The Dude wrote:anyone here have a favorite soft pretzel recipe?

Yes, but only on paper. I'll take a quick look for it tomorrow.

I would appreciate it. Of all things, the kids are missing them the most right now

Do they like philly pretzel factory or auntie Anne’s style? My wife has a bitchin’ auntie Anne’s style recipe

Guess I should ask - what's a soft pretzel to them? Auntie Anne's, street vendor, SuperPretzel?

EDIT: Helpful hint - Always refresh the last page before writing a reply.

Philly soft pretzel. If you can make them a little wet and in a brown bag even better

JUburton.com has a good looking one

https://www.seriouseats.com/2018/05/the ... -jawn.html

whoops no actual recipe in there. still looking

I'll still look but my recipe isn't that style. I didn't see a recipe in that link.

Yeah I edited my post. Just going with this one later today unless someone has something better. I'll just shape them differently

https://tasty.co/recipe/homemade-soft-pretzels

These looks okay in the pic - http://www.foodhuntersguide.com/2016/04 ... tzels.html

Not sure about the butter and I'd do a baking soda boil instead of messing with lye.

Didn't find the soft pretzel recipe. Must be packed already.

Tried the Serious Eats ChikFilA recipe. Unimpressed but in fairness to the recipe I was on the phone with my sis-in-law the whole time so it's likely I screwed something up. The pickle juice marinade works but the coating was off imo.

Had a craving after all the talk of soft pretzels so I winged a batch with limited ingredients. Rushed them a little bit and cheated with the toaster oven. They weren't pretty but they satisfied the craving even though kosher salt is no substitute for pretzel salt.

Look better than the ones they’re trying to push at QT, guessing tastes much better too.

Cooking for dummies -- oven baked chicken thighs, five minute prep. Delicious.

https://thesaltymarshmallow.com/crispy- ... en-thighs/

Grotewold wrote:Cooking for dummies -- oven baked chicken thighs, five minute prep. Delicious.

https://thesaltymarshmallow.com/crispy- ... en-thighs/

We roast thighs once a week. Just one of the easiest most delicious meals you can make. We usually use a mix of coriander/salt/pepper/cayenne. Sometimes get lazy and do adobo.

I went for the master class the other day and did: https://www.insidehook.com/article/chic ... an-chicken

It's more intensive but not that bad. Butterflying a bird is super easy and then it's just time. Flipping a whole chicken out of the oven without spraying yourself with oil is something though....and you need a 12" skillet for sure. It was really good though.

JUburton wrote:

Grotewold wrote:Cooking for dummies -- oven baked chicken thighs, five minute prep. Delicious.

https://thesaltymarshmallow.com/crispy- ... en-thighs/

We roast thighs once a week. Just one of the easiest most delicious meals you can make. We usually use a mix of coriander/salt/pepper/cayenne. Sometimes get lazy and do adobo.

I went for the master class the other day and did: https://www.insidehook.com/article/chic ... an-chicken

It's more intensive but not that bad. Butterflying a bird is super easy and then it's just time. Flipping a whole chicken out of the oven without spraying yourself with oil is something though....and you need a 12" skillet for sure. It was really good though.

we make a spatchcocked chicken in the oven almost every week(well, we did till the pandemic and now can't find affordable roasters). use the back and wings for soup stock.

jamiethekiller wrote:

JUburton wrote:

Grotewold wrote:Cooking for dummies -- oven baked chicken thighs, five minute prep. Delicious.

https://thesaltymarshmallow.com/crispy- ... en-thighs/

We roast thighs once a week. Just one of the easiest most delicious meals you can make. We usually use a mix of coriander/salt/pepper/cayenne. Sometimes get lazy and do adobo.

I went for the master class the other day and did: https://www.insidehook.com/article/chic ... an-chicken

It's more intensive but not that bad. Butterflying a bird is super easy and then it's just time. Flipping a whole chicken out of the oven without spraying yourself with oil is something though....and you need a 12" skillet for sure. It was really good though.

we make a spatchcocked chicken in the oven almost every week(well, we did till the pandemic and now can't find affordable roasters). use the back and wings for soup stock.

yeah i'll probably do this for the most part in the future. shoving it all on a smoking hot pan, putting it in oven, and then taking it out and flipping the whole thing with tongs was an ordeal.

i got this one at whole foods and i think it was like 9 bucks.

I get the spatchcock chicken from Trader Joe's whenever I remember to get it.

Phred wrote:I get the spatchcock chicken from Trader Joe's whenever I remember to get it.

Good shit

high fiber huh