Marlene

I have the exact same mugs Arne! And a few other Disney ones as well. Looking forward to this!

As far as I can tell, the big difference between Dave and Brooks recipe is the buttermilk/egg wash thing. In Dave's recipe, marinate in buttermilk, no egg wash before flouring required. In Brooks' recipe, soak in cold water/baking soda, use an egg wash before flouring. Maybe I'm missing something else though.

Jake! No pictures?

We had a roast pork loin and mashed potatoes last night too! I did make gravy from the drippings finished with one of my pork stock cubes. Tonight's dinner was pork schnitzel (ok, I'm on a pork roll) and Fettucine Alfredo. The schitzel was served with taziki. All right, a strange comination of flavours but it's what my son asked for! Fettucine Sauce. Ok, it's not "classic" because I add cream cheese to my sauce as well as the butter, cream and parmesan. But we like it this way. Slightly off centre (where's that eG photography class?) pork schnitzel Fettucine with cracked pepper. I would have used parsley to decorate it, but I think I packed it already.

Brooks' pan fried on the left, Dave's deep fried on the right. The crust as I recall was definately thicker on Brooks recipe than the deep fried one, although Brooks's recipe doesn't call for a buttermilk marinade. Now, I fried his in oil last time. On Thursday, I'll use shortening and bacon grease and see what happens.

Susan, we can do this together on Thursday and compare pictures! Don't ask me what the difference is between the two methods. I just follow instructions.

This sounds very much like chicken kiev! For the first time ever, I actually have bacon grease in the fridge. And I have crisco. I'm all set. Oh wait. Crisco shortening or crisco oil?

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.

no, they aren't supposed to be links.i've posted the whole recipe.

Sorry fifi. Is what supposed to be a link?

Is milk gravy the same thing as cream gravy? The following is the recipe Brooks gave me when I made his fried chicken. I tried this and it worked wonderfully! Better than your Grandma’s Creamed Gravy Pour all but a little bit of grease out of the skillet. Add the leftover seasoned flour and brown slightly, Stir in a good bit of chicken stock and combine with the four mixture, using a whisk and making sure that you get all of the lumps out. Finish by adding some canned evaporated milk. Season with salt and pepper to taste (it won’t take much if you used good stock). Serve over rice.

The Heba was around $85.00. I do recall the Barolo's being obcenely expensive. Ruth's wine list seems to have expanded a great deal. One of the things they've done, is added a significant selection of half bottles, both red and white. I like this because I drink red normally and Don drinks white. So it works well for us. Ruths is not planning at the moment to participate in the BYOB program, but they are looking into whether they can participate in the cap it and send it home with you portion of it. We like Ruth's for a number of reasons. 1. Generally we prefer steak to most other cusines. Don is far more likely to be willing to go to Ruth's than Susur's for example. There are other better steakhouses in Toronto, Barberians comes to mind. (2). I can still smoke at Ruth's so 95% of the time, Ruth's will get my vote for that reason alone.

Now you're just being mean Besides, no true Canadian would ever consider wasting even a drop of good beer. A. ← Especially Canadian Beer. Which we all know is far superior to other beers.

I can't find brown paper sacks here either Kris. I use ziplock bags to shake my chicken in.

Kris, Brooks' recipe doesn't use buttermilk. Brooks' Chicken Dorothy’s Fried Chicken Several hours before time to fry the chicken, place cut up pieces in covered container filled with ice water that contains 2 teaspoons of baking powder (this is for one chicken with extra legs, as Brooks and Tom love them). Keep refrigerated until time to fry. Mix SR Flour, salt, black pepper, cayenne, and garlic powder to taste (1 tsp. Salt, ½ tsp peppers and garlic for each cup of flour). Let pieces drain dry and pat with paper towel. Make an egg wash of 2 eggs and 1 cup of ICE COLD water. Dip chicken in egg wash and dredge in flour, making sure that it is completely covered but not lumpy. Place chicken in a large pot or skillet that has a tight fitting lid. The pot should have about an inch of peanut oil in it @ 350F. Cover when bottom of skillet is covered with chicken (Don’t pack it in, this is not a race, it is supper for hungry boys). Cover and cook on medium high for about 12 minutes. Uncover and turn pieces gently, careful to not knock off the flour. Cook for 10 more minutes or so covered, and remove color and brown if needed (most of the time it is not). Place cooked chicken in doubled brown paper sacks with the bottoms lined with paper towels.

April Kilpatrick recently won top honours in the Best Ontario Sommelier's Competions. The competion includes a written exam and a blind tasting. Her next competition will be the Canadian nationals. If she wins that she'll go on to represent Canada at the international competition. We were at Ruth's Chris last night for dinner and asked April to pick a wine for us. She picked Heba Morellino di Scansano 2003, which I'd never heard of before. We had told her we like something full bodied, red, either French or Italian. We mentioned we liked Amarones and Barolos. What I really liked was that she didn't try to upsell us and she could have. The wine she picked for us was quite reasonable in price and I really really liked this wine. It was very smooth. Don liked it because unlike many dry red wines, this one doesn't dry the roof of your mouth out so to speak. We'll be rooting for April at her next competition! Just a little bit more about dinner. Prime Rib is not normally on Ruth's menu. They had it last night, and I opted for that over steak. Bone in, 2 and 1/2 inches thick, 6 inches wide, and there was enough for a family of four. I will say, I've never ever had Prime Rib quite this good. It was med rare, melt in your mouth tender with a beautiful crust. The other thing that Ruth's Chris is going to start doing is catering bbq's. They'll come to your house, and bbq steaks for your crowd of hungry people. We're planning a housewarming party for the spring after we move. We've agreed to be guiniea pigs for their first trial run at this.

During my foodblog I attempted fried chicken for the first time. In fact I attempted two methods at the same time, deep frying and pan frying. Since then, I've made Dave's deep fried recipe once. I've been meaning to get back to trying Brooks' method again, and this seems the perfect opportunity. Somewhere, buried in that thread is Brooks recipe which I'll pull out and polish up. So it will be cast iron pan frying for me for this cookoff.

Are you kidding? I do this all the time.

Fried chicken! Fried chicken!

Ill third this. the last thing on my mind during labour was food. And nothing big definately. After labour was another story. I was seriously hungry after that.

The orders have been placed. Yesterday the appliance store told me a week to order and deliver, today they told me a week to 10 days. So we'll see whether this gets installed before or after we move. Not that I'm liable to be cooking anything for the first couple of days after the move anyway! Yippee!

The expenditures have been approved. And I didn't even need the whole bottle. Range and island go on order tomorrow!

We take possession on Monday. We move on the 23rd. Hopefully, the new range will be installed before we move in. I'll have to wait for the island to be built. (I've obtained some lovely scotch for my husband to drink while I aquaint him with the costs. ). Perhaps the entire bottle will be enough.

And another 5 cm or so tonight, Anna! I'm waiting for the big snowstorm that I'm sure will appear on moving day. So I'm not even thinking about spring desserts yet. I still want warm comfort foods.

Moving right along. Gas is a done deal. It's only going to be $450 to run the gas line, so gas is a given. We are going to flip the subpanel to the opposite wall just because I feel better about doing it that way. If I order the range tomorrow, it should be here within a week. The island will take about a month to build and install. (all I have to do now is tell my husband how much that range costs)