I want to try his deep fried steak. That looked good as hell!
With a Blooming onion of coarse.
No you need a commercial fryer!I did try his blooming onion recipe. I need more practice, but it came out pretty good!
No you need a commercial fryer!
I don't see an air fryer working rather burning it up. Turkey fryer would work. Deep fat fryers need to be used a lot to justify the oil. When I think back to the fryers on the side job I just shake my head. They are a huge PITA, unless your making bio diesel, then they are still a PITA.Don't have one and I ain't spending the money to buy one, so I'll have to make do with what I have.
Some way, I'm going to perfect this recipe using what I have. I might even give my air fryer a try as well..
I don't see an air fryer working rather burning it up. Turkey fryer would work. Deep fat fryers need to be used a lot to justify the oil. When I think back to the fryers on the side job I just shake my head. They are a huge PITA, unless your making bio diesel, then they are still a PITA.
I just a fish fryer and it works greatI don't see an air fryer working rather burning it up. Turkey fryer would work. Deep fat fryers need to be used a lot to justify the oil. When I think back to the fryers on the side job I just shake my head. They are a huge PITA, unless your making bio diesel, then they are still a PITA.
Damn. Where'd you find rolling papers that big?Onions are fun. Last week I smoked six large sweet onions.
ROFLMAO funny!Damn. Where'd you find rolling papers that big?
I just found this cook, Kent Rollin's videos a little over a week ago. I clicked on one video to find out some information, and now I'm hooked on his videos! He is entertaining as well as being very informative about cooking.
Tonight I'm trying out his recipe for a blooming onion, very similar to what Outback serves.
If you haven't checked him out, you should. Some of his videos, have had me rolling in the floor from laughing so hard.
Many ethnic foods have been "Americanized" and many people have never had the authentic versions as they were traditionally made in their home countries.Interesting thing with goulash. My mother made it when I was a kid and while it wasn't something I'd go out of my way for, it wasn't bad. Quite honestly, my mother wasn't much of a cook, so "wasn't bad" was a huge compliment. Anyway, fast forward to the 1980's and my (now ex-) wife heard about an authentic German and Hungarian restaurant and insisted we go. OK, there was some sort of semi-special date and I agreed to go there. We had to make reservations to get in, and when we got there it had maybe 6 tables. The cook was Indian or Pakistani (I forget which now) and had grown up in England, and also had studied cooking in other parts of Europe. The menu wasn't very appealing to me, until I saw "goulash". Ok, how could that be bad? I ordered it and it looked NOTHING like the stuff in the picture posted in this thread (which looks exactly like my mother's version). I said something about it and the cook came out and insisted - very strongly - that what he served was the authentic thing and what I must have eaten before was some bastardized recipe that wasn't fit for pigs. Ok. I ate it. It was terrible. Really, really terrible. We never went back and I think the place closed up within 6 months.
So maybe, just maybe, the stuff we call goulash isn't the "authentic" stuff, but I really don't care. A lot of Mexican food served around here isn't "authentic" but it's pretty damn good. As far as I'm concerned, Texans just improved on other people's recipes.
Charmin makes them.Damn. Where'd you find rolling papers that big?