Text 4980, 81 rader
Skriven 2013-09-23 00:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nightshades/cucurbits209
================================
 RH> No, I like both zucchini and yellow squash. Steve likes succhini
 RH> better than yellow squash, especially in cooked form.

I "like" zucchini better than yellow squash, which has the added
disadvantage of being unbelievably wet and shedding a ruinous
quantity of water into any dish it's cooked into.

 RH> Good that the KCl checked out, you could have missed your flight.

Unlikely. I've always won in the end before, within minutes.
Of course, here I am jinxing myself, and I shall live in fear
of being pulled out and kept in a holding tank in the airport
until my lawyer can be found.

 RH> After my stress test, the cardiologist insisted I take some
 RH> nitroglycerin tablets with me on our trip out west, just in case I
 RH> needed them. He warned me they could set off warnings at the screening
 RH> so I had them easily visible in my carry on.

IF they're opened. IF you've been careless about tightly
capping the bottle, which you must do anyway, otherwise the
tabs will degrade rapidly from the moisture.

 ML> Nope, that's one good thing about him: he doesn't lie
 ML> (except to clients, I guess).
 RH> What does he do for a living?

Swindler, er, venture capitalist, with a liar, oh, lawyer
background. If I hadn't had lots of silly good times with
him and his friends in school, I'd likely not have anything
to do with him today.

Austin Leslie's Fried Chicken with Persillade
cat: New Orleans, main, celebrity, historical
servings: 4

1 1/4 c peanut oil for frying
3 1/2 lb frying chicken, cut up
s, p
1 egg, lightly beaten
1 c evaporated milk
1 c water
1/2 c flour
h - Garnish
4 Tb fresh minced garlic
4 Tb fresh minced parsley
dill pickle slices

Heat oil in a cast-iron skillet to 350F. The oil should
come about halfway up the sides of the skillet. Adjust
the amount in accordance with the skillet size.

Combine garlic and parsley (persillade) in small mixing
bowl and set aside.

Wash chicken pieces in cool water, pat dry with paper
towels, and sprinkle with salt and pepper. Set aside.

In a medium mixing bowl, whisk egg, evaporated milk,
and water. Season with salt and pepper. Place flour in
a separate bowl. One piece at a time, starting with
heaviest pieces, dip chicken into egg wash, squeeze,
dip into flour, and place gently in skillet. Do not
overcrowd skillet.

Maintain 350F. Use tongs and long fork to turn chicken
often for 7-8 mins. Remove chicken from oil with tongs,
pierce with fork and squeeze. Place chicken back in oil
approximately 7 to 8 min. Chicken is done when no longer
hissing and juices run clear. Remove from oil and place
on paper towels to drain. Immediately top with a
sprinkle of garlic and parsley mixture. Continue until
all the chicken is cooked.

Garnish each piece with a slice of dill pickle.

nolacuisine.com

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