry ingredients for my tempura. Just higher ratio of corn meal.

[BWT30]

For the game...making my famous Wally Wings.......and plenty of beer.

Going to also make fried pickles as an appetizer while I have the deep fryer on.....simple.

What type of batter do you use. I love my fryer, and will take my fried food over any bar/pub. The exception are pickles and onion rings and pickles. I have yet to find a batter that will stick to them.

I use a deep fryer also and use it regularly on game day, but for pickles I use a Dutch oven and pour either peanut/vegetable oil 3"-4" in the pot. Heat to 350*-375*.

For the pickles, I don't use the thin cut of pickles just a thicker cut, the secret it to pat them dry like on a paper towel for a few minutes.

There is no batter, but there is a prep.

1/2 cup buttermilk
1 tsp. garlic powder
1/2 cup hot sauce


dry ingredients:
3 cups self rising flour
1/2 cup self rising cornmeal
1 tsp. salt
1 tsp. pepper

After the pickles have dried, dip the pickles in the buttermilk mixture, then coat them in the dry ingredients. Put the pickles in a sieve and shake off the excess and then put them into the oil. Small batches work better don't overcrowd, they take about 1-2 minutes per side. Drain on a paper towel.

Thanks. 

I have dutch oven fear. Not because of getting fart trapped, because it slipped out of my wifeâ€s hands and cracked our glass top. Those are similar dry ingredients for my tempura. Just higher ratio of corn meal.

You can use a deep fryer, and take the basket out, but I use a Dutch oven because it's easier for me. My deep fryer is in the spare shed because my wife doesn't like the smell of the deep fryer in the house.
You're right about the dry ingredients and the similarity to tempura. The key is to dry the pickles on a paper towel so the buttermilk can stick on the pickle. The cornmeal just gives it a little more body.

[Hightop77]

Just warmed up a big bowl of my pinto beans cooked in the slow cooker Monday and then stirred/chopped in a tin of King Oscar boneless skinless sardines.  Topped off with salsa.  Life is good.

[zigbee]

Just warmed up a big bowl of my pinto beans cooked in the slow cooker Monday and then stirred/chopped in a tin of King Oscar boneless skinless sardines.  Topped off with salsa.  Life is good.

I hope you are single and alone.   Those beans are going to float you to the ceiling with gas for a day or so.

[Hightop77]

Just warmed up a big bowl of my pinto beans cooked in the slow cooker Monday and then stirred/chopped in a tin of King Oscar boneless skinless sardines.  Topped off with salsa.  Life is good.

I hope you are single and alone.   Those beans are going to float you to the ceiling with gas for a day or so.

I eat beans almost every day.  They don't really bother me.  I think I have built up an immunity.

[zigbee]

Just warmed up a big bowl of my pinto beans cooked in the slow cooker Monday and then stirred/chopped in a tin of King Oscar boneless skinless sardines.  Topped off with salsa.  Life is good.

I hope you are single and alone.   Those beans are going to float you to the ceiling with gas for a day or so.

I eat beans almost every day.  They don't really bother me.  I think I have built up an immunity.

I love beans of all type legumes.  Love peanuts too.   But I get freaking bad gas.  I've got some OTC gas pills that work a bit.  I generally just don't eat that much of beans.   Good source protein.

[Hightop77]

Just warmed up a big bowl of my pinto beans cooked in the slow cooker Monday and then stirred/chopped in a tin of King Oscar boneless skinless sardines.  Topped off with salsa.  Life is good.

I hope you are single and alone.   Those beans are going to float you to the ceiling with gas for a day or so.

I eat beans almost every day.  They don't really bother me.  I think I have built up an immunity.

I love beans of all type legumes.  Love peanuts too.   But I get freaking bad gas.  I've got some OTC gas pills that work a bit.  I generally just don't eat that much of beans.   Good source protein.

I have been eating them almost daily for 40 years.  Usually mix with rice.  The sardines with them is something new.  I fix a big pot in the slow cooker on Monday and eat them all week.  Usually black beans.

[zigbee]

mmmmmmmmmmmmmmmmmmmmmmm.......black beans.....

[Soupcity Kid]

Made some old fashioned Italian immigrant food.  Dish is called suffreit.  People make it different but I have our version.  Main ingredient is chicken gizzards hearts and livers.  Cook like a stew in some very thin tomato sauce add in mushrooms and zuchinni and of course the good old red  pepper flakes.  Had it with some fresh Italian bread and butter.  Good old school comfort food.

I tell no one I make it and somehow my brothers sniff it out and they know I am making it and want me to save them some.  We ate this ***** growing up because well it was poor people food and we got away from it for years then I remember having a taste for it when I was in my early 30's and been making it since.  My kids love it though my daughter stopped eating it for a while when she found out what was in there.