Culinary, Arts, Thread.

#34,727
#34,727
Behr, you weren’t here when I had just gotten over Covid and tried my mom’s fried shrimp. I ate the hell out of it and loved it. I thought I had turned a corner on my pickiness. I even tried mushrooms and made plans to make shrimp scampi for my parents. The mushrooms were still out and my son convinced me to try orange shrimp. It was all I could do to choke it down, so they were back out as well. Believe it or not, I was disappointed. I know, NGAF.
 
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#34,729
#34,729
Orangeredblooded said:
Behr, you weren’t here when I had just gotten over Covid and tried my mom’s fried shrimp. I ate the hell out of it and loved it. I thought I had turned a corner on my pickiness. I even tried mushrooms and made plans to make shrimp scampi for my parents. The mushrooms were still out and my son convinced me to try orange shrimp. It was all I could do to choke it down, so they were back out as well. Believe it or not, I was disappointed. I know, NGAF.
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Ever tried them grilled?
 
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#34,732
#34,732
Behr said:
Spinach, some chunks of chopped garlic and a nice drizzle of olive oil. Boon!! It's awesome.
Click to expand...

Boon!! is right. Winner. I appreciate it. I would've never thought of doing spinach had you not posted this up a while back.
I had to use minced garlic and added a tad of kosher salt and just a pinch of cayenne pepper before cooking and some Lawry's seasoned pepper after cooking. The only olive oil we had was the Bertolli (sp?) extra virgin.
The first air fryer we got came with a small container for baking cakes, which we never used (new one didn't). I used that to keep the olive oil off the main basket, didn't cover, didn't need to.
I did mine at 350. Total cook time was between 4 and 5 minutes. I set it for 6, but then every minute I pulled out the basket and stirred it and turned it over, not sure if I needed to or not. I stopped it after it turned from 2 to 1 minute left.

On a separate note, wife made onion rings. They were the best I have ever eaten in my life. She was looking for some recipes for pizza dough the other day, she said, and found an article saying that if you cover the sliced onions with flour BEFORE dipping in the batter the batter would never separate from the onion. This might be the first time in my life when the batter stayed on all the onion rings, seriously. That article was also a winner.

This is something places like Outback need to do to keep the batter from coming off their deep-fried onions, in my opinion.
 
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#34,734
#34,734
I’ve tried them every way I can think. My family are all big seafood lovers. We lived in Jamaica and on the bayou of Louisiana, I’d say I’ve seen and tried them in a lot of ways. It’s always been a texture thing with me.
 
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#34,738
#34,738
Always flour, batter, bread, the flour sticks to the vegetable and the batter sticks to the flour and the breading sticks to the batter. Good you know that.

I saw someone doing onion rings in an air fryer, they say not to but that chicks looked good.

Glad you liked the spinach. I like crushed red pepper on mine but cayenne works!

I'm telling you, the California Ranch is the ticket for everyday inexpensive olive oil. All flavors are good. I like Robust the best then Bold. But the others are excellent too. $6.
 
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#34,740
#34,740
Behr said:
Always flour, batter, bread, the flour sticks to the vegetable and the batter sticks to the flour and the breading sticks to the batter. Good you know that.

I saw someone doing onion rings in an air fryer, they say not to but that chicks looked good.

Glad you liked the spinach. I like crushed red pepper on mine but cayenne works!

I'm telling you, the California Ranch is the ticket for everyday inexpensive olive oil. All flavors are good. I like Robust the best then Bold. But the others are excellent too. $6.
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That Lawry's seasoned pepper (hard to find around here) has crushed red in it.
I will look for the California Ranch. I will use a lot more olive oil once the squash I grow start coming. I like to coat squash slices with olive oil, parm, and Lawry's pepper and bake, in lieu of frying. The parm gives it a little "crunch" if you broil for a couple of minutes.
 
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#34,741
#34,741
GordonC said:
That Lawry's seasoned pepper (hard to find around here) has crushed red in it.
I will look for the California Ranch. I will use a lot more olive oil once the squash I grow start coming. I like to coat squash slices with olive oil, parm, and Lawry's pepper and bake, in lieu of frying. The parm gives it a little "crunch" if you broil for a couple of minutes.
Click to expand...
Don't know why I do that, it's California Olive Ranch.
 
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#34,749
#34,749
82_VOL_83 said:
I've made it frequently. I may try it with olive oil if I can find one that I can basically drink.
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I don't like olive oil mayo personally.

I don't make it often because Hellman's is perfect and has a much longer shelf life. Raw egg mayo ain't sitting in my fridge over nite.

That said, I do make a little on occasion for a treat.
 
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#34,750
#34,750
Didn't watch a movie yesterday. Spent a while talking to dad and that's a good thang.

After talking to him I remembered thinking that after mom died I wish I had spent more time talking to her and wish I had told her more often how thankful I was for all she had done for me throughout my life.

Just thinking out loud....
 
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