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Secrets of cooking fried chicken are captured on this video

Lessons in frying chicken from New Orleans.
Great video from the kitchens that readers of The Times-Picayune voted to have the best fried chicken. I love that they used different fats (shortening, animal-vegetable combo, peanut oil, and I love hearing her say all veg-gy-tab-uhl). Temps are 340-350. Season a day before cooking. It's done when it floats and when it sounds right.

Sep 19, 2014
AreBe in Home Cooking

Is a visit to Commanders Palace a must?

If this is your first and last trip to CP I advise beginning with their Soup 1-1-1: one cup each of turtle soup, gumbo, and soup du jour.

Sep 08, 2014
AreBe in New Orleans

Suggestions for what to do with a quart of bacon fat?

Sep 02, 2014
AreBe in Home Cooking

Are You Still Licking the Spoon and Egg Beaters

Only the crossed eyes are silly here

Looking for vanilla extract options in the Triangle area

Capri Flavors in Morrisville shows two vanilla powder products in their website but both are marked out of stock.

A third product is described as
Rebecchi Vanilla Flavoring 2 x 5 Ml $2.99
Ingredients: propilenglycol, water, flavorings,

If the glycerin you found is a dealbreaker then propylene glycol probably is too. But consider the dose for that meal plan: how many milligrams of the diol or triol will be in each serving?

Aug 19, 2014
AreBe in Southeast

Cold Side Dish Ideas (for tonight!)

Deviled eggs?

Alton Brown's Roasted Edamame Salad is a winner.

Aug 18, 2014
AreBe in Home Cooking

Bread Pudding Disaster

CP uses whipped egg whites but they are incorporated into a soufflé and not as a meringue topping.

I think the OP just has too much liquid for the bread. I start my bread pudding by plumping raisins in bourbon, water and sugar. I use evaporated milk in the custard and let the stale bread absorb the custard for about 10 minutes. Add the drained raisins. Then I add whole milk so that the mixture is soupy but not so thin that the raisins sink.

Aug 18, 2014
AreBe in Home Cooking

Looking for a slow cooker Alfredo, without using a jar of pasta sauce.

Here's a chicken broccoli alfredo slow cooker recipe that calls for a pint of cream. I think you could sub your can of evap milk and add some parm. I found this recipe with google and cannot vouch for it.

A lady dear to me traveled America with an electric skillet. That may be a more versatile tool in your hotel than a crockpot.

Aug 18, 2014
AreBe in Home Cooking

need a crock pot roast recipe (beef or pork) with no onion

I've never cooked it in the oven, only in the crock pot. I've used Boston Butt roasts up to 8 or 10 pounds and cook them to 190F so they pull apart very easily.

My food processor won't crack the peppercorns so I either set my pepper grinder for very coarse or else crack the tablespoon of pepper in a mortar and pestle.

To score the top fat cap side of the roast I first remove some of the fat cap if it is more than about a half inch thick. I cut a diamond crosshatch pattern across the roast with each cut about an inch deep and about an inch apart. I use my fingers or a spatula to really work the garlic herb paste into each cut.

Jul 31, 2014
AreBe in Home Cooking

need a crock pot roast recipe (beef or pork) with no onion

Here's a great pulled pork recipe I've made many times in a crock pot. We grow oregano in the backyard so 2 cups is not a big deal for us - you can buy a package of fresh herbs most places for about $2. This sounds like a lot of oregano and garlic, but after it cooks 8 hours it gives delicious flavors to a big pork shoulder roast.

Jul 29, 2014
AreBe in Home Cooking

Vacation Spot in October

I think there's enough "to do for a long weekend" but that's just my humble opinion. Here's an old thread combining food and activities around the triangle.

October is the tail end of hurricane season and is leaf peeping time so factor that into your decision. Others have made great suggestions to which I'll add DC and Miami/Lauderdale.

Jul 19, 2014
AreBe in Southeast

Memorable Quotes about booze

Noah Sweat's 1952 speech to the Mississippi legislature:

My friends, I had not intended to discuss this controversial subject at this particular time. However, I want you to know that I do not shun controversy. On the contrary, I will take a stand on any issue at any time, regardless of how fraught with controversy it might be. You have asked me how I feel about whiskey. All right, here is how I feel about whiskey:

If when you say whiskey you mean the devil's brew, the poison scourge, the bloody monster, that defiles innocence, dethrones reason, destroys the home, creates misery and poverty, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacle of righteous, gracious living into the bottomless pit of degradation, and despair, and shame and helplessness, and hopelessness, then certainly I am against it.

But, if when you say whiskey you mean the oil of conversation, the philosophic wine, the ale that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips, and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentleman's step on a frosty, crispy morning; if you mean the drink which enables a man to magnify his joy, and his happiness, and to forget, if only for a little while, life's great tragedies, and heartaches, and sorrows; if you mean that drink, the sale of which pours into our treasuries untold millions of dollars, which are used to provide tender care for our little crippled children, our blind, our deaf, our dumb, our pitiful aged and infirm; to build highways and hospitals and schools, then certainly I am for it.

This is my stand. I will not retreat from it. I will not compromise.

Jul 14, 2014
AreBe in Food Media & News

Memorable Quotes about booze

From Commanders Palace New Orleans lunch menu:
Our 25¢ Martinis
The Best Kept Secret in Town!!
“Limit three (3) per person ‘cause that’s enough”
~ Available with the purchase of any Entrée ~
Classic • Commander’s • Cosmopolitan • Ray’s Melon

Jul 14, 2014
AreBe in Food Media & News

Questions on grilled shrimp skewers

I like New Orleans style BBQ shrimp. Here's a recipe from Pascal's Manale that you can adapt for the grill.
For the Manale spice I'd use Emeril's Essence. We keep a jar on the counter but use only about half of the salt the recipe calls for.

Jul 03, 2014
AreBe in Home Cooking

Questions on grilled shrimp skewers

Use two skewers so the shrimp don't swivel when you try to turn them.

Regrets -- I've had a few.

Against the advice of the previous days tour guide, "too dangerous", I visited Tsukiji and almost got run over by the men driving the carts/lifts.

I ate Geschnetzeltes in Zurich. I ate and drank everything I could in Paris.

Made two trips to Glasgow, did not eat Haggis, have no regrets.

Jun 30, 2014
AreBe in General Topics

McVities Digestive biscuit use

Drool. Here's how I make them.

Jun 12, 2014
AreBe in Home Cooking

Party menu comments welcome

You're in rural Arizona and you're asking someone to bring desert! That's great!

Your plan to send updates on who's bringing what is a great plan to mind the gaps & overlaps.

I buy day old loaves and make croutons with extra garlic. You might add that to your salad toppings list.

Jun 12, 2014
AreBe in Home Cooking

ISO Birthday Cake in the Triangle, but not Super Sweet

We're fans of Once in a Blue Moon in downtown Cary. We've enjoyed the Chocolate Encounter and Chocoholic, but these are over the top and don't fit your request. The Razzmatazz looks like it fits your challenge. German chocolate is a less sweet cake. If you give them a call I'm sure they can serve your need.

Jun 10, 2014
AreBe in Southeast

College group Lexington & E 24th. Sushi? Ramen?

Thanks very much everyone! We appreciate the help.

May 26, 2014
AreBe in Manhattan

College group Lexington & E 24th. Sushi? Ramen?

My son and his college jazz band will be staying near Lexington & E 24th St in early June. He's interested in under $20 sushi or ramen meals within walking distance.

Also interested in other foods at bargain prices. This stuy-town thread was helpful. Would appreciate other tips too. Thanks!

May 25, 2014
AreBe in Manhattan

Bouncy, bouncy iPad


May 23, 2014
AreBe in Site Talk

Fresh herbs--do you have them, how do you use them?

Earlier this week I seared some chicken thighs (with the bone & skin) then sauteed a sweet onion and braised with a can of tomatoes. I put the thighs under the broiler to crisp the skin while I added oregano, basil & parsley to the tomato sauce.

We love to do something like pernil with our oregano. Tyler F's recipe is quite close to the one we use, but we use 1.5 - 2 cups oregano & cook ours in the crock pot.

We like Martha S's rosemary dijon marinade for flank/London broil.

We like Ina G's parm-thyme crackers. Also good when substituting rosemary.

I make a compound butter using about 2 parts whatever herbs I feel like to 1 part softened butter, add coarse salt & pepper. Put under the skin of chicken breasts and roast with diced potatoes. The chicken is moist and flavorful and the potatoes pick up the herb, butter & chicken flavors.

May 23, 2014
AreBe in Home Cooking

How Many Food Stores?

Each Wednesday when I get the weeks grocery ads I note the best prices on items we buy and typically plan meals around the meat specials. I regularly shop in 3 of the 4 chains in our town. A 5th, Publix, is under construction very near and I'll likely add them in. There are certain items we get at Aldi; plenty of items from TJ's; a few from BJ's Whse; some but not much food from Wal-Mart but plenty nonfoods. We're at the big Grand Asia at least monthly, and at Patel Bros. not quite as often.
The state agriculture dept. runs a huge Farmers Mkt that is about to pull me in every week.
Total Wine for the house red, Chapel Hill Wine for the Rhone & Bordeaux.

May 20, 2014
AreBe in General Topics

'Cannibal cop' cooking breakfast and lunch for inmates, guards in lower Manhattan prison

"The so-called cannibal cop is working as a jailhouse cook — and there’s not a single woman on the menu.

"Gilberto Valle, 30, makes breakfast and lunch daily for his fellow prisoners in a kitchen at the Metropolitan Correctional Center in lower Manhattan. He earns 44 cents an hour in perhaps the most ironic jail work assignment in recent memory.

“He has mastered making pizza,” his mother, Elizabeth Valle, told the Daily News. The pizza is so good, she said, even the jail guards like to eat it.

New York Magazine writes, "But the tabloid just could not help itself from including a sidebar imagining Valle’s menu: head of lettuce, rump roast (with requisite bikini photo), barbecued breast, chick fillet, heartichoke soup, leg of ma’am, etc. For which we find them guilty of first-degree pun abuse."

We have more than a fun Punsters here on Chowhound!

May 08, 2014
AreBe in Food Media & News

Steaks for Mother's Day: Menu ideas?

Our son and his wife are dining with us tonight, and they are cooking for their Moms next week.

Tonight I grill ribeyes while Mom cooks spinach with a bit of garlic & lemon and she glazes some carrots. We'll have apricot/peach/oatmeal bars later.

May 04, 2014
AreBe in Home Cooking

Sugar Content of Milk! Really?

Fascinating article. When I read this section all I could think about is the poor lab tech who had to milk the rats.

Consider how humans stack up against these animals (values are given in percentage weight—all data from Jenness 1974).
• Human: 3.8% fat; 1% protein; 7% lactose
• Cow: 3.7% fat; 3.4% protein; 4.8% lactose
• Rat: 10.3% fat; 8.4% protein; 2.6% lactose
• Dog: 12.9% fat; 7.9% protein; 3.1% lactose
• Rabbit: 18.3% fat; 13.9% protein; 2.6% lactose

What's Your Favorite Healthy Dessert?

+1 for yougurt and fruit

For Easter dessert we passed strawberries, several yougurts & granola and each made our own parfait.

May 02, 2014
AreBe in Home Cooking

Another Braising & Browning Question

I blot the chuck roast with paper towels and sprinkle heavily with kosher salt and coarse pepper and press the seasoning into the meat. I heat just a little vegetable oil or bacon fat in the 12 inch cast iron skillet almost to smoke-point, then sear the roast about 2 minutes on each side. Remove the meat and after the skillet cools a bit deglaze the pan with water or broth. Some red wine is always good to add, too.

How do you clean an "empty" peanut butter jar?

So I just grabbed this Corgi photo off the internet because it fit so well. Here is my pit bull/boxer mix Ginger working the peanut butter out of her Kong toy tonight.