Dave'sCookinShow!!

[RAGER]

How's you do the chicken? 

[mortlock]

Bread crumbs seasoned with cayenne and jalapeno garlic seasoning then baked. I used boneless thighs. Turned out really good.

[RAGER]

Those are the best for chicken sando.

[Muffin Man]

I'm set to copy-cat that sandwich today - how does one cook the boneless thighs to perfection? My usual outcome is rubber. Can't do that this time. I have a pan and peanut oil, or an oven, but no deep fryer at this time.

[RAGER]

Just do a light coating of seasoned flour with a good amount of salt and pepper. Not too much flour. Not too much oil. You're not frying just a steady sauté.  Get the pan medium hot and get a good crust on both sides check temp. It's done at 165 center. Tender and juicy.

Have all your other stuff ready.

[RAGER]

Oh and don't move it around too much.

[Muffin Man]

Ok, thanks chef. I seasoned the chicken 2 days ago with Thai birds eye chili powder. Been in the fridge since, maybe a little long, so todays the day.

oh yea, mise en place! I'll think it through before the pan hits the flame.

[RAGER]

Bird eye chili powder?  Uh yeah ventilation might be necessary.

[mortlock]

As mentioned, i baked my chicken. Came out juicy and tender.

[Muffin Man]

okay, I'll bake, sure to win with that. just pulled some whole almonds out of the pantry so baked almond chicken with hot kick - right, the Bird chili powder from jar. I guess baking will make it a little safer but will open the windows just to be safe. 


back now. not quite a copy but thanks for the inspriation all the same, mortlock.

Super tame heat but the flavors was delightful. Secret sauce under is the Thai sweet chili sauce, the stuff you might dip coconut prawns in. Love the sauce even if a little sweet but its spicy too. Lightly applied adds a nice dimension. Home bake ciabatta makes for a nice pillow.

Baked at 425 worked great.

[mortlock]

those chickens are fuckin stellar.

[Muffin Man]

mort i've got some ground beef and ground pork. no veal but any tips for a bolognese? actually a lasagna meat mix, i'm making lasagna tomorrow. i have the ricotta on hand. thanks

[RAGER]

.

[mortlock]

im lactose intol. i dont cook with ricotta. i wish i could but i cant and i dont cook shit i cant eat.

having said that, if i was preparing the meat for that dish, i would season it with very light amount of italian seasoning and a tiny pinch of garlic salt. id keep it simple because theres already alot going on. the finished product is the focus. everything else should be treated as an ingredient. which is weird because the tendency, at least for me, is to use and beef and pork as the main showcase in dishes.

[mortlock]

if you got quality meats, they can speak for themselves.

[Muffin Man]

thanks, good outlook and i see what you mean.  i wonder what Rager had up his sleeve?

[mortlock]

probably some fusion.

[RAGER]

Whether you use veal or not, bolognese must be made with whole milk.

[Muffin Man]

Interesting, good to know. Funny enough I used coconut milk. In fact, I used a giant list of ingredients including everything but the kitchen sink (green peas for instance, and white beans). But in the end it became reeeeeal clear that mortlock was on to something when he said keep it simple. Fun outcome with the fusion flavors but a)not really bolognese b)should have kept it simple - I did have to do something though as the meat ingredients we not spectacular to start with. Ok, thanks for the cookinshow tips.

[RAGER]

It's simple yes but not overly simple. If you want the right texture and flavor then you need to observe technique.

[RAGER]

probably some fusion.

Nope. Some things you don't fuck with.

[mortlock]

Before they close for the season. My lovely assistant got to eat it because of my lactose bullshit.

[Muffin Man]

A well-measured selection. Man they've got some real doozies going by the pictures. Oh, I don't know, Peanut Butter Milkshake? Abbott's Turtle? I'd be a wreck in there.

[Pissy]

Who spooged all over the DCS sign? 

[mortlock]

ha. i had it laminated. its a light reflection. i had to preserve the original and only analog copy in existence.