On Mon, 12 Mar 2007 22:31:12 -0700, Serene Serene Bo-Bean
> rummaged among random neurons and opined:

>Yes, that's one thought, but I'm also thinking of making something
>either prettier or more elaborate, because that gives me joy, and
>might potentially give Bob and Carol joy. This may be his last
>virtual food party, and I want it to be a bash. Y'know?

I'm thinkin' comfort food, something that makes me think of my mother
and one of the few dishes she did really well: southern fried chicken.
This isn't her recipe, it's even better. Crispy as all get out.

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Buttermilk Fried Chicken

meats and poultry

1 whole chicken; cut into 8 pieces
1 1/2 cup buttermilk
2 cups all purpose flour
3 - 4 cups vegetable shortening

Place chicken pieces in a gallon-sized zipper-lock bag. Mix buttermilk
with 1 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over
chicken; seal bag, then refrigerate for at least 2 hours and up to 24
hours. Meausre flour, 1 teaspoon salt and 1/2 teaspoon pepper into a
large double brown paper bag; shake to combine. Drop half of chicken
pieces into flour mixture and shake thorooughly to completely coat
with flour. Remove chicken from bag, shaking excess flour from each
piece. Place coated chicken pieces on a large wire rack set over a
jelly roll pan until ready to fry. Repeat coating with remaining
chicken pieces.

Meanwhile, spoon enough shortening to measure 1/2 inch deep into a 12
inch skillet; heat to 350°F. Place chicken pieces, skin side down,
into hot oil, cover with lid or cookie sheet and cook for 5 mins. Lift
chicken pieces with tongs to make sure chicken is frying evenly;
rearrange if some pieces are browning faster than others. Cover again
and continue cooking until chicken pieces are evenly browned, about 5
mins. longer. (Be sure oil continues to bubble; oil temperatures at
this point should be between 250°F and 300°F and should be maintained
at this level until chicken is done.) Turn chicken over with tongs and
cook uncovered until chicken is browned all over, 10 to 12 mins.
longer. Remove chicken from skillet with tongs and return to wire rack
set over jelly roll pan.

Terry "Squeaks" Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

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