God I love this place....thanks for the info guys.....you guys are great....:thumbsup:
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God I love this place....thanks for the info guys.....you guys are great....:thumbsup:
1/2 onion
1 1/2 russet (Baking) potatos
creole seasoning
(or one whole onion to 3 potatoes)
cut the potato into 1/2 inch cubes, set aside in a bowl. clean the onion (cut off the ends and remove the skin) cut it in half (NOT lengthwise) cut into about 2-3 seperate 'slices' (like you would for onion rings) then cut in half lengthwise, leaving you with various sizes of 'strips' dump into bowl.
coat generously with the seasoning (you will have to toy around with it to find the right concentration for you) and toss it all together, making sure to break apart the onion peices.
deep fry portions at a time at 375 4-5 minutes or until golden brown, serve as a side dish. goes great with breakfast too.
Wubbles man Wubbles its two pieces of toast with a hole in between the both of them and then you put whatever it is you want between them as long its not bologna. Then you coat the thing in sugar and deep fry it its wonderful. Paten on that one boys that little baby is going to make me millions ya hear millions. Well enjoy the Wubbles guy and if you want some I got a warehouse full so i can set ya up:)
Maybe some of our British friends will give you a good recipe for fish and chips. I guess the key in this one is the batter. Fish fry very quickly.
I like to make crab rangoons. The recipe is easy but the hard part is sealing the wontons so everything doesn't leak out.
wonton skins or wrappers (found in most grocery stores in the refrigerated produce section or near sandwich meats)
1 8 ounce package of cream cheese
1 8 ounce container of pasteurized crab meat
1 green onion chopped
lemon and lime juice to taste (about 1 tablespoon each)
salt and pepper to taste
Bring the cream cheese up to room temperature. Mix in the lemon and lime juices and the green onion. Gently fold in the crab meat. Folding not stirring because you don't want to break up the crab meat to bits. You can also adjust the crab meat to cream cheese ratio slightly to taste. This is one recipe I do very little measuring.
Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
I LOVE fish and chips as well...I had no idea you could cook all this stuff with a deep fryer. I used peanut oil, which was recommended but what else does everyone use....or do they even have a favorite?
peanut oil hands down but it's expensive as hell here... (like 15-20 bucks a gallon) so we just use regular vegetable oil..
hey FBR thanks for that recipe i'ma definately check it out as soon as i can...
we also have a turkey deep fryer (the ones with the huge pot, that you cook on out side)
deep fried turkey is the best thanksgiving turkey ever... (use peanut oil for it as well) takes awhile tho o.0 like 2 hours or so.. so it takes a semi skilled cook...
when you inject the flavoring into it you gotta do it under the skin, and you can' ttear it or the turkey will burn... (you basicly pull all the skin back :p then put it back when you're done injecting)
you also gotta carefully monitor the oil temp..
I was WONDERING about the injecting thing.....you can buy marinades that you inject right? Or do you make them up? That's what we bought....the big turkey fryer thing. DELICIOUS turkey. :thumbsup: glad to know peanut oil is the way to go.....interestingly there is a restaurant supply in our little town and we ended up buying 4gals/$25.00. I read you can use the oil up to three times if you store it correctly?
yeah, but you really should get an oil pump if you plan to save the oil becuase it will have alot of crap in it you don't want in your stored oil...Quote:
Originally Posted by Weedhound
you can keep it for up to 6 months as long as it's stored in an airtight container as far from light as possible (light degrades oil)
and there are marinades pre-made or you can make you own, it's realy up to you... if you're cooking a turkey, just peel the skin back carefully, and marinade it in the fashion the jar tells you to, then replace the skin...
remember tho, to lower the turkey in EXTREMELY slowly... i spaced mine out about 45seconds ot a minute.
weedhound, at my restaurant we cut potatoes into about 1/4 inch slices and deep fry them...they're pretty good if you're wanting to do something with potatoes other than french fries..:thumbsup:
French fries are SOOOO....90's. :D What I'm specifically thinking of some easy side dishes that you can pop into the oil after the turkey comes out (and before you turn the oil off...) and is quick and simple I LOVE potatoes and onions....anything with those rocks...but also veggies....deep fried veggies????