I saw this in my subscription box and was so excited. I knew I needed to carve out time to watch, so I am settling down before I have to cook dinner myself with a large glass of tea and I am ready! My Grandparents (I called them Dziadzi and Nan) were so in love, my Nan would put out her favorite anniversary card from him every year, and for 17 years after he passed on until she joined him. My Nan was a SPITFIRE redhead irish gal, my Dziadzi was a short, stout polish boy who knew how to dance. :-) My Nan is also the one I cooked with all the time, I had a special connection with her -- but try as I may, I have never once been able to replicate any of her recipes. Hah! You mentioned eggplant in the beginning, and one of my favorite recipes of her's was breaded & fried eggplant. I've never succeeded at getting the right consistency or had a difficult time making it stick. Finally, you need to stop apologizing about your appearance, Miss!! I think you look great as always. And your hair looks so cute in the headband! It reminds me of the 60's. :-)
Thank you, beautiful girl. You're too sweet to me!!! Your Nan sounds like a doll!!! Always strive to replicate her cooking. Don't expect it immediately, but keep trying and I bet you money... one dish at a time, they'll start tasting so similarly to Nan's, you'll be amazed. I left a container of sauce at my parents house once. My sauce tasted so much like my grandma's (my Daddy's mom, the one I look exactly like) that Daddy got misty. :) The eggplant; trick to get the breadcrumbs to stick is to dredge in flower first. I *do* have a video on Eggplant parm. But generally, peel the eggplant, cut about 1/4" thick or thinner slices, lay down on paper towel, lightly salt each side (so you'll have to flip them), then paper towel on top (make layers of the eggplant slices). When you're done, put weight on top (I use cook books) and let it sit for 4 hours. That gets the bitterness out. (Tip: I start and finish the sliced on cookie sheets. That way, I don't get eggplant goo on anything, and I don't get my books dirty.) After the 4 hours, dredge in flour, egg, breadcrumbs and fry. They brown fast, so pay attention! Love Janine
That sounds like a fantastic (and creative!) idea!! I don't have a dehydrator. I've considered getting one, but my counter space is limited, and if I got a dehydrator, I wouldn't use it often enough to grant it a permanent spot on the counter. So I'd have to find a home for it in the garage and lug it into the kitchen whenever I'd want to use it. I schlep enough in from the garage to the kitchen. I don't need another!! Can I borrow yours?!? 😁 Love Janine
Not even close! It turns soft and jiggly. That's why dry spices are best. The dry spices are used as scaffolding for the jiggly skin surrounding them. Love Janine
I know! Sometimes they can be so tricky to find. Do you have any Mexican Meat Markets in your area? Any Mexican Grocery Stores in your area? They'd carry them. Love Janine
Oh God! Holy shit, yes!!! They're fucking amazing! They've just got to be stewing in the sauce pot for about a day, first. They've got to be pretty soft/mushy all the way through before I am interested in eating them. They are fully edible BEFORE they're soft, but I like them best when they're soft all the way through. If I go to my parents house and they make a pot of sauce with pork skin bracciole's in there, my father and I fight over them!!! :) Love Janine
I saw this in my subscription box and was so excited. I knew I needed to carve out time to watch, so I am settling down before I have to cook dinner myself with a large glass of tea and I am ready!
My Grandparents (I called them Dziadzi and Nan) were so in love, my Nan would put out her favorite anniversary card from him every year, and for 17 years after he passed on until she joined him. My Nan was a SPITFIRE redhead irish gal, my Dziadzi was a short, stout polish boy who knew how to dance. :-) My Nan is also the one I cooked with all the time, I had a special connection with her -- but try as I may, I have never once been able to replicate any of her recipes. Hah! You mentioned eggplant in the beginning, and one of my favorite recipes of her's was breaded & fried eggplant. I've never succeeded at getting the right consistency or had a difficult time making it stick.
Finally, you need to stop apologizing about your appearance, Miss!! I think you look great as always. And your hair looks so cute in the headband! It reminds me of the 60's. :-)
Thank you, beautiful girl. You're too sweet to me!!!
Your Nan sounds like a doll!!! Always strive to replicate her cooking. Don't expect it immediately, but keep trying and I bet you money... one dish at a time, they'll start tasting so similarly to Nan's, you'll be amazed. I left a container of sauce at my parents house once. My sauce tasted so much like my grandma's (my Daddy's mom, the one I look exactly like) that Daddy got misty. :)
The eggplant; trick to get the breadcrumbs to stick is to dredge in flower first. I *do* have a video on Eggplant parm. But generally, peel the eggplant, cut about 1/4" thick or thinner slices, lay down on paper towel, lightly salt each side (so you'll have to flip them), then paper towel on top (make layers of the eggplant slices). When you're done, put weight on top (I use cook books) and let it sit for 4 hours. That gets the bitterness out. (Tip: I start and finish the sliced on cookie sheets. That way, I don't get eggplant goo on anything, and I don't get my books dirty.)
After the 4 hours, dredge in flour, egg, breadcrumbs and fry. They brown fast, so pay attention! Love Janine
THANKS FOR THE VIDEO!!!! Always love watching you cook. Have a great day cutie pie.
Thank you, gorgeous! Love Janine
any thing you cook is amazing
You look amazing sweetie. So glad to see you on here cooking. Missed you on here.
Thank you, beautiful lady. You're too kind. ❤ Love Janine
I take the schmutz and dry it on a dehydrator, then powder it in the blender. Use that for extra flavoring in soups etc
That sounds like a fantastic (and creative!) idea!! I don't have a dehydrator. I've considered getting one, but my counter space is limited, and if I got a dehydrator, I wouldn't use it often enough to grant it a permanent spot on the counter. So I'd have to find a home for it in the garage and lug it into the kitchen whenever I'd want to use it. I schlep enough in from the garage to the kitchen. I don't need another!!
Can I borrow yours?!? 😁 Love Janine
I do wonder about the texture of the pork skin when it’s ready to eat- does it stay crispy or no?
Not even close! It turns soft and jiggly. That's why dry spices are best. The dry spices are used as scaffolding for the jiggly skin surrounding them. Love Janine
I wish it was easier to get pork skin in my area.
I know! Sometimes they can be so tricky to find. Do you have any Mexican Meat Markets in your area? Any Mexican Grocery Stores in your area? They'd carry them. Love Janine
@@PinkFishLilly not many but I'm sure if I put in a little more effort I could find it. What price did you pay?
They're pretty inexpensive per pound. I think they were about $2 for each package and each package was a little over a pound each. Good luck!!
do you eat the pork skins?
Oh God! Holy shit, yes!!! They're fucking amazing! They've just got to be stewing in the sauce pot for about a day, first. They've got to be pretty soft/mushy all the way through before I am interested in eating them. They are fully edible BEFORE they're soft, but I like them best when they're soft all the way through. If I go to my parents house and they make a pot of sauce with pork skin bracciole's in there, my father and I fight over them!!! :) Love Janine
i eat it too