Help! I can't find it

[U.S. Janet B.]

There was a recipe here in the last week or so using pickle juice to
marinate chicken. I want to make it but I can't find it. Anyone
remember where it was?
I was sure that I copied and saved it but if I did I don't know where
it went.
Thanks
Janet US

[Silvar Beitel]

<https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>

--
Silvar Beitel

[itsjoan...@webtv.net]

On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>
> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>
> --
> Silvar Beitel
>

I'm glad you found that for her but when I read it I was not impressed enough
to save the site. I don't care for thighs nor pickles on any sandwich no
matter what meat it is and the thought of using the juice, uh-uh.

[Thomas]

Soak in pickle juice then cook.
Good enough?

[jmcquown]

I like chicken thighs but, like you, say no thanks to pickles or pickle
juice. :)

Jill

[U.S. Janet B.]

Thank you a bunch, I'm sure I will stumble across the recipe in the
'safe' place that I put it ;(
Janet US

[U.S. Janet B.]

On Fri, 19 Jun 2020 02:04:00 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>On Wed, 17 Jun 2020 16:51:36 -0400, jmcquown wrote:
>
>> On 6/17/2020 4:39 PM, itsjoan...@webtv.net wrote:
>>> On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>>>>
>>>> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>>>>
>>>> --
>>>> Silvar Beitel
>>>>
>>> I'm glad you found that for her but when I read it I was not impressed enough
>>> to save the site. I don't care for thighs nor pickles on any sandwich no
>>> matter what meat it is and the thought of using the juice, uh-uh.
>
>

>Glad you got that off your chest and you got a second chance. I
>know it probably took great restraint not chime in to the original
>thread with those gems.
>
>But seriouseats should be on your radar. It's not a JoC by any
>means, but it's no BS quality over quantity site.

>
>> I like chicken thighs but, like you, say no thanks to pickles or pickle
>> juice. :)
>

>Good thing Janet brought it up again!
>
>I'm going to have to start hating more foods so I have more to say.
>If I poo-poo something, it's probably the method rather than the
>ingredients.
>
>I drink pickle juice and other brines straight. Acetic acid is one
>of the most important and useful molecules on the planet. Citric
>acid and wine can kiss my ass.
>
>-sw

I use cola in a lot of different roast preparations. The use of cola
is all over the place from chefs and good cooks alike. It works very
well. I didn't see any reason why pickle juice wouldn't work. It is
a salty solution with seasonings. What's the difference between salt,
lemon, prepared mustard and vinegar? Or store bought salad dressing?
Unfortunately, my day interfered yesterday and I didn't get to make
the pickle juice fried chicken. Next week it's on the ticket.
Janet US

[U.S. Janet B.]

On Fri, 19 Jun 2020 01:13:09 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>I probably just linked to seriouseats. It's the best recipe/cooking
>site on the net. All original recipes developed in house,
>thoroughly tested and refined, scientifically explained (when
>necessary), and no 25 pages of useless pictures and mind-numbing
>commentary to scroll through to get to the damned recipe ("Pioneer
>Woman Style").

thank you. I will look up seriouseats.
Janet US

[GM]

U.S. Janet B. wrote:

> I use cola in a lot of different roast preparations. The use of cola
> is all over the place from chefs and good cooks alike. It works very
> well. I didn't see any reason why pickle juice wouldn't work. It is
> a salty solution with seasonings. What's the difference between salt,
> lemon, prepared mustard and vinegar? Or store bought salad dressing?
> Unfortunately, my day interfered yesterday and I didn't get to make
> the pickle juice fried chicken. Next week it's on the ticket.

I'ved used cola to marinate pork and chicken, very good when grilling...will explore the pickle juice, too...

HINT: do *not* use diet cola, lol...

--
Best
Greg

[Bruce]

GM wrote:
> HINT: do *not* use diet cola, lol...
>

It's obvious from your pic that you never
diet, Gregory.

[Bruce]

Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
I have more than one impersonator?

[Hank Rogers]

Druce, You afraid they'll start sniffing to compete with you?

[GM]

Lol Hank...NONE of us would stoop down to his squalid olfactory level...

;-P

--
Best
Greg

[Bruce]

Look at them... 2 peas in a pod :)

[Hank Rogers]

Bruce wrote:
> On Fri, 19 Jun 2020 13:30:52 -0700 (PDT), GM
> <gregorymorr...@gmail.com> wrote:
>
>> Hank Rogers wrote:
>>
>>> Bruce wrote:
>>>> On Fri, 19 Jun 2020 14:34:05 -0400, Bruce <br...@null.null> wrote:
>>>>
>>>>> GM wrote:
>>>>>> HINT: do *not* use diet cola, lol...
>>>>>>
>>>>> It's obvious from your pic that you never
>>>>> diet, Gregory.
>>>>
>>>> Lol. I didn't write that. Is this Greg Sorrow talking to himself or do
>>>> I have more than one impersonator?
>>>>
>>>
>>> Druce, You afraid they'll start sniffing to compete with you?
>>
>>
>> Lol Hank...NONE of us would stoop down to his squalid olfactory level...
>
> Look at them... 2 peas in a pod :)
>

Relax Druce ... and take a deep whiff. You need it.

[Mike Duffy]

On Fri, 19 Jun 2020 10:54:52 -0700, GM wrote:

> HINT: do *not* use diet cola, lol...

If you use Pepsi / Coke directly, you will have a lot of water to drive
off before the temperature attains that required for both caramelization
AND 'Maillard' reactions, or as DS1 says: 'browning'. This will also
drive off a lot of the volatiles that define the 'true cola taste'.

Instead, check at a bar supply place for the concentrated cola syrup. Do
NOT use 'Soda-Stream' concentrated cola; even the regular (non-diet)
formulation uses sucralose / acesulfame potassium instead of tried & true
HFCS. The former will adversely affect the a/n chemical reactions, which
require decent amounts of reducing sugars.


https://en.wikipedia.org/wiki/Maillard_reaction#Chemical_mechanism


NB: Try concentrated cola syrup wherever you might otherwise try
chocolate syrup. This does not apply to the guy who disparaged the taste
of McDonald's coffee after admitting that his taste preference for a
coffee-based drink includes no less than four (4) adulterants, to wit:
sugar, milk, cinnamon, and chocolate syrup.

PS: Once opened, keep the cola syrup in the fridge/freezer. The same
advice applies to molasses, HFCF, maple syrup, etc. (To stop a growing
concern at yeast.)

[Bruce]

Why on earth would anyone cook with an industrial concoction that is
useful for loosening rusty screws?

[U.S. Janet B.]

On Sat, 20 Jun 2020 03:58:35 -0000 (UTC), Mike Duffy
<bo...@nosuch.com> wrote:

I haven't heard that cola should be used to achieve the Maillard
reaction. Cola is mainly used as a marinade or braise, It will
tenderize meat and add some small amount of sweetness. Mostly the
color of the meat comes from the color of the cola and other
ingredients. Cola is used as the liquid in recipes. Some BBQ sauce
recipes use it as a part of the flavoring and I have heard of cola
being used as a baste in grilling.
With cola syrup I would have to add water to achieve the moisture
needed for a recipe. Buying a couple cans of drink is easier.
Janet US

[Cindy Hamilton]

Like wine: if you'd drink it, you can cook with it.

Cindy Hamilton

[Mike Duffy]

On Sat, 20 Jun 2020 07:11:28 -0600, U.S. Janet B. wrote:

> I haven't heard that cola should be used to achieve the Maillard

Check the ingredients to be sure it uses HFCS. (Fructose is a reducing
sugar.) For certain, avoid *any* artificial sweeteners.

> Some BBQ sauce recipes use it as a part of the flavoring

Yes, and I suggest people experiment more often with basic flavours, and
that cola is one we tend to forget because 'Coke & Pepsi' have
collaboratively squeezed our perceptions for cola taste towards beverage.

> I would have to add water to achieve the moisture

It is easier to dilute than to concentrate. If you have the concentrate
you then have the flexibility to use it as such, plus you can always
dilute it if needed. Someone around here regularly posts the ingredient
list for water.

[GM]

Yes, I should have made clear that I've only used cola as part of a marinade, not to directly cook with...

--
Best
Greg

[U.S. Janet B.]

I use it as a braising liquid

[itsjoan...@webtv.net]

Cola or just plain water is good to cook country ham slices in for about
15 minutes. Either one will greatly reduce the saltiness so you won't be
standing at the sink all day guzzling water.

After simmering the slices in either water or cola, dump the liquid and
return the slices to the frying pan to lightly brown.

I've read some people also use cola as the liquid to bake a ham in. I've
not tried it myself though.

[U.S. Janet B.]

Alton Brown proposed it on his TV show 10+ years ago. His preferred
guzzle is Dr. Pepper.
Janet US

[itsjoan...@webtv.net]

On Saturday, June 20, 2020 at 12:43:41 PM UTC-5, U.S. Janet B. wrote:
>
> Alton Brown proposed it on his TV show 10+ years ago. His preferred
> guzzle is Dr. Pepper.
> Janet US
>

I vaguely remember that but they're showing a lot of his original episodes
so I'm sure it will appear soon. Maybe I can catch it and see his method.

[U.S. Janet B.]

He used it for ham and that was the first time I heard about it.
Janet US

[Hank Rogers]

Sounds like another fad. Remember the Beer Butt Chicken craze?

[Bruce]

I wouldn't drink coca cola, much less cook with it. God knows how it
reacts to heat. It might break down into liquid TNT.

[itsjoan...@webtv.net]

On Saturday, June 20, 2020 at 1:55:37 PM UTC-5, Hank Rogers wrote:
>
> Sounds like another fad. Remember the Beer Butt Chicken craze?
>

And now they make a gizmo that you shove up the chicken's butt to make it
stand upright while grilling/roasting. But no beer in this contraption.

[itsjoan...@webtv.net]

On Saturday, June 20, 2020 at 2:19:42 PM UTC-5, Bruce wrote:
>
> I wouldn't drink coca cola, much less cook with it. God knows how it
> reacts to heat. It might break down into liquid TNT.
>

I don't know how it reacts to heat but it reacts really well when a person
is hot after some summer chores. That bit of sugar and caffeine plus it
being ice cold does amazing things to perk a person up.

It did wonders for me yesterday after I finished those chores that were
mostly in the sun. That 12-ounce can was quickly history once I opened it.

[Bruce]

You must have developed immunity over the years.

[Dave Smith]

I never did understand how a can of beer up a chicken's ass was supposed
to work. There may be something about steam, but ..... beer flavour? I
don't usually even drink beer with chicken so I don't know how it would
improve the flavour. I think that an empty beer can filled with water
would do just as well.

[Leo]

On 2020 Jun 20, , Dave Smith wrote
(in article <UnuHG.25932$hQ4....@fx39.iad>):

> I never did understand how a can of beer up a chicken's ass was supposed
> to work. There may be something about steam, but ..... beer flavour? I
> don't usually even drink beer with chicken so I don't know how it would
> improve the flavour. I think that an empty beer can filled with water
> would do just as well.

How about a 12 ounce can of lemonade? I’d hate to waste a Budweiser on a
cooking experiment.

leo

[Hank Rogers]

The only place you might survive here is bothell washington.

But you'll have to get a handle on all your fucking whining, or
you'd end up floating in puget sound with a wooden shoe shoved up
your ass.

[Dave Smith]

Drink the Bud, fill the can with water and use that.

[itsjoan...@webtv.net]

On Saturday, June 20, 2020 at 4:30:48 PM UTC-5, Hank Rogers wrote:

>
> Bruce wrote:
> >
> > I wouldn't drink coca cola, much less cook with it. God knows how it
> > reacts to heat. It might break down into liquid TNT.
> >
>
> The only place you might survive here is bothell washington.
>
> But you'll have to get a handle on all your fucking whining, or
> you'd end up floating in puget sound with a wooden shoe shoved up
> your ass.
>

The wooden shoe would help in keeping him afloat so they could recover
the body if they were so inclined.

[Hank Rogers]

Bet it's a hot item with all the queers in noo yawk and austrailya.

[Bruce]

I can't believe you take Hank seriously. At least, you're one of the
very few.

[itsjoan...@webtv.net]

On Saturday, June 20, 2020 at 4:54:56 PM UTC-5, Bruce wrote:
>
> I can't believe you take Hank seriously. At least, you're one of the
> very few.
>

*SNORT*

[Bruce]

White marching powder?

[Ed Pawlowski]

Sure, any liquid would help. Its one of those thing that started with a
can of beer and it just sounds like a fun thing to try. The idea is
just to keep the chicken from drying out. There are also racks
available to cook the bird vertically with no can of anything.
https://tinyurl.com/y8daj2dv from Amazon and others

[Leo]

On 2020 Jun 20, , Ed Pawlowski wrote
(in article <amxHG.15014$BL.1...@fx16.iad>):

> Sure, any liquid would help. Its one of those thing that started with a
> can of beer and it just sounds like a fun thing to try. The idea is
> just to keep the chicken from drying out. There are also racks
> available to cook the bird vertically with no can of anything.
> https://tinyurl.com/y8daj2dv from Amazon and others

Full disclosure. I haven’t tried to cook, nor have I eaten, "beer can"
chicken. I do like lemon chicken and think that lemony steam would be
better than beer steam into the cavity. I considered getting one of the
wire racks once when “beer can” chicken was all the rage, but I didn't.

leo

[Ophelia]

"Bruce" wrote in message news:18osefls810lo29j7...@4ax.com...

===

I don't know about that, but no, I don't fancy it either!

[Bruce]

On Sun, 21 Jun 2020 11:29:52 +0100, "Ophelia" <oph...@elsinore.me.uk>
wrote:

No, a horrible idea! :)

[Ophelia]

"Bruce" wrote in message news:evduefdec56vs32ct...@4ax.com...

===

Well, for us:) Not for others though:)

[Sheldon Martin]

On Sat, 20 Jun 2020 21:07:20 -0700, Leo <leobla...@sbcglobal.net>
wrote:

Would've been a waste of beer. I'd rather simmer tube steak in beer.

[jmcquown]

Yup! I had a friend in Memphis who brought some sort of pork roast to a
party. He said he'd cooked it in Dr. Pepper. Whether he meant
marinated in or actually braised it in Dr. Pepper, I don't know.

Jill

[bruce2...@gmail.com]

On 6/17/2020 4:39PM, itsjoan...@webtv.net wrote:
> On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>>
>> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>>
>> --
>> Silvar Beitel
>>
> I'm glad you found that for her but when I read it I was not impressed enough
> to save the site. I don't care for thighs nor pickles on any sandwich no
> matter what meat it is and the thought of using the juice, uh-uh.

Chik-Fil-A puts pickles in their sandwiches and so does KFC with that Nashville hot chicken.

[Cindy Hamilton]

How nice for them.

I don't put pickles on sandwiches, except for my decennial Big Mac.

On the side is fine.

Cindy Hamilton

[Sheldon Martin]

I put sweet pickle relish on sandwiches, good on a ham n' swiss, with
mayo on one side, mustard on the other side. Yesterday's lunch was a
leftover cold sauted skinless boneless chicken breast on a hard roll
with mayo and sweet pickle relish. Sometimes I'll have sweet pickle
relish on a hot dog with mustard. I buy the pickle relish ready made.
However my real fermented garlic dills I make my own and I prefer to
eat them whole. When my kirbys come in this year I'm ready for
putting up a boat load.

[Dave Smith]

One of my childhood favourites was to open up a gooey hot grilled cheese
sandwich and insert think slices of sweet pickle.

[Cindy Hamilton]

That might have been appealing when I was a child. I now open up a
grilled cheeses sandwich and insert thin slices of onion, tomato, and
fresh jalapeno.

Cindy Hamilton

[Gary]

I like grilled cheese with a tomato slice inside.

[bruce2...@gmail.com]

On Tue, June 23, 2020 02:45:09 -0700 (PDT), Cindy Hamilton

My BLT sandwiches wouldn't go well with pickles, just the mayo and I'd never add anything at all to a grilled cheese sandwich that's been cooked through and through with plenty of butter.

[itsjoan...@webtv.net]

On Wednesday, June 24, 2020 at 6:34:39 PM UTC-5, bruce2...@gmail.com wrote:
>
> My BLT sandwiches wouldn't go well with pickles, just the mayo and I'd never add anything at all to a grilled cheese sandwich that's been cooked through and through with plenty of butter.
>

Sliced pepperoni is good shingled on the cheese before adding the slice of
bread.

[Cindy Hamilton]

Everybody's different. I always used to eat grilled cheese sandwiches
plain and I occasionally still do. It doesn't have to be the
same all the time.

There are other sandwiches besides BLT and grilled cheese, although
I agree with you about BLT and pickles.

Cindy Hamilton