Post by: Kc_Kracker on May 23, 2019, 01:51:39 PM
In a bowl add:
1 tsp lemon juice.
1 cup finely chopped dill pickles, very fine.
1 Tbsp dill (very important!)
1 cup real Mayonnaise (i use best food dressing)
1 tsp white sugar.
1/4 tsp freshly ground black pepper.
mix well, and chill :tup:
Post by: Crunchy on May 23, 2019, 02:22:46 PM
Post by: Remnar on May 23, 2019, 02:34:24 PM
Post by: chiwawadan on May 23, 2019, 02:35:08 PM
Looks good, but other than fried fish, what do most of you use tartar sauce for?sustenance
Post by: Angry Perch on May 23, 2019, 02:41:32 PM
Looks good, but other than fried fish, what do most of you use tartar sauce for?
Fries!
Post by: Kc_Kracker on May 23, 2019, 02:51:52 PM
No onion ? Gotta have minced onion in mine . ;)yes a lot like that
Post by: Jake Dogfish on May 23, 2019, 02:52:35 PM
Post by: Kc_Kracker on May 23, 2019, 02:52:46 PM
Looks good, but other than fried fish, what do most of you use tartar sauce for?Fries! I just ate half a bowl with a plate of big steak fries!
Post by: Crunchy on May 23, 2019, 03:10:13 PM
Post by: Angry Perch on May 23, 2019, 03:16:25 PM
I dont fry fish much but do a batch of fries once and a while. Will try that recipe on the next batch. Homemade fries or Oreda kind in the bag? I used to do homemade fries but could never get the cook times right. Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft. Maybe I should try once, then let them cool and bake in the oven to crisp up.
There's definitely an art to fries, and I'm apparently not an artist!
Post by: PolarBear on May 23, 2019, 04:22:09 PM
Post by: Crunchy on May 23, 2019, 04:33:57 PM
I dont fry fish much but do a batch of fries once and a while. Will try that recipe on the next batch. Homemade fries or Oreda kind in the bag? I used to do homemade fries but could never get the cook times right. Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft. Maybe I should try once, then let them cool and bake in the oven to crisp up.
glad i am not alone. Nothing better in flavor, but getting it lightly brown, and crisp is something i have yet to figure out.
There's definitely an art to fries, and I'm apparently not an artist!
Post by: Kc_Kracker on May 23, 2019, 05:14:54 PM
I dont fry fish much but do a batch of fries once and a while. Will try that recipe on the next batch. Homemade fries or Oreda kind in the bag? I used to do homemade fries but could never get the cook times right. Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft. Maybe I should try once, then let them cool and bake in the oven to crisp up.veggie oil, and 360 degrees is all you do!
Post by: Kc_Kracker on May 23, 2019, 05:16:00 PM
do you have a deep fryer or use a pot? seriously all you need is veggie oil and 360 degrees. cheap walmart fryers usually dont gert as hot as they state.I dont fry fish much but do a batch of fries once and a while. Will try that recipe on the next batch. Homemade fries or Oreda kind in the bag? I used to do homemade fries but could never get the cook times right. Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft. Maybe I should try once, then let them cool and bake in the oven to crisp up.
There's definitely an art to fries, and I'm apparently not an artist!
Post by: Crunchy on May 23, 2019, 05:25:32 PM
Post by: Kc_Kracker on May 23, 2019, 06:47:11 PM
Post by: Angry Perch on May 24, 2019, 08:29:36 AM
i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.
So you're talking grocery store fries, not home cut. That makes sense.
Post by: chiwawadan on May 24, 2019, 08:42:13 AM
That's the ticket to a crispy, delicious fry.
Post by: Kc_Kracker on May 24, 2019, 09:59:18 AM
oh no, i only do home cut i have a big cast iron slicer with different size bitsi thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.
So you're talking grocery store fries, not home cut. That makes sense.
Post by: Kc_Kracker on May 24, 2019, 10:00:22 AM
Homemade fries made brilliantly are work: soak the cut fries in water overnight (pulls out starch), pat dry, deep fry them TWICE, first time at 325degrees for 5-7 minutes, drain, fry again at 350degrees until done.i dont soak but i always rinse thoroughly. and yes twice fried is great sshhhh dont give away all the secrets :D
That's the ticket to a crispy, delicious fry.
Post by: 206 on May 24, 2019, 12:16:01 PM
Reminds me of this feral humanoid I used to "know". He would buy frozen fried chicken dinners at 7-11 and bbq them in his ECB (extra cheap brinkman). Said it was the bomb.
Post by: Encore 280 on May 24, 2019, 12:36:26 PM
Post by: Kc_Kracker on May 25, 2019, 10:37:47 AM
Post by: Encore 280 on May 25, 2019, 10:50:27 AM
Post by: Kc_Kracker on May 25, 2019, 11:38:32 AM
Post by: Encore 280 on May 25, 2019, 01:04:17 PM
Post by: Kc_Kracker on May 26, 2019, 08:28:33 AM
Post by: swampjunke on May 26, 2019, 05:45:35 PM
Post by: Encore 280 on May 26, 2019, 07:38:58 PM
Post by: Crunchy on May 26, 2019, 07:53:40 PM
Pork shoulder roast going in the Bradley in the morning! :tup: Thanks KC!!
Last one I did took 14 hours @ 225. Put that sucker in tonight! Had pulled pork sandwiches for two days, then made gorditas with the rest.
Post by: Encore 280 on May 26, 2019, 08:54:31 PM
Post by: Kc_Kracker on May 26, 2019, 09:56:28 PM
Post by: marianigp on May 27, 2019, 05:30:38 PM
This one is only 4-5lbs so it shouldn't take that long. I'll get it going around 7 in the morning. Other ones I've done have taken between 8 and 10hrs. at 225 and 175 or so internal temp. Oh yeah, PP sandwiches for a couple days!! We never get tired of them. :drool:
Larry your "Inbox" is full, I can't PM you. :(
Post by: AL WORRELLS KID on July 02, 2019, 12:47:34 AM
Doug
Post by: Angry Perch on July 02, 2019, 09:42:52 AM
Post by: Parasite on July 17, 2019, 12:28:51 AM
Three of my personal favorites:
1) Use bread & butter pickles
2) Use the green tabasco sauce
3) Capers! I was surprised at how well they tasted in it.
Post by: Angry Perch on July 17, 2019, 08:51:15 AM
Love the ideas on tartar sauce variants.
Three of my personal favorites:
1) Use bread & butter pickles
2) Use the green tabasco sauce
3) Capers! I was surprised at how well they tasted in it.
Capers are a must. They are also fantastic in smokes salmon/ trout dip.
Post by: Kc_Kracker on July 20, 2019, 11:58:21 AM
Kc_Kracker, Wonderful Flavor! (Better than "Ivar's.") Made a jar for the Folks on the 4TH of July and spiked it with Chopped Onions. OH LA LA! :tup: PS......(The Fresh Dill really made the difference.)glad you liked it! and yes that dill IS KEY!
Doug
Post by: Kc_Kracker on September 10, 2019, 11:17:01 AM
Post by: BrandonWatts on September 13, 2019, 07:50:09 PM