What's cookin' boys?
- Thread starter RCW
- Start date
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Stupid questions.
Pork tenderloin cutlets breaded and fried? Do you call them Wienerschnitzel (traditional is veal, but pork is used a lot...)? Or is it something southern?
Do you make your own onion rings? Something I've never done well. There's some store-bought "Steak Cut" a lot better for $5 a bag...
For what it’s worth….I’ve probably used thousands of pounds of Lawry’s Seasoned Salt….
Last edited:
Magicman
Well-known member
Lifetime Member
Equipment
M4900 Utility Special 4WD e/w FEL & 1530 John Deere "Traveling Man"
A Grandson and his buddies have been having good luck catching 40-60 lb Catfish so tonight....
We set our chops in some 42# deep fried filets. Mighty fine with smashed taters & green beans !!!
It’s actually more of a midwestern thing (hell maybe even just an Illinois thingStupid questions.
Pork tenderloin cutlets breaded and fried? Do you call them Wienerschnitzel (traditional is veal, but pork is used a lot...)? Or is it something southern?
Do you make your own onion rings? Something I've never done well. There's some store-bought "Steak Cut" a lot better for $5 a bag...
For what it’s worth….I’ve probably used thousands of pounds of Lawry’s Seasoned Salt….
can’t remember if they did em in Wisconsin when I lived there). This was the local go to place for them when I was growing upThey used to have a whole or a half, what’s pictured looks like the half
the whole would be bigger then the plate. And yep, just pork tenderloin, hammered super thin, battered and fried. We did ours in the air fryer. They are pretty common bar/grill fare back where I grew up.
I usually do make my own onion rings, but sadly those last night were bought. Not sure what issues you have making them, but mine used to be getting the batter to stay on when putting them in the oil. What I started was taking the cut up rings, give em a light coat of flour, then throw them in the freezer for an hour or so before you cook em. Then batter em up (I do wet beer batter) and toss em in. Not sure what exactly doing that does, but it works!
Sons birthday so he chose tenders for dinner
He would have loved that catfish dinner over at magics tho too
Magicman
Well-known member
Lifetime Member
Equipment
M4900 Utility Special 4WD e/w FEL & 1530 John Deere "Traveling Man"
I didn't think to take a picture with the platter in the background.
Tomorrow I will have a fish sammich for lunch.
Tomorrow I will have a fish sammich for lunch.
Sometimes I can't decide if the brisket meal is my favorite, or if the leftovers are! We did tacos a little while ago. Chili also!
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
I've never frozen them, but have dusted with flour and corn starch years ago. Might be worth another try.I usually do make my own onion rings, but sadly those last night were bought. Not sure what issues you have making them, but mine used to be getting the batter to stay on when putting them in the oil. What I started was taking the cut up rings, give em a light coat of flour, then throw them in the freezer for an hour or so before you cook em. Then batter em up (I do wet beer batter) and toss em in. Not sure what exactly doing that does, but it works!
While I've done 1,000's of pounds of fried haddock in beer batter, never cared for a beer batter on OR's. Just my taste. That said, have bought pre-made battered OR products.
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Tomato plant has produced enough we can do something with.
Making a fresh sauce with basil, oregano, and parsely from our planter boxes....
Will be good on linguini fini....
Making a fresh sauce with basil, oregano, and parsely from our planter boxes....
Will be good on linguini fini....
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Not a friggin clue what’s in those tacos, but dayum that looks delicious!
I’ll take two orders, to go….at 1,800+ miles, might take me some time to pick up….
Last edited: