How To make Hot Shins
16 ea Chicken Drumsticks (2 /12 to
-3 1/2 pounds) 1/4 c Flour
2 ts Paprika
1 t Black pepper, ground
1 t White pepper, ground
1 t Cayenne pepper, ground
1 t Thyme, ground
1 t Garlic, powder
1 t Salt
The day before you plan to serve these drumsticks, lay them out on a cutting board or butcher block and pierce them all over with a fork so that, when they are seasoned, the spices will permeate the meat nicely. Set aside. Measure into a Ziploc-type plastic bag the flour, paprika, black, white, and cayenne pepper, thyme, garlic powder, and salt. Close the bag and shake to blend the spice well. Add the drumsticks to the bag, zip it shut again, and shake until the drumsticks are thoroughly coated with the seasoning. Refrigerate overnight. The following day, about 2 hours before dinnertime, fire up your smoker and, when the coals are glowing, add some wet wood to the fire pan and fill the water pan halfway with hot water. Transfer the drumsticks from their bag to the grill and cover the smoker snugly. Smoke at 200 to 220 degrees for about 1 1/2 hours, or until the juice runs clear when the meat is pricked and the drums are lusciously tender. Source: Where There's Smoke There's Flavor by Richard W. Langer
How To make Hot Shins's Videos
Asian Braised Shin of Beef Recipe
A really good Beef Shin recipe, and how you can cook it really easily at home.
#beefshin
Check out my beautiful beef shin recipe, this is such a lovely stew to cook at home and the meat falls apart so it's so tender. I really enjoy these big, bold and robust flavours and this is certainly a great dish to cook to feed a crowd. Enjoy!
Ingredients-
➤ 3 pieces of shin of beef, bone in
➤ 1 tbsp flour
➤ 3 stalks of celery
➤ 2 white onions
➤ 2 carrots
➤ 5 cloves of garlic
➤ A few sprigs of fresh rosemary
➤ 2 bay leaves
➤ 2 cans of chopped tomatoes
➤ 300ml beef stock
➤ 2 tbsp tomato puree
➤ Oil or lard for frying
➤ A dash of Worcestershire sauce
➤ 300g baby potatoes
➤ Knob of butter
➤ Pinch of dried herbs
➤ Fresh parsley to serve
Recipe-
1.Take your beef shins and lightly coat with the flour and season generously, put to one side whilst you prepare the other ingredients. Roughly chop up all your vegetables, cut the onion and carrot a bit smaller as they'll take longer to cook.
2. Roughly chop your rosemary, and finely dice the garlic, make your beef stock with a beef stock cube or you can use fresh. Open up your canned tomatoes ready for later.
3. Start by adding the oil or lard to the pan, and then sear your beef shin, one at a time as if you crowd the pan it's going to be harder to colour. Once done, remove and set aside.
4. Now add in your carrots and onions and saute for a few minutes, if it's sticking to the bottom of the pan use a bit of water or stock to release and then add in the rest of your vegetables and herbs. Once it's cooked down a bit and everything has picked up a bit of colour, add in the tomato puree and keep stirring.
5. Cook out the puree to get rid of any sharpness, then add in the canned tomatoes, then the beef stock; add in the Worcestershire sauce. Stir around and bring up to a simmer, return the beef shins to the liquid and place a tight fitting lid on. Place in a 160°C oven for 3 hours.
5. When you're 20 minutes away, cook your baby potatoes. Cook until tender in a pan of salted boiling water, drain and then add in a knob of butter, dried herbs and salt and shake around. This will crush the potatoes slightly letting more flavour in. For the garnish, serve the beef shin in a bowl with the potatoes and sprinkle with chopped parsley.
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Crayon Shin Chan Natto Rice ASMR!? ???? #shorts
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Korean Spicy Shin Ramyun ~ Stir Fry Ramen Recipe (Not Noodle Soup)
This ‘DRY’ Shin Ramen recipe is another reason why we love instant noodles. ????????
Whenever I crave a Korean spicy noodle, the Shin Ramyun is always the first choice. But despite how much I loved the soup base, I'm also growing tired of it. So, I created a new recipe and changed it into a stir fry noodle instead.
OMG! It was so yummy!
This hack totally elevated the original hot and spicy flavor giving it an extra depth that never existed. It actually reminded me of the popular Indomie Mi Goreng fried noodle, but better!
The best thing is, this soupless Shin Ramyun recipe is very easy to make. All you need are simple ingredients that most households should have. Anyone can cook this ramen at home.
Ingredients:
* Shin Ramyun - 1 pack
* Fresh Garlic - 3 cloves
* Soy Sauce - 1 tsp
* Sesame Oil - 1 tbsp
* Sugar - 1 tsp
* Water - 2 tbsp
Directions:
1) Remove powder satchel from the packet
2) Mix sauce (1/2 powder + last 4 ingredients) and put aside
3) Boil noodle and set aside to steam dry
4) Chop garlic and pan stir fry on medium low heat for 30 sec
5) Add noodle into pan and saute 1 min each side
6) Turn to high heat and add sauce
7) Use tong or chopstick to stir fry noodle for at least 1 min
8) Enjoy the meal
Optional:
Whenever I eat instant noodles, whether it's dried or soup based, I always add fried egg and luncheon meat like SPAM. I think it's the best combination!
Note:
You only need to use 1/2 of the spicy powder satchel for this ramen recipe. Please save the other half. I will show you another quick and delicious dish later.
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3 Delicious ways to enjoy Shin Ramyun Stir-Fry????
#Nongshim #ShinStirFry
Here are three of the million ways to enjoy Shin Stir Fry ????
✔️ Shin Stir-Fry with korean BBQ
✔️ Corn Cheese Shin Stir-Fry
✔️ Ultimate Hot Version
What do you want to try the most?? ????
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Korean Packaged Ramen (SHIN RAMYUN) or Homemade? | Delicious Dupes
Shin Ramyun is the Best, but not so healthy...so let's make our own! Healthy Panda Express Orange Chicken:
Healthy Chick-Fil-A Chicken Sandwich:
Homemade Shin Ramyun Recipe:
1/4 cup ground beef
1 carrot, sliced
2 green onions, chopped
2 teaspoons mushroom powder
1 teaspoon fish sauce
3 cups beef broth
pinch of dried wakame / seaweed
bok choy
mushrooms
Spicy Sauce:
1 tablespoon gochujang
1/2 teaspoon gochugaru
1 teaspoon chili sesame oil
1 garlic clove, minced
2 teaspoons honey
In a bowl, mix the gochujang, gochugaru, sesame oil, garlic, and honey. Set aside.
In a heavy bottom pot, add the ground beef and break it up to cook through. It'll start to render and brown. Add the mushroom powder and then the green onion (white part only), and carrots. Saute for a minute or two in the beef fat and then add the beef broth, fish sauce, and the pinch of wakame seaweed. Put in the preferred amount of spicy paste and let it come to a boil for 5 minutes.
Add the ramen noodles in and cook for 3-4 minutes, then a minute before it's finished cooking, add the bok choy and mushrooms.
Pour everything into a bowl and enjoy!
00:00 Intro
00:09 Trying the OG Noodles
01:59 Experimenting My Own
04:48 Quick Taste Test
06:00 More Comparison
07:05 Another Taste
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