Barbarainnc's Profile
Made Char Shiu pork this afternoon
Marinade I used to make Char Siu:
1/4 c sugar
3 T sherry
2 t soy sauce
1/3 c Hoisin Sauce
1 t minced ginger
1/4 t five-spice powder
1 t salt or less
1/4 t red food coloring
Mix all and marinate 2-3 pounds pork strips. I use a Boston Butt cut into strips. Let marinate overnight. Place on a cooling rack in a sheet pan. Pour some water in the bottom of the pan to keep the meat moist while baking. Bake at 350* for 20 minutes, turn over, bake another 20 mintues. Put the oven on broil for a few minutes to char the meat. Don't burn it. I just love this stuff. I add it to my Pork Lo Mein.
Does anyone know the title of the old Yellow Chinese Cookbook?
I have this book!!!! 1970 edition.
Another great book is "Potsticker Chronicles" by Stuart Chang Berman. He is a chef and restaurant owner. Many are restuarant recipes, the real deal. If I could buy only one book this one is it!!!! :) :) :) :) Buy it!!!!!
Chinese cookbook recommendations?
My favorite is "Potsticker Chronicles" by Stuart Chang Berman. It contains his familys favorite recipes. Many recipes are like those served in Chinese Restaurants. The real deal. He is a chef and restuarant owner. If I only could have 1 book it would be this one!!!!! :) :) :)
Pralines - Need Recipes
PRALINES Tried and True recipe.
2 cups sugar
1 cup half and half
1/3 stick of butter (2T and 2t)
1/8 t baking soda
1 1/2 c whole pecans
Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir until it comes to a boil. Turn heat down to medium-low and continue to stir. Cook until the mixture reaches 238*-241* on a candy thermometer or the soft ball stage. Stir in the pecans. Remove from heat and stir until the mixture begins to thicken and is creamy and cloudy. Drop on a buttered pan using an ice cream scoop. Let cool.
*The recipe calls for raw pecans, but I like to toast them a little before putting them in the candy mixture. I also drop my pralines on a Silpat mat, and then I don't have to use a buttered pan. Less Calories!!! :) :) :)
ISO: Chocolate Shoo Fly Pie Recipes
Thanks so much, haven't tried the "news" button for the search engines. I had just been searching the web. I have the recipe for the Chocolate Syrup version. Didn't know to sub the water in the recipe with chocolate syrup. Hadn't heard of Betty Groff, she has some good recipes listed on the page. Thanks so much !!!!! :) :) :)
ISO: Chocolate Shoo Fly Pie Recipes
I like CSFP better than regular SFP. There are lots of versions of SFP, but CSFP is hard to find. I had a piece at the Bird-In-Hand Bakery in PA, but they no longer make it. If I remember right, there were no crumbs on top, only a baked chocolate top. I haven't found a recipe like it. If you go to www.almost-amish.com they have an online bakery that offers another version of CSFP.It looks good, wish I could figure that one out. I have also seen versions with chocolate syrup and others with cocoa. If you have any CSFP recipes to share, Please Do!!!! Thanks so much for your help.
:) :) :) :)
Barbara
Calling All Recipe Hoarders - Searching for Gordansville Fried Chicken!
I found this on the net:
-----------------------------------
Gordonsville Fried Chicken (purportedly from Bon Appetit)
3 lb chicken in 8 pieces
2 c milk
1 c flour
1 1/2 tsp baking powder
salt and pepper
3/4 c water
vegetable oil
Soak chicken in milk 1 hour, occasionally turning.
Combine flour, baking powder, salt and pepper, stir in water. Drain and pat
dry chicken. Dip into batter and let stand 10 minutes. 1/2" of oil in
skillet heated to 375 degrees F. Chicken skin side down til golden brown.
Turn. Paper towels to drain.
NY Fried Chicken in NC
It may be based on Kennedy Fried Chicken, I'll ask next time I go in. It taste like no other fried chicken I've ever eaten. Seasoned and fried just right.
NY Fried Chicken in NC
I'm from down south, NC . Someone opened a NY Fried Chicken place in my town. It is the best chicken and cheap prices!!!! Anyone know how the chicken is fixed, what spices are used? I know it is a pressure fryer, not an open fryer. The outside of the chicken is not fried hard. I guess they cook it at a lower temp. for a longer time. The chicken wings are so tender, you can pull out the bones and just eat the meat. 5 wings, fries and a can of soda for $5.99 :) :) :) :) There is a large selection to pick from: Chicken Boxes, Chicken w. Fries, Chicken only, Burgers and subs, Seafood, chicken nuggets only, Italian Chicken Tenders, Hot wings, Boneless Hot wings, Chicken Wings only, side orders and Ice cream. Oh My Goodness the chicken is good. :) :) :) :) :)
ISO: fourunder about London Broil
I just got to log on, thanks so much for the info!!!!! :) :) :) :)
ISO: fourunder about London Broil
I saw your post about slow roasting London Broil. I ate some London Broil in a restaurant and I asked for the recipe. I was told that the London Broil was grilled to seal in the juices then slow roasted in the oven at a very low temp. overnight. It was so tender you could cut it with a fork. I was told this can be only done in a commercial oven, but I don't see why it can't be done in a home oven. The lowest temp on my oven is 170*. I don't know what temp. they used they didn't share that.
Can you tell me more about how the catering people do this method you described?? thanks so mcuh for your help!!!!!! :) :) :) :)
Barbarainnc
Portuguese Sub Rolls
About 27 years ago there was a sub shop in my town, they made the best subs. What made it so good was the bread. They made it on site. Any one have a Portuguese recipe suitable for making sub rolls?? It wasn't a hard / crusty roll or sweet roll. Thanks for helping me out!!!!
Portuguese Sub rolls
About 27 years ago there was a sub shop in my town, they made the best subs. What made it so good was the bread. They made it on site. Any one have a Portuguese recipe suitable for making sub rolls?? It wasn't a hard / crusty roll or sweet roll. Thanks for helping me out!!!!
The best thing your school cafeteria served
I remember the chocolate chip cookies and yeast rolls from the high school where I taught. I asked one of the cooks to give me the recipes and she did. :) :) :)
Scaling Bread Dough
Lets say I made up some bread dough and I want to scale it for the following types of bread, how many ounces would I weigh for each??
Italian bread
French bread
Large sub roll
Small sub roll
dinner roll
Kaiser roll
Northern Italian Hard Crust Bread
Anybody have a recipe, tried and true?? Thanks for helping me out!!! :) :) :)
How do YOU use Sriracha sauce?
I make my version of Bang Bang Shrimp, Mix some mayo, Thai Sweet Chili Sauce and a few drops of Sriracha sauce. Put in the refrig. Take a pound of peeled and deveined shrimp, coat with DRY cornstarch, then deep fat fry until done. Don't overcook!!! Put the shrimp in a bowl , pour on the sauce, stir, then top with chopped green onion tops. I have been known to eat a whole pound of shrimp this way!!!! : ) :) :)
Golden Mountain Seasoning Sauce
Anybody use it?? I Goggled and saw a recall of Golden Mountain Seasoning Sauce in 2001 in Australia. Don't know of any updates of this product.
I read that Maggi Seasoning was a good seasoning sauce, any body use it??
ISO this recipe for Dollhead
Several years ago I cooked for an average of 600+ children & adults on a daily basis in a school setting. One of the all time biggest sellers was my oven fried chicken-made with a coating mix I got as an insert in a piece of Corning Glassware I had purchased in the 1970's.
The coating mix was made from cornflake crumbs, oregano, paprika, salt & pepper and that's all I can remember.
I lost the recipe in one of my moves and am heartbroken as it is the BEST coating mix I have ever had.
When I worked at the school, the oven-fried chicken I made using this mix was a huge best seller.
Teachers and kids alike could smell it as it baked in the oven and by lunchtime everyone was craving a second helping or more.
I never had left-overs...even using the "government" chicken.
I was recently able to contact an elderly retired exec from the now extinct Corning glassworks.......he recalls the recipe also, but has been unable to locate it in his paperworks.
If any of you guys have that recipe-perhaps from a piece of corningware you purchased years ago- I sure would appreciate it.
Directions
The company called it Corning Glass Shake-&-Bake to the best of my recollection.
It really is the greatest coating for chicken.
Any help is greatly appreciated. Thank you all.
Please post if you have this recipe!!! I will send it to her. Please keep this thread going, she really wants to find the real recipe.
Paris--best pastries to try
I was there back in 83 and 85. I loved the croissants with the chocolate in them. I was reading today about Kouign Aman, pastry with layers of buttery sugar dough. Do a search and see how they look, they either are baked in one big pastry or individual ones. I didn't know about them back then or I'd have looked for them. I've printed off many recipes for them and one day i'll make one!!!! :) :) :)
Restaurants in New Bern, NC
I love to eat at Moore's BBQ on Highway 17 and Baker's Square Downtown
NC: J'ville to Morehead City
T &W is located on Highway 58. Captain Charlies ,The Ice House and The Riverview is located in Swansboro. Just looked at the date of the post!!! LOL Well you can still go there and eat.!!!! :) :) :) :)
Santoro's Sub Sub Jacksonville, NC late 70's
Any one ever eat there ?? They had the best Pepper Steak subs. I'd love to know how to make them!!! My mom remembers they had a oil sauce on the sub. The shop was located on Lejeune Blvd. It is now a Chinese take out. If you were ever stationed at Camp Lejeune, you probably ate there!!!! :) :) :) :)
Looking for JFood!!!!! [Moved from General Topics board]
I found a GG spurtle with GG cookbooks on e-bay!!!!! Still has the original sticker on the back explaining how to use it !!! :) :) :) I will never use it, just a collector item!!!
OT: Japanese Sweet Carrots in NC
No soy sauce just sweet carrots, sliced and cooked. Maybe it is the type of carrot or maybe they are cooked in sweetened water.
OT: Japanese Sweet Carrots in NC
There are two Japanese restaurants in my small NC town, they are order and eat or take out. Not the kind of restaurant where they cook in front of you. They serve these carrots on your plate, sweet and tender. Maybe they are cooked in sweetened water?? If anyone out there knows how they are cooked please post. Thanks so much for your help!!!!
Looking for JFood!!!!! [Moved from General Topics board]
Thanks for the picture.!!!!!!!!:) :) :) :) :) :)
Barbarainnc
Looking for JFood!!!!! [Moved from General Topics board]
I saw you have some of the Galloping Gourmets spurtles. Could you post some pictures of them??? Even better, if you ever want to part with one let me know!!!!
Barbarainnc
World's best Brownies?
jword2001, would you post Mrs. Triche's yeast rolls in the Home Cooking section. I saw your posts about them. Thanks so much.
morning buns
Could you tell me where to find a recipe for morning buns like you are talking about?? I found one but it was just a plain roll, not like you described.Thanks for your help!!!
