Norm Matthews

I got hungry for chili tonight. This is a recipe I developed over several years and this is the way we like it.

Thank you annabelle.

I don't know the model number of the one I presently have. It is pretty old though and had been refurbished when I got it. It says Professional 6 and 525 watts. The coated dough hook and scraper paddle are more recent purchases.

When it arrives I'll share pictures.

dc, a baker we both know, Jetfan, said he took his 6qt. KA apart when it wore out and found that it had plastic gears. This one says it has a 5 year warranty. 6qt models have a 1 year warranty. Technical information says it has a 1.3 hp motor that delivers .44hp with direct drive transmission, all steel gears and all metal construction. It says it is newly designed to deliver optimum torque with less heat build-up. Car instructions also tell you to change oil after driving slow for the first few thousand miles to get rid of the metal shavings.

I did get the red one. It was the only color offered in the KA catalog. They said it was the Official mixer of their Baking Education Center.

KitchenAid makes a 7 qt. beater blade with a scraper on one side as opposed to the Beater Blade co. that has it on both sides. I was leary of getting one of those for my smaller mixers because I was concerned that using one would strain the motor and possibly shorten the life of the mixer. I am going to wait a while before deciding whether to get one for this mixer or just use a spatula. Spatulas are more of a hassle to use but they are a lot cheaper... And I still have the KA scraper blade for the 6 qt. All of a sudden I don't care if it wears out now or not.

I just got off the phone. It should be here in 4 to 7 business days.

Whoa, now 8 qts. is just too big. Next stop would be a floor model, buying flour in 200 lb bags and moving it around with a high loader. I can see how the scraper blade would be wonderful for cookie dough and fudge. Bed Bath and Beyond is where I got the mixer for Cassie and they don't have the 7 qt so no exchange there. Maybe I should just hide the 7qt. until they move out.

Annabelle, I was not saying what I meant very well. They are getting married in July. Her mixer is gift wrapped and hidden in my closet. At present she is using my mixer. Rotuts Here it is. It came Tuesday or Wednesday.

It's King Arthur catalog. The free shipping isn't for a couple more days. Free shipping and rebate isn't offered on the website, at least not yet. I use my 6 qt for bread , whipped cream, butter, and mayonnaise mostly so I don't use the paddle a lot. My future daughter-in-law makes a lot of cakes for people with it and does not use the scraper paddle very often. She prefers the plain one. My only fear is that if I get it, she will want one too and I already got her a 6 qt. one as a wedding present.

I saw this in a catalog yesterday. It says it all metal gears, 1.3 hp, is hand assembled, torque shift varies with load, and the beater and dough hook are coated. It's supposed to be free shipping and a $50.00 off mail-in rebate. I am sooo tempted to get one for me for Christmas. Is there anyone who can talk me out of it? Please?.

I seldom grind my own hamburger but when I do, I like to do 50% chuck. 25% boneless short rib and 25% brisket. I use my KA attachment but if I was ever going to do a lot of grinding, I'd get a dedicated grinder like you see at the large sporting outfitters.

My store no longer sells store ground beef... This is store ground beef: http://www.komu.com/images/news/ground-beef.jpg This is not: http://www.filipino-food-lovers.com/site-images/beef_giniling/ground_beef.jpg The bottom photo is representative of what my store is now selling, but not the actual package. Its packaged at some factory elsewhere, Stamped with a expiration date and heat sealed in the plastic tub. Im just creeped out That's good to know. Here in Kansas City, Hen House market where I usually shop have butchers and grind their own meat. It's weighed and wrapped right after you ask for it. They will do a custom grind if you ask for it.

I think store ground beef is made in store with no pink slime at all. It's the kind that comes in a tube from some central location that you need to be concerned about.

I made chicken stock yesterday and soup with it today.

I used a square cast iron skillet as my primary skillet for many years. I had no problem with it. I can see a problem with square corners in the oven where the square corners might cause them to bake something faster than the center but on top of the stove isn't a problem as far as I am concerned.

I boned a chicken, except the wings, cut the pieces into chunks then prepared the dark meat for Japanese fried chicken (soy sauce, sake, etc) and the white meat went into some buttermilk. Later the dark meat was breaded with potato flour and the white meat breaded in seasoned flour and both were fried. Meanwhile I made stock with the back and bones. It isn't a very good picture but here it is with zucchini sauteed with tomatoes, garlic and basil. That's ginger ale in the glass and the dish is a replica of the service they used on the Super Chief Santa Fe train which had a Southwestern route.

By wet, I meant water in the food composition. All food has water, including bread crumbs, flour, etc. dcarch Now you are talking about molecular H2O. There is a difference between that and wet.

When hot oil hits breaded chicken, the surface is not wet. I am the one who used the word steam. Alton said the moisture is sealed in and the adhesion was the problem with that, no mention of steam. If I recall correctly, KFC pressure cooks their chicken (or originally did) then applies the coating and fries it just to set the crust, not to cook the chicken. I don't know if they have a flour-only breading or not. That was the basis of FeChef's question.

PS: With Alton Brown's recipe from the above show, he soaks the chicken overnight in buttermilk, drains the chicken then dredges it in seasoned flour. No other breading in used. It could be that flour alone forms a tighter covering than bread crumbs and does not allow the steam to escape as well as coarser coatings.

This is an Alton Brown quote from the transcript "Fry Hard II: The Chicken" about frying chicken. Pan frying chicken allows the breading to stay on better than deep frying. Now notice the fat only comes halfway up the sides of the food. Herein lies the essence of pan frying. There are two special things going on here. First, well, you know when you deep-fat fry, the heat attacks the food on all sides and it tends to create a very hard shell by crust which traps in moisture and that means that it doesn't adhere well. So as soon as you take a bite the whole thing comes off in your hand. Pan frying give moisture a way out, at least during the first phase of cooking. And that's going to help the crust to really hold on to the food which means you'll get some crust in every bite.

Here is Jaques Pepin deboning a chicken. He makes it look so easy. He uses string to tie it up like a roast. http://www.bing.com/videos/search?q=debone+chicken+youtube&mid=828ABF9A20548231C5AB828ABF9A20548231C5AB&view=detail&FORM=VIRE2#view=detail&mid=828ABF9A20548231C5AB828ABF9A20548231C5AB

I made chicken and dumplings today. I prefer drop dumplings and only make this dish once a year since i don't ever want to get tired of it.

I don't know anything about SV but re the sauce: I have discovered that when braising brisket, beer is a really good liquid to include in the cooking process. Coffee is good too.