- Sep 4, 2014
- 21,296
- 79,527
Although we did find a skunk this morning so I guess we could have substituted. View attachment 33748
Looks great . I’d pluck the peas out one by one though .
Not a pea guy?Looks great . I’d pluck the peas out one by one though .
Not a pea guy?
I get where you’re coming from.Not so much. I wouldn't say quite the level you feel about tomatoes or Pinot Noir, but not too far off .
I had some leftover store bought fried chicken for lunch. That got me thinking about "Southern Fried Chicken;" particularly my grandma's recipe. She would cut up a fryer and soak the pieces in salted buttermilk over night. Cooking was simple: dredge the pieces in peppered flour, dust them off and fry in about a half inch of lard (later she used Crisco but...) in a large cast iron skillet. Drain on a brown paper bag and salt/pepper to taste. Southern Fried is NOT deep fried; it is pan fried and turned over. Anyone else have the same memories?
Actually, I just did that to the inside tenderloins of a Wild Turkey breast. Wasn't able take pictures and I used Toney Chachere's Creole seasoning but it was great!I had some leftover store bought fried chicken for lunch. That got me thinking about "Southern Fried Chicken;" particularly my grandma's recipe. She would cut up a fryer and soak the pieces in salted buttermilk over night. Cooking was simple: dredge the pieces in peppered flour, dust them off and fry in about a half inch of lard (later she used Crisco but...) in a large cast iron skillet. Drain on a brown paper bag and salt/pepper to taste. Southern Fried is NOT deep fried; it is pan fried and turned over. Anyone else have the same memories?
Don’t know my grandmother’s recipe but it’s still the best fried chicken I have ever had. Every time we went to dinner that was the menu, even on holidays.I had some leftover store bought fried chicken for lunch. That got me thinking about "Southern Fried Chicken;" particularly my grandma's recipe. She would cut up a fryer and soak the pieces in salted buttermilk over night. Cooking was simple: dredge the pieces in peppered flour, dust them off and fry in about a half inch of lard (later she used Crisco but...) in a large cast iron skillet. Drain on a brown paper bag and salt/pepper to taste. Southern Fried is NOT deep fried; it is pan fried and turned over. Anyone else have the same memories?
A proper use of peas there! Some Carbonara pics next? MmmmmOrecchiette with peas, pancetta, pecorino Romano, and fresh herbs.