That’s the problem. I’ve made my own curry paste a few times, it turned out well. But, in the end game of things, the curry mix just… works and it works too fucking well. It’s like the most amazing cheat-sheet for Japanese curry that it’s kind of a waste not to use it. :\ Coming from someone who usually does everything himself, I used to feel guilty for being so lazy. But fuck that, it’s too good not to use. lol
Golden curry? Hmm may have to check this out. I usually do a Indian, Caribbean, or Thai Curries and get the freshly grounded powders. What does the Japanese consist of or better speaking makes it different from the others?
Working on a chicken recipe to go with my fried rice. I think I’m going to call it Phat Dong Chicken, as the rice is called Hung Lo Rice. It should all go well with my Long Wang Eggrolls, or Enormous Genitals Crab Rangoon.
I know its been posted like a billion times around here, but whats the best damn fried chicken recipe? Any tips/tools? I never really fry chicken, always bake it, but I wanna eat the best fucking chicken right now
I soak my in buttermilk over night…
Everyone seasons theirs to their taste buds… within my buttermilk i whip in some hot sauce and allow to marinade wit the buttermilk. After its done marinading i like to spinkle lightly a lil creole seasoning or you can use a chicken fry flour mix (on the left of the pic) to help wit seasoning an coating. If you use ya own seasoning then you can then just coat with flour.
Now Crisco comes into play cause i done like my home fully smelling like fried chicken… this definitely helps that along with a (imo) easier way to fry. That cast Iron Skillet is my BEST FRIEND. you should have one at one point in your life if you enjoy cooking…
Everyone will give you THEIR favorite way but I strongly suggest two things… dat crisco for frying and dat cast iron skillet sir.
i got the cast iron skillet. I will definitely do the buttermilk though. You have a recipe or guidelines I should follow? Fuck I am hungry now lol
Tumblr disabled at work, atch 
I second the milk marinade. I usually do plain milk mixed with beaten eggs overnight.
Take the chicken out and season with black pepper, seasoned salt, garlic powder and curry powder.
I use this for my batter.
Here you go:
A simple beginners process from one of MY favorite food personalities since giving you grandmas layout would somehow cause my death
[media=youtube]0X2I4eZimTw[/media]
Alton Brown is my favorite. Every recipe of his I’ve tried has been awesome (both sweet and savory). I love his style of explaining things. I definitely need to get a cast iron skillet (I only have a cast iron dutch oven) and try this fried chicken recipe. I tell myself this every time I see this episode. looks so damn good.
Best 15 bucks spent. I’ve cooked everything in my cast iron skillet…
alton is my favorite as well… a lot of the stuff he does i do know but I enjoy the knowledge he brings with his show.
You could pull it off in a cast iron dutch oven as well.
Before getting into the chicken discussion, I’ll answer this. Japanese curry is typically less spicy than that of the other curries (though, I know that some Indian curries are sweet as well). The mix is really an instant-cheat for Japanese curry - as all you do is make a roux out of it and add it. Plus, it’s really more of a “stew” than a direct kind of curry. I tend to cube-chop my beef or chicken before cooking it. With Indian curries, I tend to go the homemade route (since most of the packets are lacking flavour).
Fried chicken? Definitely a buttermilk bath overnight in the fridge. You can use the hot sauce method (which is quite popular) or you can add other liquids. One odd combination I’ve done is half cup of coconut milk with the buttermilk (turned out alright). My grandmother adds in some of that Maggi liquid seasoning and herbs into her buttermilk (rosemary, thyme, and oregano - all fresh). It’s hard to find a single “perfect fried chicken” recipe - as said, it’s really to taste. I will say I have been known to use that, exact, creole seasoning in my fried chicken (does amazingly well).
I just made some stuffed chicken breasts. I pounded them out a bit, put my filling in, and rolled them up. They came unrolled a but when I was cooking them in the skillet, but nothing major. Any tips on keeping them together?
I’ve seen people either use cooking twine or tooth picks. I’ve used twine myself when making “chicken ham” and it worked well enough for what I needed. though I imagine both are fairly simple
Twine sounds like the best answer, as I wont have to worry about a toothpick sticking out when I turn them over. Thanks man.
You guys should start posting pictures of your meals…
Chicken stuffed with mushrooms, spinach, and a bit of heavy cream. Seasoned with minced garlic and a small bit of sea salt. Cooked the chicken in the skillet, then reduced down a bit of cream, more mushrooms, and a dab of white wine. Put that over the top.
just ordered my smoker. what should I start with, ribs or chicken? and any rub recipes?
Hey man I have been trying to perfect my fried chicken for the past couple of years. I do soak them in buttermilk, but I have some differences, lemme know what you think:
I soak the chicken in buttermilk then I have an egg/buttermilk mix (2 parts egg, i part buttermilk). I dredge the chicken in my breading mix (I use a lot of cayenne pepper, because I like spicy chicken. oh and lots og garlic and sodium free lawry’s). then I dip it back in the egg/milk mixture. And once more I dredge in the breading. I do this to add that extra crispiness to my fried chicken. Now what I do next is somewhat unconventional. I fry the chicken in extra virgin olive oil. I do this because it gives a cleaner taste and doesn’t bog you down. Also it doesn’t have your house smellin like fried foods. I fry the chicken in a cast iron skillet (I have a small one and a big one) for maybe 4 minutes on each side. Then I place them on a cookie sheet and bake it for about 30-35 minutes at a temp of 425. I have the chicken on a rack so the oil drains and it has a nice crispiness when you take it out.
So there you have it. My fried chicken. I think frying it in olive oil helped a lot, because I love the clean taste that I get and I don’t feel bad for eating fried chicken.
Funny you should post this. I was doing some research and had someone build me an Ugly Drum Smoker. I’ve got a 29 gallon version, so it’s much smaller than what’s in the video. But in any case, I’ve been told chicken’s a lot easier to start off with. I’ll give some beer can chicken a run this weekend when the weather is nice, and some ribs shortly after that.
As far as rub recipes, I do happen to have a BBQ spices, rubs and marinades for dummies PDF if anyone wants it. PM me your email and I’ll send you the zip.