I'd hit them in a heartbeat!. Looks to me like you have all the bases covered!
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Shredded Chicken Fritters
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well spank your butt Freddie Eugene Floyd Cat Daddy...fine gig!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Originally posted by Fishawn View PostThanks for all the comments folks, these things could go a lot of different ways. I think the next batch will be a Thai/Asian thing, with some peanut dipping sauce? Sounds good to me anyway
Drinks well with others
~ P4 ~
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Hot damn, that sounds right up my alley. We eat a lotta chicken here cause it’s one of the only things everyone will eat so I’m always looking for new ideas. Thanks!Mike
Life In Pit Row
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Originally posted by Fishawn View PostAnything else y'all can think of to consider adding?
Or maybe take it a different direction and put in some yellow curry, shredded carrots, bell pepper and a raisin or two.Mike
Life In Pit Row
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Shredded Chicken Fritters
Mad Hunky Sweet Heat, added to the shredded chicken leftover taco fixins. Used smashed Cheese Its crackers as a binder, Mozzarella, Cheddar, Green onions, Tomato, Olives, finely diced Jalapeños and Garlic & 2 eggs.Was pretty wet and did not bind as well as other tries, butt tasted fantastic. Cooked in a SS All-Clad pan with butter and EVOO instead of the usual non-stick skillet. Maybe the difference in color?
Last edited by Fishawn; 01-26-2018, 01:28 AM.sigpic
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reason it didn't bind probably the crackers.
Lots of fat in crackers, that would melt out and make the mix more greasy.
I used to work in a biscuit(cookie)/cracker factory.
And what you do is mix the flavouring with hot oil, and it's sprayed on the crackers when they emerge from the oven.
I worked it out one night that I flavoured just over 1 million mini cheddars a shift :-)
The thing is baked crackers tend to have MORE fat than fried.
The hot dry cracker absorbs a lot of fat.
The fat is also what keeps them crunchy and stops them going limp as soon as you open the bag.
But not much good as a binder in something that will be cooked.
Flavours do sound great
That savoury salty hit you get from olives will work really well !Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by curious aardvark View Postreason it didn't bind probably the crackers.
Lots of fat in crackers, that would melt out and make the mix more greasy.
I used to work in a biscuit(cookie)/cracker factory.
And what you do is mix the flavouring with hot oil, and it's sprayed on the crackers when they emerge from the oven.
I worked it out one night that I flavoured just over 1 million mini cheddars a shift :-)
The thing is baked crackers tend to have MORE fat than fried.
The hot dry cracker absorbs a lot of fat.
The fat is also what keeps them crunchy and stops them going limp as soon as you open the bag.
But not much good as a binder in something that will be cooked.
Flavours do sound great
That savoury salty hit you get from olives will work really well !
Drinks well with others
~ P4 ~
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