Something Delicious

[WolfyOne]

Originally Posted by Sun

Not me. But I could go for some. There is a Fried Chicken and Waffle place over here that makes crazy good food and one of the sides is collards. So good. I don't eat fried food often but when I do I make it worthwhile. And that means somebody else is cooking it.

I can't fry either, but would enjoy it if someone else would do it

I think growing up in Chicago and not coming from a family that was raised up on down home cooking, I never could grasp how it's really done without all the grease that has stayed in food I've tried to fry. Actually, I have a small deep fryer for easy things.

[ruffryder]

Originally Posted by WolfyOne

*gasp* Jar sauce *thud*

shhh it's a secret. LOL I usually end up adding something to jar stuff. Sometimes I use a can of chili or soup to start a base to make veg or chili soup then end up adding more spices and seasoning and ingredients to it.

I have made my own tomato sauce for spaghetti and also w/ meatballs but I will admit I pick up Prego or Ragu when it's onsale for a quick sauce.

[little_ms_sunshyne]

You know, I am so in the mood for comfort food tonight. Too exhausted to cook Would love some really creamy cheesy macaroni, topped with crispy bacon, sauteed mushrooms.....OOOO and maybe a toasted cheese and turkey sandwich to dip in the cheese sauce. Can you tell I love cheese??? OR King Ranch chicken on a bed of yellow rice topped with sour cream, guacamole, and jalapenos!

I won't be making either tonight. I am beat! Just a foodie dream! lol

[Sun]

Originally Posted by little_ms_sunshyne

You know, I am so in the mood for comfort food tonight. Too exhausted to cook Would love some really creamy cheesy macaroni, topped with crispy bacon, sauteed mushrooms.....OOOO and maybe a toasted cheese and turkey sandwich to dip in the cheese sauce. Can you tell I love cheese??? OR King Ranch chicken on a bed of yellow rice topped with sour cream, guacamole, and jalapenos!

I won't be making either tonight. I am beat! Just a foodie dream! lol

Cheese freaks unite. We could start a club.

What is King Ranch chicken?

[WolfyOne]

Originally Posted by Sun

How are you surviving out there?

I would die with no good Chinese food. Seriously. I am not being my normally dramatic self. Die. Dead. I would be dead.

Ok Chicago pizza you can make you just need a deep dish pan. Can you mail order some of the other things? We found some good Cajun sausage online a few days ago when girl dee was talking about how she has to stock up when she makes road trips home. Surely you can get a few things online no?

I die a little inside every time I get a craving for something that tastes bad here.
Really, a few things I can cook now thru trial and error.
I'm thankful for some of the things I find bland, I can infuse with jalapenos or some other kind of chili.
As for Italian sausage, I may just learn to make my own...will be another trial and error thing should it come down to it.
Lastly, I don't plan on staying in OK and change is in my future.
So, yay to yummy food again when that happens.

[little_ms_sunshyne]

It is a casserole. Total comfort food. Not very pretty but oh so yummy!

http://img4-1.myrecipes.timeinc.net/...l-589737-l.jpg

[Sun]

Originally Posted by WolfyOne

I can't fry either, but would enjoy it if someone else would do it

I think growing up in Chicago and not coming from a family that was raised up on down home cooking, I never could grasp how it's really done without all the grease that has stayed in food I've tried to fry. Actually, I have a small deep fryer for easy things.

I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.

gaea said that she makes a killer fried chicken so maybe she can give us some tips.

[Sun]

Originally Posted by little_ms_sunshyne

It is a casserole. Total comfort food. Not very pretty but oh so yummy!

http://img4-1.myrecipes.timeinc.net/...l-589737-l.jpg

Wow that looks good and with all the toppings that you mention I bet it tastes good too. What is the sauce?

[Nadeest]

I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

[Sun]

Originally Posted by Nadeest

I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

Awesome! Welcome to the industry. What would you like to do with your career?

[gaea]

Originally Posted by Sun

I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.

gaea said that she makes a killer fried chicken so maybe she can give us some tips.

A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.

My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww

It is also juicy stuff the best this side of the Mississippi bragging on myself here....

Would be happy to share....I do not make this often so im looking forward to making it again.

ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.

[girl_dee]

FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!

[Sun]

Originally Posted by gaea

A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.

My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww

It is also juicy stuff the best this side of the Mississippi bragging on myself here....

Would be happy to share....I do not make this often so im looking forward to making it again.

ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.

ONLY 5???

We would love a recipe. You have Butch's drooling for some fried chicken over here.

[Sun]

Originally Posted by girl_dee

FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!

Lmao @ "brace yourself".

Ok, all ready over here. Bring it lil ms.

[little_ms_sunshyne]

Originally Posted by girl_dee

FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!

YES I HAVE!!! WATCH OUT! lol

[Sun]

Originally Posted by little_ms_sunshyne

YES I HAVE!!! WATCH OUT! lol

Still not seeing the danger in this! lol

Sounds like fun. Or hard work, if the pics come with a note that says
"please make this for me"

[Sun]

Originally Posted by ruffryder

shhh it's a secret. LOL I usually end up adding something to jar stuff. Sometimes I use a can of chili or soup to start a base to make veg or chili soup then end up adding more spices and seasoning and ingredients to it.

I have made my own tomato sauce for spaghetti and also w/ meatballs but I will admit I pick up Prego or Ragu when it's onsale for a quick sauce.

Meatballs? hmmm...where you at?

When I was a kid I was in charge of the meatballs on Sunday. I took this job very, very seriously.

[gaea]

Originally Posted by Sun

ONLY 5???

We would love a recipe. You have Butch's drooling for some fried chicken over here.

yes only 5 lmao

It so simple its silly however here goes

Put your pieces of chicken bone in skin on in a large bowl, add milk (i plug my nose for this) add salt and pepper to the milk I do not know how much as i tend to eyeball things not so much use measuring spoons or anything.

Marinate the chicken in the milk 8-12 hours even 24 would work

I do not do an egg wash

I then season my flour with salt and pepper
coat the pieces right out of the milk either in a paper bag or a a ziplock bag.

then fry...make sure you allow for frying time when you are using bone in skin on pieces as they take a little bit longer.

this is so simple and easy it delicious,

[Nadeest]

I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area.

Given that I am in my low 50's, I want a bit of security in my life, if at all possible.

[Sun]

Originally Posted by Nadeest

I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area.

Given that I am in my low 50's, I want a bit of security in my life, if at all possible.

Sounds like a good plan. Hotels, especially resort hotels seem to have stable work environments and if you can get into a union you will be better off. My advice would be to focus on an area of specialization. For example I should be able to find work in any hotel in Garde Manger. Another example, is the hot line. There are not enough people who can work a breakfast station well, so there is always a need for that. Saute' is a specialty area, as are Banquets. Garde Manger professionals are hard to come by. Especially in a resort area.