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Interesting “freebie” book

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  • Interesting “freebie” book

    Got this small “teaser” mag in the mail the other day. Has a tips section, recipes, methods and the science explanations many time of food prep. I kinda dig it...

    PS: Included the “Roast Potato” article for yer perusal...

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  • #2
    Got the same teaser issue, plus "Cook's Country"... equally as good! I ordered both subs for a year... each provides 6 issues/year for dirt cheap. Looks like a couple great mags to have in the arsenal!


    Drinks well with others



    ~ P4 ~

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    • #3
      That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.
      ~ George Burns

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      • #4
        Originally posted by Uncle Sauce View Post
        That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.
        It’s all science. Grandmothers’ and wives’ tales have the rudiments but...
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Originally posted by Uncle Sauce View Post
          That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.
          http://www.smoked-meat.com/forum/showthread.php?t=43789
          Craig
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          • #6
            thanks Smoke - I’ll have to try that
            ~ George Burns

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            • #7
              Originally posted by Uncle Sauce View Post
              thanks Smoke - I’ll have to try that
              Good as fried but without the grease...

              Craig
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              • #8
                Great mag. Father in Law had a stack of them in his summer house in S. Carolina. When on vacation there was the morning read with breakfast.
                Ed

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                • #9
                  read that gig! cool with it Hunky Cat!
                  Sunset Eagle Aviation
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                  • #10
                    Originally posted by Uncle Sauce View Post
                    That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.


                    Trying this out Sunday:
                    First off, you'll want to sprinkle your wings with a combination of salt, baking powder, and pepper, and then let them rest, uncovered, in the fridge for at least eight hours. This seasons the wings while dehydrating their skin and increasing their pH, ensuring extra-crispy results. Then, when you're ready to get cooking, just crank your oven to 450°F (232°C), place your wings on a rack set on a baking sheet and let them cook for about 40 minutes, flipping once midway through, until they're nicely crisped and browned. 3 parts kosher salt to one part baking powder, letting them rest 24+ hours in fridge now.


                    Sent from my iPad using Tapatalk

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                    • #11
                      I tried the Roast Potato recipe for dinner tonight. I believe it will be on the menu for Christmas dinner. They were pretty good, crispy outside and creamy inside.

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