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re: WFDT
Posted on 11/17/09 at 5:20 pm to OTIS2
Posted on 11/17/09 at 5:20 pm to OTIS2
Thanks. Could you distinguish the flavor of the roux made with the frying oil and the chicken with the fried crust? Did you fry the chicken with the skin on or off? I take it off.
I usually make about 6-7 gallons at a time. Not nearly as much as you, but I can break down the measurements in your recipe, I'm sure. I'd like to have it.
I usually make about 6-7 gallons at a time. Not nearly as much as you, but I can break down the measurements in your recipe, I'm sure. I'd like to have it.
2
Posted on 11/17/09 at 5:37 pm to Gris Gris
Pizza.
Posted on 11/17/09 at 5:43 pm to Gris Gris
quote:Did one with each(frying oil and fresh), and then combined. It was good. I made so much roux, I didn't have enough oil left after the frying, hence I did it both ways.
Could you distinguish the flavor of the roux made with the frying oil and the chicken with the fried crust
quote:Off. Don't like greasy gumbo, and I didn't want skin floating on top.
Did you fry the chicken with the skin on or off? I take it off.
quote:Just posted it.
recipe
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