Have you ever realized that the best homefries you get at restaurants always look like they may be starting to fall apart, but are held together by crispy goodness? If not, it’s probably because you don’t stare at your homefries like some sort of madman obsessed with their potatoey goodness. The reason for this falling-apart look, and the deliciousness inherent to homefries, is that they’re twice-cooked (at least). Boiled then fried – ensures the potato is cooked to a soft fluffy inside while the outside is that perfect level of crispy goodness. I have drawn a diagram to explain the process:
So I tend to make massive batches of roasted meats; normally pulled pork or shredded chicken. I’ve got a thing for BBQ, but what red blooded human doesn’t?
I love pulled pork on its own or in a sandwich, but its even better as an ingredient in some other sort of BBQ flavoured dish.
Half of each sweet pepper: Green, Red, Yellow, Orange. Then two jalapenos, zucchini, mushrooms, red onion, green onion. A cup of my homemade bbq sauce, two tablespoons of Sriracha sauce, and a teaspoon of black pepper. [Read more…]
It’s hard not to like chicken wings – crispy seasoned skin surrounding juicy morsels of chicken. Problem is, they’re bloody expensive to buy. If you want to eat them at home you can either order take out/delivery or buy a box of frozen ones and cook them. Takeout/delivery is almost always more than 50c/wing and are often too damn dry; while, should you get them from a box, there’s always a weird slimyness to them (you know what I’m talking about) and they’re not as good as you would have hoped [note; if you’ve had delicious wings from a box, please let me know the brand]. [Read more…]