(mis)Adventures in Cooking

[StevOz]

Potato wedges do take a lot of turning and extended cook times, but it's fun to do, and they can get rather addicting.

You're right about the addiction...

Slice, oil, shake, spice, shake and bake...

 

[StevOz]

Throw in a bit of Southern fried chicken, and we are all done you all...

 

[xenonph]

I always get hungry after reading these posts!

 

[Isaac Sauvage]

Yeah, isn't it fun doing up fries / tater wedges by AF?
I love how you can take your time and perfect them to the nth degree, something which tends to be more difficult & annoying via traditional oven.

I forgot to ask you @StevOz, what spices are you in to these days, on your tates? Mainly cayenne powder, or something more...?

EDIT: I generally try to avoid cheese because of the calorie load, but I've found that dried parm in a shaker is a decent compromise. So I like to bomb my tater fries with some black pepper and dried parm, on top of whatever else.

Oh, god... my willpower is slipping... Charles was right, I fear

 

[StevOz]

what spices are you in to these days, on your tates? Ma

The red spice is mostly paprika with some cayenne pepper, onion powder, garlic powder, tumeric and salt.

I find them rather easy to cook, 10 minutes on high, then a toss them back in the mixing bowl and give them a shake and toss to add/use up as much of the spiced oil. Then back in for another 10 minutes, with the chicken on top, shake and toss, turn the chicken, a final 10 minutes and Charles is chomping at the bit!

 

[Isaac Sauvage]

This might go over like a lead balloon here (fun fact: "Lead Balloon" was the original concept name of "Led Zeppelin" before the spelling was changed), but what the hey--

So I've become a big fan of tabouleh salad. It's Lebanese-style, very different from Western-style salads, and a nice alternative to the usual. It pairs nicely with hummus, sauces, grated cheese, sour cream-- you name it.

A typical container sold at markets is below, showing the usual ingredients:

​

My problem is that my supermarket often runs out, which is an issue since I like to eat it every day. Today I finally got off my arse and tried making it on my own, but also fearing that it would turn out pants.

Indeed, that's what seemed to happen. The supermarket was out of 'regular' parsley, so I tried Italian parsley, blended everything up raw, and the salad was just way too bitter, I think because of that last substitution. So instead of throwing it in the compost (eh, I wish I had a compost), I added some water and gave it a few minutes blanche / boil.

Et voilà, the onions became sweet and the bitterness got cooked out sufficiently from the parsley. Tasted great blended in with some Greek yogurt, topped with grated parm, a little blue cheese dressing and a couple squirts of hot sauce. I know that sounds pretty weird, but it's a super-healthy snack, and tastes great once you get over the 'foreign' taste.

My ingredients: cilantro / Italian parsley / onions / red pepper flakes / True-lime* powder.

I didn't have tomatoes and olive oil around but it didn't matter. Also skipped the cracked wheat (I would have subbed steel-cut oats) because for me, more carbs aren't necessary. In future I'm thinking black olives or even Greek olives could be a nice addition.

* True-lime (and True-lemon) are lifesavers if you don't have citrus fruit handy and don't want the weird taste of the concentrated bottled stuff. The shaker version attach below:

 

[Isaac Sauvage]

So I was listening to a really funny show in which the first guest talked about how to salvage ruined food, and suddenly remembered an old SCTV skit, Roy's Food Repair.

Not quite on the level of SNL's all-time classic Pete Schweddy's Delicious Weiner, but still a minor classic, I think:

 

[StevOz]

It's beginning to look a lot like Kissmyass...

 

[Isaac Sauvage]

It's beginning to look a lot like Kissmyass...

Eh, that's not a "DELICIOUS WIENER" now, Steve, it's, umm-- the other part of the little rascal!

 

[StevOz]

@Isaac Sauvage

They look even tastier finished with icing...

 

[xenonph]

@Isaac Sauvage

They look even tastier finished with icing...

lol
Should have added some strategically placed milk duds or raisins for better effect.

 

[StevOz]

Christmas special, ham, cheese and honey toasted sandwiches.

 

[Isaac Sauvage]

lol
Should have added some strategically placed milk duds or raisins for better effect.

As someone who's sweat smells vaguely of cat piss because of how much damn garlic he eats, I'm not sure whether to recoil in disgust or say "yeah, baby!"

Christmas special, ham, cheese and honey toasted sandwiches.

Looks yum, but I'm still confused as to why the other sandwich was a "jaffle," but this one not..?

 

[StevOz]

Looks yum, but I'm still confused as to why the other sandwich was a "jaffle," but this one not..?

Two different machines, one is a toasted sandwich press which toasts and heats. Whilst the jaffle iron cooks and seals the contents.

 

[Isaac Sauvage]

After my beloved Mexican cantina closed doors in the square (where I was a featured karaoke goof), a vegan place opened up in its stead. Unfortunately it has approximately 1% of the charm & decor of the old place, no karaoke, no bar, and on the whole isn't that much different from a Subway layout, but it DOES have a good menu.

Today as a holiday treat, I indulged myself upon their version of a black bean-mix entree. It's the kind of thing I make all the time for myself, but usually as a sort of sloppy stew. Just for fun, here's their version:

The Vegan Club: Black Bowl -- US$15

Ancho chilis, black beans, wild rice mix, cilantro crema, pickled vegetables, radish, green tomato salsa, avocado

It really is very tasty, with quite a savory sauce to it.
(seriously dudes, are they cheating with butter?!?)

Now I pretty much use the exact same ingredients (and more) in the stuff I make, just that my plating tends to look like a hog trough, while their's looks all spiffy. So just imagine this as my own work, then add in a tired, middle-aged wanker sticking his face in and inhaling it all in a few gulps.

 

[StevOz]

seriously dudes, are they cheating with butter?!?

So long as they are vegan cows, I guess it's okay?

 

[Isaac Sauvage]

Oy, mister S-Rob--
I had a little 'potato epiphany,' last night.

It's where I finally took the internet's advice:
1) soak your chips/fries in cold water for bit
2) blanch / parboil the suckers, maybe 5-10min
3) soak AGAIN in cold water

(the key idea being a series of steps to get the starch out, basically)

And THEN do 'em up in the AF.

Holy Mother of Mercury, dude,
that was some next-level shizzle.,
I could NOT have inhaled those spiral-fries, faster.

You know how I occasionally bitch & moan about my food being so inferior to restaurant-grade?
Holy-Hertzenheimmer dude, those were some chips from heaven.

 

[GeorgeH]

Guys,

I know you guys like air fryers. I saw an episode of America's Test Kitchen where they made two recipes for air fryers. They looked really good but easy. I would probably use dried rosemary on the fries.

Tell me how well you like if you try them. I might have to buy one.

George

Air-Fryer Spicy Fried-Chicken Sandwich​

Crunchy, juicy, and slicked with mayo, a spicy fried chicken sandwich is a lunchtime favorite, but we aren't about to heat up a skillet of frying oil whenever the craving strikes.

SERVES 4

TIME 40 minutes (12 minutes cook time)

WHY THIS RECIPE WORKS​

For our spicy chicken sandwich to live up to its name, we added heat in three stages. First, we whisked hot sauce into the egg-flour dredging mixture to ensure the heat was directly coating the chicken rather than getting lost in the breadi... Read More

1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños

INSTRUCTIONS

Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish and set aside to cool slightly. Whisk egg, 2 tablespoons hot sauce, flour, garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in second shallow dish.

Pound chicken to uniform thickness as needed. Halve each breast crosswise, pat dry with paper towels, and season with salt and pepper. Working with 1 piece of chicken at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.

Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chicken pieces in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 12 to 16 minutes, flipping and rotating chicken pieces halfway through cooking.

Combine mayonnaise and remaining 1 tablespoon hot sauce in small bowl. Spread mayonnaise mixture evenly over bun bottoms, then top with 1 piece chicken, lettuce, jalapeños, and bun tops. Serve.

Air-Fryer Parmesan, Rosemary, and Black Pepper French Fries​

Once we learned how to make crave-worthy French fries in the air fryer, we thought that giving them a Parmesan-rosemary coating would be a cinch.

SERVES 2 to 4

TIME 1 hour (28 minutes cook time)

WHY THIS RECIPE WORKS​

We tossed the hot fries with grated cheese and minced herbs, but only some adhered; the rest fell to the bottom of the bowl. Switching gears, we added the cheese partway through cooking. Now the cheese clung and even crisped into a coating.

1½ pounds russet potatoes, unpeeled
2 tablespoons vegetable oil
1½ ounces Parmesan cheese, grated (¾ cup)
4 teaspoons minced fresh rosemary
Salt and pepper

BEFORE YOU BEGIN​

Do not clean out the tossing bowl while you are cooking; the residual oil helps the crisping process.

INSTRUCTIONS​

Cut potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks and cut into ½-inch-thick sticks; repeat with remaining planks.

Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot tap water and let sit for 10 minutes. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.

Toss potatoes with 1 tablespoon oil in clean, dry bowl, then transfer to air-fryer basket. Place basket in air fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and gently toss to redistribute. Return potatoes to air fryer and cook until softened and potatoes have turned from white to blond (potatoes may be spotty brown at tips), 5 to 10 minutes.

Transfer potatoes to now-empty bowl and toss with ¼ cup Parmesan, 1 tablespoon rosemary, remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Return potatoes to air fryer, increase temperature to 400 degrees, and cook until golden brown and crisp, 15 to 20 minutes, tossing gently in bowl to redistribute every 5 minutes.

Transfer fries to bowl and toss with ¼ cup Parmesan and remaining 1 teaspoon rosemary. Season with salt and pepper to taste. Transfer to larger plate and sprinkle with remaining ¼ cup Parmesan. Serve immediately.

 

[StevOz]

Speaking of air fryer recipes, this is one I intend to put on my to do list! Though as my air fryer is on the small side I will try a 2 egg roll version I am thinking...

Air Fryer Cheesy Egg-Stuffed Meatloaf Unveiled

Introduction:Indulge in culinary sophistication with our Air Fryer Cheesy Egg-Stuffed Meatloaf, a fusion of ground beef, hard-boiled eggs, and savory ham, expertly crafted to perfection. Elevating …

ketosisguide.us

 

[StevOz]

2) blanch / parboil the suckers, maybe 5-10mI have no doubt this works,

I have no doubt that this works. I have tried the soaking in water and even tried it soaked in cold water in the fridge, this made no difference without step 2, in fact it made things worse as extra cooking time was needed.

That said whilst my results will never be as crisp, they are not soggy in any way either, hold their own and to me that extra crispness is just not enough of an 'improvement' for me to merit a double cooking.

 

[StevOz]

* Unless I was cooking to impress, what with Valentine's Day just around the corner.

 

[Isaac Sauvage]

I have no doubt that this works. I have tried the soaking in water and even tried it soaked in cold water in the fridge, this made no difference without step 2, in fact it made things worse as extra cooking time was needed.

That said whilst my results will never be as crisp, they are not soggy in any way either, hold their own and to me that extra crispness is just not enough of an 'improvement' for me to merit a double cooking.

* Unless I was cooking to impress, what with Valentine's Day just around the corner.

There you go. Do it for a sweetie, or perhaps your mates.
That extra cooking step is about as simple as it gets, and really takes the fries to the 4th dimension as it were.

This kinda ties in to another thing I've already mentioned about the AF--
It's absolutely spectacular for crisping up stale snacks, provided you're careful with the heat and baking time. (cheese coatings, etc burn easily at high heat)

My point here is that-- if you're not a fan of that parboiling step, you might perhaps try to grit your teeth and do a big batch at once, then keep the extras around for the next couple weeks or whatever. I do that with popcorn sometimes, and if I could hang that massive thing from the ceiling, it might almost resemble a punching bag from boxing / martial arts.

Daggit, the one thing my dumbass still needs to do is to get myself a mandolin slicer to make proper crisps ("chips" in the States). I mean the spiraliser is fun and all, but not really ideal for fries:

 

[Isaac Sauvage]

@GeorgeH,
Right on with those seasonings, man!

Rosemary, grated parm, red chili flakes, black pepper, nutritional yeast, salty curry powder, Tajin mix, Kernal Seasons' butter powder, lemongrass powder, paprika, garlic powder, onion powder... you name it.

The funny thing is that I often sprinkle on an unholy mix of any or all of these, grit my teeth, and prepare myself for the most godawful thing imaginable.

Yet, not so! Somehow, someway, it's like a magical hack or deep insight in to how the universe works.

Ooh ooh, and I got one more life-changing hack for y'all--

- Get yourself a large-enough closed container to hold the snacks, with plenty of room to spare. Now place the goodies in there.

- Do that thing where you spritz on your oil or fake butter, then season things up.

- Now put the lid on, and shake the *bedazzle* out of that sucker.

Result? The seasonal coverage is an absolute dream.
That's because whatever gets missed or falls off the first time gets re-applied as the shaking goes on, not unlike how halogen bulbs heal themselves with lost particles, if you know what I mean. (whereas tungsten-filament bulbs just constantly get their filaments eaten away, no way of recovering it)

TBH, I guess this is pretty much just a basic dry-rub BBQ maneuver, yet for some reason I've never seen it applied to toasted / roasted snacks. It is a game-changer, my friends.

 

[StevOz]

Daggit, the one thing my dumbass still needs to do is to get myself a mandolin slicer

I have something similar, it was on sale at the time for only $20 though I have to say it is still in the box.

Here is the model I have...

https://www.kmart.com.au/wcsstore/Kmart/pdfs/42827726_Manual.pdf

 

[StevOz]

Fish n Wedges tonight...