Posted: Sun Dec 04, 2005 11:49 pm
NICK! NICK!
Page 3 of 10
Posted: Mon Dec 05, 2005 12:00 am
SCOTT!!!! I was sous-chef to Kevin, the iron man of cooking =-)
Posted: Mon Dec 05, 2005 12:32 am
Kevin is the worst cook ever. He made me biscuits but they tasted like anus. 
Posted: Mon Dec 05, 2005 1:10 am
I told you not to eat them after you crapped them out o.O.Riot wrote:Kevin is the worst cook ever. He made me biscuits but they tasted like anus.
And for your information I am Iron Chef Chicken! and I am you!
Posted: Mon Dec 05, 2005 7:40 am
Kevin, I told you to stop making biscuits with butt in them!! >_<!!Riot wrote:Kevin is the worst cook ever. He made me biscuits but they tasted like anus.
As for your pictures...did Michael J. Fox take those? Because damn, they're blurry. lolz...
Posted: Mon Dec 05, 2005 8:36 am
Sam's Pot Roast
1 Rump Roast
1 Can condensed tomato soup
1 Can condensed cream of mushroom/chicken
Onion
Potato
Carrots
Throw soups into a crock pot and mix 'em together. Fill 1 can full of water and throw in as well. Throw in the rup roast. Throw in onions. Let cook for 4 hours. Put potatos & carrots in ~2 hours before serving. Yumz.
1 Rump Roast
1 Can condensed tomato soup
1 Can condensed cream of mushroom/chicken
Onion
Potato
Carrots
Throw soups into a crock pot and mix 'em together. Fill 1 can full of water and throw in as well. Throw in the rup roast. Throw in onions. Let cook for 4 hours. Put potatos & carrots in ~2 hours before serving. Yumz.
Posted: Wed Apr 12, 2006 3:46 pm
http://appetizer.allrecipes.com/az/ggRllWrpprs.asp
just made egg rolls from scratch for the first time today...that egg wrap is awesome! i'm going to start using it to stuff other stuff...can we say cream cheese chicken wontons!?
just made egg rolls from scratch for the first time today...that egg wrap is awesome! i'm going to start using it to stuff other stuff...can we say cream cheese chicken wontons!?
Posted: Wed Apr 12, 2006 7:45 pm
First off I want to start off by saying I'm glad this thread is backsam wrote:http://appetizer.allrecipes.com/az/ggRllWrpprs.asp
just made egg rolls from scratch for the first time today...that egg wrap is awesome! i'm going to start using it to stuff other stuff...can we say cream cheese chicken wontons!?
. And especially with this addition! I wanted to make eggrolls before but couldn't find a decent recipe.I just need to buy some peanut oil :/ I am out.
Posted: Thu Apr 13, 2006 1:11 pm
any oil works fine...i used canola oil..it looks like a crepe until you deep fry them
Posted: Thu Apr 13, 2006 1:25 pm
I was actually going to ask if you thought canola would work for that... but I made a vow that canola oil would never touch my new woksam wrote:any oil works fine...i used canola oil..it looks like a crepe until you deep fry them
it's carbon steel professional weight, wooden handle 14 inches I love it to death. And I will only have peanut oil in it because peanut oil just has a different taste to it... but I will definately try this recipe sometime soon with canola oil (in my old wok).Posted: Thu Apr 13, 2006 3:38 pm
i started with my wok but i had an issue with the batter starting to cook before it was thinned out enough...i found cooking the wraps in a normal pan was much easier.
Posted: Fri Apr 14, 2006 10:11 am
So when they're done, they are able to be rolled like a tortilla roll.... the preparation of the actual egg roll.. is that deep fried? (when I made egg rolls before I pan fried them)sam wrote:i started with my wok but i had an issue with the batter starting to cook before it was thinned out enough...i found cooking the wraps in a normal pan was much easier.
Posted: Fri Apr 14, 2006 12:24 pm
the only thing i can make is eggs
Posted: Fri Apr 14, 2006 12:34 pm
Do you lay them yourself?
Posted: Fri Apr 14, 2006 1:14 pm
when you finish the batter it looks like pancake batter.. i had to add a little more flour to make it have some consistancy to it...you drop it on the skillet and pull it off the burner and rotate the skillet to let the batter thin out as even as possible...really doesn't matter if the circle is perfect, it can be cut..
once they're done cooking (you never flip it) the sides will start to curl up and the top will harden up completely...take it off and it feels egg consistancy but it's rugged and can be bent and folded...fill, glue shut with a corn syrup glue (or toothpicks) then throw your folded whatever in a deep fryer and let the baby fry till the egg turns into a light brown color...you can tell it's done by feeling the egg and it should be firm not flimsy
once they're done cooking (you never flip it) the sides will start to curl up and the top will harden up completely...take it off and it feels egg consistancy but it's rugged and can be bent and folded...fill, glue shut with a corn syrup glue (or toothpicks) then throw your folded whatever in a deep fryer and let the baby fry till the egg turns into a light brown color...you can tell it's done by feeling the egg and it should be firm not flimsy