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Written by Launie Kettler
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Friday, 11 February 2011 19:12 |
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When we first started this blog, I was terrified of frying. In fact, one of the first posts that we did was about frying chicken for the first time. At the time I thought that I had found a great starter recipe. And I had found a good beginner recipe, but recently I saw an episode of "Down Home with the Neely's" about frying chicken that was more complicated. But it wasn't insanely complicated. In fact, the most difficult part of the recipe was trying to find a place for the fried chicken to rest for half-an-hour before frying it.
Side note: I love that show in general, because Pat Neely has the most lascivious laugh, and can make even the most tame recipe sound bawdy. “Heh, heh, heh.”
But his recipe for fried chicken is far from tame. Basically, the trick is to put the spices directly on the chicken and not in the flour. And it calls for four types of pepper. This is not a recipe for the weak of palette. And ironically when we had the chicken for dinner the other night, Jedd made a “Rated R” noise when he bit into it, which is unusual.
Good job, Pat. Heh, heh, heh.
I did make some changes, though.
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Written by Launie Kettler
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Monday, 07 February 2011 18:32 |
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The days are short, the light is gray and diffuse, the cold makes my brain obtuse. (Did I spell “obtuse” correctly?)
Forget it. The only thing that can help, is something that is beyond comfort food. I need something to accelerate my brain's slow descent into a gleeful stupor. Hello, french onion soup!
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Written by Launie Kettler
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Monday, 31 January 2011 23:19 |
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Our anniversary was last week, and to celebrate we walked around Burlington and then we went out to dinner.
It was an amazing dinner. In fact it was so good, that I intentionally left about half of it on my plate to bring home for dinner the next night. But, the restaurant was busy, we had shopping bags in the booth with us, and it took us a while to pile on our layers of winter attire. As a consequence, I didn't realize that I had left my doggie bag on the restaurant table until we were half-an-hour away.
I'm not going to lie, I was irrationally annoyed.
And I know that, "Something, something, something, is the Chipotle chicken of invention." So I decided to try to recreate the dish.
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Written by Launie Kettler
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Friday, 21 January 2011 00:03 |
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 When we first started Teeny Tiny Kitchen last summer, one of the first posts was about popovers. At the time I was convinced that cold oven popovers were the best choice over popovers made in a preheated oven. The science made sense (cold batter brought to a very hot temperature would create steam to make them pop) and to be honest, I had only eaten/made cold oven popovers. And Jedd and I loved them, and the cats vied for scraps.
But, with the new year, a sad thing has recently happened to our oven; It takes forever to heat up now and recent attempts at making popovers have been a gooey mess without a crisp crust, or any height.
So, I decided to make popovers in a hot oven and, wow.
What a difference 400 degrees can make.
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Written by Launie Kettler
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Tuesday, 11 January 2011 23:36 |
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“Suck it, Ina Garten!” I yelled at the television.
“Why are you cursing at 'The Barefoot Contessa?'” Jedd asked.
“Because she's talking about how fantastic her mini-food processor is, and we have one too,” I said.
“That doesn't make any sense,” Jedd said.
“I've had three cups of Earl Gray,” I said.
“Ah, now I see what the real issue is,” Jedd said.
“Boo ya!” I yelled.
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