Text 4686, 67 rader
Skriven 2013-09-14 23:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: BBall vindictiveness 159
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 -> As the New York economy is many times as big, ...
 RH> Yeah, but they support the hated Yankees. 

And also the beloved Metropolitans.

 RH> I think I'd know, at least to the point where I'd recognize it. 

There is a lunatic fringe that claims that solanines are
the cause of most immune disorders. Sometimes there is stuff
to be learned from the ravings of the lunatic fringe.

 RH> The Stop and Shop in the next town over, up near Bradley 
 RH> Airport, is great.  It's nice and clean and the produce is fresh.

I am glad to hear that the chain hasn't devolved as much as
your recent grump seemed to indicate.

Chicken Betty's Fried Chicken and Gravy
Categories: comfort, main, celebrity
Servings: 4

h - For the fried chicken
3 1/2 lb chicken, in 8 pieces
- (preferably organic or free-range)
1 egg
2/3 c milk
2 c flour
3 c vegetable shortening or vegetable oil
1 1/2 Tb kosher salt
2 Tb freshly ground black pepper
h - For the gravy
2 Tb flour
2 to 3 c milk
salt and pepper

Rinse the chicken and thoroughly pat it dry. Beat the egg with the
milk in a large, shallow bowl and put the flour in a baking pan.

In a wide, deep skillet (preferably cast iron), melt 2 c shortening
over medium heat. The fat should be 1" deep - if it is not, add
more. Meanwhile, dip the pieces of chicken in the egg, and then
transfer them to a large sheet of waxed paper. Season liberally on
both sides with salt and pepper. Thoroughly coat the seasoned
chicken in flour, tapping gently to get rid of any excess.

Test the heat in the pan by dropping in a breadcrumb. If it starts
frying immediately, you are ready to go. Gently submerge the
chicken pieces in the hot fat. Fry until dark golden brown on one
side, about 8 min, and then carefully turn and brown the other
side. (If the chicken browns too quickly or too slowly, adjust
the heat accordingly.) When the chicken is a rich coppery color
on both sides, remove it to drain on paper towels and turn down
the heat under the pan.

Keep the chicken in a warm oven while you make the gravy. Pour off
all but about 2 Tb of the fat, making sure to leave the browned
bits in the pan. Stir in the flour. Cook for 3 min, stirring
constantly. Whisk in 1 1/2 c milk and simmer for 8 min, whisking
and adding more milk as the gravy continues to thicken. It should
be the consistency of heavy cream when it is finished. Taste and
add salt and pepper. Servethe chicken warm with the gravy and
homemade biscuits.

Betty Lucas, via Mimi Sheraton, New York Times Magazine
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