STICKS TO THE WALL - And stays right there! No suction cups, adhesives or mounts.What's better than celebrating bath time with a chilled beer or soda and turning it into a happy hour SIP IN THE TUB - Enjoy your favorite drink while having a relaxing soak in the bathtub or singing away in the shower.You can replace with chicken drumsticks instead if the bird too big to fit in your rice cooker. Sprinkle some spring onion and let it simmer for another 5 minutes then take out and serve. When the button pop up for the second time, test the doneness by toothpick, once clear juice coming out the chicken is ready, else leave the chicken to simmer until pass the tooth pick test. Once the switch pop up for the first time (about 15 min) turn the chicken to other side and switch on another time. Sprinkle some salad oil in the rice cooker and add in a few slices of ginger and place the chicken on it. I know Thanksgiving must have big bird Turkey to go with it, but may give the bird for a change to chicken instead? This is a Chinese way of Thanksgiving recipe 😛Ī fast and easy way to prepare a simple steamed chicken using rice cooker.Ĭlean chicken, pat dry with paper towel, then rub and massage the chicken with sprinkle of salad oil then seasoned with salt, pepper and chicken stock powder, left for at least an hour. It can be used in sandwiches, to season beans or veggies, or just sliced. I smoke it for about 4 hours on the grill. Once you’re done you have a roll that weighs about 5 pounds. Roll only the pork mat, all the way to one end, and then working from the other end, roll back the other way with the raw bacon mat. Next, using the ends of the paper, begin slowly rolling the mat into a roll from the shorter end. Once the pork is uniformly distributed, spread the crumbled bacon evenly over the raw pork. Next, spread your raw pork right on top of the weave until it completely covers the rectangle you created. When you’re done, you will have a woven mat of bacon. In and out, over and under, weave the bacon into the horizontal strips, vertically. Next you will “weave” in the vertical slices to make a weave. This usually takes about ten-twelve slices. Using parchment or wax paper (about 20″ length) lay strips of raw bacon horizontally, touching each other, from top to bottom on the paper.
Knead the seasoning into the ground pork. I use garlic powder and Tony’s Cajun seasoning. In a large bowl mix raw ground pork with seasoning of preference. Enough slices of raw thick-cut bacon (about 20 slices) to weave together for a ‘roll cover’ One pound of bacon, cooked and chopped into small pieces. My son thought I’d lost my mind when he watched me prepare this.
Thanks so much, Shea! And, if you DO live in/close to B’ham, I’d love to meet you one day…have a cooking lunch or (Twitter) I’ve had people try to be helpful, and tell me things, even advise websites that help build blogs, but what I’m hearing/reading sounds as if I already know what I’m talking about, and there’s nothing further from the truth! Is there a site for beginners that no NOTHING, even some of the terminology that you need to know in order to follow the darn steps?!? I’m sooo smart about so many things, but computers (and now iPads/iPhones) just aren’t in that category. I’m new at reading/subscribing to food blogs…just started a little less than a year ago, if my memory is correct, and I LOVED your Ten Tips for New Bloggers! I SOO want to be a blogger and just can NOT figure it out. Hi Shea! I see you went to a blog conference in Birmingham…are you FROM Birmingham? I ask because I live in Hueytown, which is between B’ham and Bessemer! Well, sorta. No butter, ever because they are steamed, with the water coiming from the rehydrated onions! Then you put the top down let them cook for a set amount of time, then they are all flipped over and the bottom bun added, then topped by the top bun (again, all in a set amount of time) then steamed for another set amount of time, after which they are “held” for another set amount of time, if not used immediately) Then pulled off the grill, topped with Mustard and ketchup and cheese (if desired for all of them) and 2 pickles. The onions are dried, minced onions, then rehydrated (I would say that this is to keep from having to mince a bunch of onions, and to keep from having them go bad!) Onto the heated grill top (in Krystal’s it is divided into 24 different sections, in a set amount of time, you add the Onions, then the burger patties (which ARE seasoned with salt and pepper! but, they are pre-seasoned at the factory). Having worked at Krystal’s, there is NO butter.
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