Read the Annual (or so) sour yard-long bean query discussion from the Chowhound Home Cooking food community. ... but just not as good as the GSI version, so now I want to make my own pickled—"sour"—yard-long beans. ... stirring frequently, until the beans are just tender, about 4 minutes. Add the soy sauce, shao xing, vinegar, and red ...
Read the Annual (or so) sour yard-long bean query discussion from the Chowhound Home Cooking food community. ... but just not as good as the GSI version, so now I want to make my own pickled—"sour"—yard-long beans. ... stirring frequently, until the beans are just tender, about 4 minutes. Add the soy sauce, shao xing, vinegar, and red ...
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Thanks for providing these anecdotes acgold7. I want to know what the spice mix would be for Xtra crispy alone. I have an archived instructional video from KFC corp for Xtra Crispy which mentions dipping the pieces in batter; that could be the flour mixed with water or some kind of powdered buttermilk substitute.
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But when a Bourbon Sour is made properly, and with the addition of an egg white, it’s easy to see why the drink’s such a classic. Game plan: You’ll need to make the Rich Simple Syrup before you begin. This recipe was featured as part of our Kentucky Derby Day menu.
Home Cooking Dish of the Month - NOMINATIONS, March 2020. by MelMM 6 days ago. Time to set your crumpets down for a few minutes and nominate some dishes for March. The goal of DOTM is for us to make dishes that expand our boundaries as cooks, whether it be an unfamiliar cuisi... by MelMM 6 days ago.
Do you cook your meatballs in the sauce or fry and add them to the sauce? My daughter wanted me to make spagetti and meatballs for dinner. I think I like them best if they are cooked in the sauce but thought I'd hear from others about their techniques.
Then I'd put the chicken in the drink before bedtime and get it out after 6 hours or so and then let it air dry in the fridge. Take it out an hour before you plan to roast it so that it can come closer to room tempm.
My wife made them with "steak-ums" brand. I was wondering what kind of steak is this? I have tried many times in the past making cheesesteaks using beef from the grocers fridge, but always comes out too tough. Does anyone here have success making good, "loose" cheesesteaks at home? Thanks PS I love to BBQ. That is a pic of the last brisket I did.
Read the Best cold app discussion from the Chowhound Home Cooking food community. ... tiny sandwiches of cream cheese and chopped radish or watercress and butter. hummus is my least favoite bean dip -- i am no fan of tahini. ... fayehess Feb 26, 2010 10:58 AM I don't like her recipes in general, but the old Martha Stewart book for app's from ...
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