Inflight Entertainment => Chicken Wings recipies => Topic started by: Plthijnx on May 27, 2006, 06:26:34 PM
Title: cooking with plthijnx
Post by: Plthijnx on May 27, 2006, 06:26:34 PM
i LOVE to cook so i'm going to post at least one good chow down a week. here's the first one, enjoy! ok, here's a good one: one whole chicken pour a little of your favorite beer on the bird then: 3 lemons - quartered and squeezed on the chicken and leave leftovers in the pan fresh ground pepper the outside and inside of the chicken *fresh* basil, oregano and thyme-rub it on the outside and throw some on the inside as well (this is critical, has to be fresh!!!) then you'll need tony's as well (or equal see above, mcCormick make a "season-all" if you don't have tony's where you live or PM me and i'll take care of it, i'll take paypal!) 1 coarsly chopped onion put this inside and outside the bird and do the same with: 1 red bell pepper 2 cloves of fresh garlic 1 diced jalapenio, if you like them, personally i don't cook without them prepare chicken and preheat either the grill, smoker or oven to 200. cooking time will depend on the size of the yard bird but usually around 4 to 5 hours the key here is to SLOW cook!!!! juicy tender and tastes awesome! give it a try!! keep in mind that when you put the bird on the grill, it's going to absorb the heat so if the smoker or whatever is at 250 or so when you put it on, the temp is going to fall so be ready with either more wood or know how to throttle your exhaust vent....preferably both... if you have any questions PM me and i'll be more than happy to help!
edit: forgot to mention salt and pepper to taste!
Title: Re: cooking with plthijnx
Post by: Plthijnx on May 27, 2006, 06:32:31 PM
whole red snapper, beheaded and scaled: i copied and pasted this from the other thread and added a little too: i have a 24x16x16 smoker with a 16x16x16 firebox and i maintain a temp of 200 degrees and cook it until you can peel the skin back easily (usually about an hour and a half to two hours). as far as a marinade goes i use 1 whole onion coarsely chopped, red bell pepper, chopped tomato if i'm in the mood for them, tony chachere's creole seasoning, pepper, lots and lots of butter and half to a whole heineken (depending on how many i'm putting in the foil pan) oh and a splash of lea & perrins worstechire then: minced fresh garlic, oregano, and thyme LOTS of butter, oh i metioned that before! and lemons!
Title: Re: cooking with plthijnx
Post by: happylanding on May 27, 2006, 10:18:41 PM
wow, maybe you could prepare a BBQ for everybody in the forum someday!!!! ;D ;D ;D
anyhow, being from different part around the world, everybody could post a recipe and we would taste something different from time to time...don't you think?
Title: Re: cooking with plthijnx
Post by: fireflyr on May 28, 2006, 04:05:29 PM
GREAT IDEA!! |:)\ A great way to discover some different ethnic foods, let's start thinking of some unusal but favorite regional recipes and post them----no derisive comments about tastes-OK?
Title: Re: cooking with plthijnx
Post by: Roland on May 28, 2006, 09:27:08 PM
Ahm, I wanted to put in a recipe for Wiener Schnitzel, but that does not count any more.... :-\
Title: Re: cooking with plthijnx
Post by: fireflyr on May 29, 2006, 01:54:44 AM
And why does that not count---------?
Title: Re: cooking with plthijnx
Post by: Gulfstream Driver on May 29, 2006, 03:28:36 AM
Lutefisk anyone?
Title: Re: cooking with plthijnx
Post by: fireflyr on May 29, 2006, 05:33:02 AM
SNOT ME!!!! ;D
Title: Re: cooking with plthijnx
Post by: happylanding on May 29, 2006, 08:16:13 AM
Ahm, I wanted to put in a recipe for Wiener Schnitzel, but that does not count any more.... :-\
c'mon! a real wiener wiener schnitzel! Everybody needs the recipe!!! then you could post the sachertorte if you find yourself out of ideas!! ;) ;) I'm looking around to get some good tessiner recipes. I'm a crap in the kitchen, so I would not like to run the risk of indireclty poisoning everybody here! :D :D
Title: Re: cooking with plthijnx
Post by: Roland on May 29, 2006, 10:54:08 AM
Here you go. Part N° 1, the main dish:
Wiener Schnitzel
For the traditional Wiener Schnitzel, the Viennese normally use veal, and lard to fry it. But you can also use pork, chicken or turkey and oil to fry it. It will taste just as delicious either way!
Ingredients:
• four veal cutlet of 120 grams each • flour • 2 eggs • breadcrumbs • salt • oil or lard for frying
Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.
Breading:
Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs
I’ve post this with some help of my colleges in the office. They also said unisono that there has to be a salad too so here is the salad:
Erdäpfelsalat
Ingredients • 1 kg potatos • 1 red onion • vinegar • oil • salt, pepper
Recipe
Do not cook the potatoes too long and cut into slices. Add small onion pieces. Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad. Let it sit a little bit before serving
Mahlzeit ;)
Title: Re: cooking with plthijnx
Post by: Roland on May 29, 2006, 11:00:03 AM
And here, part N° 2: the desert
Kaiserschmarren
Ingredients for 4 people:
• 6 eggs • 200 grams cake or pastry flour • 50 grams sugar • 250 milliliters milk • pinch of salt • 20 grams or raisins • butter • powdered sugar • plum or apple puree
Recipe
Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, milk and flour. Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.
Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.
Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.
Typical Austrian, I can tell you. You miss something, Mike? ;)
Title: Re: cooking with plthijnx
Post by: Roland on May 29, 2006, 11:08:31 AM
The sommelier recommends:
For the main dish a cool, blond beer. Budweiser, but the real one from Budweis
For the desert a coffee-tasting coffee (no other flavour) called ”Melange” (milk-coffee with cream)
And finally a goooood schnaps made from gentian |:)\ (hick)
Title: Re: cooking with plthijnx
Post by: happylanding on May 29, 2006, 03:26:24 PM
Okay Mates,
I will offer you a recipe of a typical tessiner dessert that’s so heavy that it already goes well just as a complete dinner or lunch. Given the fact that it contains alcohol, remember the 8 hrs rule………. :D
Eggs (that means 1 egg per person, than depends on how many people there are at your table).For every egg, then for every person, you’ve to count an espresso cup (an Italian espresso, not a Starbucks! ;) ) of Marsala liqueur and one of dry white wine and 2 spoons (neither too big, nor too little, let's say a teaspoon) of sugar. Now…let’s cook….. Mix the red part of the egg with sugar. Mix it a lot, a real lot: you must get bored at doing so. Then add marsala liqueur and the wine. Put it on a small pot (the one used to cook pasta), and put the small pot in a bigger one containing boiling water (double boiler?). The cream must become the consistency of ketchup or mayo, more or less. Uniform, anyhow. Take it away from the heat at serve it hot with some biscuits. Enjoy.
Title: Re: cooking with plthijnx
Post by: happylanding on May 31, 2006, 03:54:17 PM
i LOVE to cook so i'm going to post at least one good chow down a week. here's the first one, enjoy! ok, here's a good one: one whole chicken...........
Doesn't Chuck get upset?!?!?!?!?!?
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 02, 2006, 04:55:42 AM
sweetheart, chuck approved the recipe! especially when i told him it was a bird from the faa and it was here to help! yeah, help us fill our bellies!
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 09, 2006, 01:46:12 AM
ok, from another thread, i have to teach you guys how to cook dove Texas style!
a dozen or so birds breasted and skinned pickled jalapenos tony's (or some variation of season-all) pepper sliced yellow onion (or red, works well too, white is too sharp) bacon your favorite sausage tooth picks
cut a slit in both sides of the breast and insert a slice of jalapeno season to taste with dry seasons but be liberal then wrap each one with a slice of bacon and secure with a tooth pick have BBQ grill ready with medium heat preferably on one side of the grill put the dove breasts (yes flyr, i said brrrreeastsszszssz! wink! :P ;D 8)) on the cold side of the grill and cover with quartered sausage and cover with onions cooking time depends on the heat of your grill. ENJOY!!
edit: DANG IT! i forgot to mention to the garlic lovers that you can slice up some cloves and either put them in with the jalapenos or sprinkle them on top with the onions......
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 09, 2006, 02:11:51 AM
i'm over at a friends and he mentioned quail......here's my recipe:
two quail per person (standard) lesse here, i have several for this. BBQ, baked, and curried. for BBQ: follow instructions above but you don't need the sausage because quail are nice and juicy-the sausage in the above recipe helps with the dryness of the dove as far as baking them goes, there are many ways to do this. one of my favourites (you Euro's are wearing off on me!) is this: in a prepared baking dish put the quail in and season with lemon pepper, salt, sprinkle brown sugar on them, yellow or red onion, sliced mushrooms and be very generous with butter. heat oven to 350 and in about, and every, 10 or so minutes, give or take, baste birds with juices, about 20 minutes before they are done squeeze a lemon over them. once they are done take them out and let them settle for about 10 minutes. serve with wild rice and green beans.
as far as the curried goes i have to consult my mother on that one. been a while.....
Title: Re: cooking with plthijnx
Post by: Turbomallard on June 09, 2006, 03:29:45 AM
ok, from another thread, i have to teach you guys how to cook dove Texas style!
a dozen or so birds breasted and skinned
Wait......wait....Plthijnk, I've a question........!!! Where are you supposed to get doves? You have butchers who sell them??????? I never heard about dishes done with doves.....isn't it the white bird? the one that's used for peace's manifestation and/or marriages and things alike?
Title: Re: cooking with plthijnx
Post by: happylanding on June 09, 2006, 07:43:12 AM
i'm over at a friends and he mentioned quail......here's my recipe:
HMMMM looks good. :) is it sweet and sour btw? cause you said about using lemon and cane sugar......... and sorry, what does "wearing off on me" mean? I can't find it!!!!! ???
Title: Re: cooking with plthijnx
Post by: fireflyr on June 09, 2006, 08:43:12 AM
i'm over at a friends and he mentioned quail......here's my recipe:
two quail per person (standard)
Hey HEy HEY HEY HEY!!!!!
I do *not* like where this thread is going!!!!!
Go pick on some more plants and leave the fowl alone... :D
TM
Hey TM, I'd stay outa Texas if I was you. If something runs, crawls, flies, or swims---they have a recipe for it. :P
Title: Re: cooking with plthijnx
Post by: fireflyr on June 09, 2006, 08:57:18 AM
Got a question PLTHIJNX, you got a recipe for crawfish? I know you just boil them but there's a lot of spices in the boil I believe. ???
Title: Re: cooking with plthijnx
Post by: Roland on June 09, 2006, 12:39:07 PM
try Jet-A1
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 09, 2006, 04:55:33 PM
well happy, ya take yer scattergun and go get'em!! wearing off on me is a referal that means if one hangs around another for long enough he/she starts taking on their habits/qualities. i was making a joke to the fact that i spelled favorite the euro way.....
flyr: crawfish first off need to be purged. put them in a cooler and pour a whole box of rock salt on them then fill it with water and let them sit for about 5-10 minutes. in your boiler throw in LOTS of crab boil zatterans or equal, both the bags and the liquid. lots of lemons garlic onion red potatoes and corn. boil the bugs 'til they float.....
Title: Re: cooking with plthijnx
Post by: fireflyr on June 10, 2006, 01:45:14 AM
well happy, ya take yer scattergun and go get'em!! wearing off on me is a referal that means if one hangs around another for long enough he/she starts taking on their habits/qualities. i was making a joke to the fact that i spelled favorite the euro way.....
flyr: crawfish first off need to be purged. put them in a cooler and pour a whole box of rock salt on them then fill it with water and let them sit for about 5-10 minutes. in your boiler throw in LOTS of crab boil zatterans or equal, both the bags and the liquid. lots of lemons garlic onion red potatoes and corn. boil the bugs 'til they float.....
Sonny--we gotta git together so's we kin eat us a whole bunch of hush puppies n' catfish and mudbugs---washed down with a bottle or 17 of Dos Equis XX !!!!!! ::) ;) :D :-\
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 10, 2006, 06:01:37 PM
Sonny--we gotta git together so's we kin eat us a whole bunch of hush puppies n' catfish and mudbugs---washed down with a bottle or 17 of Dos Equis XX !!!!!! ::) ;) :D :-\
sounds like a plan to me!
Title: Re: cooking with plthijnx
Post by: fireflyr on June 10, 2006, 09:40:37 PM
Sonny--we gotta git together so's we kin eat us a whole bunch of hush puppies n' catfish and mudbugs---washed down with a bottle or 17 of Dos Equis XX !!!!!! ::) ;) :D :-\
sounds like a plan to me!
Today, anything sounds better than what I'm doing---this is the first time in seven years that I've been home in June and today is my mother-in-law's birthday so I get to (ugh :P) celebrate the day her coven hatched her. I've been listening to NorCal approach to see if she's getting close but I'm not sure if the witch has a transponder on her broom so probably my first warning will be the dog's mournful howling! :( I thought I'd be able to take my mind off my troubles by reading a bunch of humorous and/or inciteful post here but there seems to be a paucity of conversation today---what gives? Happy, Frank, Steep, Roland, Plthijnx, Mike, Turbomallard, Chuckar--------HELP!!!!!!!
Title: Re: cooking with plthijnx
Post by: Turbomallard on June 10, 2006, 10:26:03 PM
\ I thought I'd be able to take my mind off my troubles by reading a bunch of humorous and/or inciteful post here but there seems to be a paucity of conversation today---what gives? Happy, Frank, Steep, Roland, Plthijnx, Mike, Turbomallard, Chuckar--------HELP!!!!!!!
So I headed to the airport today for the first time in over a week. I'm still not well enough to fly (I'm still getting over a sinus infection that I've had for 12 days now and caused me to cancel my trip to Florida in the Arrow a week ago) but wanted to help out a friend who is finishing up his instrument rating and is slogging through the oral stuff.
He was there when I arrived, along with two CFI friends of mine. They were there, it turned out, to give some girl scouts ground orientation intro stuff on our training airplanes, an activity done with our local Challenger Learning Center. Every 15 minutes or so the groups of four girls would rotate, and we learned they were supposed to ask questions of the CFIs as part of their activity. Being bored and having evil minds, it didn't take long for me and the instrument student to start suggesting questions for the girls to ask. They'd excitedly write them down and head off to the hangar. It was all we could do to not start giggling like a couple of schoolgirls ourselves, picturing the expression on the CFIs' faces as the children started talking. Among the questions we had the girl scouts ask were:
* How does compressibility affect indicated air speed below 300 knots? * If one spark plug fails in a cylinder, how come that cylinder has a higher EGT than the others? * What's the minimum vectoring altitude for the approaches for runway 29 here? * I noticed that the museum's F-14 doesn't have an area-ruled fuselage... how come it didn't suffer from mach airspeed compression problems like the XF-92? * Did the museum's F-14 have glove vanes when it flew? * Which parts of the Diamond Star's spar sandwich layers have carbon fiber reinforced plastic?
And so on.
Eventually they got done and the two CFIs stomped back into the lobby. They made a bee line straight for the instrument student and I.
"Which one of you [CENSORED]ing [CENSORED]ers was the one that [CENSORED]ing turned the little girls into [CENSORED]ing aerodynamic engineers and F-14 experts?!?!"
Just goes to show that you don't have to actually fly to have fun at the airport... ;D
TM
Title: Re: cooking with plthijnx
Post by: Frank N. O. on June 10, 2006, 10:42:47 PM
ROFL!!!!! I just hope they didn't take it out on the girls, or that their activity was damaged by it, otherwise that was one heluva great one!!!!! |:)\ |:)\ |:)\
Btw, can you actually answer those questions yourself? From what I could tell they were questions and not jibberisch.
Frank
Title: Re: cooking with plthijnx
Post by: fireflyr on June 11, 2006, 12:05:58 AM
HAAAAAHAAAABWAAAHAA----Thanks TM, I needed that!!!!!! |:)\
Title: Re: cooking with plthijnx
Post by: Turbomallard on June 11, 2006, 03:09:41 AM
ROFL!!!!! I just hope they didn't take it out on the girls, or that their activity was damaged by it, otherwise that was one heluva great one!!!!! |:)\ |:)\ |:)\
No, they didn't. The CFIs in question were good friends of mine and figured out right away where the girls got their questions from! I was expecting them to give the girls questions to ask me in return, but they didn't. The CLC Director, who was escorting the girls in and out knows me, too, and picked up right away who was behind everything. ;)
Quote
Btw, can you actually answer those questions yourself? From what I could tell they were questions and not jibberisch.
Pretty much! The F-14 stuff (our little air museum just got one a couple of months ago) I remembered from the good old days 25 years ago when I spent most of the money I earned from my high school job on books on military aircraft, though I don't remember all the details. The other stuff was all legit things that we cover in our ground schools for various ratings or our conversion training for the new Diamonds we got.
TM
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 11, 2006, 05:11:56 AM
that was awesome TM! /threadjack made this tonight on the grill, and Flyr, yours was ready but i guess you were too busy picking your teeth with some of that straw from the broom....here goes:
hamburgers on the grill: 1 lb ground beef 1 1015 onion only one slice though - diced 1/2 fresh jalapeneo - diced 3 thin slices off of a clove of garlic then -yeah, diced tony's - a generous shake or two pepper to taste lemon pepper to taste now here's the *secret* ingredient - Tiger sauce (http://www.amazon.com/gp/product/B0005ZUG86/qid=1150002367/sr=1-1/ref=sr_1_1/103-1651191-1811014?%5Fencoding=UTF8&n=3580501&s=gourmet-food&v=glance[/url) about 4 tbsp. 1 egg mix thoroughly in a bowl and let stand for about 10 minutes then make your patties (about 4-5) then throw them on the grill and take off when desired cookness of the meat is done!
Title: Re: cooking with plthijnx
Post by: happylanding on June 11, 2006, 08:50:19 PM
Sorry Plthijnx but......what do you mean by 1 1015 onion?!?!?!?!?!? Looks delicious (I just have to check how much onion must go inside!!!!!)! I will try asap! ;D :D :D
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 12, 2006, 05:18:36 AM
a 1015 onion is a Texas sweet onion so i doubt you'll find it in your country. in this case, substitute a red onion instead and you only need 1 thick slice (about 3 cm) and dice it up......hope this helps....
Title: Re: cooking with plthijnx
Post by: happylanding on June 12, 2006, 12:47:07 PM
a 1015 onion is a Texas sweet onion so i doubt you'll find it in your country. in this case, substitute a red onion instead and you only need 1 thick slice (about 3 cm) and dice it up......hope this helps....
thanks for the advice. I will surely try them!
Title: Re: cooking with plthijnx
Post by: happylanding on June 12, 2006, 09:30:01 PM
I thought I'd be able to take my mind off my troubles by reading a bunch of humorous and/or inciteful post here but there seems to be a paucity of conversation today---what gives? Happy, Frank, Steep, Roland, Plthijnx, Mike, Turbomallard, Chuckar--------HELP!!!!!!!
Ohhh my! I did not expect to find any mayday under the recipies of the forum!! :D :D (or, at least, I could expect it if I did something wrong, copying the recipies I gave you!!). Glad to see that Turbomallard was more that helpful!! But I've a question for you now...........I think it could be quite stupid, but I can never remember if I truly heard it during a course or it was a joke and I was mistaken, taking it for true and rethinking after....so I do not actually know where is the truth.....and the question is: is it true that inside the fuselage of the concorde there was fuel? (between the layer outside/window/passenger) and that the fuel was moved from one side to the other of the acft to trim it? for you to think, or to laugh!! ;) ;) ;)
Good nite!!!
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 13, 2006, 02:21:24 AM
not sure about the concorde but i do know that the MD-11 does this automatically, and there is a manual override. two of my very, very good friends are F.O.'s for World Airways on the 11. but, the fuel is not in the fuselage but in belly tanks and wing tanks......(maybe more?)
Title: Re: cooking with plthijnx
Post by: Plthijnx on June 24, 2006, 12:18:08 AM
try these guys out. sue bee honey bbq sauce (http://www.suebeehoney.com/store/store_category.asp?CatId=16)
Title: Re: cooking with plthijnx
Post by: fireflyr on June 24, 2006, 04:33:47 AM
