thank you sir!! now i can tell my mom my art degree wasnt a total wa$te. hahah

very kind of you to say.

http://forums.pelicanparts.com/uploa...1644520674.JPG

A nice pan of manicotti.

Taiwanese night market popcorn chicken with buckwheat soba noodles in a sesame/dark soy/oyster/light soy sauce. This was enough was two people easily. Had to eat it all. The super crispy tasty chicken (thighs) with the sweet, nutty flavor of the noodles was phenomenal. Making this over and over again with variations on the chicken theme. Noodle were perfect.

http://forums.pelicanparts.com/uploa...1644537597.jpg

^^^^ That looks great Shaun! My Wife makes a great chicken and tarragon in a white wine sauce with chicken thighs. I was never a fan, always like breast but the thighs have a lot more flavor and cheaper!

Stir fried rice:
Rice cooked on the dry side.
Chicken sliced up while still half frozen.
Cabbage chopped and marinated 24hrs with rice vinegar, dab of Mirin sweet wine, red Gouzhou black bean oil, red chili garlic,
Dried mushrooms, washed of all packaging phosphates, and rehydrated in water soy and sweet hon tsuyu at least a few days.
(This will keep for many days..)

Shrimp with garlic powder white and black pepper fried in coconut oil.
Scrambled eggs rolled around on the hot pan a few seconds.

It could have used a few peas for color or more green onions.
http://forums.pelicanparts.com/uploa...1644552818.jpg

Different strokes my friend. Thighs have more flavor like you say and are juicier, though when I roast a whole chicken, the breasts are very juicy, just have to eat them right then. But I've always been a thigh man when it comes to chicken.

Mario Batali used to opine that if we didn’t have dogs, we would’ve had no use for the white meat of a chicken. I would agree, although I admit the wings are my favorite part, ahead of the thighs.

Dude. That belongs in Saveur magazine.

Pork steak with Founders Dirty Bastard.

http://forums.pelicanparts.com/uploa...1645392232.jpg

The ultimate chicken wings.

-Butcher box, wings
- Season with salt / pepper / garlic powder / onion powder / paprika

Smoke in smoker for 2 hours at 200.

https://photos.smugmug.com/photos/i-...-9qD23w5-L.jpg

While in smoker chef up your BBQ sauce, I did not make from scratch. I used Pilar BBQ sauce:

https://shop.ehgourmet.com/products/hemingway-bbq-sauce-variety-pack (it is on evil Amazon as well) I used Pilar I am sure all 3 are good.

I throw about 1 cup into a pot, then add 1/2 stick of butter then add about 1/4 cup of Franks Wing Sauce. You can add as much as little as you want.

https://www.franksredhot.com/en-us/products/franks-redhot-buffalo-wings-sauce

When the wings hit 160 or about 2 hours, I fired up the gas grill and cranked it up to 400.

Pulling wings off of smoker.
https://photos.smugmug.com/photos/i-...-p9QSstD-L.jpg

I tossed the wings on there and cooked them on each side for about 5 minutes each.

https://photos.smugmug.com/photos/i-...-tSG9PMJ-L.jpg

I pulled them and tossed them as I needed in the sauce.

https://photos.smugmug.com/photos/i-...-gghfvbF-L.jpg

I will never make wings any other way again.

https://photos.smugmug.com/photos/i-...-WwHcJDV-L.jpg

[QUOTE=Jims5543;11613002]The ultimate chicken wings.

-Butcher box, wings
- Season with salt / pepper / garlic powder / onion powder / paprika

Smoke in smoker for 2 hours at 200.

https://photos.smugmug.com/photos/i-...-9qD23w5-L.jpg

My go to method for smoking wings is to smoke them for 2 hours in a shallow pan with a stick of butter turning them periodically to pick up color and smoke. They essentially cook in schmaltz ( confit style) and come out smoky juicy and tender. Great method that I stumbled across a while back on the Interwebs. Finish them on the grill, oven or deep fryer to crisp up.



http://forums.pelicanparts.com/uploa...1645541055.jpg

Broiled Miso Marinated Salmon

http://forums.pelicanparts.com/uploa...1645542297.jpg

Creole Jambalaya
shrimp, andouille, and chicken, trinity, habenero, basil, beef broth, Portobello mushrooms, tomato paste, rotel tomatoes, Tabasco, fresh ground pepper, parsley, Worcestershire sauce, and rice

http://forums.pelicanparts.com/uploa...1645587325.jpg

Tonight's cook gumbo

http://forums.pelicanparts.com/uploa...1645844553.jpg

This was surprisingly tasty! Capellini pasta tossed in a sauce of pureed roasted cauliflower, light cream and ricotta and topped with sautéed portobello mushrooms and grated parm.

https://simplebites.net/creamy-cauliflower-capellini/

http://forums.pelicanparts.com/uploa...1648328455.jpg

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very self explanatory..except my meatball is a bit camouflaged under all that sauce.

but BOOM...mangia!!

http://forums.pelicanparts.com/uploa...1649724894.jpg

let me disrupt the natural order of things.

you all remember that show FEAR FACTOR? remember FEAR FACTOR FOOD?

well, I just made Congee/Jook with Century EGGS which were always on that show.

BOOM.

Pei Dan So LO jook! century egg with lean pork congee.

http://forums.pelicanparts.com/uploa...1650483581.jpg
http://forums.pelicanparts.com/uploa...1650483581.jpg

Great photos Vash- Beautiful congee! I could never understand why Century eggs were a point of fear on the show.
(Balut should always be the go-to egg for that sort of fake shock.)


Cooking on a Porsche 911- The herb butter made the difference.
https://www.youtube.com/watch?v=FvXBR50rH9E