The Cellar / What have you cooked recently

**Posted by monster** 2/27/2021 12:06 pm

I took them very thin slices....

It seems to be all gone. oops. maybe I'll try making a lemon one later today

**Posted by BigV** 2/27/2021 3:03 pm

Orange bran mad!

**Posted by Limey** 2/27/2021 7:44 pm

Looked delicious! I recommend adding gin to your lemon drizzle cake 🤫

**Posted by monster** 2/27/2021 9:30 pm

BigV wrote:
Orange bran mad!

bran?

**Posted by fargon** 2/27/2021 11:08 pm

BigV wrote:
Orange bran mad!

???

**Posted by glatt** 2/28/2021 8:34 am

Orange man bad!
Orange bran mad!

**Posted by fargon** 2/28/2021 11:55 am

I shoulda figured that out myself.

I'm the Scarecrow.

**Posted by monster** 2/28/2021 2:14 pm

still clueless as to pertinence but moving on....

**Posted by fargon** 2/28/2021 3:27 pm

Sorry for the thread drift Monster, but I was being stupid.

**Posted by BigV** 2/28/2021 5:16 pm

Just a little wordplay

KEEP COOKING
AND
CARRY ON

**Posted by BigV** 2/28/2021 5:17 pm

Limey wrote:
Looked delicious! I recommend adding gin to your lemon drizzle cake 🤫

Gin!

of maybe Triple Sec, Grand Marnier

**Posted by BigV** 3/14/2021 6:31 pm

Steak Dianne tonight

**Posted by Diaphone Jim** 3/15/2021 12:26 pm

I've been buying small whole chickens once or twice a month.
They run 3 to 6 pounds. 4 to 7 bucks, less on sale!
Oil 'em, salt 'em, oven roast two +/- hours.
Damn they are tasty.
When you have someone over, cut in half, one for you and one to send home.
Couple of days leftovers.

**Posted by Clodfobble** 3/15/2021 10:42 pm

We do that semi-regularly with whole ducks. The best part is afterward you can take the picked-over carcass and leave it simmering overnight to make a couple gallons of the best broth you've ever had in your life. Freeze that in a bunch of smaller portions (2 cups for regular recipes, 4-6 cups for soups) and you have a permanent rotating supply. Impossible to describe how much better it is than store bought broths.

**Posted by Limey** 4/10/2021 8:04 am

**Posted by Diaphone Jim** 4/10/2021 11:58 am

If crabs wonder, do they wonder why God made humans like to eat 'em?

**Posted by Gravdigr** 4/10/2021 1:12 pm

Crab thoughts:

We got eight legs and we gotta walk sideways?!?!

**Posted by bbro** 4/19/2021 6:31 pm

I really haven't been cooking very much because of lots of unpleasant events in my life. This week, I'm finally feeling the fire again.
The added wrinkle is my doctor wants me to go gluten free and cane sugar/hfcs free. I don't really agree, but I'll try it for 3 weeks (not looking to discuss the decisions behind the diet change, thanks)

First, I made some chicken rolled with really good provolone and ham. I rolled it in butter/oil mixture, then gluten free panko mixed with italian seasonings

When I was in PA, I had chicken romano and just LOVED it. So, I decided to try my hand at it (recipe)
I also made some honey mustard dressing from scratch (recipe)

I was SO happy with how it all turned out. The only problem was not draining it on a towel, but I was worried the breading would come off

Last edited by bbro (4/19/2021 6:34 pm)

**Posted by xoxoxoBruce** 4/19/2021 8:47 pm

They both look wonderful, and you have leftovers.

**Posted by bbro** 4/19/2021 8:55 pm

xoxoxoBruce wrote:
They both look wonderful, and you have leftovers.

Thanks - yea I do! And they're ALL MINE! Mwahahahaha!!!

**Posted by monster** 4/19/2021 9:45 pm

They look AMAZING. I'm thinking you might need a visit on my upcoming road trip ;)

**Posted by monster** 4/19/2021 9:57 pm

Gravdigr wrote:
Crab thoughts:

We got eight legs and we gotta walk sideways?!?!

More crab thoughts:

Stop scratching, I'm tryna eat here

**Posted by Gravdigr** 4/21/2021 1:22 pm

Lice thoughts:

I coulda been a real crab...

**Posted by Clodfobble** 4/21/2021 5:02 pm

Another great option for carb-free breading (that IMHO tastes better than the GF panko, which we've also tried) is crushed pork rinds, also known as chicharones in some parts of the country.

**Posted by fargon** 4/21/2021 6:51 pm

Clodfobble wrote:
Another great option for carb-free breading (that IMHO tastes better than the GF panko, which we've also tried) is crushed pork rinds, also known as chicharones in some parts of the country.

Also known as Porko's, and yes they are good. I bread chicken thighs with them and smoke them on my SnS kettle and I never have leftovers unless I set some aside. They also work in a Airfryer.