Author Topic: NWR's WorldWide Test Kitchen  (Read 169237 times)

0 Members and 1 Guest are viewing this topic.

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #125 on: January 19, 2011, 01:20:14 AM »
Nobody responded to my flavors. I have revealed about half of them.


Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #127 on: January 19, 2011, 01:32:36 AM »
That Chicken Noodle soup looks pretty good.

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #128 on: January 19, 2011, 01:35:48 AM »
Let's fill in the holes.

Lemonade Insanity 2: Vanilla Lemonade

Welcome back! Our second lemonade is vanilla. It adds subtle undertones to your lemonade, giving a smoother, more in-depth flavor. Careful though, too much vanilla can overpower your lemonade.

There was brief discussion about using vanilla extract or even imitation vanilla extract, but I was quickly vetoed. Only the purest vanilla bean, straight from the source. Vanilla beans are outrageously expensive but a little goes a long ways. I got my vanilla beans at Huckleberry’s Natural Market

Extracting the Vanilla

I recommend checking out this video on youtube, it has a good tutorial about getting out the vanilla seeds. http://www.youtube.com/watch?v=bICPn7Ifrh8&feature=player_embedded

You only need about a quarter of a bean four a two quart batch of lemonade. Once extracted, scrape the paste into your simple syrup mixture. Let it sit on low for at least 15 minutes to get all the flavor imbued.  Once that is done, run your simple syrup through a wire mesh strainer to get out all the little vanilla chunks and mix with your lemon juice and water

Vanilla lemonade is great on its own, and it is also an excellent flavor to mix with other lemonades. Fruit plus vanilla lemonade is usually delicious! Keep in mind like most lemonade flavors, vanilla lemonade intensifies overnight.

Ingredients:

    * 1 cup Lemon Juice
    * 1 cup simple syrup with vanilla bean (lemon zest to taste)
    * 6 cups water



Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #129 on: January 19, 2011, 01:54:08 AM »
That Chicken Noodle soup looks pretty good.

and somehow I forgot to update the OP with a link to it.
But I think everything is up to date now.

p.s. Chicken Noodle soup is a favorite around here.

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #130 on: January 19, 2011, 02:04:18 AM »
I'm gonna start posting more of my meal pictures here, to practice my food photography.

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Pork and Beans w/ Hotdogs
« Reply #131 on: January 23, 2011, 01:39:50 PM »
Pork and Beans w/ Hotdogs


Ingredients:
2 Cans Pork and Beans
3 Hotdogs
Onion
2-3 strips Bacon
2 Tbspn Brown Sugar
Maple Syrup
Salt & Pepper

Total cook & prep time = ~20 minutes
(amounts above enough to feed 4)

Step 1: Pre-heat a medium sized pot while you dice up some onions and chop up your bacon.
throw those 2 things in the pot and let them cook. stir constantly to avoid burning.

drain the bacon grease when done and move to step 2.

Step 2: Open your 2 cans of beans and pour them in the pot with the bacon & onions.

add 2 tablespoons of Brown Sugar and a nice amount of syrup over the top. (I did a swirl from outer rim to middle)

mix everything up real good getting the bacon and onion of the bottom and the brown sugar and syrup mixed in evenly.

Step 3: Thaw 3 hotdogs if frozen. chop them into bite size pieces

and add them to the pot, salt and pepper to taste and then stir some more


Step 4: Let cook for ~10 minutes and then serve.
I like mine ontop a bed of rice (I had also fried some chicken to go with it.)


This was always a childhood favorite and I only just recently got the recipe from my mom.
« Last Edit: January 23, 2011, 01:52:40 PM by BlackNMild2k1 »

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #132 on: January 23, 2011, 01:48:18 PM »
Oh momma. That's some comfort food right there.

Offline TJ Spyke

  • Ass
  • Score: -1350
    • View Profile
    • Spyke Shop
Re: NWR's WorldWide Test Kitchen
« Reply #133 on: January 23, 2011, 01:52:36 PM »
Ugh, I hate pork and beans. The fried chicken and rice is good though.
Help out a poor college student, buy video games and Blu-ray Discs at: http://astore.amazon.com/spyke-20

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #134 on: January 23, 2011, 02:01:03 PM »
I tried a different way of fried chicken this time. I'm still trying to find a way of frying chicken where it's a recipe all my own and I can't mess it up (like most things I've posted here). I'm still working on my technique, but this batch wasn't bad at all.

I used an egg batter before flouring the chicken, but I didn't dry season the chicken first. The results were that outer coating was delicious, but the meat inside was a little bland. the seasonings in the egg batter didn't really penetrate the meat like a dry seasoning would have.

But I have some more uncooked chicken left over so maybe I'll experiment with that tonite or tomorrow.

and here is a pic from my first Rotisserie Chicken (Garlic Lemon) from a few weeks back

Offline noname2200

  • Not a douche. Seriously.
  • Score: 21
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #135 on: January 24, 2011, 11:20:59 AM »


I used an egg batter before flouring the chicken, but I didn't dry season the chicken first. The results were that outer coating was delicious, but the meat inside was a little bland. the seasonings in the egg batter didn't really penetrate the meat like a dry seasoning would have.

Have you considered using something besides egg to mositen the chicken?  I personally swear by using melted butter, for instance: it somehow makes the end result even more unhealthy, but damned if it doesn't sharpen the flavor.

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #136 on: January 24, 2011, 02:49:11 PM »
I already make a chicken in a butter sauce so I wanted to get a different flavor that wasn't gonna give me a heart attack in the middle of night from ingesting too much butter in one week.

But maybe I'll try it next time. Ill just attempt several different batches of fried chicken until I find the recipe for me.
Speaking of that. Share your fried chicken Recipes so that I have some ideas to use.
I'll try the ones that interest me most and take pics and post them back here.

Offline noname2200

  • Not a douche. Seriously.
  • Score: 21
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #137 on: January 24, 2011, 09:32:27 PM »
Butter-less fried chicken, huh?  I haven't dusted this one off in a long, long while, so take it with a grain of salt, but:

-Four pounds chicken (I prefer thighs, but choose whichever you want)
1/2 c. salt (if brining: make sure chicken isn't pre-injected with salt!)
-1 gallon cold water (if brining)
-1/2 c. evaporated milk
-1 egg
-1/2 tsp. MSG 9if you didn't brine)
-1/2 tsp. Black pepper
-1 tsp. cayenne pepper
-1.5 c. flour
-1/2 c. corn starch
-1/2 tsp. baking powder
-2.5 c. vegetable seasoning

If you're brining (recommended), prepare the brine and leave the chicken in the brine overnight, or at least 12 hours.  Remove from brine.

Combine the egg with the evaporated milk, set aside.  Combine the flour, corn starch, pepper, cayenne pepper, baking powder, and msg (if you didn't brine) in a separate bowl.  Dip the chicken into the dry mix, then the liquid mix, and then the dry mix again.  Coat evenly.

In a cast-iron skillet (important that you use cast-iron, will be soggy otherwise), heat the shortening.  You want it hot, around 360 F.  Dip the chicken into the shortening, making sure that the peices contact each other as little as possible, and cook for five minutes.  Turn the chicken over, and cook for an additional five minutes.  Remove the chicken and let it cool.  Give the shortening time to re-heat to 360, then repeat the process.

If you want it dry as well as crispy, fry the chicken for about three minutes per side, then put it in an oven that's set to 350, and leave it in for about five minutes.

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Lemon Garlic Butter Salmon
« Reply #138 on: January 24, 2011, 10:24:44 PM »
Lemon Garlic Butter Salmon




Ingredients:

Total Prep & Cook Time: ~20 minutes

Step 1: Set oven to Broil on High

Step 2: Coat Salmon in butter all across the top.

Step 3: Season Generously and evenly throughout.

Step 4: Cook for 15 minutes

« Last Edit: January 24, 2011, 11:25:47 PM by BlackNMild2k1 »

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #139 on: January 24, 2011, 10:29:38 PM »
I've played around with fried chicken some, here are my observations:

-always dry season the chicken first to give it the most flavor.
-soak the chicken in buttermilk overnight to make it moist.
-after coating the chicken in seasoned flour, put it in the fridge or freezer for 10-15 minutes so the coating sets.
-after you pull it out of the oil. put the chicken on a metal rack with paper towels underneath to cool. This keeps the chicken from soaking in its own grease and losing it's crispiness.

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #140 on: January 24, 2011, 10:31:07 PM »
I made some sesame ginger chicken in my crockpot, was pretty good. You make the sauce by draining the drippings into a pan with soy sauce, water and cornstarch. I think it needed a little more sweetener.



« Last Edit: January 24, 2011, 10:33:00 PM by ShyGuy »

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #141 on: January 24, 2011, 10:35:51 PM »
so dry season and then "marinate"?

got it.

drip dry also sounds much better than setting it on the napkins like I've always seen done too.


About these "marinades" or "brining" is it called?
Buttermilk, Butter, Egg batter and milk.
what else is there?
Do you season the buttermilk/butter/batter before soaking or should the dry seasoning before hand be enough?

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #142 on: January 24, 2011, 10:54:22 PM »
I think a straight brine is mostly water and salt. There's hot debate about marinade, but one of the reasons people like buttermilk is it has a high acidic content that penetrates the meat well. No need to season the brine, just make sure the batter or flour is seasoned too.

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #143 on: January 24, 2011, 11:26:50 PM »
updated last post with ingredients and pics (you could scroll up or click the link)
http://www.nintendoworldreport.com/forums/index.php?topic=31126.msg652277#msg652277

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #144 on: January 28, 2011, 02:10:04 AM »
New Recipe!

I did Brown Sugar and Mustard Chicken with roasted new potatoes tonight. Here is the recipe for the potatoes



Get a large ziplock bag and put in the following ingredients:

1 tsp. Olive Oil
1/4 tsp. salt
1/4 tsp garlic powder
1/4 black pepper
1 lb diced baby red potatoes diced in 8 sections
seal the bag and shake to coat.
place on cookie sheet and bake in preheated oven at 450 degrees for 20 minutes. flip potatoes half way through.

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #145 on: January 28, 2011, 10:25:10 PM »
Looks like someone has finally revealed The Colonel's Secret Recipe of 11 Herbs & Spices

KFC’s Secret Herbs and Spices
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon ground sage
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons paprika
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 2 tablespoons Accent (an MSG-based seasoning)


http://streetcouch.com/kfc-11-herbs-and-spices/

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #146 on: January 31, 2011, 12:02:02 AM »
I made some more fried chicken tonite.

I made a butter milk substitute and soaked the chicken for about 24hrs in it.


Then I used that "KFC" ingredients list to mix together 10 of the 11 Herbs & Spices
(all except for marjoram, substituted Season All for Accent & minced onion for onion salt).


I coated all my chicken in the spices


and then dump what was left over into the flour, mixed that up and rolled the chicken into that too.


Then deep fried.
I gotta say that it turned out pretty damn tasty and I would use this recipe again.
It was pretty juicy and flavored all over.

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #147 on: January 31, 2011, 02:32:30 AM »
Yeah! I've used buttermilk substitute before, it works too.

What is the 11 herbs and spices list?

edit: doh! It's in the post right above.

Offline BlackNMild2k1

  • Animal Crossing Hustler
  • Score: 408
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #148 on: February 01, 2011, 03:54:50 PM »
I'm gonna just leave this link here so I can find it later
http://www.tillamook.com/recipes/index.html

bunch of grilled sandwhich recipes in case anyone else is interested in checking it out too.

Offline ShyGuy

  • Tom Nook - Like a Boss!
  • *
  • Score: -9660
    • View Profile
Re: NWR's WorldWide Test Kitchen
« Reply #149 on: February 01, 2011, 04:28:25 PM »
Tilamook is awesome, I've been to their plant in Oregon.