Cookin again

[Jahydin]

Also, can't help but shout out this cookbook from Guy Fieri! Buy it used for a killer discount!

Everything I've cooked so far has been solid, fun, and unique. Jambalaya sandwiches to spicy chicken spaghetti; so good!

 

[Zardnaar]

Summer is coming in the north.

State Fair Lemonade.
6 lemons
3/4 cup of sugar
4 cups boiling water
1 cup lemon juice
1 cup ice plus extra to serve

Thoroughly wash and dry the lemons.

Using a vegetable peeler, gently peel the zest of the lemons into a large bowl. Try to avoid the bitter white pith beneath the zest.

Put the peeled lemons aside.

Put the lemon peels in a large sealable glass jar. Pour the sugar over the lemon peels. Stir well, cover, and let the mixture rest at least 2 hours or overnight.

Juice the lemons (yields approximately 1 cup of juice).

The lemon peel and sugar mixture should look wet at this point. Pour 4 cups of boiling water over the sugar and lemon peel mixture. Stir to dissolve all the sugar. Allow to cool to room temperature.

Strain the peels from the lemon syrup. Add 1 cup of ice. Add the lemon juice.

Chill the lemonade for a couple of hours and serve over plenty of ice.

We usually do bags of 16-20 lemons in a go, which yields a bit more than a gallon of lemonade.

Lemonade here is basically soda.





More cheese experiments.





We went back to the new Indian place. On the left is a chicken Tikka Masada. On the right and bottom photo my chicken Bhuna.

Very good roughly just as good as our old favorite. The garlic and cheese Naan is huge we had left overs.

Bhuna is drier than Tikka. Tikka is great for dipping Naan bread into it.

Next up probably try their jalfrezi.

 

[Zardnaar]

Been sick last few days. Lots of coughing combined with neck sprain fun.

Went back to phillipine place tried on of their chicken burgers. It was really nice. Wife enjoyed here's but was nothing special.

I don't generally go for chicken burgers because they generally need to be fried, bacon or drenched in sauce (or all of the above) to taste good.

 

[Dannyalcatraz]

There was a family owned & operated BBQ place near me that was pretty good, but closed due to family issues. One of the best things on their menu was a dead simple grilled chicken sandwich with a spicy ranch sauce. It was just the chicken on a toasted bun with the sauce, with optional pickles and sliced onions. The sandwich had 2 secrets:

1) the chicken was perfectly done each time, and it was trimmed to match the size of the bun. I believe the seasoning was simple, probably just salt & pepper AFAIK. Maybe some onion or garlic powder. But it was nicely balanced, and never over seasoned. It didn’t really NEED any condiments, and you COULD get it that way. IOW, whoever was manning that grill knew what they were doing.

2) the ranch sauce was the creation of the husband, who was otherwise not involved in the cooking processes. I lost my taste for ranch dressing beyond 3-4 particular appetizers decades ago, but this became a new exception. I don’t know precisely what peppers he used to give the sauce its kick, but it was either powdered or pureed, because you couldn’t tell it wasn’t straight ranch by looking at it. Like the chicken, the spice mix was perfect. It tasted like plain ranch but after a couple bites, you’d start to feel a certain peppery warmth. But it never got uncomfortable or overwhelming.

I got that sandwich the last half-dozen plus times I ate there (along with their star-shaped brisket & cheese stuffed fried won tons) before they closed.

 

[Jahydin]

@Dannyalcatraz
Sounds amazing! Maybe the chicken was marinated in something simple like buttermilk? Great way to get it soft, juicy, and flavorful.

As for the ranch, I know out here it's popular to take normal restaurant ranch (buttermilk, heavy mayo, Hidden Valley powder) and blitz it in a food processer with fresh jalapeño peppers. Gives it a fresh taste, some kick, and slightly chunky texture. I love it!

 

[Zardnaar]

Buttermilk not really used much here. So our pancakes are pikelets or thin.

 

[Dannyalcatraz]

Maybe the chicken was marinated in something simple like buttermilk?

I suspect it was marinated in something, and buttermilk would be a classic option.

 

[Zardnaar]

I suspect it was marinated in something, and buttermilk would be a classic option.

Intrigued.

I gad a fairly asic homemade chicken burger or sandwich. Air fried crist chicken, aioli, hot sauce and lettuce/onion/tomato.

Mostly liquid diet last 3 days (no booze). Damn cold/cough/bug. And oatmeal. Love that oatmeal.

 

[Dannyalcatraz]

I love oatmeal, but basically only one way: made with milk, topped with butter, sugar and cinnamon. I’ve never even added fruit, and if I did, it would be raisins and/or dates.

So imagine my surprise when I was on a trip and the breakfast buffet had savory oatmeal.

And years later, I encountered the flipside situation: sweet grits.

It was like I stepped into a bizzaro world version of the American south, twice.

 

[Zardnaar]

So my wife wanted to try somewhere different last night for Tuesday dine out. Didn't have to try to hard.

Went to a place in adjacent suburb and Tuesday night is schnitzel night. When in Rome.


Came with small jug of peppercorn sauce. And lots of grilled onion on top. Chips were good and salad was great.

Decor was dated but I think it was deliberate. Gimmick was an old xanle car. They got very busy for a Tuesday. Older crowd than usual often good sign.

Maybe best schnitzel I've had but I haven't tried to many places.

First beer in weeks to accompany the meal.