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Topic: CFB 51 Cookbook, equipment discussion, techniques

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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1134 on: December 01, 2023, 09:41:25 AM »
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1135 on: December 14, 2023, 12:21:47 PM »
The air fryer has been a big hit with my wife fortunately.  I tried my first thing last night, French fries.  I followed some directions I found on line.  And I'd have to say, they were "adequate".  This notion they would taste like McDs fries didn't come anywhere close to being the case for better or worse.  

She did Brussel sprouts once that were decent.  She's done a few other things that were fine.  She did whole carrots that were decent.   In my view, it's more like a hyped up toaster oven than anything unique, maybe I'm missing the point here.

It looks nice, doesn't take up too much space, and maybe covers things cheaper than using our regular oven.  For me personally, I wouldn't buy one.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1136 on: December 14, 2023, 11:46:05 PM »
Easier to clean than the full size oven
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1137 on: December 15, 2023, 07:55:04 AM »
It's not a terrible hadget, but I think, so far, they get oversold (ha) relative to what they actually are.  A microwave you really need, maybe a few other items in the kitchen, this isn't a necessity.
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Brutus Buckeye

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1138 on: December 25, 2023, 08:09:07 PM »
Stir vigorously for eight minutes. 
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1139 on: December 31, 2023, 07:31:20 PM »
Why go out for NY?  Filet of beef w crab legs and hasslebacks and homemade pretzels earlier for snacks.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1140 on: December 31, 2023, 08:13:03 PM »
Assuming you have killer mustard and good beer for the pretzels 
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1141 on: December 31, 2023, 11:06:12 PM »
Quote from: MarqHusker on December 31, 2023, 07:31:20 PM
Why go out for NY?  Filet of beef w crab legs and hasslebacks and homemade pretzels earlier for snacks.
Going out for dinner is usually not as good as at home. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1142 on: January 01, 2024, 07:15:21 AM »
NYE = amateur night.

We never go out.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1143 on: January 05, 2024, 10:47:17 AM »
Amateur night indeed.  We went out on NYE all the time in our teens and twenties.  

And that's the problem. :)

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1144 on: January 05, 2024, 10:52:45 AM »
Who has a good recipe for New Orleans BBQ Shrimp?

We made this one last night: https://spicysouthernkitchen.com/new-orleans-style-bbq-shrimp/

We both thought it was pretty good, although my wife was a little disappointed by the fact that the sauce started to separate--mostly a visual thing. And we'd make it again, so on that metric, it was a hit.

But since neither of us have any frame of reference for this dish, I wanted to ask those who do if this recipe is representative and if there are any others that you'd recommend more than this one...
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1145 on: January 07, 2024, 06:58:49 AM »
I don't understand the term "BBQ'd shrimp".  

I grilled another flatiron last night with the baking soda tenderizer, it works really well, better than standard tenderizer.

And it's cheaper, just takes a few hours.  Flatiron is tasty but tough, it's chuck basically.  This works great.
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1146 on: January 07, 2024, 07:00:55 AM »
New Orleans-Style BBQ Shrimp - Spicy Southern Kitchen

For me the key to good New Orleans-Style BBQ Shrimp is lots of butter, lemon juice, and Worcestershire sauce. Ironically BBQ Shrimp has nothing to do with the barbecue. It is either cooked stove-top or in the oven. I prefer oven-baked BBQ Shrimp. The shrimp have a little longer to linger in the sauce and pick up the flavors.

  • 1 1/2 sticks (3/4 cup) butter
  • ▢1/4 cup olive oil
  • ▢1/4 cup Worcestershire sauce
  • ▢6 cloves garlic, minced
  • ▢2 bay leaves
  • ▢1 tablespoon Creole seasoning
  • ▢1 teaspoon oregano
  • ▢1 1/2 teaspoons paprika
  • ▢1/2 teaspoon black pepper
  • ▢1/4 teaspoon cayenne pepper
  • ▢3 green onions, sliced
  • ▢2 tablespoons lemon juice
  • ▢1 lemon, sliced
  • ▢2 pounds medium to large fresh shrimp, unpeeled

So, I'd call it baked shrimp in sauce.  But I understand the term predates me by a bit.  I think I'd prefer just shrimp and then dip it in whatever sauce I prefer.  


« Last Edit: January 07, 2024, 07:30:08 AM by Cincydawg »
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1147 on: January 07, 2024, 07:40:11 AM »
I'd add some Old Bay
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