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Old 02-07-2008, 03:20 PM   #181
something there
 
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For Chinese New Year, I served the Buffy Boneless wings with a Ginger Dipping Sauce I made, along with stir-fry, and riced, fried cauliflower (and low-carb fortune cookies)...

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Old 02-08-2008, 08:26 AM   #182
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Originally Posted by tom_912 View Post
Great recipe Cleo!! I use 1/2 pork rinds and 1/2 powdered Parmesan cheese for my breading on everything.
One time frying fish I had a bunch of left over egg wash and breading mix, I mixed them together and dropped spoonfuls into the deep fryer.... instant l/c hush puppies Since then I always make extra egg wash and breading but add some chopped onions to make the hush puppies just right

Keep on giving us recipes Cleo

Tom
Thanks Tom...gonna try this hush puppie idea too...thanks for sharing!!!
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Old 02-08-2008, 09:00 AM   #183
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Mmmmmm I had fried oysters, dipped in egg and coated in pork rinds for dinner last night.....
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Old 02-08-2008, 11:21 AM   #184
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Now keeping in mind, I bought some when I was in the states and they seemed much stronger tasting than the ones I get here in Canada..and I really prefer the milder tasting one.
Some brands taste stronger than other brands.
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Old 02-08-2008, 11:29 AM   #185
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Big Red, quit reading my mind..lol . I think I'm going to try making some fried clams tonight. No good oysters round here...blecky!
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Old 02-08-2008, 12:27 PM   #186
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Big Red, quit reading my mind..lol . I think I'm going to try making some fried clams tonight. No good oysters round here...blecky!
Mmmmm I love clams too.
Why do shellfish have so many carbs in them??

Karin
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Old 02-08-2008, 12:33 PM   #187
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Hey Karin, What carbs, where??? lol, they are low enough that I say what the hay..what the heck..what the...u know what? Now if I ate the lc eggrolls I made last week all the time I'd be sayin' darn it to myself! They were still lc and darn good but can;t eat that everyday or I'll be at 163 FOREVER! Not that I am complainin'! I mean who can eat like we do and LOSE weight? My BF is doing WW..poor poor dear.
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Old 02-08-2008, 12:38 PM   #188
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I'm not sure about clams but I found out oysters have 1.8 carbs each!!! I made 10 last night but decided to only eat 5 so I wouldn't get too many carbs LOL. They were extra small ones.....
I was a happy camper after dinner....
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Old 02-11-2008, 12:50 PM   #189
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I tried the mozzarella sticks last night. They were good, but challenging. When the cheese melts it becomes hard to pick them up without them falling apart. I had a few that totally fell out of their coatings. Then the melty cheese stuck to the paper towel they were draining on. I don't have a lot of experience deep-frying in general (although it was more like pan-frying really). I won't make then again soon because I'm trying not to eat that much cheese, but I probably will sometime. Any advice?
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Old 02-11-2008, 01:12 PM   #190
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I tried the mozzarella sticks last night. They were good, but challenging. When the cheese melts it becomes hard to pick them up without them falling apart. I had a few that totally fell out of their coatings. Then the melty cheese stuck to the paper towel they were draining on. I don't have a lot of experience deep-frying in general (although it was more like pan-frying really). I won't make then again soon because I'm trying not to eat that much cheese, but I probably will sometime. Any advice?
I didn't have luck with the Mozzarella either so I bought "Queso Fresco" cheese and cut it into sticks and it held up very well. I really recomend it and I like the taste of it fried better than the Mozzarella.
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Old 02-11-2008, 01:21 PM   #191
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Hi Karin! I did ok with the motz sticks but am curious as to what Queso Fresco tastes like? I've never had it.
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Old 02-11-2008, 03:48 PM   #192
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Hi Karin! I did ok with the motz sticks but am curious as to what Queso Fresco tastes like? I've never had it.
To me it is a little milder than Mozzarella. It is a white cheese and is pretty firm. It says 0 carbs. Kinda hard to describe but if you like motz you will prob like this...
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Old 02-11-2008, 03:57 PM   #193
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I just popped in on the last page, but a hint would be to put the Cheese sticks in the FREEZER after coating them, for about 30 minutes before frying. I also read somewhere adding some xantham gum to the egg wash makes it gloopier and hold on better. I won't have time to try it any time soon, but I hope someone does
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Old 02-11-2008, 05:03 PM   #194
something there
 
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I didn't have any issues with the string cheese, but I think that making sure the oil is only 1/2" thick keeps it from washing away the batter. I was able to just keep turning it like sausage until it was cooked.

Freezing it works really well, as folks have mentioned.
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Old 02-11-2008, 06:25 PM   #195
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To me it is a little milder than Mozzarella. It is a white cheese and is pretty firm. It says 0 carbs. Kinda hard to describe but if you like motz you will prob like this...
Thanks Karin, I will look for it in the Kroger grocery near me. Is there a section they normally keep this in? I'm always up for trying a new cheese, yummy!
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Old 02-11-2008, 06:39 PM   #196
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My DH coated his cube steak in crushed pork rinds last night and fried them. He said it was his chicken fried steak. I didn't try it but he said it was good.
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Old 02-11-2008, 07:45 PM   #197
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I just tried the mozzarella sticks. You wanna talk skeptic? Serious skeptic here.

Hallelujah, I have seen the light!

I will be taking out stock in pork rinds, and I will be breading and frying anything that is not nailed down in pork rinds. I am a convert.
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Old 02-12-2008, 06:47 AM   #198
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Thanks Karin, I will look for it in the Kroger grocery near me. Is there a section they normally keep this in? I'm always up for trying a new cheese, yummy!
I find it in the section where the scliced cheese & cheese stick are.
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Old 02-12-2008, 07:32 AM   #199
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Morning Everyone!! I am so glad i popped in this morning. I have a gallon jug of pork rinds that I bought at Sam's Warehouse and just can't bring myself to eat them...Now I am on a mission. Fried catfish, hushpuppies and coleslaw......... hush yo mof honey chile Life is a dream!!!
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Old 02-12-2008, 12:16 PM   #200
something there
 
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I just tried the mozzarella sticks. You wanna talk skeptic? Serious skeptic here.

Hallelujah, I have seen the light!

I will be taking out stock in pork rinds, and I will be breading and frying anything that is not nailed down in pork rinds. I am a convert.

Woohoo! My kids keep harassing me to make things with pork rinds now. These are picky people. We're talking high-function autism kids, who are picky!
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Old 02-12-2008, 12:17 PM   #201
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junebug-- you will love frying with pork rinds! I am even surprised how well food keeps in the fridge for up to a week later!!!
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Old 02-12-2008, 12:49 PM   #202
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Woohoo! My kids keep harassing me to make things with pork rinds now. These are picky people. We're talking high-function autism kids, who are picky!





[COLOR=darkorchid]Sorry for the thread jack guys.[/COLOR]
[COLOR=darkorchid]You too? I have one of those. My little guy is Asperger's and he don't eat much of a selection. He get's hooked on one or two things and will only eat that for weeks. Once it was bakery bread and butter. He lived on it for the longest time. he is so skinny that any chance we get to get some fat in him we take advantage of. And he loves spicy pork rinds...go figure. I'm walking for Autism in May here in Chicago. [/COLOR]
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Old 02-12-2008, 02:54 PM   #203
something there
 
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Jamie-- I thought mine were Asperger's, but they're just autistic. Skinny, with many of the classic symptoms, but not Asperger's. Way to go, supporting Autism with your participation! I am trying some dietary changes to see whether or not they affect learning with my home schooler. We've had a tough row to hoe this year with the diagnosis, etc.

~Jamie
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Old 02-12-2008, 05:54 PM   #204
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[COLOR="RoyalBlue"]Not to threadjack or anything, but...

Cleo, I saw on the chicken recipe that you're a BtVS fan...me, too--all 7 seasons! It's my guilty pleasure!

I now return you to your regularly scheduled thread...[/COLOR]
Me too!!! LOVE, LOVE, LOVE Buffy, Angel and all that is Whedon in general. My two daily stops are whedonesque and here. I've always liked reading Cleochatra's posts and now I know why. Ok, so if there is just one in every generation, then this must be one hell of a chicken recipe to earn the title of Buffy Wings. I have to try 'em, like now.
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Old 02-12-2008, 06:38 PM   #205
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I made them tonight (yum yum ) They really rock.The only thing I did different was to let the nugget pieces marinate in a buttermilk / hotsauce mixtue before I breaded them.
Turned out delish.
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Old 02-12-2008, 07:04 PM   #206
something there
 
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mebjar-- Whedon rocks! (Angel is adorable).

My friend Kimberly is also a major Buffy fan, so I named the wings after her. Plus, most folks think the "Buffy" stands for Buffalo (I guess that's a fortuitous choice of names), but it's really for Buffy!

dogsrus-- that sounds good, too!
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Old 02-15-2008, 08:48 AM   #207
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It's really amazing...I hate pork rinds but when I deep fry them, they are good! Go figure. Thanks for this thread!
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Old 02-15-2008, 09:43 AM   #208
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YUMMY... those look REALLY good. Great idea to use string cheese. DH will worship me! I've made chicken fingers, onion rings, and fried fish with soya powder (which were delicious!), but I haven't tried pork rinds yet. Thanks!
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Old 02-15-2008, 09:44 AM   #209
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By the way, if you like Joss Whedon, have you seen Firefly and Serenity? GREAT STUFF!!!!
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Old 02-15-2008, 09:55 AM   #210
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Oh I LOVED Firefly & Serenity!!!!!!!!!!!!
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