doodlemaier: (Default)
Corned beef is the brisket, cut from the pectoral of a big fat-ass beef steer, that has been cured or pickled in a brine of salt, vinegar, and seasoning. Some kind soul took time out of their academic career to write a wiki about it here. I don't eat a lot of red meat, mostly because it's gross and it's expensive in terms of its carbon footprint (hoofprint maybe. . . ) Regardless, I love me some corned bifs!

A couple days ago I hit up the local grocerary to buy up all the sale priced corned bifs left over from Irish-American over-indulgence day and I've got enough to have a corned bif dinner every three months until St. Patties day comes 'round again. The last weekend in September H and I were stumbling though the streets and back allies of Annapolis, MD when we came across a rather strange celebration - The Halfway to St. Patties Day Festival, although there was no corned bif to be found. It was the same weekend of my birthday, which is roughly half past St. Pat's so I have some corned bif and was thinking of throwing my own little Halfway to St. Patties Day Party and inviting all the fall-down drunks who can't wait another 12 months to get's 'em some corned bif 'n cabbage. Although I'm pretty sure anyone reading this probably thinks right now that it'd be fine to never see another corned bif again in their lives. But you'll come around. . .

I used the last of my ABC (a'ready been cooked) corned bif and cabbage with carrots potatoes etc to make corned bif hash this morning, which was also gross. A simple enough recipe called for heavy cream and I never have at least one off-beat ingredient handy. I had to improvise by sauteeing milk and it was weird and gross. I can't seem to do anything right but that never keeps me from trying again. Okay, here's my three paragraphs. On with non-digital life!
doodlemaier: (Default)
CHEWY
  • 2 C oats (that is 2 cups of oats, not 2 coats. . . although a coat contains lots of fiber!)
  • ¾ C wheat germ (tossed some flax seeds in there for fun)
  • ¾ C raw sunflower seeds
  • ½ cup raw pepitas (green pumpkin seeds)
  • ½ C raw broken pecans
  • ½ C brown sugar
  • ⅓ C honey
  • 2 Tbsp. Earth Balance (some sort of hippie butter)
  • 2 tsp Van X (powdered protein health food shit, most likely rendered vegans)
  • ½ tsp salt
  • 8 oz of chopped dried UNSWEETENED mango, a bit of coconut, some chocolate chips

quoted:
I toasted the drying (dried ingredients?) while I boiled the binder. I roasted for about 7 min on 400. yield: 16 bars in a long casserole dish (8x16?)

CRUNCHY
  • 2 C oats
  • ¾ C wheat germ (tossed some flax seeds in there for fun)
  • ¾ C raw sunflower seeds
  • 1 C raw broken pecans
  • ⅔ C brown sugar
  • ⅓ C honey
  • 2 Tbsp. Earth Balance
  • 2 Tbsp. whole fat vanilla yogurt
  • ½ tsp salt
  • 8 oz. of raisins


I did the best I could at editing the recipe as I found it. Some of the ingredients with ¾ I had to assume were meant to say "cup" but were otherwise unspecified. I guess [livejournal.com profile] sillyboho knows what she means . . . I boosted this from her, which was in turn adapted from http://www.joyfulabode.com (that doesn't seem to care to load for me but they do look yummy)
doodlemaier: (Default)

zen

Fried Chicken Tips
  • Younger chickens, broilers, capons, fryers, roasters and game hens are best for frying.
  • For super crispy fried chicken, use half flour and half cornstarch (1 cup of each), with your usual seasonings and ½ teaspoon of baking powder.
  • Add some fiber (and texture) by adding bran or wheat germ to your coating mixture.
  • Try cracker meal or unsweetened cereals for coating mixtures.
  • Dip chicken pieces in evaporated milk mixed with a little egg before dipping in the dry coating mixture.
  • Use a plastic or brown paper bag to coat the chicken with the dry coating mixture.
  • To make the coating stick better, refrigerate the coated chicken (uncovered) for 30 to 60 minutes before frying. The Holy Trinity of Southern Fried Chicken: Coated chicken bits should go from as cold as possible to as hot as possible as fast as possible.
  • For a dry crispy coating, fry until browned, then finish cooking in a 350° oven.

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The exquisite itch

October 2015

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