Re: REC: Baked Boudin Balls

Jill McQuown wrote:

On 3/9/2025 8:45 AM, songbird wrote:

Jill McQuown wrote:
...

Thing is, I don't deep fry stuff at home.  Too messy and storing the oil
is a PITA.  ...

 
   most things deep fried can be done in a shallow pan
with a bit of butter.  ok, it may not be exactly the
same but it is close enough for me.  i suppose you
could also spray it or baste it and put it in the
oven and that would work.  but we don't really cook
like that these days.
 

What you and your mother cooks is a lot of sweet stuff I wouldn't eat.

  likely true.  :)

  of late she made a chocolate cake that is languishing in
the fridge.  i had some of it last night and it's not very
good at all (too dense, too dry - i had to sip milk with it
to eat it).  she's not eaten much of it either.

  not too many fails here, but this is one of them.

   i do remember the days when we would bake frozen
fried chicken and onion rings in the oven and they
came out ok, but they were somewhat pre-cooked.
 
   i don't eat that ways at all any more.
 
 
   songbird

>
The recipe is not about cooking frozen food.  It's sausage that is
removed from the casing and formed into meatballs and baked rather than
deep fried to achieve the same crisp effect.

  ok, baked.


  songbird