Text 2927, 142 rader
Skriven 2013-07-28 23:07:18 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Used Bread
==================
 
->  ->  SR> I overpay for things sometimes, but try to head for the
markdown
->  ->  SR> rack first for whatever I'm hunting.
-> 
->  -> I'll look there as well, gotten some good buys over the years.
-> 
->  SR> I like the 90% off bread at one store. When the store brand gets
->  SR> short-dated they mark it down and put it in a special rack. If 
you're
->  SR> going to use it within the next week there's no point in paying for
->  SR> the full price stuff.
-> 
-> We had three used bread stores here until Wonder/Hostess went tits-up. 
The sold
-> fresh at outlet prices and store returns for a lot less than that.

I have a Pepperidge Farm outlet a few miles away, but I don't want to buy 
the cookies and such they sell cut rate so I stay out.  They sell bread
too, 
but also sell the cookies wicked cheap. There used to be a Wonder Bread 
outlet not too far away but they closed it down.
  
->  -> Probably not the cakes and waffles, definately not gnocci. Pies and
->  -> baked or candied are the forms it most often takes around here.
->  
-> Gnocchi (Italian: singular gnocco) are various thick, soft dumplings
that 
may
-> be made from semolina, ordinary wheat flour, flour and egg, flour, egg, 
and
-> cheese, potato, breadcrumbs, or similar ingredients.
-> 
-> Sweet potato dumplings, though, might go down in y'all and shut ma mouf 
land.

Especially with maple syrup or brown sugar in the sauce.  

->  ->  SR> I'll bet they made Steve happy.  The weirdest chips I've seen
->  ->  SR> lately are Lays Chicken and Waffles.
-> 
->  -> That's a Pennsylvania Dutch thing.
-> 
->  SR> It's a Harlem thing too.
-> 
-> Lays test marketed a bunch of new flavours last year. They all pretty 
much bit
-> the bitter carrot except, possibly, the Sriracha chips - allegedly 
flavoured
-> with Rooster Sauce (Who Flung Foo) albeit very faintly.

Those sound like they might be edible.  The soul food chicken and waffles 
thing just sounds weird.  Real chicken and waffles, either variety, sounds 
like a calorie bomb ... meaning it probably tastes good.


A Cozy Kitchen - Classic Buttermilk Chicken 'n' Waffles
Classic Buttermilk Chicken 'n' Waffles

Tip: Make the fried chicken first. In the recipe below I've included 
directions as to how to keep them warm while you make the waffles. 

Buttermilk Fried Chicken

The night before:
1 1/2 cup buttermilk
1/4 teaspoon salt
3 chicken breasts, cut into 3-inch pieces

The day of:
Vegetable oil 
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon buttermilk
1 tablespoon milk

1. In a bowl, mix together the buttermilk and salt. Add the chicken tenders 
and mix, being sure the chicken is evenly coated with buttermilk. The 
chicken should be at least halfway submerged in the buttermilk so add more 
if you need to. Cover with plastic wrap and transfer to the refrigerator 
overnight or for a minimum of 3 hours. 

2. Preheat the oven to 200 degrees F. Remove the bowl of chicken and allow 
to sit on the counter while you prepare everything. You don't want the 
chicken freezing cold. 

3.  To a medium pot or cast iron, add enough oil so it reaches 1 1/2-inches 
up the pot's side. Heat the oil to 325 degrees F to 350 degrees F. While
the 
oil is heating up, mix together the flour, salt, pepper, thyme, paprika and 
cayenne. In a super small bowl, mix together the buttermilk and milk; add
it 
to the flour mixture and mix. (This will make the flour mixture a little 
shaggy which will help with the crispiness.) 

4. Prepare for a double-dredge! Working in an assembly-type fashion, 
thoroughly coat each buttermilk-soaked chicken tender with the breading.
Re-
dip it in the buttermilk and coat it one more time with the flour mixture, 
pressing to adhere the breading to the chicken tender. Add the chicken to 
the oil 3 pieces at a time. Allow to fry for 2-3 minutes and until golden 
brown. Remove and drain on a paper towel. Transfer the fried chicken to a 
baking sheet and place in the oven to keep warm while you make the waffles.

Adapted from PW's famous Fried Chicken 

Buttermilk Waffles

Dry:
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
<strong>Wet: </strong>
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil

1. In a medium bowl, mix together the flour, sugar, baking powder, baking 
soda and salt; set aside. To a measuring cup or a small bowl, measure out 
the buttermilk. Next, add the egg and vegetable oil; beat until completely 
combined. 

2. Since each waffle iron is different, add the recommended amount of
batter 
to the iron per your manufacture's recommendation. Close the iron top and 
cook until the waffle is medium golden brown. Transfer the cooked waffle to 
a 200 degree F and repeat until you've cooked through the batter. 

3. Serve each waffle with a few pieces of chicken. Garnish with a pat of 
butter and a heavy drizzle of syrup, if you like. 

Yields (depending on your iron) 4 waffles 

http://acozykitchen.com/buttermilk-chicken-n-waffles/
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