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Posted on 1/23/21 at 6:08 pm to Mouth
NO... hit 170°F internally.
What you're looking at is the inside of the bone which doesn't have a minimum cooking temperature requirement because you're not supposed to eat it.
Any pink hue in the meat could be from the camera or because the chicken was cooked sous vide first.
Trust me, it's cooked to a safe serving temperature!
What you're looking at is the inside of the bone which doesn't have a minimum cooking temperature requirement because you're not supposed to eat it.
Any pink hue in the meat could be from the camera or because the chicken was cooked sous vide first.
Trust me, it's cooked to a safe serving temperature!
Posted on 1/23/21 at 6:10 pm to BigDropper
Right on.
Posted on 1/23/21 at 6:15 pm to Got Blaze
Damn that's brilliant... it's like a coonass wellington or Chinese bun, Cajun flavor!
Posted on 1/23/21 at 6:18 pm to LouisianaLady
Just appreciate how creamy and cheesy these are!!! I bet they were really good with that sauce!
Nice bias cut on the egg rolls!
Posted on 1/23/21 at 6:21 pm to holygrale
Hearty, great for this cold weather we are having in GA. What did you do with the chorizo fat?
Posted on 1/23/21 at 6:25 pm to BigDropper
These entries are WOW. Y’all manage to outdo your own selves each time.
Posted on 1/23/21 at 6:28 pm to BigDropper
quote:
Thanks... probably be the last one I get to participate in for a while. I just started graduate school and it is eating up all of my free time.
I'm working on the road and have limited kitchen equipment. No point in even trying to compete in these things. I'm already outgunned without the handicap lol. Good luck with graduate school.
Posted on 1/23/21 at 6:35 pm to Darla Hood
I'm glad I didn't do a dessert. You knocked it our of the park with this!
Posted on 1/23/21 at 6:36 pm to Jax-Tiger
Nice char! This would be a great salad course!!!
Posted on 1/23/21 at 6:37 pm to BigDropper
I ALMOST did corn creme brûlée. Wouldn’t have held a candle to that cake and ice cream 
Posted on 1/23/21 at 6:39 pm to LouisianaLady
Where are the corndogs?
Posted on 1/23/21 at 6:40 pm to BigDropper
quote:
What did you do with the chorizo fat?
Once it was solid/waxy, I added it to the masa as the binder instead of shortning
Posted on 1/23/21 at 6:41 pm to LSUBoo
I struggled with coming up with just one dish and here you are over here putting out three!
I bet that fried pork cutlet & pepper jelly on a biscuit would make a damn good breakfast!
Posted on 1/23/21 at 6:43 pm to PeteRose
Looks good! I don't know if I have the pallet to appreciate this dish, but I would try!
Posted on 1/23/21 at 6:43 pm to BigDropper
quote:
I bet that fried pork cutlet & pepper jelly on a biscuit would make a damn good breakfast!
Well. I know what I am doing for breakfast tomorrow.
Posted on 1/23/21 at 6:45 pm to MSMHater
I just want those fritters!
Posted on 1/23/21 at 6:47 pm to BigDropper
Those fritters need to get in my belly.
Posted on 1/23/21 at 6:47 pm to holygrale
quote:
Once it was solid/waxy, I added it to the masa as the binder instead of shortening
I was hoping you'd say that... I must have overlooked it!
Posted on 1/23/21 at 7:05 pm to Got Blaze
quote:
Ingredients: sweet corn, yellow onion, garlic, boudin, LA crawfish tails and lump crabmeat, butter, heavy cream, stock was from the corn cob
How could this end up anything but great
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