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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-10-2013, 02:54 PM   #16
Gore
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Cruel, ... too cruel.
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Old 11-10-2013, 02:57 PM   #17
landarc
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Quote:
Originally Posted by Gore View Post
Cruel, ... too cruel.
Then you will love phase 2

assuming nothing goes horribly awry
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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Old 11-10-2013, 03:51 PM   #18
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Dude......Tonkatsu my ultimate fried pork meal. Lip smacking good!
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Old 11-10-2013, 03:58 PM   #19
landarc
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Quote:
Originally Posted by CharredApron View Post
Dude......Tonkatsu my ultimate fried pork meal. Lip smacking good!
Funny thing, years ago, working in a kitchen we had a couple of orders go out the window, and they came back untouched, wrong item ordered. I made a sandwich out of one of them, and the owner flipped out. She was from Japan, but, had left in 1955, before the big sandwich craze. She had never imagined a tonkatsu in a sandwich. I love them, Texas toast, with a pork cutlet and slaw, or good lettuce and a nice slice of tomato
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the meat thermometer was so far past the top reading, it read Taylor

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Old 11-10-2013, 03:59 PM   #20
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Well, now I see why your Kitchen is so unorganized. You use it to great effect. That looks Super!
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Old 11-10-2013, 04:05 PM   #21
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what is shoyu?
thanks,
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Old 11-10-2013, 04:08 PM   #22
landarc
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shoyu is Japanese soy sauce, think Kikkoman here, although that is my least favorite brand, it is also the one most folks know.
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the meat thermometer was so far past the top reading, it read Taylor

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Old 11-10-2013, 08:19 PM   #23
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Well, after the great success with the biscuit sandwich, I went for pancakes and then fried chicken. The pancakes for breakfast were terrific.


They were great, a stack and black


Nice texture, so fluffy, great taste

then there was the chicken, which I tried someone else's technique, using an egg wash binder and such, what a mess. I normally go straight from buttermilk brine to flour, never a problem.


Taste is great, coating is heavy and peels away


Yes, it was fried in a cast iro0n skillet, it just would not brown right
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the meat thermometer was so far past the top reading, it read Taylor

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Old 11-10-2013, 08:35 PM   #24
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Looks good to me,
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Old 11-10-2013, 09:03 PM   #25
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Looks delicious Bob!
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