patti
-
Posts
920 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by patti
-
-
Yes! Crawfish are in season and you should have no problems finding them. Enjoy!
-
Thanks for posting the pics. It looks scrumptious, Marlene.
Room temp fried chicken is good, as is cold, so your hubby should still get an enjoyable meal out of it.
-
Wait. I just remembered. I like vanilla. It's sarcasm I can't stand. Is there a good substitute for sarcasm?
A swift kick to the cojones? Oh wait, that would be the response to, not a substitute for.
-
Today Alton Brown's Good Eats is all about buttermilk soaked fried chicken! I wish I'd known ahead of time so I could've taped it. I'm watching it now, and it's very educational.
-
You're a very bad person.
Heehee. I was tempted to question his intent, but I don't know him well enough (or at all) to do so. I did check my calendar to make sure it wasn't April 1.
-
So make it lemon flavored, or orange flavored, or amaretto flavored, or whichever flavor you choose.
-
I have the same trouble with vanilla. I hate vanilla, but it seems every recipe in the world calls for vanilla. The thing I hate about vanilla is the flavor. I have noticed that whenever I use vanilla in a recipe, it imparts that vanilla flavor to whatever I am cooking. Oh, I have tried vanilla substitutes -- every vanilla substitute I can get my hands on. But the damndest thing -- that vanilla flavor gets imparted by the vanilla substitutes as well! Why, I might as well be using full-bore vanilla! If someone develops a vanilla substitute that does not have that vanilla flavor, I'll buy a case of it.
I'm sure the food chemists among us will correct me if I'm wrong, but why not substitute a flavoring you DO like? I don't think vanilla does anything to the food but flavor it.
EDIT: Oops, cross posted with carswell.
-
For a nice breakfast, cut it in half horizontally, butter it (crusty side down), broil it, and top with your favorite syrup.
-
1
-
-
Fifi and Snowangel, very enjoyable pics and posts. Seeing them made me run to the kitchen and eat a piece of cold leftover chicken (and I must say it was very tasty). It really is nice to be able to peek into people's kitchens to see what and how it gets done in other homes.
Peanutgirl, I can't wait to see how your chicken turns out.
-
Varmint, your kitchen is really taking shape. Those cabinets are gorgeous! Can't wait to see more as it progresses.
jphilg, your home is lovely.
-
I don't recall where I saw it, but I recently saw a recipe for a crab and mozzarella tart that sounded good. The shell was blind baked and topped with arugala, lump crabmeat, tomatoes, and mozzarella.
-
1
-
-
Patti, I think you would love Russ's fried chicken thighs that I mentioned in this thread (and multiple times in the Dinner! thread
). I've never had the Popeye's naked chicken that you were trying to duplicate, but I intend to try it after hearing your reviews of it! We like chicken prepared this way #1 because it tastes delicious and #2 to save calories (not carbs in particular). It feels funny to describe this preparation in a discussion about real fried chicken like this one, but here's what Russ does. He generously salts and peppers both sides, and places the chicken thighs, skin side down, in a cold pan, this Farberware non-stick pan. Then he turns the heat to one click higher than medium, puts the splatter screen thingie on it, and sits down with a glass of wine and watches some Fox News on TV. Then maybe ten to fifteen minutes later -- I tried to nail him down to a more definate time, but he didn't know -- when they are cooked a little more than half way through, he turns them and cooks them for a few more minutes until done.Starting them in the cold non-stick pan, they never stick. He always gets crispy skin, "with no added fat" LOL, that is juicy on the inside. The better the chicken is, the tastier it is of course. Once in a while we brine for this, but not routinely. We used to like Perdue best when we lived in Delaware, but can rarely find it down here. This isn't a real good picture, but it's the only one I could find.
Mmmwwwaaaa! I love you, Susan! Thanks so much for those tips!
Ah, I'm taking this one as a direct challenge. Coming up sometime this week or early next: Low-Carb Fried Chicken, Three (or more ) ways.
Patti -
The Popeye's strips are deep fried, and all breast meat, so that might be one reason they seem different... also, who knows what the heck they use in their spice rub. I will say though that the Naked Chicken pieces they used to have were worlds better, and a much better value, than the Naked Strips they serve now, which are just dinky and overpriced.
Nullo, I look forward to seeing your results!
I wasn't trying to duplicate Popeye's strips. I don't care for them nearly as much as the whole pieces (which are still available here). The strips in my picture were battered and fried, which is what my son prefers, while the thighs, bone in and skin on, were not battered.
For snowangel, I finally tasted a bit of a chicken strip when I was putting everything away last night. I really, really liked the flavor, which was almost sweet, and very nicely seasoned. I seasoned the tenders with Tony Chachere's before adding the buttermilk, and I also lightly seasoned the flour in which I dredged them.
Patti, that looks pretty good to me too. What was it you didn't like? Was the skin crisp? What temp did you fry them at? Is it the meat itself that you had a problem with?I posted a "chinese" version of fried chicken earlier in the thread. There is no breading but it is crisp and flavorful all the way through. I think the trick is you lightly poach (similar to Jinmyo's version on her "perfect fried chicken" thread. I did just an asian broth but I'd bet the buttermilk version that Jin uses would be great. Then leave air drying in the fridge over night (or two) to completely dry the skin.
Its then pan fried or deep fried at a very high temp but only until you see the skin turn golden.
Crisp skin, succulent meat. You can season it with sea salt and cayenne mix or roasted chili powder and sea salt, I'll bet it'd be delicious. I like the asian versions with szechuan peppercorns and salt or a dressing of black vinegar, ginger, green onions, sesame oil.
Honestly, I was so disappointed by how dark the skin got before the thighs were fully cooked that I just couldn't enjoy it. I put it in the oven to finish cooking, and by the time I ate a piece, I felt defeated. There was nothing wrong with the flavor of the chicken, but the skin was not even very crispy anymore, or as flavorful as it should've been.
The thermometer I was trying to use is a candy thermometer and it was clumsy to try and hold it in the oil to get a measurement. It took it a long while to rise to 350, by which time the oil started smoking. It could've very well been higher than 350, but I didn't hold the thermometer any longer as I needed to turn the oil down a bit. Oh, I don't want to talk about it anymore. I screwed it up.
I need a thermometer that reads the temp faster! (Yeah, that's the ticket. It's the thermometer's fault.)
Akiko, your method sounds lovely. I will try it in the future, but not this week. Thanks.
-
Thanks, patti, for the report! I just wish you'd taken at least a bite of one of the tenders...
Susan, unfortunately for me, one bite leads to more bites, so it was better left untasted. I was hoping for a good response from my son, but he was in a grouchy mood and asking for details about the taste of something was a little too much. Why, when I was a kid, I was very good at making my eyes 'light up' when my mother wanted a good response to her cooking!
-
Thank you for having the courage to relate experiences that are less than optimum. Those are extremely valuable. We learn by our mistakes. God knows I have. I always say that to my kids and they come back with . . . "Gee, Mom. You are so smart. You must be a real screw-up."
Maybe southern style fried chicken is something that shouldn't be tried for low carb. But, let me ask you . . . Would the low carb chicken taste really good if you weren't trying to duplicate the fried chicken? I mean, maybe it is a good thing on its own terms.
Thanks for the support, fifi. I really enjoy Popeye's low carb batterless fried chicken, so I guess I was trying to imitate theirs, though I really have no idea what their recipe is. It's very flavorful and the skin is crispy. My skin was crispy too, just a leeeetle too brown.
I had a hard time with my thermometer, so maybe if I'd actually been able to regulate the temp properly, it would've turned out better? I think I'll stick to baked chicken (which I guess should be properly called roasted), 'cause I know I can do that very well. -
If I were smart, I wouldn't show a photo. My husband even suggested I make a Popeye's run and take a picture of theirs and try to pass it off as mine. Anyway, here's a picture of some chicken tenders, which were soaked in buttermilk for a couple of hours, dredged in flour, then set out to dry while I fried chicken thighs in a combination of Crisco and bacon fat. The thighs had been marinated in hot sauce, but I did not dredge them in flour. I was trying to make a delicious low carb fried chicken, like Popeye's Naked Chicken. I guess it's low carb, but it's not delicious. Where I think I went wrong was in the oil temperature. Too hot. The thighs got dark too soon and I ended up taking them out of the fat sooner than I wanted to and finishing them off in the oven. The chicken was edible, but not delicious. I didn't eat any of the chicken tenders, but my son said they were good. He wasn't jumping up doing a happy dance about them, but then he's 17 and doesn't do happy dances about food, anyway.
-
Here's a shot of some I made tonight. Good thing I made it, because my naked fried chicken experiment was a bust.
Edit: Oops, Susan, I don't know how I missed that you'd posted a pic. I read the new posts on page nine but didn't notice that there was a page 10.
Your shot is much nicer than mine.
-
I have 3 iron skillets, none of them large enough for chicken frying, in my opinion, but I do have a black iron dutch oven. I also have a Magnalite pot called a 'chicken fryer' which I have never actually used for frying chicken. I'm torn between the two. Any opinions on which of the two pots will turn out the better chicken?
I'm also sort of hoping to see pics of someone else's chicken before I do mine.
-
Mine is set for tomorrow night or Thursday night I think. Jake, when using Brooks recipe I'm going to sprinkle the spices right onto the chicken a la Dave's method instead of mixing them with the flour. I found when I did it the other way with Brooks chicken, the spices didn't come through the way I'd hoped.
When I fry shrimp or crawfish, I always season both the ingredient AND the flour. That way, there's no chance anything will remain unseasoned. I'll probably do it that way when I fry the chicken, which will likely be on Wednesday night.
-
Well then, kind sir, please post your recipe!!!!
See post 13 in this thread. Marlene posted Mayhaw Man's recipe under "Dorothy's Chicken."
-
I've had more lamb in the past two weeks than I have for my whole life. Before I found the right lamb for a curry, I found lamb chops and very small lamb shanks (which I used in a big pot of white beans). I pan grilled the lamb chops:
But finally, I made my lamb curry. I used Madhur Jaffrey's recipe for Red Lamb Stew (Rogan Josh) from her book, Indian Cooking. I think Chufi also made this, but the ingredients list and process seem a little different, so maybe the recipes are from different Jaffrey books.
The recipe calls for:
2 1 inch cubes fresh ginger, peeled and coarsely chopped (I used ground ginger from Penzeys)
8 cloves of garlic, peeled
1 1/2 to 2 cups water
10 tablespoons vegetable oil
2 lb. boned lamb cut into 1 inch cubes
10 cardamom pods
2 bay leaves
6 cloves (I used ground cloves from Penzeys)
10 peppercorns
1 inch cinnamon stick
2 medium onions, peeled and finely chopped
1 tsp. ground coriander
2 tsp ground cumin
4 tsp. bright red paprika mixed with 1/4 to 1 tsp. cayenne pepper
1 1/4 tsp. salt
6 Tbs. plain yogurt
1/4 tsp. garam masala
freshly ground black pepper
I hate that I had to substitute ground spices for some of the whole, but I didn't want to put off making this any longer, so it was do or die.
In the picture the paprika and cayenne are mixed in one bowl, and the coriander and cumin are also sharing a bowl. Missing from the picture are the lamb, salt, and vegetable oil.
I didn't do everything perfectly. The paste made from the garlic, ginger, and water was too liquid. I guess if you're substituting ground ginger for fresh, maybe you should use less water? Also, I guessed at how much ground ginger to use when subbing for fresh.
While it was cooking, the stew certainly looked red (as per the name):
During the last stage, the liquid is reduced, and so, also was the red color of the dish. Here's the final, very tasty, result:
-
I'll probably get kicked off of this thread, but I'm going to fry it two ways. One batch will be chicken tenders for my son, and the other will be naked chicken for me (skin on, but no batter), and none for my husband, who is the only person I know who doesn't enjoy fried chicken. I really, really, really love fried chicken, but I need to low carb it, which I'm sure will offend, irritate, piss off, and aggravate some posters, but that's what I'm gonna do.
-
Looks like an excellent gumbo, and we can see the color of the roux on the sides of your pan and mixed in with your vegetables, so all was not lost (photo-wise). It does look like just the perfect color! Congrats!
-
I am having a hard time finding lamb as well. I really don't want to buy a whole leg. I am still going to try this.
Fifi, after shopping several stores and phoning a number of butcher shops and finding only lamb chops or pricey legs of lamb, I found two 1 lb. packages of center sliced leg of lamb at Albertson's. The other times I'd checked, I saw no such thing. So, I'm going to give it a go with that. In the meantime, I pan grilled some lamb chops for the first time and they were a pleasant surprise.
-
I will probably try a lamb curry tomorrow, using Madhur Jaffrey's recipe for Rogan Josh. Sorry to be so late with my attempt, but I had a hard time finding the right lamb. If it all goes right, I'll post my results tomorrow evening or Sunday.
Fried Chicken: Cook-Off 5
in Cooking
Posted
Oh. My. God. Perfection! (I had to look at it one more time, myself.)