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MMS |
Posted: Sun Sep 26, 2004 10:28 am |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15097
Location: Heaven or Hell...kinda hard to tell.
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I'm seasoning a Lodge cast iron skillet as I type...
Anyone got a good Blackened Chicken recipe? |
_________________ I'm kinda over it... |
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zodiac13 |
Posted: Sun Sep 26, 2004 11:34 am |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Blackening is blackening, is blackening, really. BUT, try and use boneless thighs instead of breasts for a juicier, more flavorful peice of chicken.
Also, Grouper holds up very nicely in the cast iron. Blackening isn't just for catfish or redfish. |
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lsu |
Posted: Wed Oct 06, 2004 1:54 pm |
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Joined: 06 Sep 2003
Posts: 996
Location: Centennial, CO
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you can blacken anything. Just sear both sides and finish it off in the oven if need be. A blackened burger is pretty dope. Paul Pruhdome makes the best commercial blackening seasoning. Zattiran's is too damn salty. Blackened tuna is fucking righteous in a blue cheese and walnut salad |
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zodiac13 |
Posted: Wed Oct 06, 2004 4:39 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Right on with the Zatarains=salt overload info, lsu. However, for a boil, I prefer their stuff over Old Bay, etc...
Tony Chachere's make a "light" seasoning that is really good for blackening that isn't too salty.
Blackened shrimp & scallops over pasta is rad. |
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The Green Monkey |
Posted: Wed Oct 06, 2004 4:50 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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Fire
To begin whipping dance of the dead
Blackened is the end
To begin whipping dance of the dead
Color our world blackened |
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