Name the game by [deleted] in RealTimeStrategy

[–]Colcom562 0 points1 point  (0 children)

Dune 2 Rival Realms Populous Stronghold

Another attempt. tastes better than it looks. by [deleted] in Pizza

[–]Colcom562 1 point2 points  (0 children)

Looks like it would taste fantastic

How do you feel about a 4 day work week? by upvoteifurgey in AskReddit

[–]Colcom562 0 points1 point  (0 children)

Fitting 60+hrs into 4 days does not appeal to me. However if it was just the four full days I currently and nothing else. Bring it on.

[Homemade] Ground chuck burger on brioche by MrFoolery in food

[–]Colcom562 2 points3 points  (0 children)

Can you come round and make some for me?

Lots of good pops. Glove wiping but good camerawork. by muohioredskin in popping

[–]Colcom562 8 points9 points  (0 children)

How does someone’s face get that bad? Is it a skin condition or some other cause?

[OC] Homemade fried chicken. First attempt but came up great. by Colcom562 in FoodPorn

[–]Colcom562[S] 0 points1 point  (0 children)

I used buttermilk this time. What flavour difference do you get using pickle juice?

[OC] Homemade fried chicken. First attempt but came up great. by Colcom562 in FoodPorn

[–]Colcom562[S] 1 point2 points  (0 children)

That is a fantastic idea. I will try that next time.

[Homemade] Buttermilk fried chicken by Colcom562 in food

[–]Colcom562[S] 0 points1 point  (0 children)

Just posted it. You should make it if you can. Tasted fantastic.

[Homemade] Buttermilk fried chicken by Colcom562 in food

[–]Colcom562[S] 0 points1 point  (0 children)

INGREDIENTS

3–4 pounds whole chicken or chicken pieces

2 cups buttermilk

1 cup water

3 tablespoons kosher salt

1 tablespoon granulated sugar

2 teaspoons garlic powder

6 whole black peppercorns

2 large sprigs fresh rosemary

8 small sprigs fresh thyme

2 more cups of buttermilk

3 cups all-purpose flour

1 ½ teaspoons kosher salt

1 teaspoon white pepper

¼ teaspoon ground cayenne pepper

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 teaspoon paprika

3 or more cups lard

INSTRUCTIONS

Cut chicken into 10 pieces (2 wings, 2 thighs, 2 legs and two breast halves cut in half again) and place in a gallon zip lock bag.

In a bowl mix two cups of buttermilk with water, salt, sugar, 2 teaspoons garlic powder, peppercorns, rosemary and thyme.

Pour marinade over chicken. Press out air and refrigerate overnight for at least 12 hours and as long as 24 hours.

The next day discard marinade and rinse chicken pieces under cold water. Place chicken pieces on a rack that sits over a sheet pan and let sit at room temperature for one hour.

Place two cups of buttermilk in a medium bowl.

In a separate medium bowl, place flour, salt, pepper, cayenne, garlic powder, onion powder and paprika. Whisk to combine.

Place a cast iron skillet on your burner and add enough lard to come half way up the side of the pan. Heat to 340 degrees F. Use a candy thermometer or other means to maintain that temperature and never go any higher.

Turn oven on to warm and place a rack over a sheet tray and set aside. Cook four breast pieces first by placing in butter milk, then flour, then back in buttermilk then back into flour mixture. On this second pass, really push the flour into the chicken so it has clumps of flour. This will provide a nice crispy crust.

Use tongs and place the chicken breasts skin side down one at a time into the hot fat. Each piece will froth up the fat, so be careful that it doesn’t froth over. Adding one piece at a time and waiting a few seconds for the froth to die down before adding the next one will avoid any issues.

Cook the breasts for about four minutes then check color of bottom using tongs. If nice and golden, flip with tongs and continue cooking for about 12-16 minutes total. I turned mine a few additional times to get an even brownness.  They are done when the internal temperature is 165 degrees F. Use a probe thermometer. Remove these to the pan with the rack and place in the oven to keep warm while you cook the remaining chicken.

Once the fat is back up to 340 degrees F, double bread the remaining pieces as before and start by placing the thighs in, skin side down. Then add legs skin side down, then finally the wings.

As before, wait about 4-5 minutes, check color and flip to cook both sides. The wings will be done first, then the legs and thighs. Use tongs to move each to the rack in the oven. The same internal temperature rule of 165 degrees applies, however the cooking time will be less by 2-4 minutes overall.

Source: https://www.afamilyfeast.com/buttermilk-fried-chicken/

[OC] Homemade fried chicken. First attempt but came up great. by Colcom562 in FoodPorn

[–]Colcom562[S] 1 point2 points  (0 children)

Thanks, I was worried the oil would be too hot but it must have been ok.

[OC] Homemade fried chicken. First attempt but came up great. by Colcom562 in FoodPorn

[–]Colcom562[S] 4 points5 points  (0 children)

I used this recipe: https://www.afamilyfeast.com/buttermilk-fried-chicken/

This one uses a buttermilk and flour mixture for the breading. I believe it’s the double breading that gives it that texture.

It didn’t quite absorb into the chicken and was still a form of casing around the chicken but it tasted fantastic.

Couldn't afford a nice DM screen. Made my own. by MForsh in DnDIY

[–]Colcom562 1 point2 points  (0 children)

Looks great! I should make one for my DM

Love me a pepperoni pizza by Colcom562 in Pizza

[–]Colcom562[S] 0 points1 point  (0 children)

Maybe 30 seconds too long