The above sweet bread recipe starts with fresh bread, as we do not eat so much bread, it is an oddity or treat for most.
And the fancy version is served as authentic food in expensive settings, like weddings and gala dinners.
Stale bread is not used in this recipe, soft fresh bread is needed.
And the fancy version is served as authentic food in expensive settings, like weddings and gala dinners.
Stale bread is not used in this recipe, soft fresh bread is needed.
Three of the wings:
Foreground is just salt and pepper and a little baking powder (somebody said the makes them crispier). They will be tossed with a little sweet BBQ sauce when done.
Next are marinated in a Syrian mixture of pomegranate molasses, sumac, allspice, oil, etc.
Farthest are piri piri (Mozambican piri-piri spice mixture plus garlic, a bit of ginger, lemon juice, oil, and a bit of North African harissa for texture.
The fourth batch are an odd Asian recipe, where the wings are boiled in a mix of chicken broth, honey, soy sauce, garlic, and ginger, then the sauce is reduced until syrupy, the chicken added back and cooked until glazed, then sprinkled with green onion and toasted sesame seeds. We'll see. Oh, also gave a raw wing to the cat.
Foreground is just salt and pepper and a little baking powder (somebody said the makes them crispier). They will be tossed with a little sweet BBQ sauce when done.
Next are marinated in a Syrian mixture of pomegranate molasses, sumac, allspice, oil, etc.
Farthest are piri piri (Mozambican piri-piri spice mixture plus garlic, a bit of ginger, lemon juice, oil, and a bit of North African harissa for texture.
The fourth batch are an odd Asian recipe, where the wings are boiled in a mix of chicken broth, honey, soy sauce, garlic, and ginger, then the sauce is reduced until syrupy, the chicken added back and cooked until glazed, then sprinkled with green onion and toasted sesame seeds. We'll see. Oh, also gave a raw wing to the cat.
Attachments
1/2 cup Sriracha
1/2 cup Louisiana Hot Sauce
1/2 cup Frank's Hot Sauce
1TBSP Dark Mushroom Soy Sauce
mix and toss in wings and let them rest in the refrigerator for 8 hrs.
1-1/2 cup flour
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
2 tsp black pepper
Mix and toss wings in mix then fry.
We fried four in an air frier and decided the flavor was the same but the texture was lacking compared to frying in oil.
1/2 cup Louisiana Hot Sauce
1/2 cup Frank's Hot Sauce
1TBSP Dark Mushroom Soy Sauce
mix and toss in wings and let them rest in the refrigerator for 8 hrs.
1-1/2 cup flour
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
2 tsp black pepper
Mix and toss wings in mix then fry.
We fried four in an air frier and decided the flavor was the same but the texture was lacking compared to frying in oil.
The piri-piri wings turned out great. I was a little worried that they might be excessively spicy but they were fine. I baked them on low heat for about half an hour, then finished around 425F for about 20 minutes.
I use a dip fry method, just dip in near boiling oil for the skin to get sealed.
Can store at this stage.
Finish in pre heated oven.
Less oily, and the (convection) oven drains out the excess oil too.
Sealed, the juices give a steam effect.
If you put them direct in the oven, they dry out, does not happen in a tandoor, but those are not for daily use in a house, more for larger groups of people, say a residential building. Or a restaurant / bakery...tandoor is used for baking as well.
Can store at this stage.
Finish in pre heated oven.
Less oily, and the (convection) oven drains out the excess oil too.
Sealed, the juices give a steam effect.
If you put them direct in the oven, they dry out, does not happen in a tandoor, but those are not for daily use in a house, more for larger groups of people, say a residential building. Or a restaurant / bakery...tandoor is used for baking as well.
If someone else has made the filo anyway. I have not the patience to do Filo from scratch. Machines make it better than I can 😀
Cal,
I see your problem, don’t eat all the way to the end of the sausage, a binder clip will also bind up your intestines!
Otherwise looks great!
I see your problem, don’t eat all the way to the end of the sausage, a binder clip will also bind up your intestines!
Otherwise looks great!
I’ve been making the NYT no kneed bread for years now and it is always a big hit. stumbled across a recipe for same day no kneed bread and tried it out today, it is really good. https://cupofjo.com/2022/02/found-easy-same-day-peasant-bread-recipe/ I’m in a colder place so I let the dough rise uncovered in a cold oven with a pot of hot water. First rise went fast and I probably short changed the second rise a bit but still turned out great.
Cal, it’s about time you got your nose out of the wordle screen and started cooking again! 😉
sausage looks good……ive been wanting to try the char siu thing for years now but never find time, it’s come onto planting season here too fast and need to get up on it.
sausage looks good……ive been wanting to try the char siu thing for years now but never find time, it’s come onto planting season here too fast and need to get up on it.
Cal,
Three! That is fricking amazing! Looks so good I can almost smell it from here!
I am quite curious as to how long such a stash will hold you.
My source of lamb sausage retired! If I had some warning I could have bought a few freezers to make sure my heirs would find some.
Err looks great, now I am getting hungry…
Can’t even think about your char siu!!!
Three! That is fricking amazing! Looks so good I can almost smell it from here!
I am quite curious as to how long such a stash will hold you.
My source of lamb sausage retired! If I had some warning I could have bought a few freezers to make sure my heirs would find some.
Err looks great, now I am getting hungry…
Can’t even think about your char siu!!!
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