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InvisibleD3monicS
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Re: D3monic Cooks [Re: flugelizor]
    #27031966 - 11/10/20 06:49 PM (3 months, 24 days ago)

I prefer air fryer over deep fried, my only qualm is 1. Can’t do battered (which I prefer no batter any how) 2. Volume. Cant do a lot in the air fryer but if you’re frying wings at home you can’t do a lot in the pan at once anyway.

I’ll toss mine in a mix of kosher salt, baking powder lemon pepper and some seasoning and let air brine a few hours in fridge to dry out the skim though not really necessary with the air fryer. Patting dry suffices. If I’m feeling it I might give them a 20-30 min smoke over cherry for the flavor and then air fry.

I’ll air fry all the wings (usually like 3-4lbs) then once they all cooked I’ll toss in desired sauces ( we like varieties) then put back into air fryer for about a min to heat back up and bake the sauce on a lil bit. Also don’t mind just lemon pepper and dipping.


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Offlinedstark
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Re: D3monic Cooks [Re: D3monic]
    #27040033 - 11/15/20 09:24 AM (3 months, 19 days ago)

Quote:

D3monic said:
I prefer air fryer over deep fried, my only qualm is 1. Can’t do battered (which I prefer no batter any how) 2. Volume. Cant do a lot in the air fryer but if you’re frying wings at home you can’t do a lot in the pan at once anyway.

I’ll toss mine in a mix of kosher salt, baking powder lemon pepper and some seasoning and let air brine a few hours in fridge to dry out the skim though not really necessary with the air fryer. Patting dry suffices. If I’m feeling it I might give them a 20-30 min smoke over cherry for the flavor and then air fry.

I’ll air fry all the wings (usually like 3-4lbs) then once they all cooked I’ll toss in desired sauces ( we like varieties) then put back into air fryer for about a min to heat back up and bake the sauce on a lil bit. Also don’t mind just lemon pepper and dipping.



:cheers:


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InvisibleD3monicS
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Re: D3monic Cooks [Re: dstark]
    #27044353 - 11/17/20 08:27 PM (3 months, 17 days ago)

Had a craving for turkey club with garlic aioli.. well sated



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Offlinedstark
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Re: D3monic Cooks [Re: D3monic]
    #27048269 - 11/20/20 03:46 AM (3 months, 14 days ago)

Less bacon more turkey please :P


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~I Feel
:mushroom2:
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OfflineNicodArleone
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Re: D3monic Cooks [Re: D3monic]
    #27058741 - 11/26/20 03:02 PM (3 months, 8 days ago)

Quote:

D3monic said:
Had a craving for turkey club with garlic aioli.. well sated






Black garlic. Aioli?


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InvisibleD3monicS
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Re: D3monic Cooks [Re: NicodArleone]
    #27058750 - 11/26/20 03:11 PM (3 months, 8 days ago)

No but sounds yummy, I had a jar of mayu I just tossed not that long ago


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InvisibleD3monicS
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Re: D3monic Cooks [Re: D3monic] * 1
    #27099889 - 12/20/20 09:51 PM (2 months, 15 days ago)





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Offlineflugelizor
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Re: D3monic Cooks [Re: D3monic]
    #27104378 - 12/23/20 05:13 PM (2 months, 12 days ago)

Skirt steak?  :homerdrool:


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InvisibleD3monicS
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Re: D3monic Cooks [Re: flugelizor]
    #27104408 - 12/23/20 05:35 PM (2 months, 12 days ago)

Quote:

flugelizor said:
Skirt steak?  :homerdrool:




Yea with mckormicks brazilian steakhouse marinade, lime juice and topped with cotija cheese and chimichuri

The corn I mix lime juice, salt, pepper and mayo, brush onto corn and hit with some smoked paprika. Grill till perfect, shave off the cob and toss in some more lime juice and cotija cheese. I don’t personally like mayo but it all cooks off/in. Think of it as butter that stays on better.


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Offlinefeevers
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Re: D3monic Cooks [Re: D3monic] * 1
    #27104422 - 12/23/20 05:46 PM (2 months, 12 days ago)

Quote:

D3monic said:
I prefer air fryer over deep fried, my only qualm is 1. Can’t do battered (which I prefer no batter any how) 2. Volume. Cant do a lot in the air fryer but if you’re frying wings at home you can’t do a lot in the pan at once anyway.

I’ll toss mine in a mix of kosher salt, baking powder lemon pepper and some seasoning and let air brine a few hours in fridge to dry out the skim though not really necessary with the air fryer. Patting dry suffices. If I’m feeling it I might give them a 20-30 min smoke over cherry for the flavor and then air fry.

I’ll air fry all the wings (usually like 3-4lbs) then once they all cooked I’ll toss in desired sauces ( we like varieties) then put back into air fryer for about a min to heat back up and bake the sauce on a lil bit. Also don’t mind just lemon pepper and dipping.




Battered actually can work pretty well. I use egg, cayenne/spices, some flour and corn starch, then just coat it with a little sprayable oil and they get nice and golden crispy. Sometimes you just need to add a little more batter and oil the first flip if some falls off.


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Offlineflugelizor
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Re: D3monic Cooks [Re: feevers]
    #27107520 - 12/25/20 04:41 PM (2 months, 10 days ago)

Got one! (air fryer) My wife rocks!


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InvisibleD3monicS
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Re: D3monic Cooks [Re: flugelizor]
    #27107523 - 12/25/20 04:44 PM (2 months, 10 days ago)

Awesome! Merry Christmas homie! I got socks, a framed pic of me n the step daughter, a metel set of bookends that looks like tentacles holding a chick midair and a turkish lamp I wanted for the trip space.


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InvisibleD3monicS
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Re: D3monic Cooks [Re: D3monic] * 2
    #27111906 - 12/28/20 11:27 AM (2 months, 7 days ago)

Some ramen porn from The other day



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Re: D3monic Cooks [Re: D3monic]
    #27161612 - 01/21/21 04:36 PM (1 month, 14 days ago)

:solidnod:


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InvisibleD3monicS
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Re: D3monic Cooks [Re: LemonTekno] * 1
    #27168468 - 01/25/21 07:27 AM (1 month, 10 days ago)

Made my first risotto last night, turned out really good. Organic chicken broth, shallots, garlic, white oak shiitake mushrooms, peas, scallions, guyere, parmesan and brea cheese.





Also some Brazilian marinaded ribeye



Ideas for next time:
risotto is filling enough to be the main dish.
Garnish with asparagus, peruvian cherry peppers, parsley and prosciutto florets.
More mushrooms and retain some for garnish.


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Re: D3monic Cooks [Re: D3monic]
    #27172593 - 01/27/21 11:46 AM (1 month, 8 days ago)

I have been craving Ramen.  How did you do your broth? I'm moving so going to be like 2 weeks to get settled but Ramen is high on my list, seafood chowder also.


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InvisibleD3monicS
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Re: D3monic Cooks [Re: ReposadoXochipilli] * 1
    #27172786 - 01/27/21 01:32 PM (1 month, 8 days ago)

I use trotters, pork necks, chicken feet, rotisserie carcasses.. what ever I can get ahold of. Aromatics I typically use leeks, shallot, onion, ginger, garlic, shiitake and sometimes oyster mushrooms, maybe celery ect.

Kenji lopez breaks down a good tonkotsu prep here

When I get home tonight I’ll share my shoyu taré recipe.

For toppings I like to make fresh mayu, chili oil, I’ll lay a pad of grassfed butter in the bottom of the bowl so it melts when you pour in the broth, scallions, shiitake that where sautéed in butter with salt n pepper and what ever other kinds of veggies I’m feeling.

I make a 6 min egg. Bring water to boil, use a needle or thumb tack to punch a small hole in the bottom of your egg. Lower into boiling water and spin with chopsticks for first 2 mins. After 6 mins up shock with cold water and peel and soak in marinade overnight.

The eggs are probably my family’s favorite part.


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Re: D3monic Cooks [Re: D3monic]
    #27173118 - 01/27/21 05:04 PM (1 month, 8 days ago)

Thank you, your Ramen pics definitely stoked my desire. Looks like you are taking your broth seriously,  as that's kind of the main deal.

I worked at a Japanese place for awhile that was based out of Tokyo and had authentic Japanese chefs and the Ramen there was awesome, that place had some amazing dishes.


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InvisibleD3monicS
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Re: D3monic Cooks [Re: ReposadoXochipilli]
    #27178308 - 01/30/21 08:07 PM (1 month, 5 days ago)

Revisited risotto, this time mushroom apple with gouda cheese.



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InvisibleD3monicS
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Re: D3monic Cooks [Re: D3monic] * 1
    #27207908 - 02/15/21 07:34 PM (20 days, 7 hours ago)

I was going to grill buuuut fuck that







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