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JackieChiles's Profile

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Fried Chicken ... to soak or not?

Hi All – This is an update to this thread.

It is, after all, my favorite thread. Why? Because it was my first post on CH, and because I just started a new job and have not have any time to post lately. I’m happy to be posting and cooking again! There are a very many great people on this board that have eased my way into the CH culture and its been much appreciated.

So to the fried chicken! See my two photos please.

Question # 1) Why did it come out so dark? Well, it’s really not all that dark, but there are spots that are really dark? Is that blood? Did I fry it too long? It soaked in buttermilk for two days? Why did the blood not disperse – I still saw blood on the cut bones, even after the 48 hour soak?

Question # 2) Look at my pan? The bits are the left over panko, I think. I used half Crisco, half Veg Oil. I think it looks clean but I’m not sure. I did not use garlic so that is not garlic.

Overall – it tasted good, had a good crunch, but I think I can do better (well – I’ve tasted better anyway)

Here’s how I prepared it.

1) 48 hour soak in buttermilk. I put it in Wed, and didn’t have the strength to do it Thurs., so I waited until today.
2) Drained chicken of the buttermilk
3) Dredged in flour, panko (half a small bag of panko is all I had left so I added it), salt, pepper, and cayenne. (What amounts do you use? I eyeballed it).
4) Fried in a cast iron skillet with half Crisco, half veg oil (I just didn’t have enough Crisco to go the whole mile).
5) Let stand on a rack for 30 mins.

Ok –As I said, the taste was good, but I’ve had better, and I’ve seen better. What can I possibly be doing different to make the perfect fried chicken? Or is this a case of sometimes it tastes better when SOMEONE ELSE prepares it. I’m not sure.

Thanks All

Oh - One other question. Why don't more people post pictures on this site? I'm so much of a visual cook, I love pictures, it really helps me a lot. I always feel a little let down when someone describes a great recipe or dish that sounds so good, but I don't get any pictures! Is it just me or what?

Aug 08, 2008
JackieChiles in Home Cooking

Secret Ingredients 17 & 18 at KFC - Blech!!

Oh...Thanks, I missed that! Sorry.

Pie Crusts

Very cool slide show and thread. I'll keep it for reference. But...what a delicious looking pie! I'm so much a better cook when I have a visual, especially during the stages. I love it when people provide that. Thanks!

Jul 15, 2008
JackieChiles in Home Cooking

Secret Ingredients 17 & 18 at KFC - Blech!!

I'd never go back. They didn't complain, what happened was this guy was a police officer and apparently I guess some employees (or one anyway) had a "special service" for law enforcement officer. Now that's about as bad as I've heard in a long, long time.

This didn't happen in the US (it happened in Australia), but nonetheless, I'm not sure if I want to ever go there again. Wow, I can't get over the story. Simply gross.

Secret Ingredients 17 & 18 at KFC - Blech!!

Wow, I read the story. KFC only fined $40K?? The employee only $100, and wasn't even fired for that???? That's vile, disgusting, and outrageous.

Hot Sauce in the Fridge?

Fridge here too. I live by myself and to get the best deals you have to usually need to buy the bigger bottle. I don't use enough to finish for a while and can't justify the spoilage but I want that stuff always on hand.

Jul 15, 2008
JackieChiles in General Topics

Do I belong on this site?

You do. Listen, there are a lot of great people here. A lot of great information is here too. There are a few who just can't face the fact that this site has probably changed since they joined. They have a vested interest in the site being small, so they can appear large. Their opinions, there recommendations, their thoughts, their ideas, they are the important thing to them. Just pay no attention to them.

I'm new to this site, but I'm paying attention. I see it, we all see it. There's been enough threads about this kind of thing recently to get a real good feel of who attacks, who welcomes, and who is open.

Service, is absolutely essential. I don't care how good the food is, I'm not going back if the service is poor, or worse rude. Especially at a high-end place. I don't know about you, but I can't keep shelling out that kind of money to give second chances. That's not my style.

Just keep your head up, and don't let those few spoilers keep you from what I think of as an essential site. If you cook, (a suggestion that was given to me) head on over the the home cooking board. People there are big time friendly and the information is great. And don't be shy about voicing you opinions elsewhere here either. There's a lot of people that agree with you also, though they may not always post.

I think I know the thread you are referring to, the board you posted on has a lot of uptight people with clear-cut favorites, and not a lot of patience. It's one way, or the highway, for them. I can tell from the title of the post what restaurants will be recommended for each type of cuisine. It's frankly boring and so predictable. I discount anything I read there.

Jul 13, 2008
JackieChiles in Site Talk

Bastardized foods that you love

I've only been to TJ since it's close to San Diego, but I would think you're right, probably no turkey there! However, my Dad did the oven thing with his tortillas and they were great. I just like the not-so-hard, but not-so soft-crunch by frying. It is what a taco should be, no matter what you put in it, and that is only in my opinion of course. Mexican food, authentic or otherwise, is my least favorite type of food, so my opinion probably doesn't count.

Jul 12, 2008
JackieChiles in General Topics

Bastardized foods that you love

Me too on the tacos. Exactly. I still do it this way, except now I leave the tomato base out and just either use hamburger, chicken, or shredded beef/pork with some spicy chilies, hot sauce, or red pepper flakes. I like the meat taste without the tomato taste, just the spice and heat. La Victoria is also used. How funny. Three people the exact same way, right down to the assembly and garnishments. Wow.

I also have to say, I like the fried tortilla much better than the softer type traditional taco shell. I like the crunch, and don't really care if its traditional or authentic, its a textural thing for me. Many a shirt has been ruined from the drippings.

Jul 12, 2008
JackieChiles in General Topics

4 nice chicken thighs

Never thought of Katsu and I don't know why! I love it. Thanks for the idea. It's on the list to make! Also, I always generally have something pickled with any dish I eat. I usually do my own pickling, although I have not made Takuwan, and now I have a craving for that.

Jul 12, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I've been wanting to try this since I saw the "Throwdown" on Food Network. It looks so good. I have a little trepidation as I noticed Bobby Flay had such a hard time with the rice? The challenger was a complete master. Do you have a special recipe?

Jul 12, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I agree and am grateful for the suggestions. This will be my go to thread for chicken in the next month or so because I know chicken will be used again- and probably fairly soon. I've got to shop for some of the ingredients mentioned here but I'm excited to use a lot of these recipes/ideas.

Anyway, I took pieces of a few people's suggestions (based on what I had on hand the other day) and did a simple marinade of soy, sugar, water, ginger, garlic, red pepper flakes, & green onions. Pretty much like a Kalbi marinade. Then I grilled it on a grill pan to get some nice marks, and popped it into the oven to finish. I served it over jasmine rice. A stir-fry of cabbage, carrots, celery, squash (spicy with jalapenos & some sriracha) was my small side, plus I had Datu Puti vinegar pickled cucumbers with red onion. I had enough for one left over plate lunch.

Thanks again to everyone and feel free to add more!

Jul 12, 2008
JackieChiles in Home Cooking

What staples do you ALWAYS have on hand?

I don't see it see it listed, but rice is something I never let myself run out of. On those days when you just want something really simple, just about anything goes with or over rice.

Others for me are garlic, onions, dried pasta, kosher salt, peppercorns, sugar, flour eggs, and oil - the basics really.

Jul 11, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I love hoisin! Will try this, thanks for both recipes!

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I've done both of the above, with slight variations. You both are right, both simple and good. Thanks!

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I'm skinless on these, but this sounds great. Will try next time. Thanks!

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I love the idea of a fill of "w/whatever/." That's the kind of guy I am, Thanks. Will take the idea and run!

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

Very cool salad recipe. It looks good. Thanks!

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

Sounds great. Great recipe and thanks for the input and instructions. I will also try it soon.

Jul 10, 2008
JackieChiles in Home Cooking

Yogurt marinated chicken (MMRuth)

Great, thanks. Let us know it comes out. Sounds great, and fairly easy which is right up my alley! Thanks.

Jul 10, 2008
JackieChiles in Home Cooking

Yogurt marinated chicken (MMRuth)

Sounds good! Can you post the link to the thread of the recipe? I'm also looking for chicken recipes. I also have an electric oven so will be interested in the responses. Thanks.

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

Interesting. That is a combo of marinade I have not had. Sound good! Absolutely, post the recipe if you don't mind. What do you serve the chicken with, or over? Thanks.

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

Yeah, I like it best that way too. I've done that recently however. It seems I'm flustered with chicken! I've done it over noodles and rice. Tasty, no doubt. Thanks for the response!

Jul 10, 2008
JackieChiles in Home Cooking

4 nice chicken thighs

I’m running out of ideas! I’m really scraping the barrel on the old budget, so chicken always seems to be the best buy.

This is what I’ve done in the few recent weeks:

-Baked, fried & BBQ chicken
-Teriyaki chicken
-Stir-fry chicken
-Chicken adobo
-Pancit w/chicken
-Chicken tacos, burritos & enchiladas
-Chicken noodle soup & chicken saimin
-Chicken and mushroom sauce
-Chicken sandwiches, both hot and cold
-And probably others I can’t remember

It would be great to get some alternative recommendations and some new recipes for my repertoire from those more imaginative than me. I’m by myself, and shop at a farmers market, so my produce is generally great.

I have a lot of spices, and other pantry items, so I can probably do most anything unless the ingredients are really exotic. Mostly I try to cook simple things, but am certainly up for a challenge too.

I’ve Googled to death, so it would be great to get your input.

Thanks!

Jul 10, 2008
JackieChiles in Home Cooking

Stretching Food Dollar - Without Deprivation

I’ve really had to stretch my dollar lately. I notice a lot of things I’m doing now to cut costs. Perhaps these things are old hat for some folks, but not me. Aside from actually enjoying it, it is cost saving. I don't really feel any deprivation either because I'm learning so many new things I should have been doing a long time ago.

- Buying whole chicken and cutting it up myself. Then make my own broth when I have enough backs and necks.
- Braising with less expensive meats.
- Eating a veggie only dish (unheard of for me – I love meat). Veggie only dishes are very good with the produce I’m getting now.
- I’m freezing a lot of things for use later. Green onions, jalapenos, some fruit, homemade pasta sauces, etc.
- I’m baking things now. I’ve done a pie, yeast bread, quick bread, pizza dough, cinnamon rolls, etc.
- I’m shopping at a small farmers market now and buying real familiar things but having to learn to cook different things I’ve never thought of with cabbage, all types of squash, radishes, cucumbers, even fruit.

There’s probably a lot more I’m doing too.

Chicken or pork adobo is a great inexpensive but tasty meal! You don’t need an expensive cut of meat. Just serve over rice with a little steamed cabbage and you’ve got a very inexpensive and tasty meal. The best part about this dish is it actually tastes better the next day for lunch! I figured out the cost of it once. It’s like $4.50 per plate and half that if you take into account the lunch the next day. I’m a little dorky, I know.

I find the comfort foods the most cost effective. Plus, I’ve been looking at other country’s comfort foods (such as the adobo), and learning those dishes too. They’re quite tasty, inexpensive, and are a good mix with the tried and true.

Jul 01, 2008
JackieChiles in Home Cooking

Breakfast Bread

This was a pretty easy to make cinnamon loaf. It lasts 3 day for sure. I've made a few times and its gone by then anyway!

http://judys-front-porch.blogspot.com...

Jul 01, 2008
JackieChiles in Home Cooking

After five-months - Bread

I really never know. I'm just not that experienced. I think my ingredients are ok. I think it's more operator error.

LOL, I tried to make baguettes and those things came out like baseball bats. Hard as a rock! I tried multiple recipes for white bread, and all failed except the last one. My kneading probably has something to do with it.

I let this one rise three times though. Once for an hour, then another hour, then about another hour in the pan. When I saw it rise high in the pan. I said, oh boy, I have a shot this time. What an ordeal, but fun.

Jun 30, 2008
JackieChiles in Home Cooking

I'm a better Chowhound than you. And to prove it I am going to insult and/or mock you.

TDQ, your words are heeded. I hear ya, and will not let that happen again!

Jun 30, 2008
JackieChiles in Site Talk

I'm a better Chowhound than you. And to prove it I am going to insult and/or mock you.

Yeah, I felt bad about doing it. It's not really my style. It was funny though, my goodness, I'm not kidding, that thing was gone! Poof! I didn't even have time to refresh and come back to edit. It was gone that fast.

I notice too, that you can edit your post, sometimes hours after you post. That's good.

Jun 30, 2008
JackieChiles in Site Talk

I'm a better Chowhound than you. And to prove it I am going to insult and/or mock you.

LOL. That was me, I think. I tried what some people said; let loose, get the frustration out, and get deleted! It worked. I felt better, my post was gone in sixty seconds, and I guess we all live on. Hey, I'm just learning the ropes, ok. ;-0

Jun 30, 2008
JackieChiles in Site Talk