#dc#dc comics#batman#bruce wayne#dick grayson#batfamily#batfam#dc fanart#tim drake
seen from Malaysia
seen from China
seen from Serbia
seen from China
seen from China
seen from China
seen from Malaysia
seen from Singapore
seen from Poland
seen from United Kingdom
seen from United States
seen from China
seen from United States
seen from Pakistan
seen from Malaysia
seen from Spain
seen from Singapore
seen from India
seen from China
seen from United States
sprinkle and cinnamon sugar doughnuts!!
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Yeah
deep frying pictures is pretty fun
Falafel time!
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
** Chef Larry Edwards is the author of the International bestselling cookbook "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals" and the newly released "Style and Spice". In October, 2017, his tribute to American comfort foods will be released called "The American Table." You can follow the Chef on Twitter @ChefLarryEdward ** There is an expression when it comes to the true foods of Asia, "make it simple and make it delicious." There may not be a more simple dish than Crispy Shrimp in Asian Spicy Salt and if you are a fan of shrimp (prawns), there may not be a more delicious one. To make this Crispy Shrimp in Asian Spicy Salt authentically, you must use whole shrimp. This means the heads must be intact. You are also going to cook (fry) the shrimp in their shells. Since they are fried in their shell, you can eat the shell or just remove the shell them as you eat them. You can also eat the heads (quite good) or if that freaks you out, just twist them off at the table. You can find Asian spicy salt at most Asian markets. Ingredients needed to make Crispy Shrimp in Asian Spicy Salt: 1 pound whole medium shrimp (prawns), heads still intact 1/3 cup cornstarch 2 cups peanut or vegetable oil 2 tsp. Asian spicy salt Steps: 1) Rinse the whole shrimp under cold water and pat dry. 2) Dredge (coat) the shrimp in the cornstarch. 3) In a wok, heat the oil to 350 degrees on a deep-fry thermometer. 4) Carefully add the shrimp into the hot oil (in batches) and fry about 2 minutes. 5) Remove the shrimp to a wire rack to drain of any excess oil. 6) Remove all but 2 Tbs. of oil from the wok. 7) Place the shrimp back into the wok with the Asian spicy salt and stir-fry 1 minute. 8) Remove from the wok and serve.
** The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @ http://amzn.to/2oy87VR, and is considered to be the most complete cookbook ever published on the topic of classic American dishes** Who doesn't love onion rings? What is there not to love about the flavors of onions incased in a crusty shell. Unfortunately most people have only tasted the prepared onion rings sold in the frozen food section of the supermarket. These are not really onions rings. They are onion-flavored glop. Real onion rings are actual rings of onion. There is nothing fake. Onion rings have been a staple of American diners, cafes and roadside eateries for decades. It was a way to get rid of older onions and make a profit by doing so. If you were really lucky, you got onion rings with a beer infused batter and there is nothing quite like chomping in Beer Battered Onion Rings!
When it comes to what type of beer to use in the batter, it is totally up to you. I prefer to use whatever I have on hand. If you are going to use a "dark" variety of beer, the batter will be a little darker and the flavor slightly more "hoppy." As far as the onions are concerned, any large sweet variety of onion will work perfectly. Just make sure to slice the onion rather thickly.
Since onion rings are deep-fried, oil is rather important. For any food item which is deep-fried, you want an oil with a high smoking point. The best oil for deep-frying is peanut oil. It is also rather expensive. The next choice is a canola oil, much more affordable. Often times in the South, they will use a combination of canola oil and lard and if you opt for this, you will have to watch the oil a little more closely as you don't want it to start smoking thus burning the food.
If you want to know the secret of how the diner Beer Battered Onion Rings were always so golden, it is because of one simple and inexpensive ingredients. Just a touch of ground turmeric will give your batter a beautiful color and create the golden look to the onion rings.
BEER BATTERED ONION RINGS (serves 4)
Ingredients needed to make Beer Battered Onion Rings:
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground turmeric
1 tsp. salt
1 12-ounce bottle of beer
2 large sweet onions, peeled and sliced thickly
Oil for deep-frying
Steps: 1) In a large bowl, whisk the flour, baking powder, turmeric, salt and beer until smooth.
2) Cover the bowl with plastic wrap and let rest 1 hour.
3) Re-whisk the batter.
4) In a large cast iron pan (or large saute pan), add a few inches of oil and bring to 350 degrees on a deep-fry thermometer.
5) Place the onion rings into the batter to completely coat them.
6) Carefully place them into the hot oil (in batches) and deep-fry until crisp and golden.
7) Remove the onion rings from the oil and place on a wire rack so any excess oil drips off of them.
8) Let cool slightly before serving.
**The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @ http://amzn.to/2oy87VR and is considered to be one of the most complete cookbooks celebrating the foods and flavors of America! ** If you have ventured into the produce section of your local market recently, you have no doubt seen the lovely and colorful bounty of spring vegetables starting to show up. Spring is one of the most flavorful seasons of the year and it is also a perfect time (and excuse) to make some incredible foods and celebrate the flavors of the American kitchen. One of my favorite and delicious welcomes to this season is fried zucchini. There is just something magical about chomping into a nice delicate crust and then tasting the fresh flavors of newly harvested zucchini. When its comes to frying zucchini there are many different ways. One of my favorites is a light batter and then fried to a delicate texture. Whereas fried zucchini can make for a wonderful and healthy snack, they are also quite nice when paired with a wine for a spring or summer garden brunch. You can also do what I do many times in the course of the spring and summer season and that is to serve them as a vegetable course with dinner. No matter how you slice them (or batter and fry them), fried zucchini is a much loved American food tradition. BATTER FRIED ZUCCHINI (serves 4) Ingredients for Batter Fried Zucchini: 3/4 cup cornstarch 1/4 cup all-purpose flour 1 tsp. baking soda 1 tsp. salt 1/2 tsp. ground turmeric 1/2 tsp. garlic powder 1 tsp. sugar 1 egg, beaten 1/2 cup water 2 large zucchini, sliced thick Oil for frying Steps: 1) In a large bowl, whisk the cornstarch, flour. baking soda, salt, turmeric, garlic powder, sugar, egg and water. 2) Let the batter rest 30 minutes at room temperature. 3) Re-whisk the batter. 4) Place the zucchini into the batter and stir around until completely coated. 5) In a large skillet, heat 2 inches of oil to 350 on a deepfry thermometer. 6) Carefully add the battered zucchini, in batches, to the oil and fry until golden brown. 7) Remove to a wire rack to drain of any excess oil. 8) Let cool slightly before eating.
