Temperatures forecast in the 90s the next four days starting tomorrow. Making a large batch of gazpacho this afternoon. Won't cook for a few days.
We love gazpacho around here. It’s definitely a treat and wonderful for a heat wave.Temperatures forecast in the 90s the next four days starting tomorrow. Making a large batch of gazpacho this afternoon. Won't cook for a few days.
Yum.I made some sauce on the 11th and grilled up some chops on the 12th with pasta. The wife made some Utica Green's that I just finished tonight, that chit is great.
I just looked through our files for the recipe on the computer, we don't have it typed up but I'll try and post it before the weekend.Yum.
I just had to go look up "Utica Greens." It does sound delicious. I'm a huge fan of all sorts of greens. For dinner tonight we had fried pears and onions, grilled pork chops, and sauteed sweet potato leaves. Texas summers are just too hot for most greens, but the sweet potato foliage is thriving. I did just plant some kale, so I'm hoping it will do well in the fall.
I found the same recipe from the same person on the net, enjoy.Yum.
I just had to go look up "Utica Greens." It does sound delicious. I'm a huge fan of all sorts of greens. For dinner tonight we had fried pears and onions, grilled pork chops, and sauteed sweet potato leaves. Texas summers are just too hot for most greens, but the sweet potato foliage is thriving. I did just plant some kale, so I'm hoping it will do well in the fall.
Yum.
I just had to go look up "Utica Greens." It does sound delicious. I'm a huge fan of all sorts of greens. For dinner tonight we had fried pears and onions, grilled pork chops, and sauteed sweet potato leaves. Texas summers are just too hot for most greens, but the sweet potato foliage is thriving. I did just plant some kale, so I'm hoping it will do well in the fall.
Yum. I enjoy a good friend chicken (and fried okra, too), though I don't do it much. I'm confused about the reference to the stove-top pressure cooker, though. Is that for pre-cooking the pieces, then coating and frying? I use a pressure cooker regularly but not for crispy stuff. In fact I'm hoping this weekend to make some Indian chicken in it. I just need to get some ginger first.While not the healthiest meal, I just picked up a stove top pressure cooker and will be attempting fried chicken in it this evening, we're having a small bonfire in the neighborhood and half the neighbors here are celebrating fall coming in with hot cider and fall deserts, the other half is still more or less holding onto summer (me with the Hawaiian shirt and basket of fired chicken) should be fun, need to cut the grass and get some slash wood ready.
The plan is to heat up the oil in the pressure cooker to 350, add the coated chicken in then put the lid on for 10min, saw it on youtube, looked pretty simple and delicious.I'm confused about the reference to the stove-top pressure cooker, though. Is that for pre-cooking the pieces, then coating and frying?
My pressure cooker specifically disallows deep-frying, and I admit that the idea makes me pretty nervous. It would be nice to have a way to contain spatters, though. I have a pan with a basket that I use on the stovetop when I make the occasional french fries or chicken nuggets for my kids, and one rule I have is that they're never allowed by the stove when I'm frying.The plan is to heat up the oil in the pressure cooker to 350, add the coated chicken in then put the lid on for 10min, saw it on youtube, looked pretty simple and delicious.
I'm not sure whether this was addressed to me or to @kennyp2339 or to both of us, but I'll answer for what I do for my stove-top deep frying oil.just curious how much oil do you use frying and what do you do with the oil after cooking both stove top and pressure