Looks more like deep fried than baked?Quote:
Originally Posted by Dillinger
I didn't think it was any good!. Whatever settings you used for your F&C above, keep using them because it looks great.Quote:
Originally Posted by Mendip
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Looks more like deep fried than baked?Quote:
Originally Posted by Dillinger
I didn't think it was any good!. Whatever settings you used for your F&C above, keep using them because it looks great.Quote:
Originally Posted by Mendip
It was coated in this one, which would fool even Ray:)Quote:
Originally Posted by Headworx
https://teakdoor.com/images/imported/2020/02/28.png
:chitown:
Quote:
Originally Posted by Dillinger
Yeah ok, that explains why your shake'n'bake chicken breast looks nothing like mine from a few days ago:Quote:
Originally Posted by Dillinger
https://teakdoor.com/attachments/the...206_142734-jpg
I used Original Recipe for that ^ but think this one is probably the best of them:
Attachment 45282
^ I'll try that, cheers. I take it that its nothing like the Thai KFC inch thick shiit:)
^No it's not thick like KFC Batter, it's dryer because it's baked and not wet as in having been deep fried (which is what threw me off with your pic). Yeah the Extra Crispy is the best of them IMO, comes out really nice. Will cook some chicken pieces tomorrow using it and post a pic.
I see you got Mendip's version of 'golden brown' spot on. :)
https://teakdoor.com/images/imported/2020/02/211.jpg
^ The charred parts are the tastiest:)
Went to the local Asian buffet today and decided to take pics. I always start with the sushi...
https://teakdoor.com/images/imported/2020/02/221.jpg
https://teakdoor.com/images/imported/2020/02/222.jpg
https://teakdoor.com/images/imported/2020/02/223.jpg
Plate 1 :)
https://teakdoor.com/images/imported/2020/02/224.jpg
Now to check out what else was on offer...
https://teakdoor.com/images/imported/2020/02/225.jpg
https://teakdoor.com/images/imported/2020/02/226.jpg
https://teakdoor.com/images/imported/2020/02/227.jpg
https://teakdoor.com/images/imported/2020/02/228.jpg
https://teakdoor.com/images/imported/2020/02/229.jpg
https://teakdoor.com/images/imported/2020/02/230.jpg
Plate 2 :)
https://teakdoor.com/images/imported/2020/02/231.jpg
They also have a grill station with plenty of noodles, veg, shrimp and steak. So you can pick the things you want and the cook will stir fry it.
https://teakdoor.com/images/imported/2020/02/232.jpg
https://teakdoor.com/images/imported/2020/02/233.jpg
https://teakdoor.com/images/imported/2020/02/234.jpg
The plate I made for him to cook...
https://teakdoor.com/images/imported/2020/02/235.jpg
https://teakdoor.com/images/imported/2020/02/236.jpg
My stirfry cooking...
https://teakdoor.com/images/imported/2020/02/237.jpg
Plate 3
https://teakdoor.com/images/imported/2020/02/238.jpg
Throwing in the towel at this point and heading for the dessert. :)
https://teakdoor.com/images/imported/2020/02/239.jpg
Token chocolate fountain shot...
https://teakdoor.com/images/imported/2020/02/240.jpg
Plate 4
https://teakdoor.com/images/imported/2020/02/241.jpg
https://teakdoor.com/images/imported/2020/02/22.gif
Looks good, worth the corona risk.
^^ What was the damage for all that?
$42 USD including tip.Quote:
Originally Posted by Dillinger
Fat b'stard:)
Love those Asian buffets, I normally try and eat a little of everything. Generally about 6 plate loads.
Have to be careful coz it's difficult to walk out the restaurant.
An ambulance on standby is advisable.
Keeping with the Asian theme....
Sunday dinner at Chez Chitty.
Fresh Chicken Satay with a sweet chilli dip for starters..
https://teakdoor.com/attachments/the...209_182319-jpg
Home made pork,seaweed and beansprout spring rolls..
https://teakdoor.com/attachments/the...209_182332-jpg
The main courses..
Stir fried beef with cashews in oyster sauce..
https://teakdoor.com/attachments/the...209_182323-jpg
Chicken Massaman Curry..
https://teakdoor.com/attachments/the...209_182336-jpg
All served with Thai Jasmine rice..
https://teakdoor.com/attachments/the...209_182341-jpg
10/10:)
^ Looks Great!!
The wife came back then?:)
Nearly put this in the Manwich thread...
https://teakdoor.com/images/imported/2020/02/254.jpg
You can't rate your own post ya twat. :)Quote:
Originally Posted by Chittychangchang
That said it is clearly not you doing the cooking.
:smileylaughing:
Best tell her she did a bang up job.
:smileylaughing:Quote:
Originally Posted by Dillinger
Great spreads, bsnub and Chitty!
^^ Don't need a wife... just get a gardener! (and my daughter could have made a great Manwich out of that!)
A nice pla nin out of the pond today and the gardener made me chili basil fish!
https://teakdoor.com/attachment.php?...8&d=1581422924
https://teakdoor.com/attachment.php?...9&d=1581422938
Shake'n'bake chicken with mash and I didn't know what else to put on the plate till this voice in my head said "what would Mendip do" :)
Attachment 45339
And for Dill, who was wondering how thick the coating is with Extra Crispy:
Attachment 45340
^ The sauce barrier is a failure..
^Why would there be a barrier on food like this where each fork-full has some of everything on the plate on it?.
That is going to get it going.....Quote:
Originally Posted by Headworx
^Yeah for sure. The you can't have some fish and chip and mushy peas on the same fork and dip it in tartare sauce crowd will go ape-shit :)
While I agree with LOM's ideology in this space, your barrier seems to be skilfully made, keeping the gravy back, teasing it a view, over the mash potato mountain. You have the option of gravyless peas, gravyless mash potato and gravyless chicken, or gravyfull options, or indeed, a variety of any you choose. It's advanced gravy management in my book.Quote:
Originally Posted by Headworx
^ I'm starting to think you make this stuff up as you go along.
I'm gonna stop doing meals with gravy until there are some definite rules in place so we're all playing on a level field. :)
^
:smileylaughing:
I've never seen your gravy meals although you do seem very fond of stews... :)
Headwork is a bit of a master with regards to gravy, so just follow his rules.