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Everything posted by snowangel
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Interesting about rosemary. I just let my plant sit in the ground all winter (we got to 20 F below). Periodically, I needed rosemary, and wondered what it would be like. Freeze dried rosemary is just wonderful. As it thawed, the fragrance and oils just seems to pop back to life. The days are lenghtening, and warming, and the sun is regaining the push that we associate with spring and the coming summer season. It won't be long before I'm out there, peering at the base of my rosemary plant, looking like a fool to my neighbors, seeking a glimpse of the coming season.
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So, tomorrow night, it won't sit once floured. Right into that hot peanut oil. One of the things that amazed me at the market is that it is either a really tiny bottle of peanut oil or a big effing one. I got the big effing one. Why is there no middle ground on size of container of peanut oil?
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Thanks, Tony, for the advice. When I manage the courage, I will post a photo. BTW, I love tourne. It is relaxing. Sort of like yoga. Focus and beautiful results.
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Need some advice. I'm a glutton for punishment. Not only am I hosting betweeen 12 and 25 for Easter lunch (won't know number until late Saturday night), I'm doing an NCAA women's basketball thing here tomorrow featuring fried chicken. Further, we are going to do side by side taste testings of fifi's recipe and Brook's recipe. My questions: 1. I do the buttermilk soak for 24 hours or so. How long for Brook's baking powder/water soak? 2. Oil. Brooks is very specific about peanut oil. But, I've always done crisco and bacon grease. Let's talk about oil, grease and times for soaking. While we're at it, let's talk about whether or not to let it sit on a rack once it's been floured. Brooks doesn't mention that... The heat is on!
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That's what my grandmother did. Ice bath first.
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But, if you don't get the ribs, you can't gnaw on them!
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Recently was offered the recipe for "a great chicken dish." I declined. Ingredients? Chicken (raw, cut up, OK). Apricot jam (OK, on it's own). Thousand Island Dressing (not my thing). All mixed together. Baked. I'm not sure if it was covered with foil while baking. Suddenly, when the ingredient list was mentioned, my pen ran out of ink. Funny how that happens.
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Back to plating for family-style serving. Easter. What do I do to attractively plate a 18 lb. ham that will be sliced? I think I can figure out the rest of the meal, but this one has me sort of stumped.
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Thanks for the report, Chris. I grew up spending summers on my grandparents farm, and grew up thinking during those summers that if you wanted meat, you went a chose it. In the case of chickens, it was running around catching them, breaking the neck and doing the whole thing, just like you saw. I learned how to do this when I was 8. As an aside, in the case of beef or pork, once my grandparents quit livestock farming, it was choosing the cow or pig. Someone else did the dirty work. As a further digression from fried chicken, a couple of years ago, our neighbors asked Peter if he wanted to go with them to get a pig. I don't think Peter realized that they were going to choose one and slaughter it themselves (Paul said he could have sworn Peter would return from this expedition a vegetarian, but he didn't). Peter thought it was really cool to see where the meat really comes from. He's still confused as to why the shoulder is called the butt. But, back to fried chicken. On the menu for Saturday night again here!
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So, if the chamba is so wonderful, why did we all buy LC? Yes, throw caution to the wind, Linda. Recipe abuse? I'm guilty of it on a daily basis!
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Reminder that if you are going to do the fry first technique, be sure and check out the ultimate fried chicken thread -- all 10 pages of it -- here.
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Ah, another magnetic knife "block" fan. Over the sink, keeps them out of prying little hands.
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The ham has been purchased. I'm tempted to do Marlene's potato puff, because it can be assembled the night before, and bake after the ham comes out. Also thinking of her maple glazed carrots, and asparagus. Plus a big salad, and will decide on that when I see what greens look best. I'm thinking of deep-sixing the pie idea since I found a mess of raspberries I picked last summer and some raspberry syrup I made in the freezer, and putting that on top of ice cream. Pie is special, but seems pretty heavy after this meal.
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Sweet pea.
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Rachel, it is almost 11:30 pm. I am starving. I want fried chicken. Yours looks wonderful. I'm consoling myself with 1/2 carton of Ben & Jerry's Uncanny Cashew, and it is not doing the trick. Lesson. Don't look here when hungry!
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Lucy, as a fellow blogger, I'm intimidated by all of the others much greater than moi. If I can ask a question, which you may need to ask of our friends. What do the kids eat for lunch on school days? Just curious, and I know this is OT since it has nothing to do with your eating habits.
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I'm doing Brooks recipe on Thursda night. Only problem is that my cousin will be here, so it will be a serious duel for the backs. He outweighs me by 50 lbs, but I think my love of backs is strong. Let's just see who wins out on the hearts and livers. And, there had better damned well be leftovers, because what is a mother to do for lunch when ALL of the kids are home for spring break???
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Jason, here's hoping that you've saved the livers and hearts for me!
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I wouldn't add fish sauce. I guess I liked the fact that it didn't have fish sauce. Now, don't get me wrong. I love fish sauce. I use lots of it. But, this dish lacked that fishsauce thing, which I think made the other tastes stand out more, but I could be wrong. Boneless country ribs. My local supermarket guy says that they can be from shoulder, or loin. He always advises me to get the butt or a picnic instead of the loin. And, as to the chicken. I truely believe there is a big difference to having well marbled meat as opposed to adding fat to the pan. So, I'll save my cute little thighs for frying.
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I happened onto two more really nice little chickens at my meat market at $.89/lb! Happy dance! This time, when I cut up the chickens, I will reserve the breasts for curry, pad thai, or something else, and just do the dark meat and the backs for fried chicken, which I will do again VERY soon. Linda, these birds have the nicest little thighs you've ever seen!
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A couple of thoughts, Linda. When I did the Rendang (I used beef), the chuck I had was quite fatty with lots of that connective tissue, so oil wan't a problem. Which makes me think that chicken might not be such a good idea after all. I think fat in the meat is probably essential. And, this is quite different than carnitas in that the coconut milk leaves a lot of sediment, so the frying is quite different. Mine looked a lot darker, but that could have been because of the color of beef, photography, or whatever. Anyway, it looks wonderful. And, this is a most wonderful dish. I'm going to watch for butts to go on sale and repeat this with some nice, fatty pork butt.
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I'm revising my dessert plans. Heidi is, I think, sick, the house really needs to be cleaned, the kids are home all week (I'm going to pay them to clean), etc., etc. But, I have some frozen raspberries (from our own plants) and raspberry syrup, so I think that some really good vanilla ice cream, raspberries and syrup would be just dandy. And, I'm up for Marlene's potato puff. Do I also need bread?
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I think I need to fry some more chicken, and soon. This time, I'll try Brooks instead of the Martha/Minnie method. Anyway, Rachel asked about the livers upthread. What I did was merely dust the livers and hearts with flour (no soaking in anything) and fried them with the first pan and ate them before anyone knew they'd been included in the fry. My grandmother referred to them as cook's reward. Neither of my parents knew that these were edible or cooked until they were in their 30's. This has been a most rewarding thread. Right now, I am just home from NCAA playoffs (GO GOPHERS!), and hungry. But, 12:30 am is no time to run and buy chicken to fry!
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Come on gang. Don't disappoint me! Suggestions still needed. Right now, I'm leaning toward smashed potatoes, roasted asparagus, and some sort of salad, plus bread from a great local bakery. Plus, peach pie. (I have loads of frozen peach pie filling in the freezer, as well as a rather nice stash of crust, also in the freezer.) I'm thinking that since this is so early in the day, I don't need appetizers. Perhaps I need them, but I know I won't have the time. Forgot to mention that I am also involved in a sunrise (read, leave the house at 5:30 am) service in Easter. Reminder to self. Quit volunteering so much on days when one is the hostess!
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No advice on the lamb. Haven't done it. But, to your prior comment. The days are getting longer, the sun has more push. And, although we continue to get snow, this lass's thoughts are turning to spring, the grill, and not using the oven. But, I do think there are a few more braises in me. But, once we've turned the furnace off, I think this book will take a well-needed break for a few months while we explore those types of cooking, meals and ingredients associated with those lazy, crazy days of summer.