Broke out the Big Easy tonight and did us a turkey. Amy brought home some locally made macaroni and potato salad to go as side dishes. cooking and doing the Honey-Do list at the same time so I didn’t have time to do more sides. Know what? All turned out yummy anyway.
This is only the second bird I have done in my Charbroil Big Easy oil-less deep fryer so I am still learning how to do birds in it. They are turning out pretty good, just got to remember to take that cover off after they brown and do not leave it on for the entire cooking. Did a 14.85 pound bird in just under 2 hours. I love it . Easy clean up , no hot oil, heck, no oil period to mess with and very healthy eating. Used some Cajun garlic injected marinade. Yum!
For those who haven’t seen one yet here is the Charbroil Big Easy deep fryer:
Hey Eric. Are you looking for input from others about what they’re cooking today/tonight, or is this just to inform us about Mr & Mrs Nighthawk’s culinary delights?
I made a batch of hot dog and hamburger buns this afternoon:
Dinner was with Chris Helm and two of our club members at a local tavern ( club samich and onion rings with ice tea) before our FFF Club meeting.
If I hijacked your thread, i humbly beg your forgiveness.
Joe and everyone,
All input is most eagerly welcomed! That goes for everyone. Just imagine what we could all do if we ever got together for a Cook-In or Cook-Out. I will bet us FAOLers would clean house at our local and state fairs.
At the very least we would have the best eating of our lives.
Bless me pastor for I have sinned… AGAIN! Just because you’re dieting doesn’t mean the rest of should suffer along with you. :p:p Na, na, na, na, na! Offer it up! (That’s what the nuns used to tell me when they smacked my knuckles with the ruler. Gosh, they sure were mean, violent people back in the day). Go make yourself a nice Tofu and seaweed samich. That should take the edge off.
Spinner, thanks loads for the bean recipe. I am just learning to try to cook…cause I have to. Starting out with a crock. Tried a batch of beans and not that impressed. Soooo…thank you for the bean recipe.
Joe,
I have a bread maker packed away in my container somewhere. It will probably be a long time before I discover it. You the man. I would really like to know how to make those buns.
I recently found a bread machine exackery like my old one at a thrift store and purchased it for $10. No cookbook or recipes with it. Remembered my old plain bread recipe and gave it a shot. Turned out perfect. However, I know a 21 year old, daughter of a friend of mine, that thinks like an 8 year old. I couldn’t help but donate it to her because her dad casually mentioned he would like to teach her how to make bread. I am sorta of having givers remorse. I once again don’t have a breadmaker. Good for the girl though. Every Thursday now is her day to make home made bread. She calls it R2D2 because it is a DAK…looks like a Wellbuilt. And it is HERS. It belongs to “her”. She loves it. Anywhoooo…Couldn’t have done better if I tried.
How do I post my favorite bread recipe? Just go to the what’s cookin’ and type it all in?
Or make a zerox copy and mail it to LF? I promised Nighthawk I would post it a long time ago. Just found it…under B for BREAD in my files. Pretty smart huh?..duh
It’s in giving that we receive, and it’s the intangible returns that mean the most, at least for me it works that way. Giving without expecting anything in return is the highest form of giving, because you know in your heart of hearts that you are changing someone’s life for the better. Good for you!
Now, as far as your lack of a bread machine, you really don’t have a problem at all. If you have a pair of hands that are not foreign to hard work, you can make excellent bread the old fashion way… by hand! Here’s a link to get you started:
It’s been a busy night getting ready for my contribution to Mother’s Day dinner for my wife. Our oldest daughter is bringing lasagna with the trimmings, and, surprisingly :p, I volunteered to supply the bread and dessert. I will be making two loaves of “No Knead” bread and a loaf of specialty Italian bread loaded with Italian seasonings, minced onion, garden fresh chives in the dough, and the top will be covered with Parmesan and Asiago cheeses just before putting it in the oven. I’ll then split the loaf, slather it with butter and garlic, and pop it in the oven for some outrageous garlic toast to go with the lasagna. All three loaves will be baked starting at 0700 Sunday morning, and the dough and starters are “working” on the counter right now. Here’s a peak, the “No Knead” loaves are on the left, and the starter for the Italian loaf is on the right:
After getting the bread dough going, I whipped up another batch of cinnamon rolls for dessert. Don’t they look delicious? Not everyone like the pecans, so i left one pan of them plain for those folks.
It’s 10:30 p.m.,so sleep is probably in order pretty soon. I’ve got a busy day tomorrow, and I’m loving every minute of it.
Pastor Ed…that was funny! Humor is soooooo good. Especially outstanding one liners.
Thank you for the compliments Joe and Eric. She of course was not told it was a donation per se. It is a gift to her. She likes me I think because I have the patience to listen to her…especially when she is struggling for words. My friend describes her as having the mind of an 8 year old but I think it is a bit worse than that. Maybe call it autistic or how ever you spell it. She calls me “Uncle Jim” and I think she really thinks I am a blood relative. No matter. It makes her happy.
Anywhoooo…here goes my attempt at a bread machine recipe. I don’t know if this is violating copyright laws or not…oh Joe. I found your instructions on the buns and now have printed a color copy. Thanks for all the info Joe. It will indeed be put to good use.
This is not a name of a bread…just my favorite. Soooo…here goes.
1 pkg yeast (active dry yeast or rapid rise…I think I used rapid rise)
yeast should be placed in the bottom of the pan first…at the back
then all other ingredients dumped in on top in the following order…sorta
2 1/4 cups Better for Bread white flour
1/2 cup oat bran
1/2 cup of rolled oats (I use Quaker Original Oats…not the instant)
3/4 cup of Nabisco 100% bran cereal (or equivalent…I used a bran flake cereal)
1 1/2 tsp salt
1 tsp brown sugar
1/2 tsp baking powder
pinch of cinnamon (recipe said a tsp)
pinch of nutmeg (recipe said a tsp)
1 teaspoon vanilla
1 (8.25 oz.) can Libby’s Lite Sliced Peaches, drained, cut in pieces…save the juice
1 tbsp drained peach juice from the can
1 small banana, ripe, sliced
2 tbsp’s raisins, warmed (10seconds in microwave)
1 egg
1/4 cup, plus 1tbsp non-fat warm milk (I used Atkins Blue Container carton milk from
Wal-Mart…and warmed it separately…you will see in notes later
Important note about oat bran bread recipes, for best results set your browning/crisping control to as light as possible.
This is not the original recipe but most of it. I did not put in one of the listed items and I changed a few. So don’t guess I am violating anything…specially since I am not naming it. I set my machine on “Oat/French” bread cooking setting.
Now…instructions say put all ingredients into breadmaker and push start. The purpose of the warm liquids is to activate the yeast. I did not want to nuke the liquid with the egg in it for fear of cooking the egg before it ever hits the bread basket. So…I put all the ingredients, including the egg…“except the milk and vanilla” into the bread machine and hit start. While it was running I put the vanilla in the milk and nuked the milk and vanilla to 120 degrees…then opened the lid and poured the liquid into the bread machine and…
“let her rip”
Came out perfect.
This is an Oat Bran bread and therefore should be helpful in lowering cholesterol.
Hope you all like it.
Gemrod
Joe…thanks loads for the bread making instructions, websites and help. I will profit from the info immensely. Really, thank you very much for sharing the knowledge.
I like the addition of the peaches to this recipe. I love peaches, and will look for them at the Farmer’s Market the next time we get over there. i have a similar recipe, except it lacks the fruit and fruit juice.
Here’s what all that dough and starter from last night turned into this morning:
The braided Italian smells sooooooooooooo good, that I’m fighting the urge to cut it and do a poison test before dinner. The wife is not having any part of that, so I guess I have to be a good boy. (Yeah, right!:twisted:)
Eric,
Sorry we sorta hijacked your thread. You kinda said it was ok though. All info welcome…
I just realized we stole the whole show. Just re-read the thread and it’s all good information anyway. Thanks for the info on the big easy. I want to get one some day. Wouldn’t have even known about them without your posts.
Gemrod,
Not a hijack at all. Fine drink, good food and great friends are even better when we share them with others. I think posts like the ones here not only make us better fly fishers but they make us better people. This is fly fishers sharing something from their personal lives, something good and wholesome. Way better than the shack nasties. I must try that recipe of yours too.
Eric, although I /we love turkey ,and as a matter of fact will stop at an ALL TURKEY restaurant on our way to the MI Fish-In, tonight, it’s breaded pork chops, creamed spinach and roasted garlic mashed potatoes. No, it’s NOT a complicated menu. Rachael of the food channel can make it it 30 min. It takes me 45 min, including roasting the garlic.
Late night shift at Macy’s’ for my wife so it’s my turn to cook and I have till 9:00 PM to produce.
