Text 10040, 78 rader
Skriven 2014-02-18 10:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Down South 221
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 DD> It can be. Nanny goat doesn't tend to be quite so gamy at any stage.

It's apparently the male hormones that cause the gaminess,
so that makes sense as well as scents. Though females are
not devoid of these hormones, of course.

 ML> Getting back to our geographical misnomer train of thought,
 ML> neither Cuba nor Scotland nor China is home to the species;
 ML> Jamaica maybe closer, but go south young man.
 DD> The Scotch Bonnet was so named because someone deep in his cups
 DD> thought it resembled a Scotsman's Tam O'Shanter cap.

I think everybody here knows that. And everybody probably has
seen peppers that look kind of a squashy version of Nicholas
Boylston's hat (as depicted in the famous Copley portrait).

 DD> Title: Slow-Cooked Pulled Hogget Shoulder

Hogget is a word I see pretty seldom. Glen down under used to
speak approvingly of "two-tooth hogget" as though there were
any other kind.

Classic fried chicken
cat: celebrity, southern, main
servings: 3 or 4

h - Marinade
3 c buttermilk
2 ts sugar
2 ts kosher salt
Few dashes hot sauce (recommended: Tabasco)
1 chicken (about 4 lb), cut into 8 or 10 pieces
h - Batter
1 c all-purpose flour
1 c cornstarch
2 ts baking powder
2 ts kosher salt
1 ts freshly ground black pepper
1 ts smoked sweet paprika
1/4 ts chile de arbol powder
1 3/4 c cold water
10 c canola oil
Fine sea salt

For the marinade. In a large bowl, mix the buttermilk,
sugar, salt, and hot sauce until combined. Add the
chicken and toss to coat. Cover and refrigerate for at
least 4 hr and up to 24 hr, turning occasionally.

Remove the chicken from the buttermilk marinade and
pat completely dry. Place the chicken on a wire rack
set over a rimmed baking sheet and let sit at room
temperature for 30 min before frying.

For the batter. In a large bowl, whisk together the
flour, cornstarch, baking powder, salt, pepper,
paprika, and chile de arbol until combined. Slowly
whisk in the water and whisk until smooth. Let the
batter sit at room temperature for 15 min.

Heat the oil to 350F in a large Dutch oven. Transfer
half the chicken into the batter. Remove the chicken,
a piece at a time, from the batter (allowing any
excess to drip back into the bowl) and carefully
transfer to the oil. Fry the chicken, adjusting the
burner as necessary to maintain the oil temperature
between 300 and 325F, until deep golden brown and
just cooked through, about 12 min. Drain the chicken
on paper towels and then transfer to a wire rack set
over a rimmed baking sheet and season with a little
fine sea salt. Bring the oil back to 350F and repeat
with the remaining chicken.

Source: Bobby Flay

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