Text 6400, 94 rader
Skriven 2013-11-03 02:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: n y c 413
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 DD> It seems to have been somewhat of a Mecca for the beatniks
 DD> (fore-runners of the hippies) and hipsters.

All those things being outside my ken, though I have been
known to consort with hippies and suchlike.

 DD> Well, you've spent waaaaaaay more time in NYC and environs than I - so
 DD> you'd have had more opportunity. The most adventurous I/we got was the
 DD> D-train to Coney Island. But, as it was early spring the amusement park
 DD> was not open and the Atlantic was gray and slate-like.

I like it when the Atlantic is gray and slate-like. Maybe the
wind not so much, but the atmospheric atmosphere, yeah.

 DD> Of course the BMT is not a subway at Coney Island (peninsula, really)
 DD> but more like a cleaner version of the CTA "El".
 
Cleaner? Well, maybe down there where it's constantly
scoured by wind and salt spray. But the NYC elevateds
strike me as in generally about as filthy as you could
hope for or fear.

 DD> Flay cooks OK. And has some interesting recipes. Too bad he has the
 DD> personality of a spoiled, pre-pubescent, Momma's (only) boy.

Saw him on the plane once. He sort of scoffed when the
stewardess asked him if he wanted coffee but showed some
admirable restraint when she asked if he was going to cook
for us.

As far as adolescence goes, I imagine it takes some kind of
character flaw to make one do the things that tv hosts do.

Fried Chicken
cat: food network, celebrity, main
Serves: 4

1 chicken (3 to 4 lb), cut up into 10 pieces
Kosher salt
3 c all-purpose flour
2 Tb garlic powder
2 Tb onion powder
2 Tb sweet paprika
2 ts cayenne
freshly ground black pepper
4 c buttermilk
2 Tb hot chili sauce (recommended: Sriracha)
peanut oil, for frying
1/4 bn fresh thyme
3 lg sprigs fresh rosemary
1/4 bn fresh sage
1/2 hd garlic, smashed, husk still attached
lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the
chicken with water by 1"; add 1 Tb salt for each quart of
water. Cover and refrigerate at least 2 hr or overnight.

In a large shallow platter, mix the flour, garlic powder,
onion powder, paprika, and cayenne until well blended;
season generously with salt and pepper. In another
platter combine the buttermilk and hot sauce with a
fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a
few at a time, in the flour mixture, then dip them into
the buttermilk; dredge them again in the flour. Set aside
and let the chicken rest while you prepare the oil.

Put 3 in oil into a large deep pot; it should not come up
more than half way. Add the thyme, rosemary, sage, and
garlic to the cool oil and heat on medium-high until the
oil registers 350 to 365 F. The herbs and garlic will
perfume the oil with their flavor as the oil comes up
to temperature.

Once the oil has reached 350-365F, working in batches,
carefully add the chicken pieces 3 or 4 at a time. Fry,
turning the pieces once, until golden brown and cooked
through, about 12 min. Total cooking time should be about
30 min. When the chicken is done, take a big skimmer and
remove the chicken pieces and herbs from the pot, shaking
off as much oil as you can, and lay it on a tea towel or
brown paper bag to soak up the oil. Sprinkle all over with
more salt and a dusting of cracked black pepper. Repeat
with the remaining chicken pieces. Once all the chicken is
fried, scatter the fried herbs and garlic over the top.
Serve hot, with big lemon wedges.

Source: Tyler Florence

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