Best cooking & baking seasoned coatings according to redditors

Nappa Cabbage and Vegeta mmmmmmmmm

Babcia's Polish Soup

Ingredients:
-2lbs beef neck bones, shank, or oxtail (first two are cheap, last is becoming more expensive)
-2 chicken carcasses (or equivalent of random chicken bones - say you only buy thighs, etc. But whole carcasses are the best)
-1lb pork bones
-1-2lbs turkey or chicken wings
-1-2 chicken breasts for serving at the end
-2tblsp oil
-1 bag of carrots
-4 medium yellow onions
-1 head of celery
-1/4-1/2 cup vinegar (white or apple cider)
-1 bunch of thyme
-1 bunch of dill
-1 bunch of parsley
-egg noodles
-salt, pepper
-Vegeta (optional, but this helps give it that authentic Polish flavor)

Equipment:
-a heavy stock pot that could fit all of the above comfortably with water to cover, with a lid if you have
-roasting pan with foil on it (less washing later)

Do:
Okay, so usually at this point I have the chicken carcasses and pork bones cooked and picked of most of their meat ahead of time (take out from freezer into fridge on day 1). I buy the beef bones, chicken breasts, and turkey wings the day of or defrost them, raw at this point.

Marinate the chicken breast on day 1 with simple (but generous) seasonings, salt or Vegeta and pepper and some dried herb of choice, what have you, stick them in the fridge for when soup is done.

Take beef bones and wings and toss with the 2tblsp oil, Vegeta or salt, pepper. Roast them in a 400*F oven for a while, til browned; if using chicken wings, they will brown fastest and need to be taken out and put aside. Turkey wings take longer but still probably taken out before neck bones, just check on things 30min in, then every 10-15 minutes until adequate. Doesn't need to be cooked all the way through, but roasting brings out the flavor and is important. If the chicken/turkey wings have cooked through, pick off some of the meat and put it in the fridge (optional).

Wash vegetables. Take off onion skin from 2 onions, no need to peel carrots (use half bag). Use half of celery. Add to big pot of boiling water that has been lightly salted. Add roasted beef bones. Add pork bones, and wing bones. Add vinegar, and if you have them, whole peppercorns (if not, just be patient with that for now, you will add crushed pepper later). Simmer for 6-8 hours (overnight if you wish). Cool it down and put in fridge.

Day 2.

Pick out bones from pot (as many as you can find, preferably all). Strain out the vegetables (you can bring it to lukewarm on the stove if it has gelled, to do this). I usually fish it out with a mesh strainer on a handle, then pour it through another strainer if I need to. Don't be too picky.

Add bones back in again, add chicken carcasses. Add 1/2 of remaining veggies, saving some to serve later. No need to chop any up again, just cut to fit in amongst the bones. If your water has reduced a lot, cover the bones 'n stuff with more water. Simmer for 4-6 hours, adding water if need be. Add thyme and simmer another 30min or hour, turn off heat.

Cool pot and put in fridge until fat forms on top and it has gelled up underneath, if it hasn't, try cracking the bones and cooking another few hours. It always does by now for me. I heard rotisserie chickens don't make as good a gelled broth, but even so, the extra wings and beef bones will help a ton with that. Salt or Vegeta and pepper to taste before refrigerating.

Warm it a little on Day 3, strain pot of all bones and veg. This is your soup base! I prefer to cook some chicken breast on the stove to brown it a bit (shred with fork) because by now any remaining meat on the bones will be pretty bland.

Pour some stock into a smaller pot, chop veggies and cook along with egg noodles. Add chicken breast. Chop up a teaspoon of dill per bowl, and two teaspoons of flat leaf parsley per bowl (absolutely necessary IMO!).

If you have any questions I'll be happy to clarify.

Not OP, but Ikea's packaged gravy is vegetarian. I use it on Celebration Roasts and potatoes. Amazon sells it (although it's more expensive) if you don't live near an Ikea.
https://www.amazon.com/IKEA-ALLEMANSRATTEN-Cream-Sauce-Meatballs/dp/B004UCZVQW

Looks similar to Vegeta. I use it on meat, potatoes,....everything...

Out of curiosity, where are you from? I consider them some of the best fish I personally eat. Not quite as good as perch, rainbow/brook trout, or some saltwater fish like snapper or pompano (also, I consider salmon and tuna a different category of flavors) but much tastier than whitefish, halibut, tilapia, cod, and other flavorless farm fish, or 'gamey' fish like some catfish, carp, dogfish, and the like.

I suppose part of this is cultural - a pan full of bluegill fillets brings back many fond memories of fishing with my dad. But there's nothing objectionable about the flavor: if anything it's a sweet, clean, but complex taste.

If you want to try some PUUUURE Michigan(c):

1. Catch a half dozen sunnies, bluegills, and maybe a few crappie or perch. Bobbers and worms work fine, they're not hard or fussy fish to catch (as the linked article demonstrates). Aim for fish the size of your hand or larger, toss back the little ones - not enough meat to be worthwhile. You may have better luck catching larger specimens with a weighted crawler harness near the bottom.
   
2. Get plenty of newspaper, cleaning the fish is a bit messy. Lay the fish flat on a cutting board.
   
3. Slice halfway through the fish from the pectoral fin, just behind the gill, up to the top of the fish.
   
4. Slide a flexible fillet knife horizontally along the fish's spinal column, starting at this incision just behind the skull. Use a gentle sawing motion to find but not puncture the rib cage - it ends just behind the anal fin, go through there - and stop just before cutting the tail. Peel the meat back from the rib cage and separate what you can.
   
5. Flip the fillet over the tail, and slide your knife along the table to separate the skin from the meat. Here's a video of the above three steps (He splits it from the tail and holds with his fingernail, I find it easier to leave it attached and use the rest of the fish to hold it).
   
6. Rinse in cold water, then dry the fillets with paper towel. Dip in an egg wash, then lightly coat with Drake's Crispy Frymix for that authentic Michigan experience (or a homemade combination of cornmeal, flour, and salt/pepper, and any spices you'd like). It's not native Michigan, so this might be heresy, but you can also use other fry mixes like Zatarain's or some Cajun spices. The fillets aren't going to be very thick, so use sparingly - or skip the coating entirely and just fry in a bit of butter.
   
7. Pour a shallow layer of corn, canola, or olive oil, or butter/lard, into the bottom of a large fry-pan and heat until it shimmers. Add fillets and fry until golden brown.
   
8. Serve with a bit of lemon juice. Eat 'em while they're hot!
   
   

Now I want some delicious homemade chicken noodle soup flavoured with Vegeta

The bac'n pieces were actually really good. They're like if bacon had the texture of an extra crunchy rice crispie cereal.

Next time I try something with bacon substitutes I'll look for the bac'uns brand because it seems to have ingredients that aren't as scary.

here is what i use when deep frying chicken strips:

start with shaking chicken in a ziplock with this https://www.amazon.com/Hodgson-Mill-Seasoned-Coating-3x10/dp/B005X4H50Q

then dip in egg

then cover with this stuff https://www.amazon.com/4C-Crumbs-Seasoned-Gluten-Free-Ounce/dp/B00I4WP61O

turns out quite well

Best not make your own

Thai green curry is my favorite type. The one I use most in everyday cooking, however, is Badia. Yes, I buy it by the case. I use curry in just about everything I cook.

1. Brine the chicken for at least 4 hours in Buttermilk, koscher salt, and freshly minced garlic.
   
   
2. Make a mixture of corn meal and flour along with your seasonings, I vary it quite a bit and experiment to find what works best for my tastes. (when I'm feeling lazy or don't have much time I use this. It's what I started with and worked out my mix from there.)
   
   
3. In one bowl mix 1/3 cup of coating with 1/2 cup buttermilk, put the remainder of the coating in a second bowl.
   
   
4. Dredge the chicken in the buttermilk/cornmeal mixture, then the cornmeal coating. Don't worry about getting liquid in the dry mix, it will help make the later pieces develop a nice crunchy crust with little nuggets of breading.
   
   
5. Fry at 320°F until Golden Brown and Delicious.
   
   
6. Serve with favorite sauce, though I always recommend fresh lemon juice the citrus really makes it better.
   
   Basically, I took the brine from u/J_Kenji_Lopez-Alt amazing recipe for Chicken Parm, adapted some of the principles behind the breading and mixed it with my favorite style of breading for fired chicken.

They have a no MSG version, but looks like their standard is with MSG.

http://www.amazon.com/Vegeta-Gourmet-Seasoning-17-5oz-500g/dp/B0012S8VHS

vs

http://www.amazon.com/gp/product/B0002DQYGE/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0012S8VHS&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=16RQ951SWD4R62XPNT5H

Podravka sells a version of vegeta without msg. on foreign markets.

I may be a heathen for this (my mother thinks so), but I make it even easier with packet gravy. Just mix it into 1.5 cups of water and boil it. It tastes better than anything I've ever put out.

Is this what you're talking about? Because I'm totally ready to commit to a six pack if it is!

I need need need this miso. I cannot get it here and I need it to make soups and such. It's on my "For a healthier me" list.

Thank you for the contest!

> boil ... for 1-2 hours

Did I read that right?

Also, Stadium Sauce? How do I get this? Amazon is sold out. Any Brewerbros wanna help out a Newbrew? I can Paypal!

I've had good results with Lefty's Spice Mix because it is thin unlike bread crumbs. It sticks well for frying or baking and also tastes great.

I'm not sure if these are considered batters but this is the stuff I used to use.

https://www.amazon.com/Alexia-Foods-Crispy-Golden-Onion/dp/B00CHTUK8E

have fun

I get it from the supermarket but here it is on Amazon : https://www.amazon.com/Pioneer-Peppered-Gravy-2-75-Ounce/dp/B00M0ETDX4

Here ya go. I'm originally from Wisconsin and being I haven't been back in a few years, miss these tremendously. But yeah it's a third party so that could be why. But I don't want all the jars to break on their way to Japan.

My secret ingredient.

My mom is from Kentucky so I grew up with relatives mailing us boxes of this because that was the only way to get it back then. Buying it in bulk is way cheaper and they carry it a lot of grocery stores now.

Double breaded or turned into a batter, both work great. I don't have a recipe since it is one of those "until it looks right" type of things. I prefer batter on my chicken and dry breading on my pork and steak. Chicken fried pork chops are just as tasty as fried chicken!

Au jus Ranch peppercini peppers

Ingredients:

1. Water
   
2. Tomato Paste
   
3. Corn Syrup
   
4. Vinegar
   
5. High Fructose Corn Syrup
   
6. Salt
   
7. Modified Food Starch
   
8. Spice Blend (Salt, Paprika, Onion Powder, Garlic Powder, Spices, and Spices Extractives)
   
9. BHA & BHT (Preservatives)
   
10. Less than 2% tricaicium phosphate added to prevent caking
    
11. Sodium Benzoate (Preservatives)
    
12. Capsicum
    
    Can be ordered straight from Amazon: https://www.amazon.com/SportService-Barbeque-Secret-Stadium-18-Ounce/dp/B00474HGL6

nomalicious

Well first of all, here, need I say more? it comes in smooth too but this one is prime. Who said a vegetarian can't have bacon? I buy smart bacon at my grocery store but I can't seem to find it on amazon.


this is on my wish list and it's under $25 :D
thanks fore the contest

Order some of this seasoning off Amazon, tastes fucking delicious. If you can handle it, also add little bit of siraccha sauce

Vegeta, Gourmet Seasoning, No MSG, 17.5oz 500g bag https://www.amazon.com/dp/B0012S8VHS/ref=cm_sw_r_cp_apa_i_hC4SCbYA933AN

red wine, honestly just use any store brand wine it will be fine. i fried it until all the red came out of the meat, then cook with liquid for 15-20min.

also if you have this where you live, add it as a spice

I just bought Vegeta and it's pretty good. I'm adding it to everything. https://www.amazon.com/dp/B0012S8VHS/