Text 17705, 95 rader
Skriven 2008-12-11 22:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: picnic stuff 357
========================
 > As the hotel prices seem lower before the summer, that
 > might work well.
 CS> Definately.  They get userous here come season.

Yeah, can't blame them. "Make hay while the sun shines."

 > If evening shift, the Shipps and I could handle that, as
 > getting to bed at 3 in the morning would be about par for
 > the course. Other, saner echo people I don't know about.
 CS> Hehehe!  As the new kid on the block, I might end up with mids.  10pm
 CS> to 6am. Have to wait and see!  More likely daytime though.

We could feed you dinner at your breakfasttime and breakfast
at your dinnertime!

 CS> Yes.  We are relatively cheap though.  Nice airport too.  Not huge but
 CS> not tiny.

Never been at ORF but have ridden by it on the bus.

Looking forward to the pic wherever it is.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Herb-And-Spice Southern Fried Chicken
 Categories: Chicken
      Yield: 8 Servings

      2    Frying chickens *
      4 c  Buttermilk **
      2 tb Garlic, chopped ***
      3 c  Flour, all-purpose
           Lard or peanut oil

----------------------------HERB AND SPICE MIX:----------------------------
    1/2 ts Ground cayenne pepper
      1 ts Freshly ground cumin
      1 ts Freshly grated nutmeg
      1 ts Paprika
      1 ts Freshly ground black pepper
      1 ts Ground ginger
      2 ts Crumbled dried basil
      2 ts Bay leaves ground to a
           -powder (use a spice
           -mill or blender)
      2 ts Crumbled dried oregano
      2 ts Crumbled dried sage
      2 ts Crumbled dried thyme
      1 ts Salt

  *   weighing no more than a pound each, cut up for frying ** or plain all
  natural yogurt *** about 8 large cloves

  One: Wash the chicken and pat dry. Put the chicken pieces in a large
  nonreactive glass or stainless steel bowl. Stir the garlic into the
  buttermilk or yogurt. Pour it over the chicken and turn until coated and
  submerged in the liquid. Marinate for at least 30 minutes or up to an hour,
  refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and
  stir until they are evenly blended. Put the flour in a paper or large
  Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the
  bag and shake until the seasoning is well-distributed.

  Two: If you plan to serve the chicken hot, preheat the oven to 150 F. Fit a
  wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or
  deep-fat fryer with enough lard or oil to come halfway up the sides. Over
  medium-high heat, bring the fat to 375 F (hot but not smoking).

  Three: Beginning with the dark meat, lift the chicken pieces out of the
  marinade one at a time, allowing the excess to flow back into the bowl, and
  drop them into the bag with the seasoned flour. Close the bag and shake
  until the chicken is well coated. Lift out of the flour, shake off the
  excess, and slip enough of pieces into the fat to fill the pan or fryer
  without crowding it. Deep-fry until the outside is a rich brown and the
  chicken is tender, maintaining the temperature at 365 F about 15 to 20
  minutes, turning the chicken once, if necessary.

  Four: Remove the pieces as they are done, drain well, and place on the wire
  rack set in a cookie sheet. If you want to serve it hot, keep the finished
  chicken in the warm oven while you fry the second batch.

  NOTE: A certain well-known take-out chicken with eleven herbs and spices is
  not the only Southern fried chicken that is seasoned with a complex blend
  of herbs and spices; it is just one of many. You can experiment with the
  combination until you have your own unique blend. If you don't have a
  couple of the spices on hand, feel free to omit them. When deep-fried,which
  is the way I prefer to cook this one, the chicken makes great picnic fare
  because it stays crispy long after it's cold, and the spice and herb
  seasoning stands up well to other highly seasoned picnic food.

  Source: The Dinner Table

MMMMM
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