General Discussion & Chat: What kind of food....., 1 by Wingnut

Wingnut wrote:
Is your grease hot enough, tiG? I just cut thin corn tortillas in quarters and fry them in the same temp grease as french fries. They DO have to be well done or they'll be tough. Ick! When putting them in the grease, I drop them one by one so they don't stick together ~ if they stick to each other, the middles won't get done. I shake the basket a few times during cooking, too ~ you can stir them instead of shaking. That distributes them so they'll cook all the way. Otherwise they'll be real crispy on the edges and still almost tough/not done in the middle. Maybe that will help? They don't necessarily need to be turning brown, but just about.

The hot sauce, well, I don't know how long it'll last in the fridge 'cause it always gets eaten after four days max around here. LOL! I think if you put a tablespoon or two of vinegar per quart it'll make it last lots longer. I sometimes add a dribble of the juice from the jalapenos if I use pickled instead of canned ones.

Kikisdad, the ones down here aren't all that big, but they're big enough for eating. If we're going to have a feast, we'll go to the Fiesta grocery store in Austin and get a couple tow sacks of live ones just in from Louisiana. We did that a few months ago ~ 66lbs. Invited all our friends over! Lotta' fun!!

Man! All this talk of hot sauce and mudbugs makes me think I need to take those boiled ones out of the freezer, de-tail them and make gumbo!