Re: [CnD] perplexing problem.

[John Diakogeorgiou via Cookinginthedark]

You are probably over cooking them.

On 4/8/16, Regina Marie via Cookinginthedark
 wrote:
> Marinating does wonders too.
> Regina Marie
>
>
> -Original Message-
> From: Curtis Delzer via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, April 08, 2016 11:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Curtis Delzer
> Subject: Re: [CnD] perplexing problem.
>
> thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
> THANKS
>
> At 04:00 AM 4/8/2016, you wrote:
>>Try a meat mallot like this one.
>>
>>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>>
>>Before cooking the meat, put it on a cutting board and cover it with
>>either plastic wrap or wax paper. Now pound the heck out of it with
>>the meat tenderizer. The pounding helps to breakdown the fibers and
>>makes the meat more tender. You can do this with any meat though I
>>mostly use mine for chicken.
>>
>>I am not especially recommending this particular meat mallot, so shop
>>around and find one you like.
>>
>>I hope that helps.
>>
>>Kimber
>>
>>On 4/8/16, Curtis Delzer via Cookinginthedark
>> wrote:
>> > Hi all!  I am having issues getting meat tender. My butcher comes up
>> > with these beautiful center cut pork chops, I put them on the grill,
>> > and yet, they sure are TOUGH! What can be done to tenderize them?
>> > I've tried soaking in ginger ale? I sure wish I knew what to do.
>> > THANKS
>> >
>> >
>> >
>> > Curtis Delzer
>> > H.S.
>> > K6VFO
>> > San Bernardino, CA
>> >
>> > SWAP NET TIMES:
>> > Wednesday evenings, 7 PM local time, on the Keller peak repeater,
>> > 146.385+ PL 146.2
>> > Thursday evenings, 7:30 PM, on the AI6BX repeater,
>> > 447Mhz- PL 123Hz
>> > ___
>> > Cookinginthedark mailing list
>> > Cookinginthedark@acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>> >
>>
>>
>>--
>>Kimberly
>>___
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Re: [CnD] perplexing problem.

[Regina Marie via Cookinginthedark]

Marinating does wonders too. 
Regina Marie


-Original Message-
From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 11:56 AM
To: cookinginthedark@acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] perplexing problem.

thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
THANKS

At 04:00 AM 4/8/2016, you wrote:
>Try a meat mallot like this one.
>
>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>
>Before cooking the meat, put it on a cutting board and cover it with
>either plastic wrap or wax paper. Now pound the heck out of it with
>the meat tenderizer. The pounding helps to breakdown the fibers and
>makes the meat more tender. You can do this with any meat though I
>mostly use mine for chicken.
>
>I am not especially recommending this particular meat mallot, so shop
>around and find one you like.
>
>I hope that helps.
>
>Kimber
>
>On 4/8/16, Curtis Delzer via Cookinginthedark
> wrote:
> > Hi all!  I am having issues getting meat tender. My butcher comes up
> > with these beautiful center cut pork chops, I put them on the grill,
> > and yet, they sure are TOUGH! What can be done to tenderize them?
> > I've tried soaking in ginger ale? I sure wish I knew what to do.
> > THANKS
> >
> >
> >
> > Curtis Delzer
> > H.S.
> > K6VFO
> > San Bernardino, CA
> >
> > SWAP NET TIMES:
> > Wednesday evenings, 7 PM local time, on the Keller peak repeater,
> > 146.385+ PL 146.2
> > Thursday evenings, 7:30 PM, on the AI6BX repeater,
> > 447Mhz- PL 123Hz
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
>--
>Kimberly
>___
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Re: [CnD] shake and bake

[Regina Marie via Cookinginthedark]

I think the brands differ. High temp will produce crspier chicken. I'd follow 
the box unless you hate crispy. Then lower temp and cook longer. Check to see 
if it says large or medium drumsticks. You might want to test with a meat 
thermometer to make sure they are done the first time around. 
*smile*
Regina Marie


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, April 08, 2016 12:08 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] shake and bake

Maybe my oven is different, or maybe it is because I bake 5 pounds per 
batch, which varies between 13 to 15 very large drumsticks, but the time 
doesn't seem long enough.  Any thoughts?




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Kathy Brandt via Cookinginthedark
Sent: Friday, April 08, 2016 1:35 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] shake and bake

That sounds like a really high temperature to me. I always did my shake and 
bake chicken at 350 for an hour.

> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
>  wrote:
>
> If I want to bake 9 drumb sticks. After coding the shake and bake on the
> chicken, the box says 25 minutes on 425. Does that sound right?
>
> The shake and bake I can't remember, but it starts with a p? Pinco?
>
> ___
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Re: [CnD] shake and bake

[Charles Rivard via Cookinginthedark]

Maybe my oven is different, or maybe it is because I bake 5 pounds per 
batch, which varies between 13 to 15 very large drumsticks, but the time 
doesn't seem long enough.  Any thoughts?





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Kathy Brandt via Cookinginthedark

Sent: Friday, April 08, 2016 1:35 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] shake and bake

That sounds like a really high temperature to me. I always did my shake and 
bake chicken at 350 for an hour.


On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
 wrote:


If I want to bake 9 drumb sticks. After coding the shake and bake on the
chicken, the box says 25 minutes on 425. Does that sound right?

The shake and bake I can't remember, but it starts with a p? Pinco?

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Re: [CnD] shake and bake

[Helen Whitehead via Cookinginthedark]

I do the same thing.
- Original Message - 
From: "Brenda Mueller via Cookinginthedark" 
To: 
Cc: "Brenda Mueller" 
Sent: Friday, April 08, 2016 2:51 PM
Subject: Re: [CnD] shake and bake


Yeah, I agree with Kathy.  Cook it for an hour at 350.

Brenda Mueller



Sent from my iPhone

> On Apr 8, 2016, at 2:35 PM, Kathy Brandt via Cookinginthedark 
>  wrote:
>
>
> That sounds like a really high temperature to me. I always did my shake 
> and bake chicken at 350 for an hour.
>
>> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
>>  wrote:
>>
>> If I want to bake 9 drumb sticks. After coding the shake and bake on the
>> chicken, the box says 25 minutes on 425. Does that sound right?
>>
>> The shake and bake I can't remember, but it starts with a p? Pinco?
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>

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Re: [CnD] perplexing problem.

[Curtis Delzer via Cookinginthedark]

thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
THANKS

At 04:00 AM 4/8/2016, you wrote:

Try a meat mallot like this one.

http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I

Before cooking the meat, put it on a cutting board and cover it with
either plastic wrap or wax paper. Now pound the heck out of it with
the meat tenderizer. The pounding helps to breakdown the fibers and
makes the meat more tender. You can do this with any meat though I
mostly use mine for chicken.

I am not especially recommending this particular meat mallot, so shop
around and find one you like.

I hope that helps.

Kimber

On 4/8/16, Curtis Delzer via Cookinginthedark
 wrote:
> Hi all!  I am having issues getting meat tender. My butcher comes up
> with these beautiful center cut pork chops, I put them on the grill,
> and yet, they sure are TOUGH! What can be done to tenderize them?
> I've tried soaking in ginger ale? I sure wish I knew what to do.
> THANKS
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
> SWAP NET TIMES:
> Wednesday evenings, 7 PM local time, on the Keller peak repeater,
> 146.385+ PL 146.2
> Thursday evenings, 7:30 PM, on the AI6BX repeater,
> 447Mhz- PL 123Hz
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


--
Kimberly
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Re: [CnD] shake and bake

[Brenda Mueller via Cookinginthedark]

Yeah, I agree with Kathy.  Cook it for an hour at 350.  

Brenda Mueller 



Sent from my iPhone

> On Apr 8, 2016, at 2:35 PM, Kathy Brandt via Cookinginthedark 
>  wrote:
> 
> 
> That sounds like a really high temperature to me. I always did my shake and 
> bake chicken at 350 for an hour.
> 
>> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
>>  wrote:
>> 
>> If I want to bake 9 drumb sticks. After coding the shake and bake on the
>> chicken, the box says 25 minutes on 425. Does that sound right?
>> 
>> The shake and bake I can't remember, but it starts with a p? Pinco?
>> 
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> ___
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> 

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Re: [CnD] shake and bake

[Kathy Brandt via Cookinginthedark]

That sounds like a really high temperature to me. I always did my shake and 
bake chicken at 350 for an hour.

> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark 
>  wrote:
> 
> If I want to bake 9 drumb sticks. After coding the shake and bake on the
> chicken, the box says 25 minutes on 425. Does that sound right?
> 
> The shake and bake I can't remember, but it starts with a p? Pinco?
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Recipe needed for Beef Potpie

[Johna Gravitt via Cookinginthedark]

I made this last night and it was awesome!
Johna


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, April 6, 2016 7:44 AM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] Recipe needed for Beef Potpie

CHICKEN POT PIE
1 package (1 pound) frozen mixed vegetables, thawed
1 cup cooked chicken, chopped
1 can (10 ounces) cream of chicken soup
1 cup biscuit mix
1/2 cup milk
1 egg
Preheat oven to 400 degrees.  Spray a 2-quart casserole dish with non-stick 
spray.  In medium mixing bowl, stir together  vegetables, chicken and soup.
Spread in prepared casserole dish.  In same mixing bowl, stir together biscuit 
mix, milk and egg.  Blend well.  Pour over vegetables and  bake 30 minutes or 
until golden.
Dave Farrington, Midwest City
For ease of preparation, you could use rotisserie  chicken.
 Melba Taken From Melba's Swap Shop, Daily 
Oklahoman.

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Re: [CnD] perplexing problem.

[Kimber Gardner via Cookinginthedark]

Try a meat mallot like this one.

http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I

Before cooking the meat, put it on a cutting board and cover it with
either plastic wrap or wax paper. Now pound the heck out of it with
the meat tenderizer. The pounding helps to breakdown the fibers and
makes the meat more tender. You can do this with any meat though I
mostly use mine for chicken.

I am not especially recommending this particular meat mallot, so shop
around and find one you like.

I hope that helps.

Kimber

On 4/8/16, Curtis Delzer via Cookinginthedark
 wrote:
> Hi all!  I am having issues getting meat tender. My butcher comes up
> with these beautiful center cut pork chops, I put them on the grill,
> and yet, they sure are TOUGH! What can be done to tenderize them?
> I've tried soaking in ginger ale? I sure wish I knew what to do.
> THANKS
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
> SWAP NET TIMES:
> Wednesday evenings, 7 PM local time, on the Keller peak repeater,
> 146.385+ PL 146.2
> Thursday evenings, 7:30 PM, on the AI6BX repeater,
> 447Mhz- PL 123Hz
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


-- 
Kimberly
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[CnD] perplexing problem.

[Curtis Delzer via Cookinginthedark]

Hi all!  I am having issues getting meat tender. My butcher comes up 
with these beautiful center cut pork chops, I put them on the grill, 
and yet, they sure are TOUGH! What can be done to tenderize them? 
I've tried soaking in ginger ale? I sure wish I knew what to do.

THANKS



Curtis Delzer
H.S.
K6VFO
San Bernardino, CA

SWAP NET TIMES:
Wednesday evenings, 7 PM local time, on the Keller peak repeater,
146.385+ PL 146.2
Thursday evenings, 7:30 PM, on the AI6BX repeater,
447Mhz- PL 123Hz 
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