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***May this LC thread be free of MLYLT. Amen.*** ***May this LC thread be free of MLYLT. Amen.***

05-09-2017 , 08:48 PM
It's more of soft and flaky, rather than crispy, crust. It's also what I usually use for skinless, boneless breasts.

This is a dry batter with a simple egg wash, double dredging is a detriment on this one.

Brining, even if a short duration, makes a difference.

I fry in cast iron and finish in the oven, I'm not a sous vide aficionado - maybe out of sheer ignorance.
05-09-2017 , 09:01 PM
Quote:
Originally Posted by DodgerIrish
It's more of soft and flaky, rather than crispy, crust. It's also what I usually use for skinless, boneless breasts.

This is a dry batter with a simple egg wash, double dredging is a detriment on this one.

Brining, even if a short duration, makes a difference.

I fry in cast iron and finish in the oven, I'm not a sous vide aficionado - maybe out of sheer ignorance.


Well when you put it THAT way, it's sounding mighty fine. I also always use cast iron. I either do a quick brine or a soak in buttermilk. *sigh* I'm posting about fried chicken from the gym. The irony!
05-09-2017 , 09:16 PM
I do a version that includes crushed almonds, spices, flour, egg and then just baked in oven. It's pretty yummy. I haven't made it in ages though, this was a good reminder.
05-09-2017 , 09:39 PM
Crushed almonds would be amazing.

Oh, dijon mustard could prbly play into that primo.
05-09-2017 , 09:43 PM
Quote:
Originally Posted by Very Josie
Well when you put it THAT way, it's sounding mighty fine. I also always use cast iron. I either do a quick brine or a soak in buttermilk. *sigh* I'm posting about fried chicken from the gym. The irony!
I've tried using buttermilk, but pretty much anything I saw with that would use it in lieu of an egg wash too, and that doesn't work when working without skin - I've learned from experience.

If you're not using it as a proxy for egg wash, I assume the benefits are negligible compared to a brine (where you could also include vinegar or whatev that it would otherwise be lacking).

If I did more of the authentic method with flour on a whole chicken, I would use buttermilk, and you should finish with hot sauce!
05-09-2017 , 10:14 PM
sous vide is a way of life

I made coconut chicken curry in the sous vide for school this week. Total prep was about 10 mins, storage was 2 mins, getting it ready to bring it is 1 min. Taste/texture is amazing, you can't beat it.
05-10-2017 , 04:45 AM
@Larry
What are you going to school for ?

Seeing that pic of that zinger burger thing, I could hardly believe it when I read the FF thread that the zinger new to the USA (is that correct ?). We've had that thing here for just under a decade.
05-10-2017 , 07:08 AM
Quote:
Originally Posted by Larry Legend
sous vide is a way of life

I made coconut chicken curry in the sous vide for school this week. Total prep was about 10 mins, storage was 2 mins, getting it ready to bring it is 1 min. Taste/texture is amazing, you can't beat it.
I bought a sous vide cooker, what should I make first? I've just moved, so haven't cooked anything yet, only had sandwiches.
05-10-2017 , 09:30 AM
I have enjoyed beef, chicken and pork in the SV so far. Steak was the easiest home run food at first when I bought my anova. Roasts are great but maybe not as a first time cook.
05-10-2017 , 09:53 AM
Quote:
Originally Posted by Rexx14
I do a version that includes crushed almonds, spices, flour, egg and then just baked in oven. It's pretty yummy. I haven't made it in ages though, this was a good reminder.
Great idea! I've done almond crusted seafood before but not recently. Will do this and bake as you suggested. Yum! Thanks!
05-10-2017 , 09:57 AM
Quote:
Originally Posted by Yakmelk
@Larry
What are you going to school for ?
I'm doing one of those full time coding bootcamps.

About half way through, best decision I've ever made.
05-10-2017 , 10:17 AM
I've been considering something like that, would love to read some type of tr on it if you have the chance.
05-10-2017 , 10:41 AM
I think this weekend I'm going to build a personal website and start blogging about my experience. Both for my benefit and for others.

Like anything, it is all of what you make it, but for me and I think a lot of people, having a structure with instructors and classmates who are all going through the same thing and are passionate about it makes a huge difference.

I had tried to self-learn part-time in the past, but I'm actually becoming functional very quickly now.
05-10-2017 , 10:52 AM
that's awesome. send me a link to your blog when you get it up please.
05-10-2017 , 11:32 AM
+1
05-10-2017 , 02:04 PM
What languages/stack are you learning now? Do they teach more than one or just focus in on one stack?
05-10-2017 , 03:50 PM
Good on you for taking the initiative, LL.
05-10-2017 , 04:03 PM
LL,

I doubt a stupid sales guy will be able to learn programming.
05-10-2017 , 04:11 PM
LL,

I am also curious about such change.
Care to explain your reasons for this? May be in your blog?
Also clearly interested in a link to the blog.
05-10-2017 , 05:24 PM
lapka get that butt avatar out of here.
05-10-2017 , 06:03 PM
Yea, the difference between mine and your avatar is striking
05-10-2017 , 11:13 PM
Quote:
Originally Posted by El Diablo
LL,

I doubt a stupid sales guy will be able to learn programming.
Same question but in a different way. Why does a sales guy have to learn how to program?
05-10-2017 , 11:48 PM
Sales was fun, and I enjoyed it, but I knew I would regret not learning to write code. I was doing it when I was 8 years old and loved it. I really enjoy building things of all types.
05-12-2017 , 01:31 AM
Just missed #tbt but ah well

05-12-2017 , 01:12 PM
Quote:
Originally Posted by Larry Legend
Sales was fun, and I enjoyed it, but I knew I would regret not learning to write code. I was doing it when I was 8 years old and loved it. I really enjoy building things of all types.


I don't code per se (I occasionally write scripts in a coding language but I'm not a programmer) but I'm with you on the building stuff.

I've had to move into more management stuff lately and I miss making ****.

      
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