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Two large onions (yellow, Vidalia). Slice 'em and separate. Stick in a bowl of water in the fridge for a few hours.
Batter:
1 cup flour, 2 eggs, a heaping tbs of cajun / creole seasoning mix, and enough of whatever beer you happen to be drinking at the moment to make a relatively thin mix. We want it to stick, but this isn't bread dough we're making here.
Preheat oven to 450°.
Drain the rings and let 'em dry-ish.
In a small bowl (such as a Chinese takeout container), mix about 2:1 Panko and cornmeal. Work in small batches, as the mix will tend to clump and nee to be tossed and re-made several times.
Dredge each ring through the batter, then coat in the dry mix. Lay on a piece of parchment paper. Mist 'em all lightly with olive oil spray. Cook for 10 minutes, then flip over, mist again, and another 10 minutes.
Two large onions (yellow, Vidalia). Slice 'em and separate. Stick in a bowl of water in the fridge for a few hours.
Batter:
1 cup flour, 2 eggs, a heaping tsp of cajun / creole seasoning mix, and enough of whatever beer you happen to be drinking at the moment to make a relatively thin mix. We want it to stick, but this isn't bread dough we're making here.
Preheat oven to 450°.
Drain the rings and let 'em dry-ish.
In a small bowl (such as a Chinese takeout container), mix about 2:1 Panko and cornmeal. Work in small batches, as the mix will tend to clump and nee to be tossed and re-made several times.
Dredge each ring through the batter, then coat in the dry mix. Lay on a piece of parchment paper. Mist 'em all lightly with olive oil spray. Cook for 10 minutes, then flip over, mist again, and another 10 minutes.
That's it.
simple enough.
do you soak the rings to remove the bitter/strong flavor? I wouldn't think you'd need that with vidalia (which aren't the same as yellow--your description was ambiguous).
Also have you ever used Wondra flour? Comes in a can from whatever big chain grocer you live near. It works well for a pre-cling-coat for the base of whatever you're making. Just insert a quick dredge before dipping them in the batter and it should help things stick.
I used a similar beer batter with my fish tacos, but it was too thick and they ended up being like 50% batter. I used more flour, one egg, one beer. perhaps less flour is the key. it also has some baking powder for chemical leavening to make things fluffy.
do you soak the rings to remove the bitter/strong flavor? I wouldn't think you'd need that with vidalia (which aren't the same as yellow--your description was ambiguous).
Exactly. I used yellow onions, you may use Vidalia.
Also, that should have said 1 tbs of spice, not 1 tsp. Go big or go home.
Originally Posted by y8s
I used a similar beer batter with my fish tacos, but it was too thick and they ended up being like 50% batter. I used more flour, one egg, one beer. perhaps less flour is the key. it also has some baking powder for chemical leavening to make things fluffy.
Yeah, it's am imprecise science. I do like puffy battering on fried fish, but prefer thin & crispy on rings. As an experiment, I may integrate the panko into the main batter just for kicks next time.
What to do when you've got some leftover chicken that's getting a little past its prime?
Bok All The Choy! (Or: how stir-fry covers a multitude of sins.)
It was ok. Not amazing. Good balance of sweetness and spice, but I should have reduced the sauce for longer before mixing into the stir-fry. Still, a reasonable way to salvage week-old chicken.
Seriously, I've had BBQ two nights in a row, from two different places, and they both came with hush puppies.
And, sorry folks, this pulled pork is weaksauce. You pretty much have to drench it in the well, the thin, watery weaksauce that they serve in a little cup next to it.
For Joe: Edmundo is here and is cheap and plentiful. If your sister is still in Tampa, have her send you some. This was at Publix supermarket on the latin side of town.
Good point. I know for a fact that they carry it at Publix stores in Charlotte county, as that's where they buy it. Sometimes I miss the obvious things...
I shall reach out to her. After all the time I put in this past month researching Colt Diamondbacks (that's a hard gun to find in the 4" barrel .38 chamber, I tell you), she owes me.
On the road at the moment, watching hotel TV and eating take-out. Not the best lifestyle.
But I just saw an ad on TV for a company I've never heard of before. DXL, an online clothing retailer "for men waist size 38 and up."
God damn... Just a year and a half ago, I wore a size 38, meaning I qualified to shop at the fat-guy store. Feels really good to be five sizes down from that point. Biggest problem now is that I'm still 6'2", so I'm starting to have difficulty finding shirts that fit me well length-wise without being annoyingly loose around the midsection. This must be how guys like Emilio feel all the time, not that I'll ever actually reach his state of "I pretty much live on a road bike" trim. I've learned that there is a "slim large" category which isn't carried in most stores.
Biggest problem now is that I'm still 6'2", so I'm starting to have difficulty finding shirts that fit me well length-wise without being annoyingly loose around the midsection. This must be how guys like Emilio feel all the time, not that I'll ever actually reach his state of "I pretty much live on a road bike" trim. I've learned that there is a "slim large" category which isn't carried in most stores.
try a medium tall also.. depending on your chest size.
Seriously, I've had BBQ two nights in a row, from two different places, and they both came with hush puppies.
And, sorry folks, this pulled pork is weaksauce. You pretty much have to drench it in the well, the thin, watery weaksauce that they serve in a little cup next to it.
The lady and I tried a new BBQ (new to us of course). We tried the Super Leo's Special, ribs/brisket/bologna/hot links, baked beans with Brisket, potato salad, iced tea, strawberry-banana cake.
Pretty good, but not my favorite. And they had no pulled pork...........which is a sin in my eyes.
06-12-2017, 01:53 PM
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