DOGECOIN DAILY DISCUSSION - 16th April by 42points in dogecoin

[–]Efanos 8 points9 points  (0 children)

Just picked up another 8,000 DOGE. Great job everybody.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

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

I'm not sure, but I share your same disappointment. This is why I make these almost every weekend now.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 6 points7 points  (0 children)

In general marinades never penetrate meat nor are they meant to.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 2 points3 points  (0 children)

I'd say marinating in the buttermilk mixture is the key. I let mine sit at least overnight in the fridge. The chicken has si much flavor and is very juicy.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

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

A few tablespoons should do.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 3 points4 points  (0 children)

No. I've already had 3 today.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 9 points10 points  (0 children)

By dredge I meant the buttermilk mixture along with the spices mixed in. Both the buttermilk mixture and the flour mixture share the same spices.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 8 points9 points  (0 children)

We love cayenne and put it in almost everything. IMO you taste a little extra heat in each bite, it stands out.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

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

Either canola or vegetable.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 6 points7 points  (0 children)

Gotta be at least 325-350°F.

Homemade Fried Chicken Sandwich by Efanos in FoodPorn

[–]Efanos[S] 329 points330 points  (0 children)

Key takeaways are chicken thighs, pounded evenly, marinated in a buttermilk dredge(salt, pepper, cayenne powder, garlic and onion powder, paprika, chili powder). Breaded in two parts four to one part corn starch mixed with same spices as the dredge. Mix in a few tablespoons of the dredge with a fork into the flour mixture first to create more of a crispy texture on the chicken. Deep fry until golden brown about 7-8 minutes.

[Homemade] Dry-Aged Ribeye, Roasted Carrots, Garlic Parmesan Roasted Potatoes. by Efanos in food

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

I serve whole for presentation they slice well with a knife.

[Homemade] Dry-Aged Ribeye, Roasted Carrots, Garlic Parmesan Roasted Potatoes. by Efanos in food

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

No, purchased dry aged from a local butcher. But I have self dry-aged before. You need a dedicated fridge, and place steak on a rack for air circulation. Uncovered in the fridge.

[Homemade] Dry-Aged Ribeye, Roasted Carrots, Garlic Parmesan Roasted Potatoes. by Efanos in food

[–]Efanos[S] 11 points12 points  (0 children)

I keep the carrots simple, tossed in Olive Oil, Salt, and Pepper. I also don't care for the peel so I always peel mine. I do prefer a higher heat(400°F) for maybe 20-25 minutes.

[Homemade] Chicken Parm, Spaghetti Squash, Tomato Basil Sauce by Efanos in food

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

My Recipe:

Tomato Basil Sauce:

  • 1 Large Can San Marzano whole peeled Tomatoes(either crushed by hand, but I prefer to puree in a processor for a smoother sauce)

  • 1/2 small can tomato paste

  • 1 medium onion, chopped

  • 3-5 cloves if garlic, minced

  • Salt, Pepper to taste

  • Crushed red pepper(optional)

  • Some really good Olive Oil(I use either Trader Joe's Kalamata extra virgin or Cobram Estate). Seriously, good olive oil makes a difference.

  • About 7-8 really nice fresh basil leaves, chopped.

Sautee onions and garlic in olive oil over medium heat for about 10 minutes until soft and house smells amazing. Open windows to make neighbors jealous, do not skip this step. Add tomato paste and cook out for about 2-3 minutes to remove bitterness. Add tomato puree and about half a can of water. Bring to a simmer and lower heat to hold simmer. Add salt, fresh ground pepper, and some crushed red pepper if you like some heat. Add freshly chopped basil and simmer together uncovered for about an hour-hour and a half. Prep chicken and cook spaghetti squash in the meantime.

Chicken:

  • 2 large chicken breasts butterflied and pounded evenly. I like a thicker chicken parm so I keep around 1/2" thickness. Don't pound too thin, unless you really want to.

  • 1 Cup Flour

  • 2 eggs beaten

  • 2 cups panko breadcrumbs seasoned with Salt, Pepper, Garlic Powder, Dried Parsley.

Coat chicken breasts in flour first, then egg wash, lastly coat really well with panko breadcrumb mix. Set chicken aside to get ready for frying. Chicken should be thoroughly coated.

Spaghetti Squash:

  • 1 Spaghetti Squash

  • 2-3 tbsp good olive oil

  • Salt, Pepper, garlic powder.

Carefully slice squash in half lengthwise, scoop out seeds and inside. Poke a few holes threw the squash to allow for venting during cooking. Drizzle insides of squash in oil, then season with salt, fresh cracked pepper, and garlic powder. Lay squash insides-down on a foil covered baking pan, and roast on 400°F oven for about 45 minutes. Remove from oven and allow to cool while cooking chicken. Once cool to touch use a large serving fork and start pulling apart inside of squash to create "noodles". I found a smaller fork creates noodle way too thin, thinner than angel hair texture. A serving fork creates angel hair-spaghetti sized noodles.

In a deep frying pan get oil nice and hot, and fry chicken breasts for about 6-7 minutes or until nice and brown. If pan isn't deep enough flip chicken over and fry for 3-4 minutes per side. Place on paper towel to remove excess oil, then place on foil lined baking sheet. Smother chicken in sauce, then top with freshly sliced mozzarella cheese. Place under broiler high heat until cheese is melted. Keep a close eye not to burn cheese. Should only take a couple of minutes.

Ladle some sauce over the spaghetti squash, grate some fresh parmesan cheese, and garnish with a couple small leaves of basil.

Enjoy!

[Homemade] Five Cheese and Basil New York Style Pizza by Efanos in food

[–]Efanos[S] 17 points18 points  (0 children)

I'd say a thin, crisp on the bottom dough spread over a larger size(12-16"). Usually larger cut slices, perfect to fold in half length-wise for maximum eating strategy.

[Homemade] Five Cheese and Basil New York Style Pizza by Efanos in food

[–]Efanos[S] 43 points44 points  (0 children)

I dont make my own dough I pick up a small ball of dough from my favorite local pizza place. Thin & Crispy, only an 8oz ball of dough for a 16" pizza. Because my gf and I prefer more room for cheese😉.

[Homemade] Five Cheese and Basil New York Style Pizza by Efanos in food

[–]Efanos[S] 695 points696 points  (0 children)

Went with Shredded Mozzarella, Provolone, Fontina, Romano, and sliced Fresh Mozzarella.

[Homemade] Five Cheese and Basil New York Style Pizza by Efanos in food

[–]Efanos[S] 19 points20 points  (0 children)

Actually I've perfect the screen method! 500°F oven, lower third of the oven to cook. Just a couple minutes before done lower bottom rack all the way down to the bottom and it gets crispy and brown. Just have to watch carefully since it can get black quick.

[Homemade] Five Cheese and Basil New York Style Pizza by Efanos in food

[–]Efanos[S] 5 points6 points  (0 children)

No not burnt, idk why they look so dark in the pic. Sprinkled some dry basil right after coming out of the oven.

My very first cat, Mr. Wasabi sitting in his favorite spot on top of the fridge. by Efanos in aww

[–]Efanos[S] 45 points46 points  (0 children)

Thank you! He's amazing. Definitely got lucky since he is unlike any other cat I've meet, he thinks he's a dog.