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Mikeoak840's Profile

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Campfire Trout with Herbs and Bacon

The bacon isn't there so much to flavor as to keep the meat moist and add a little fat. If applehome is for just the pure taste of a particular food, great - so I guess you'd also leave out the lemon, herbs, salt and pepper. If that's your thing, more power to you, but cuisine is knowing how to season and what flavors, textures and so forth work well with each other.

Aug 30, 2012
Mikeoak840 in Recipes

Easy Quick Pickles

Simply sealing the jars will NOT make the pickles safe to store unrefrigerated. You'll need to boil the jars and rinse the lids with boil water to sterilize them, pack the jars, add the boiling hot brine, seal the jars and then place them in a pressure cooker (faster) or a canning pot to boil them and process the jars, brine and FOOD in them at a proper temperature and length of time to kill bacteria and enzymes. You then have to allow the jars to cool for a day and check each jar has a proper air-tight seal. Not following the proper procedures leads to food poisoning or botulism. Simply putting veggies in a jar with brine doesn't sterilize them - hence keeping them stored a relatively short amout of time in the refrigerator. For long-term preserving, more time and care must be taken to assure safely preserved foodstuffs.

Aug 05, 2012
Mikeoak840 in Recipes

Smoked Barbecue Baby Back Ribs

If you like soggy, chewy unsmoked beef ribs, go for the wacky crockpot recipe listed. You lose a lot of flavor in the water you boil them in. But remember - it's nowhere near the same. If you want pork ribs smoke-flavored, and falling-off-the-bone tender, go with the low-and-slow bbq or smoker recipe.

RE: Using oil on the paper - yep, it works great to start charcoal in a chimney. It makes the paper burn a little longer and hotter, so IMHO, you've got better coals. I keep the "old" oil from my deep fryer, and starting the newspaper & charcoal is a great way to recycle it.

Jul 23, 2012
Mikeoak840 in Recipes

Basic Buttermilk Fried Chicken

If your oil is hot, your chicken won't be greasy. Steaming makes the coating soggy and not crispy. And if you want to make Shake & Bake, cool, but this entry is called FRIED CHICKEN for a reason.

Jul 20, 2012
Mikeoak840 in Recipes