View allAll Photos Tagged crispy
The recipe I chose for my duck today is not Peking duck, but the Sichuan version. This is the recipe where you can clearly see the double cooking method, which is quite popular in Chinese cuisine. The duck is first steamed for three hours to get rid of the fatty and smelly fats. It is then left dry and deep-fried close to serving to ensure perfect crispy skin. In terms of technique, it is not as complicated as roasting. However, it does require patience and a bit of adventurous cooking spirit.
For recipe, go to this link
darindines.com/2016/03/17/kams-roast-goose/
Kam’s Roast Goose
G/F Po Wah Commercial Center
226 Hennessy Rd
Wan Chai, Hong Kong
Dining date: 3/9/16
Crispy Vegetables
Taro-fried.
(The Restaurant at Meadowood)
Twelve Days of Christmas
Day 12: Christopher Kostow and The Restaurant at Meadowood
The Restaurant at Meadowood
St. Helena, California
(December 23, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Shawnee, Oklahoma is at mile 449 from Memphis on the former Rock Island Memphis-Tucumcari "Choctaw Route." The mainline is in the foreground an a small yard is still in use by the AOK Railroad. Weeds, old ties and jointed rail could date this scene to 31 years ago when the Rock Island was still in operation.
There's still industry work to do around Shawnee. An aggregate dealer uses a section of the yard and the AOK still has some active tracks for the areas customers. A scrap yard and an Exxon facility are active on the north/south former ATSF trackage. A large feed mill dominates the southern downtown area along the former Rock Island. There looks to be enough work to keep a yard crew busy while a road crew makes an OKC turn.
08-06-2011
Fried and seasoned with salt. Recipe: skin and cut green (hard) plantain into 3/4 inch pieces. Fry until a little brown. Remove and crush with underside of cup. Fry until this colour. Add salt.
Classic Shanghai Cuisine 老上海弄堂菜館，Henderson Metropolitan 恆基名人购物中心，Nan Jingh Lu Bu Xing Jie, Shanghai 南京路步行街，上海
2
Suppose to be a chicken wrap but it was too big too wrap.
crispy chicken tenderloins coated in cornflake crumbs served on toasted pita bread, topped with lettuce, tomato, spanish onion and drizzled with house honey mustard mayonnaise, served with chips and salad
Pig Island 2012
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Crispy Okra Tempura
Stuffed with pimiento cheese, with cucumber and Greek yogurt. (Kelly English; Iris, Memphis)
Sidney Street Café
St. Louis, Missouri
(April 15, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Him Lam Restaurant
Saigon, Vietnam
Wow...that is amazing. I mean, the meat was de-boned, tender, and topped by the crispiest skin I've had in a while. And it wasn't the thick, crispy skin that I usually get, it was thin like a well-roasted sheet of porky rice paper.
The accompanying fried buns were so good, but SO oily. I only had one. My sister gorged on about 5, and she's a really picky eater.
My daughter was ill at home today and asked me to make her favourite chocolate rice-crispies sweets... Which ofcourse I did :) View Large.
Here at Chiot's Run we follow the Nourishing Traditions way of eating. That means that grains and nuts are soaked to make them more digestible and to make the nutrients more available to our bodies. We try to eat as healthy as possible and thus the proper preparation of nuts/legumes/seeds allows us to get the most nutrition from these healthy foods.
For the recipe: chiotsrun.com/2011/12/17/crispy-soaked-walnuts/