Food porn thread

Discussion in 'Geek Food' started by Amfibius, Aug 9, 2007.

  1. scrantic

    scrantic Member

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    I have 1/2 a carton of buttermilk left so I will maybe do some more this weekend :D. The crunch was phenomenal.

    • 1/3 of a tin of chipotle peppers & sauce into 1 cup of buttermilk
    • Marinate Overnight
    • 6-8 chicken thigh fillets
    • 2 cups plain flour, 1 tsp Smoke Paprika, 1/2 tsp Salt, 1/2 tsp Ground black pepper, 1/2 tsp each of Onion & Garlic powder.
    • Dip chicken in flour mix then for extra crunch/coating redip the floured fillets in the buttermilk mixture and repeat.
    • Fry the pieces for 7-8 minutes in 175c Oil.
     
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  2. Stooge007

    Stooge007 Member

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    this stuff?

    upload_2021-1-6_13-49-35.png
     
  3. scrantic

    scrantic Member

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    I used this one specifically I think there much the same
    [​IMG]
    These are pretty good as well
    [​IMG]
     
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  4. caspian

    caspian Member

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    I find the La Morena ones superior to the La Costena. nice smoky flavour.
     
  5. Stooge007

    Stooge007 Member

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    will have to give it a try one day

    also, where do you get good burger pickles? i've tried a couple from Woolworths and they're average
     
  6. josh1990

    josh1990 Member

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    I'm still trying to get hold of some myself - but picklehead are supposed to be the tits. On FB no website.
     
  7. Stooge007

    Stooge007 Member

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    sweet, will check them out

    are dill flavour the standard burger pickle flavour?
     
  8. josh1990

    josh1990 Member

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    I believe so
     
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  9. scrantic

    scrantic Member

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  10. fnp

    fnp Member

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    My secret ingredient for fried chicken coating is bicarb soda. Gives it an interesting nice bubble crunchy texture.
     
  11. Stooge007

    Stooge007 Member

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    i tried some cheapie bread and butter ones from Woolies, were waaaaay too sweet

    are these ones sweet? i want a vinegar/pickled taste

    mix a little into the flour mixture?
     
  12. fnp

    fnp Member

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    Yep.
     
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  13. scrantic

    scrantic Member

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    Could possibly bit a bit too sweet for your liking then. If you're after something just tart like a macca's pickle these are not for you.
     
  14. salmon

    salmon Member

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    Please excuse the poor photo quality but here's last nights dinner

    2.8KG Rangers Valley black market ribeye

    Reversed seared to an internal temp of 48 degrees Celcius then thrown almost directly above fully ashed goals for 3 minutes each side.

    The result was perfectly cooked med-rare steak. This with sides was enough to feed 6 of us! :o

    thumbnail_IMG_1167.jpg thumbnail_IMG_1174.jpg thumbnail_A465F726-3C05-4553-A121-52C7D30BA9AD.jpg thumbnail_F2DB42ED-49AB-457B-ADC5-73D4CC8438D1 (2).jpg thumbnail_IMG_1185.jpg
     
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