Butter and Bread and Sandwiches Oh My! (II)

raggie33

*the raggedier*
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Btw anyone know what the maximum temperature you can cook fry with crisco? On Google it said 360 degrees f that seems low to me
 

bykfixer

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Here's some info on that.

"Vegetable oil" as in those blended kind with palm, cottonseed and other bad for your arteries is said to have a smoke point of 400F.

Crisco 'shortening' is 360F
 
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Last night in my hurry to leave the office I left my phone on my desk. So no pictures today.

Last night my daughter wasn't eating with me, so I made something she doesn't particularly like, that I do. Mojito Chicken!

Very easy to make. Take a breast, filet it, and beat it with a hammer. Season it with Grill Mates Mojito Lime seasoning, and fry it in a pan coated with olive oil. Give it a squirt of Lime Juice, and cook it up.

Share the plate with some nuked green beans, yellow/waxed beans, and carrots.
Poppy said:
pictures or it doesn't count.
 

Poppy

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My meatballs are typically more like little smash burgers.
Here we are with a set of them; caramelized onions, chopped beef, italian seasoning, garlic, salt, some Grill Mates "Brown Sugar, and Bourbon" seasoning, a couple of eggs, raisins, and breadcrumbs.

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Paired with some pesto and tomato pasta.
Oooh la la!

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Poppy

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OK Chance, here you go, I have my phone back, and I could take a picture of the left over Mojito Lime Chicken, and the mixed green veggies.

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So it counts, right?

I was hoping to see a picture of his off grid setup.
 

Poppy

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20 degrees F with a feels like 10! It's a great day for making some soup. :)

Chicken thighs on sale @ $0.99 a lb. a bag of rainbow carrots, a bunch of celery, a bunch of parsley, a couple rutabagas, a couple onions, half a box of ditalini, a chopped up poblano pepper (that I roasted on the open flame) for a little smokey heat, and a tablespoon or two of each, Mrs. Dash, Grill Masters Mojito Lime, salt, and coconut sugar. I used about 5 quarts of water.

When it was done, I pulled the chicken out, pulled the skin off, and shredded it off of the bone, and put it back in.

Sprinkled with a little parmesan cheese.

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knucklegary

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Rutabagas and turnip's are great in chicken soup. My grandma put in parsnips. Using a large pot she'd slow cook a whole chicken, then later remove the thick layer of fat off, but did not throw away, used later for other dishes. The heavy fat adds to soup's flavor, but not so good for arteries.. Those were the good ol days when nobody cared about high cholesterol.
 

Poppy

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I saved the chicken skin, and thought about cutting it up, and frying it to make it nice and crispy. I thought maybe, I'd garnish the soup with it. I even pulled my frying pan out, but instead, I tossed it.
 

knucklegary

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Poppy, I do same as you with legs discarding skin after cooking.. Last whole chicken I bought, must of thrown out at least a pound of juice soaked pad and fat. The back and giblets are great if you own a dog or cat.
 

pnwoutdoors

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20 degrees F with a feels like 10! It's a great day for making some soup. :)

Bison bone stock -- Speaking of soup, I recently made up another big batch of stock made from bison bones, carrots, celery, onion, bay leaves, fenugreek (methi) leaves. 24hrs of simmering, then straining to get just the liquid. Great addition to any soup, sauce or other recipe that calls for "broth" or "stock." Will freeze it all, then use periodically for recipes. Soup, this week. Yum, yum.
 

pnwoutdoors

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Are you hunting bison in Alaska? Can't say I've ever tasted bison or buffalo for that matter.

No, there's a bison ranch near where I live. So I occasionally get a big batch of bones. A decent cut of bison meat is more or less similar to a decent cut of beef, though IMO it's a bit more wild and flavorful. It's somewhat healthier, at least with respect to cholesterol and the Omega6/Omega3 fatty acid mix of the meats. If it's essentially wild bison, even if on a large ranch, where it's the bison's job to feed themselves and keep themselves healthy on good-quality productive land that's well-managed (without pesticides, herbicides, etc), then it's about as healthy a bison as one can get ... short of a truly wild state with wolves as apex predators of them.

Anyway. I find it makes a fine bone stock. Meaty and flavorful. Stellar, when used in a good soup or chili, or a tomato-based sauce.

If I lived near the coastline in the Pacific Northwest, for example, I'd be a big fan of fishing (ie, salmon, steelhead) and then using the heads and carcasses for making fish stock. (Haven't done that in awhile, as I don't fish anymore.)

In your area, you might look around for a "game meat" restaurant that serves bison burgers. It'll give you a reasonable idea of the difference. Might even find a ribeye or prime rib. Worth trying, at least once. Might not feel worth the price difference, but at least for soup-making I find it lends a rich meatiness to the soup, even if it's not going to have meat in it.

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^ That's not funny? I thought it was funny. Tough crowd!

My Better 3/4s and I went shopping for some new casual clothes and jeans. Let me tell you, clothing manufacturers cater to less seasoned women. All the jeans we found had tears and or holes already provided.

Anyhow, we then went grocery shopping and were hungry after finishing. So a quick trip to the local Burger King -

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The Texas Double Whopper comes with two quarter-pound savory flame-grilled patties topped with melty American cheese, thick-cut smoked bacon, sliced jalapeños, ripe tomatoes, fresh lettuce, sliced white onions, pickles, creamy mayo, and yellow mustard, all served on a soft sesame seed bun.
 

bykfixer

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Speaking of dangerous...
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Pork sausage stuffed with cheddar cheese and jalepinos and wrapped with bacon.
Rice on the side smothered in smart balance buttery spread.

Am going to double up my colesterol med after this one.
 
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