The word you're so desperately searching for is "Kneading." You Dirty Bastard, you.So, the first batch after needing, it came out as perfect as I know, just beautiful dough.
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I love the emoji since it’s me anyhow, lol. Thanks @Noobz347 .
Ha! I did misspell it, didn’t I?The word you're so desperately searching for is "Kneading." You Dirty Bastard, you.
No, no…..I kneaded correctingYou spelled it perfectly, but the wrong word.
Excellent
Ok, got the brisket fat I trimmed cut up and in the roasting pan. It’s in the oven right now rendering.
I have almost a pound of meat that I cleaned out of the fat. I think I’ll make a dirty bastard stew tonight using it.
Some of my sisters brought rabbit food to snack on yesterday. You know, carrots, cauliflower, and other stuff. It shall be part of the DBS (Dirty Bastard Stew).
Got to wait for the fat to render first, I need the roasting pan for the stew.
In the meantime I ordered this sweet Staub Dutch Oven today. Cooking in one really has my interest right now.
Recipe said:Ingredients:
1 chicken cut up with or without bones
All purpose flour or Self rising flour
One whole onion chopped
One bell pepper chopped
Chicken broth
Vegetable oil for frying chicken
Salt
Pepper
Garlic powder
Onion powder
Creole seasoning ( optional)
Complete seasoning by Badia
Season chicken and flour to your liking. Heat cooking oil to 350 Use 1inch of oil in skillet for frying chicken. Fry chicken on each side for 3 to 4 minutes for up to 16 minutes. Turn every three to four minutes so as not to burn your chicken. Pour excess oil out of skillet leaving the pan drippings and only about 4 tablespoons of oil. Add onions and bell pepper to sauté. Then add about 5 tablespoons of flour and stir constantly until the flour cooks a light color brown. This can take about 4 minutes. Then add about 5 cups of chicken broth to flour make sure your cooking temp is low heat. Allow to simmer a few minutes adjust the desired thickness of you gravy with more broth or water. Please add more black pepper to taste. Then place chicken in skillet and cover on top of stove or bake in oven for about 35 minutes to 45 minutes.
Where’s the rotisserie action you big effin tease?Today, I made a variation of this:
View: https://www.youtube.com/watch?v=kuRtO2Jn83k&ab_channel=CookingWithTK
The only substitution I made was to replace the [seasonings] in the recipe with [Beer Battered Chicken Rub].
I also made some biscuits (out of the tube) and some peas (out of a can).
I got thumbs up all the way around even, from "The Kid".
Edit: Oh... and I didn't use Bell Peppers because "The Kid" despises them.
Mother's Day is when I plan to do the Prime Rib.Where’s the rotisserie action you big effin tease?
Talk about a bastardized recipe!So, browned the leftover brisket meat from the fat trimmings, browned the veggies (including a couple butternut squash the trees rats didn’t steal from the garden last year).
....
Added some tomato paste, garlic, couple cups of beef broth and a bottle of Dirty Bastard.Of course liberally salt and peppered during this process.
I threw the meat back in, stirred, and into a 350 oven it went.
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