Tonight I made the Thai marinated fried chicken from chez pim's blog.
http://www.chezpim.com/blogs/2008/11...ated.html#more

It is probably the best fried chicken I've ever had. It is so
flavorful and crispy.
The recipe is at the bottom of this post.

First I mixed the marinade. 4 cloves of garlic, cilantro and sea salt.
http://i37.tinypic.com/2lb2nax.jpg

Pounded the ingredients into a paste.
http://i34.tinypic.com/2n7ntb9.jpg

Put into bowl and add oyster sauce.
http://i34.tinypic.com/2qn9yzn.jpg

Add fish sauce.
http://i36.tinypic.com/3177cz8.jpg

Marinate chicken for at least 3 hours.
http://i37.tinypic.com/ohr2vm.jpg

Right from the marinade into the rice flour.
http://i34.tinypic.com/s4yur4.jpg

Fry in batches do not over crowd pan.
http://i37.tinypic.com/igdvfs.jpg

Keep warm in low oven while frying more.
http://i36.tinypic.com/11shxms.jpg

Time to dig in.
http://i36.tinypic.com/2rp9t8x.jpg

Thai fried chicken, or, the crispiest fried chicken ever

8-10 pieces of chicken, drumsticks or thighs, or both (a little over
2lbs or 1kg)
4-6 cloves of garlic, peeled
about 1 tbsp of chopped cilantro roots (or just the bottom part of the
stalks)
about 1/2 tbsp ground black pepper
1 tsp kosher or (large-grained) sea salt (If all you have is fine
salt, skip it.)
3tbsp oyster sauce
1/4 cup fish sauce
Enough canola oil or other high-temp oil to fill about 2-inch from the
bottom of your cast iron pan (or a deep frying pan)
In a mortar or a small food processor, pound or chop the garlic,
cilantro roots, kosher salt into a rough paste. Transfer the paste
into a large bowl, add the oyster sauce and fish sauce and stir to mix
well. Rinse and dry the chicken pieces thoroughly, then place them
into the bowl. With your hands, toss and rub the chicken pieces all
over with the marinate mixture. Cover the bowl with plastic and let
marinade in the fridge for at least 3 hours.
When you are ready to cook the chicken, place your pan over medium-low
heat, fill it with enough oil (I used Canola) to cover about 2inches
from the bottom of the pan, or about half way up the side. Let the
oil come up to frying temperature, about 360F or 180C. Meanwhile, put
about 2 cups of rice flour into a large plate (a pyrex pie plate works
very well for this.) When the oil is ready, take the chicken pieces,
one at a time, drop it into the flour plate and coat well with the
rice flour. Shake each piece once or twice to remove excess flour and
place them, gently, into the hot oil.
If you don't have a thermometer, make sure your chicken pieces only
gently sizzle in the hot oil. Just listen to it, you should hear the
oil just softly sizzling. You should also see small bubbles around
the chickens as they cook. If the oil is too hot, you'll be able to
see and hear it too. There will be a lot of large bubbles blowing up
and spitting viciously. It will make a lot of violent noises and your
chicken will brown up in just a few minutes, but the inside will be
rare. That's no good. Just keep the flame low, and, when in doubt,
turn the heat down just a little bit.

Cook the chickens until brown and crisp all around. If you're not so
sure if they are cooked perfectly, cut one up and see if it's cooked
all the way through. If you see a little blood, no big deal. Just
warm up the oven to about 225F or 100C, place your fried chickens on a
cake rack over a cookie sheet and let them sit for 10 minutes to
finish cooking. (Don't forget to lower the heat on your frying pan so
the rest of your chickens take a bit longer to cook!) It's a good
idea to heat up your oven to that temperature before you begin frying
anyway, you can put your cooked chicken pieces in there while you fry
the rest. The oven will keep everything nice and warm, not to mention
super crispy.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/07

koko > wrote in
:

>
> Tonight I made the Thai marinated fried chicken from chez pim's blog.
> http://www.chezpim.com/blogs/2008/11...ated.html#more
>


Excellent series again, Koko :-)

I've saved the recipe and will definitly be making it soon...... I may
even add some chilli in the marinade.

>
> Keep warm in low oven while frying more.
> http://i36.tinypic.com/11shxms.jpg
>
> Time to dig in.
> http://i36.tinypic.com/2rp9t8x.jpg
>


Looks just like KFC!!

YUM!!


--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

On Tue 09 Dec 2008 08:38:30p, koko told us...

>
> Tonight I made the Thai marinated fried chicken from chez pim's blog.
> http://www.chezpim.com/blogs/2008/11...ated.html#more
>
> It is probably the best fried chicken I've ever had. It is so
> flavorful and crispy.
> The recipe is at the bottom of this post.
>
> First I mixed the marinade. 4 cloves of garlic, cilantro and sea salt.
> http://i37.tinypic.com/2lb2nax.jpg
>
> Pounded the ingredients into a paste.
> http://i34.tinypic.com/2n7ntb9.jpg
>
> Put into bowl and add oyster sauce.
> http://i34.tinypic.com/2qn9yzn.jpg
>
> Add fish sauce.
> http://i36.tinypic.com/3177cz8.jpg
>
> Marinate chicken for at least 3 hours.
> http://i37.tinypic.com/ohr2vm.jpg
>
> Right from the marinade into the rice flour.
> http://i34.tinypic.com/s4yur4.jpg
>
> Fry in batches do not over crowd pan.
> http://i37.tinypic.com/igdvfs.jpg
>
> Keep warm in low oven while frying more.
> http://i36.tinypic.com/11shxms.jpg
>
> Time to dig in.
> http://i36.tinypic.com/2rp9t8x.jpg
>
> Thai fried chicken, or, the crispiest fried chicken ever
>
> 8-10 pieces of chicken, drumsticks or thighs, or both (a little over
> 2lbs or 1kg)
> 4-6 cloves of garlic, peeled
> about 1 tbsp of chopped cilantro roots (or just the bottom part of the
> stalks)
> about 1/2 tbsp ground black pepper
> 1 tsp kosher or (large-grained) sea salt (If all you have is fine
> salt, skip it.)
> 3tbsp oyster sauce
> 1/4 cup fish sauce
> Enough canola oil or other high-temp oil to fill about 2-inch from the
> bottom of your cast iron pan (or a deep frying pan)
> In a mortar or a small food processor, pound or chop the garlic,
> cilantro roots, kosher salt into a rough paste. Transfer the paste
> into a large bowl, add the oyster sauce and fish sauce and stir to mix
> well. Rinse and dry the chicken pieces thoroughly, then place them
> into the bowl. With your hands, toss and rub the chicken pieces all
> over with the marinate mixture. Cover the bowl with plastic and let
> marinade in the fridge for at least 3 hours.
> When you are ready to cook the chicken, place your pan over medium-low
> heat, fill it with enough oil (I used Canola) to cover about 2inches
> from the bottom of the pan, or about half way up the side. Let the
> oil come up to frying temperature, about 360F or 180C. Meanwhile, put
> about 2 cups of rice flour into a large plate (a pyrex pie plate works
> very well for this.) When the oil is ready, take the chicken pieces,
> one at a time, drop it into the flour plate and coat well with the
> rice flour. Shake each piece once or twice to remove excess flour and
> place them, gently, into the hot oil.
> If you don't have a thermometer, make sure your chicken pieces only
> gently sizzle in the hot oil. Just listen to it, you should hear the
> oil just softly sizzling. You should also see small bubbles around
> the chickens as they cook. If the oil is too hot, you'll be able to
> see and hear it too. There will be a lot of large bubbles blowing up
> and spitting viciously. It will make a lot of violent noises and your
> chicken will brown up in just a few minutes, but the inside will be
> rare. That's no good. Just keep the flame low, and, when in doubt,
> turn the heat down just a little bit.
>
> Cook the chickens until brown and crisp all around. If you're not so
> sure if they are cooked perfectly, cut one up and see if it's cooked
> all the way through. If you see a little blood, no big deal. Just
> warm up the oven to about 225F or 100C, place your fried chickens on a
> cake rack over a cookie sheet and let them sit for 10 minutes to
> finish cooking. (Don't forget to lower the heat on your frying pan so
> the rest of your chickens take a bit longer to cook!) It's a good
> idea to heat up your oven to that temperature before you begin frying
> anyway, you can put your cooked chicken pieces in there while you fry
> the rest. The oven will keep everything nice and warm, not to mention
> super crispy.

Oh, Koko, that looks fabulous! Even though I'm a died in the wool Southern
Fried Chicken fanatic, I've got to try these.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/09(IX)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 1dys 3hrs 6mins
************************************************** **********************
Cats are nature's way of telling you that you don't really matter.
************************************************** **********************

On Wed, 10 Dec 2008 03:53:19 +0000 (UTC), PeterL >
wrote:

>koko > wrote in
:
>
>>
>> Tonight I made the Thai marinated fried chicken from chez pim's blog.
>> http://www.chezpim.com/blogs/2008/11...ated.html#more
>
>Excellent series again, Koko :-)

Thanks Peter.
>
>I've saved the recipe and will definitly be making it soon...... I may
>even add some chilli in the marinade.
>
I was thinking about some changes I'd make also. Adding red pepper
flakes was one of them.

>> Keep warm in low oven while frying more.
>> http://i36.tinypic.com/11shxms.jpg
>>
>> Time to dig in.
>> http://i36.tinypic.com/2rp9t8x.jpg
>>
>
>
>Looks just like KFC!!

I'll take that as a compliment. ;-)
>
>YUM!!

It was.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

On Wed, 10 Dec 2008 03:56:02 GMT, Wayne Boatwright
> wrote:

>On Tue 09 Dec 2008 08:38:30p, koko told us...
>
>>
>> Tonight I made the Thai marinated fried chicken from chez pim's blog.
>> http://www.chezpim.com/blogs/2008/11...ated.html#more
>>
>> It is probably the best fried chicken I've ever had. It is so
>> flavorful and crispy.
>> The recipe is at the bottom of this post.

snippage

>
>Oh, Koko, that looks fabulous! Even though I'm a died in the wool Southern
>Fried Chicken fanatic, I've got to try these.

I hope you do try it. I don't usually fry but this will be made
frequently. I was also thinking that it would make a great pot luck
item.

koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

In article >,
koko > wrote:

> Time to dig in.
> http://i36.tinypic.com/2rp9t8x.jpg
>
> Thai fried chicken, or, the crispiest fried chicken ever

Looks like pure heaven. :-) I'll have to try this.
The only thing I'd add to that marinade is some grated fresh ginger root.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote in newsmpomelet-9B5BFC.00321910122008
@news.giganews.com:

> In article >,
> koko > wrote:
>
>> Time to dig in.
>> http://i36.tinypic.com/2rp9t8x.jpg
>>
>> Thai fried chicken, or, the crispiest fried chicken ever
>
> Looks like pure heaven. :-) I'll have to try this.
> The only thing I'd add to that marinade is some grated fresh ginger root.



Hmmm, didn't think of that.

OK. now we've got ginger and chilli added.


*And* it's keeping to the Thai theme :-)

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

In article > ,
PeterL > wrote:

> Omelet > wrote in newsmpomelet-9B5BFC.00321910122008
> @news.giganews.com:
>
> > In article >,
> > koko > wrote:
> >
> >> Time to dig in.
> >> http://i36.tinypic.com/2rp9t8x.jpg
> >>
> >> Thai fried chicken, or, the crispiest fried chicken ever
> >
> > Looks like pure heaven. :-) I'll have to try this.
> > The only thing I'd add to that marinade is some grated fresh ginger root.
>
>
>
> Hmmm, didn't think of that.
>
> OK. now we've got ginger and chilli added.
>
>
> *And* it's keeping to the Thai theme :-)

imho, Ginger and garlic are a match made in heaven. ;-d
Along with the rest of that stuff of course! I just need to find some
fish sauce now. Hopefully the local store carries it in the ethnic
section without me having to try to drive to Austin.

Long distance driving still hurts at the moment...

HEB does carry Oyster sauce.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote in
news
> In article > ,
> PeterL > wrote:
>
>> Omelet > wrote in
>> newsmpomelet-9B5BFC.00321910122008 @news.giganews.com:
>>
>> > In article >,
>> > koko > wrote:
>> >
>> >> Time to dig in.
>> >> http://i36.tinypic.com/2rp9t8x.jpg
>> >>
>> >> Thai fried chicken, or, the crispiest fried chicken ever
>> >
>> > Looks like pure heaven. :-) I'll have to try this.
>> > The only thing I'd add to that marinade is some grated fresh ginger
>> > root.
>>
>>
>>
>> Hmmm, didn't think of that.
>>
>> OK. now we've got ginger and chilli added.
>>
>>
>> *And* it's keeping to the Thai theme :-)
>
> imho, Ginger and garlic are a match made in heaven. ;-d


Yup........ along with lemon garlic and chilli, garlic chilli and ginger,
garlic butter lemon ginger and chilli ........ Mmmmmmmmmmmmm


> Along with the rest of that stuff of course! I just need to find some
> fish sauce now.


http://www.tw.co.th/cgi-bin/product_item.cfm?g=145

That's the size and brand I have in the pantry at the moment.

From all reports, it seems to be one of the better ones.



> Hopefully the local store carries it in the ethnic
> section without me having to try to drive to Austin.


If it doesn't, all you have to do is ask them to include it.

I have a 'local' store that's a helluva lot closer than any of the big
supermarkets. If they don't stock something I want (and use on a regular
basis), I ask them to include it in their next order, and they do!!

Last 2 items I asked for was whole fennel bulbs, and S&W mayo.

They're now regular stock items :-)


>
> Long distance driving still hurts at the moment...


Bummer :-(

Still the back?


Have you tried magnets along with the TENs?


>
> HEB does carry Oyster sauce.


HEB???

Ahhhhhhhhhhhhhhhhhh!! GIMF :-)

http://www.heb.com/welcome/index.jsp


--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

In article > ,
PeterL > wrote:

> Last 2 items I asked for was whole fennel bulbs, and S&W mayo.
>
> They're now regular stock items :-)

I can get them to place special orders, or just order on line <g>.
I get my Shiratke that way.

>
>
> >
> > Long distance driving still hurts at the moment...
>
>
> Bummer :-(
>
> Still the back?

Yes.

Lumbar Scoliosis at my age is iffy about fixing, even with a dedicated
Chiro'. It's only been 6 months. He's good, but doubtful. I'm ok with
that. At least he's truthful.

The f-ing lower right leg pain is still a problem. It does not like
pressing on an accelerator.

I'm currently considering deep tissue massage. The right leg has been
badly damaged twice in my life with no therapy. That fall back in April
was #3 insult and probably the last straw. :-P The first two incidences
involved serious impact damage with motor vehicles.

Long term old injuries can be a problem imho.

>
>
> Have you tried magnets along with the TENs?

I'll have to look at magnetic therapy. It's been ages but I've seen
stuff about it. I've developed a skin issue with electrodes. <sigh>

>
>
> >
> > HEB does carry Oyster sauce.
>
>
> HEB???
>
> Ahhhhhhhhhhhhhhhhhh!! GIMF :-)

GIMF?

>
> http://www.heb.com/welcome/index.jsp

Good store, good fresh produce and meat.
Good people too, especially if you are friendly like I am and develop a
rapport with the people that work there! I've lived in this area now
for 25 years...

>
>
> --
> Peter Lucas
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

koko said...

> 1 tsp kosher or (large-grained) sea salt (If all you have is fine
salt, skip it.)
> 3tbsp oyster sauce
> 1/4 cup fish sauce


Whoa. Sounds too salty!!! No lime juice to counteract it?

Nice presentation though!

Andy

Om wrote:

> The only thing I'd add to that marinade is some grated fresh ginger root.

I'd leave the recipe the way it is, and concoct an accompanying condiment
with ginger (or galangal if I could find it), chiles, lime juice, palm
sugar, and cilantro.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > The only thing I'd add to that marinade is some grated fresh ginger root.
>
> I'd leave the recipe the way it is, and concoct an accompanying condiment
> with ginger (or galangal if I could find it), chiles, lime juice, palm
> sugar, and cilantro.
>
> Bob

Cilantro was already part of the marinade.

I'd personally leave it out. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote in newsmpomelet-
:

> In article > ,
> PeterL > wrote:
>
>> Last 2 items I asked for was whole fennel bulbs, and S&W mayo.
>>
>> They're now regular stock items :-)
>
> I can get them to place special orders, or just order on line <g>.
> I get my Shiratke that way.


What I found was that a *lot* people wanted what I wanted, but were too
shit scared to ask. They'd rather just travel the extra 20mins to a
large supermarket.

I just approached the boss at my local Supa IGA, told him what I wanted,
explained to him what it was (and how you used it!!), and it was on the
shelf within 2 weeks.




>
>>
>>
>> >
>> > Long distance driving still hurts at the moment...
>>
>>
>> Bummer :-(
>>
>> Still the back?
>
> Yes.
>
> Lumbar Scoliosis at my age is iffy about fixing, even with a dedicated
> Chiro'. It's only been 6 months. He's good, but doubtful. I'm ok with
> that. At least he's truthful.
>
> The f-ing lower right leg pain is still a problem. It does not like
> pressing on an accelerator.



I know that feeling :-(


>
> I'm currently considering deep tissue massage. The right leg has been
> badly damaged twice in my life with no therapy. That fall back in
April
> was #3 insult and probably the last straw. :-P The first two
incidences
> involved serious impact damage with motor vehicles.
>
> Long term old injuries can be a problem imho.


LOL!!!


Nahhhhhhhhhhh!! You just need drugs and booze :-)



>
>>
>>
>> Have you tried magnets along with the TENs?
>
> I'll have to look at magnetic therapy. It's been ages but I've seen
> stuff about it. I've developed a skin issue with electrodes. <sigh>


I did periodically early on..... a carry over from my previous
employment.


But not anymore.


I bought a magnetic back belt for a friend who was experiencing
problems, and she claimed relief after an hour or so....... so *I* tried
it...... and have had one ever since, for whenever things flair up.

The magnetic underlays (on the bed) are a waste of money.


Put in laymans terms........ the magnets stimulate the blood flow and
wash the 'pain' toxins out of the affected area.


If I do something I shouldn't have done, and things flair up, I pop a
couple (or 4) Digesic, whack on the mag belt and within 40mins.....
there's nothing. It's like I didn't do anything :-)



>
>>
>>
>> >
>> > HEB does carry Oyster sauce.
>>
>>
>> HEB???
>>
>> Ahhhhhhhhhhhhhhhhhh!! GIMF :-)
>
> GIMF?



Google Is My Friend ;-)




--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

koko wrote:

>
> Tonight I made the Thai marinated fried chicken from chez pim's blog.
> http://www.chezpim.com/blogs/2008/11...ated.html#more
>
> It is probably the best fried chicken I've ever had. It is so
> flavorful and crispy.
> The recipe is at the bottom of this post.

<snip>

Ohhh. Looks great koko!

Good job The Colonel can't see it, or he'd be turning in his grave(y).
<grin>
--
Cheers
Chatty Cathy

In article > ,
PeterL > wrote:

> > Long term old injuries can be a problem imho.
>
>
> LOL!!!

Not funny you sorry bastid. <g>
>
>
> Nahhhhhhhhhhh!! You just need drugs and booze :-)

Booze helps, but I can't live on it. :-) Gotta stay sober most of the
time.

Over the counter pain drugs no longer work, just risk organ damage.
I'm so NOT going to risk Opiate addiction. Those prescriptions are easy
to get too.

I'll live with the pain. It builds tolerance over time...

> >>
> >> Have you tried magnets along with the TENs?
> >
> > I'll have to look at magnetic therapy. It's been ages but I've seen
> > stuff about it. I've developed a skin issue with electrodes. <sigh>
>
>
> I did periodically early on..... a carry over from my previous
> employment.
>
>
> But not anymore.

I get itchy red patches. <sigh> Electronic pain control is better than
anything drugs can do! It's almost addicting. And EMS units feel damned
good. It just causes electrical burns if abused.

>
>
> I bought a magnetic back belt for a friend who was experiencing
> problems, and she claimed relief after an hour or so....... so *I* tried
> it...... and have had one ever since, for whenever things flair up.
>
> The magnetic underlays (on the bed) are a waste of money.
>
>
> Put in laymans terms........ the magnets stimulate the blood flow and
> wash the 'pain' toxins out of the affected area.
>
>
> If I do something I shouldn't have done, and things flair up, I pop a
> couple (or 4) Digesic, whack on the mag belt and within 40mins.....
> there's nothing. It's like I didn't do anything :-)

Ok, I'll have to investigate that a bit more. I know that supermagnets
are powerful things!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

ChattyCathy > wrote in news:STP%k.4614$R43.3834
@newsfe08.iad:

> koko wrote:
>
>>
>> Tonight I made the Thai marinated fried chicken from chez pim's blog.
>> http://www.chezpim.com/blogs/2008/11...ated.html#more
>>
>> It is probably the best fried chicken I've ever had. It is so
>> flavorful and crispy.
>> The recipe is at the bottom of this post.
>
> <snip>
>
> Ohhh. Looks great koko!
>
> Good job The Colonel can't see it, or he'd be turning in his grave(y).
> <grin>



Cathy.......... that is *sooooooooooooooooooooooooooooooo* bad, it has
to be put up for Quip of the Month :-)


Or QuiM, for short ;-P



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

Omelet > wrote in
news
> In article > ,
> PeterL > wrote:
>
>> > Long term old injuries can be a problem imho.
>>
>>
>> LOL!!!
>
> Not funny you sorry bastid. <g>


Oh, it is :-)


It's a *given*!!



>>
>>
>> Nahhhhhhhhhhh!! You just need drugs and booze :-)
>
> Booze helps, but I can't live on it. :-) Gotta stay sober most of the
> time.



I don't live on it either..... it would be good, maybe..... but even I
don't think I could do that.

And the rest of this bit will go to email :-)


>
> Over the counter pain drugs no longer work, just risk organ damage.
> I'm so NOT going to risk Opiate addiction. Those prescriptions are
> easy to get too.
>
> I'll live with the pain. It builds tolerance over time...



Aye, that it does, me hearty :-)


>
> I get itchy red patches. <sigh> Electronic pain control is better
> than anything drugs can do! It's almost addicting. And EMS units feel
> damned good. It just causes electrical burns if abused.


:-)

Earlier on, when I was still learning about these things, I had a wonky
electrode at my (then) Physios practice.

I didn't utter a sound through the whole 40min treatment.

I ended up with a pretty severe electrical burn on my knee, and still
have a very noticeable scar there today.

Your pain threshold builds up over time :-)


>
> Ok, I'll have to investigate that a bit more. I know that
> supermagnets are powerful things!


That they are.

I was sceptical to start with........ but I'm a convert now :-)



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

PeterL wrote:

> ChattyCathy > wrote in
> news:STP%k.4614$R43.3834 @newsfe08.iad:
>
>>
>> Ohhh. Looks great koko!
>>
>> Good job The Colonel can't see it, or he'd be turning in his
>> grave(y). <grin>

>
> Cathy.......... that is *sooooooooooooooooooooooooooooooo* bad, it has
> to be put up for Quip of the Month :-)
>
> Or QuiM, for short ;-P
>

<sowwy> Couldn't help it. Just looked sooooooooo much better than that
KFC-crap. Saved this one - have to try it.
--
Cheers
Chatty Cathy

ChattyCathy > wrote in news:GtQ%k.19742$yB4.2610
@newsfe07.iad:

> PeterL wrote:
>
>> ChattyCathy > wrote in
>> news:STP%k.4614$R43.3834 @newsfe08.iad:
>>
>>>
>>> Ohhh. Looks great koko!
>>>
>>> Good job The Colonel can't see it, or he'd be turning in his
>>> grave(y). <grin>
>
>>
>> Cathy.......... that is *sooooooooooooooooooooooooooooooo* bad, it has
>> to be put up for Quip of the Month :-)
>>
>> Or QuiM, for short ;-P
>>
>
> <sowwy> Couldn't help it. Just looked sooooooooo much better than that
> KFC-crap. Saved this one - have to try it.



Samesame....... we'll have to organize a day and have a 'chicken fry
off' :-)

With pics, of course!!


But.... KFC in SA????


Most likely it's Saunders' vlei or Karoo :-)


Over here it's KFRabbit.



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

PeterL wrote:

>
> Samesame....... we'll have to organize a day and have a 'chicken fry
> off' :-)
>

We can dream...

> With pics, of course!!
>
>
> But.... KFC in SA????
>

<grin>
>
> Most likely it's Saunders' vlei or Karoo :-)

We still have the KFC franchises - all individually owned I think, but
they stick to a 'standard menu'. Even have 'drive-thru' KFCs here.
Heartburn City in my book <shudder>
>
>
> Over here it's KFRabbit.

<snork>

BTW, do you have "Nando's" in Oz? (Chicken franchise too). Now that's
not *too* shabby as far as fast food joints go. If you
like 'hot-stuff'...
--
Cheers
Chatty Cathy

On Tue, 09 Dec 2008 19:38:30 -0800, koko > wrote:

>
>Tonight I made the Thai marinated fried chicken from chez pim's blog.
>http://www.chezpim.com/blogs/2008/11...ated.html#more

heheheheheheh..
I made this on Monday night....LOL.

Pretty good!!

Christine

On Wed, 10 Dec 2008 00:32:19 -0600, Omelet >
wrote:

>In article >,
> koko > wrote:
>
>> Time to dig in.
>> http://i36.tinypic.com/2rp9t8x.jpg
>>
>> Thai fried chicken, or, the crispiest fried chicken ever
>
>Looks like pure heaven. :-) I'll have to try this.
>The only thing I'd add to that marinade is some grated fresh ginger root.

That sounds like a good idea. In an earlier post PeterL mentioned
adding chili. While I was mixing the marinade I was thinking red chili
flakes but I was bound and determined to stick to the recipe. ;-)

It is sooooo good I hope you try them.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

On Wed, 10 Dec 2008 03:31:17 -0800, "Bob Terwilliger"
> wrote:

>Om wrote:
>
>> The only thing I'd add to that marinade is some grated fresh ginger root.
>
>I'd leave the recipe the way it is, and concoct an accompanying condiment
>with ginger (or galangal if I could find it), chiles, lime juice, palm
>sugar, and cilantro.
>
>Bob
>
Dang Bob, that's a great idea. Thanks.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

On Wed, 10 Dec 2008 08:49:16 +0000 (UTC), Andy > wrote:

>koko said...
>
>> 1 tsp kosher or (large-grained) sea salt (If all you have is fine
>salt, skip it.)
>> 3tbsp oyster sauce
>> 1/4 cup fish sauce
>
>
>Whoa. Sounds too salty!!! No lime juice to counteract it?
>
Well, you didn't want to reach for the salt shaker but it wasn't
overwhelming.

>Nice presentation though!

Thanks.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

On Wed, 10 Dec 2008 15:55:59 +0200, ChattyCathy
> wrote:

>koko wrote:
>
>>
>> Tonight I made the Thai marinated fried chicken from chez pim's blog.
>> http://www.chezpim.com/blogs/2008/11...ated.html#more
>>
>> It is probably the best fried chicken I've ever had. It is so
>> flavorful and crispy.
>> The recipe is at the bottom of this post.
>
><snip>
>
>Ohhh. Looks great koko!

Thank you ChattyCathy
>
>Good job The Colonel can't see it, or he'd be turning in his grave(y).
><grin>

lol Thanks. I think this will spoil me for any other fried chicken.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

On Wed, 10 Dec 2008 08:10:03 -0700, Christine Dabney
> wrote:

>On Tue, 09 Dec 2008 19:38:30 -0800, koko > wrote:
>
>>
>>Tonight I made the Thai marinated fried chicken from chez pim's blog.
>>http://www.chezpim.com/blogs/2008/11...ated.html#more
>
>heheheheheheh..
>I made this on Monday night....LOL.
>
>Pretty good!!
>
>Christine

What are you doing cooking when you have a blog to work on.
Whit-chooooo <that's the whip cracking>

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

In article >,
PeterL > wrote:

> > Not funny you sorry bastid. <g>
>
>
> Oh, it is :-)
>
>
> It's a *given*!!
>
A sense of humor helps us survive doesn't it? :-)
>
>
> I don't live on it either..... it would be good, maybe..... but even I
> don't think I could do that.
>
> And the rest of this bit will go to email :-)
>
Which one? I didn't see it yet.
> >
> > Over the counter pain drugs no longer work, just risk organ damage.
> > I'm so NOT going to risk Opiate addiction. Those prescriptions are
> > easy to get too.
> >
> > I'll live with the pain. It builds tolerance over time...
>
>
>
> Aye, that it does, me hearty :-)
>
Pain actually releases endorphins. Those are natural pain controllers.
> >
> > I get itchy red patches. <sigh> Electronic pain control is better
> > than anything drugs can do! It's almost addicting. And EMS units feel
> > damned good. It just causes electrical burns if abused.
>
>
> :-)
>
> Earlier on, when I was still learning about these things, I had a wonky
> electrode at my (then) Physios practice.
>
> I didn't utter a sound through the whole 40min treatment.

Hm. I've been told to limit it to 20 to 30 minutes.
I've also had some bad electrodes that arced, and I'll have some small
scars

>
> I ended up with a pretty severe electrical burn on my knee, and still
> have a very noticeable scar there today.
>
> Your pain threshold builds up over time :-)


I know.

>
> >
> > Ok, I'll have to investigate that a bit more. I know that
> > supermagnets are powerful things!
>
>
> That they are.
>
> I was sceptical to start with........ but I'm a convert now :-)
>
Do you have some cites for me? I'm always up for an education.
>
> --
> Peter Lucas
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
koko > wrote:

> On Wed, 10 Dec 2008 00:32:19 -0600, Omelet >
> wrote:
>
> >In article >,
> > koko > wrote:
> >
> >> Time to dig in.
> >> http://i36.tinypic.com/2rp9t8x.jpg
> >>
> >> Thai fried chicken, or, the crispiest fried chicken ever
> >
> >Looks like pure heaven. :-) I'll have to try this.
> >The only thing I'd add to that marinade is some grated fresh ginger root.
>
> That sounds like a good idea. In an earlier post PeterL mentioned
> adding chili. While I was mixing the marinade I was thinking red chili
> flakes but I was bound and determined to stick to the recipe. ;-)
>
> It is sooooo good I hope you try them.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 12/09

Oh I shall. Gotta fire up the deep fryer, just for convenience. :-)

Thanks for posting that. I have a glass mortar and pestle.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Wed, 10 Dec 2008 10:07:13 -0800, koko > wrote:


>What are you doing cooking when you have a blog to work on.
>Whit-chooooo <that's the whip cracking>
>

This was for my work meals...LOL.

I gotta work sometimes....

And besides, gotta have something to put in the blogs.

I cooked mine darker than yours...but they are very tasty. And they
taste very good cold too.

Christine

Om wrote:

>>> The only thing I'd add to that marinade is some grated fresh ginger
>>> root.
>>
>> I'd leave the recipe the way it is, and concoct an accompanying condiment
>> with ginger (or galangal if I could find it), chiles, lime juice, palm
>> sugar, and cilantro.
>>
>
> Cilantro was already part of the marinade.

Yeah, I know. But cooked cilantro roots (or stems) lack much of the
fragrance of uncooked cilantro leaves. (Besides, you have to do SOMETHING
with the leaves!)


> I'd personally leave it out. <g>

Are you one of the unfortunate cilantro-tastes-like-soap people? Or do you
just not like it?

Bob

ChattyCathy > wrote in news:uTQ%k.19745$yB4.6435
@newsfe07.iad:


>
> We still have the KFC franchises - all individually owned I think, but
> they stick to a 'standard menu'. Even have 'drive-thru' KFCs here.
> Heartburn City in my book <shudder>


I get a KFC 'fix' about once every 3-6months.

Probably just to remind me not to have it again for another 3-6 months :-)


>>
>>
>> Over here it's KFRabbit.
>
> <snork>
>
> BTW, do you have "Nando's" in Oz? (Chicken franchise too). Now that's
> not *too* shabby as far as fast food joints go. If you
> like 'hot-stuff'...


We sure do have Nando's..... a favourite of mine :-)

http://www.nandos.com.au/

We can also buy their sauces etc, in supermarkets.


Another 'hot' chicken joint we have is Oporto's.

http://oporto.com.au/





--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >>> The only thing I'd add to that marinade is some grated fresh ginger
> >>> root.
> >>
> >> I'd leave the recipe the way it is, and concoct an accompanying condiment
> >> with ginger (or galangal if I could find it), chiles, lime juice, palm
> >> sugar, and cilantro.
> >>
> >
> > Cilantro was already part of the marinade.
>
> Yeah, I know. But cooked cilantro roots (or stems) lack much of the
> fragrance of uncooked cilantro leaves. (Besides, you have to do SOMETHING
> with the leaves!)
>
>
> > I'd personally leave it out. <g>
>
> Are you one of the unfortunate cilantro-tastes-like-soap people? Or do you
> just not like it?
>
> Bob

Cilantro tastes like soap!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Wed, 10 Dec 2008 14:32:25 -0700, Christine Dabney wrote:

> On Wed, 10 Dec 2008 10:07:13 -0800, koko > wrote:
>
>
>>What are you doing cooking when you have a blog to work on.
>>Whit-chooooo <that's the whip cracking>
>>
>
> This was for my work meals...LOL.
>
> I gotta work sometimes....
>
> And besides, gotta have something to put in the blogs.
>
> I cooked mine darker than yours...but they are very tasty. And they
> taste very good cold too.
>
> Christine

i wonder how the marinade would work for broiled chicken.

your pal,
blake

On Dec 11, 11:33�am, blake murphy > wrote:
> On Wed, 10 Dec 2008 14:32:25 -0700, Christine Dabney wrote:
> > On Wed, 10 Dec 2008 10:07:13 -0800, koko > wrote:
>
> >>What are you doing cooking when you have a blog to work on.
> >>Whit-chooooo <that's the whip cracking>
>
> > This was for my work meals...LOL.
>
> > I gotta work sometimes....
>
> > And besides, gotta have something to put in the blogs.
>
> > I cooked mine darker than yours...but they are very tasty. �And they
> > taste very good cold too.
>
> > Christine
>
> i wonder how the marinade would work for broiled chicken.
>
> your pal,
> blake- Hide quoted text -
>
> - Show quoted text -

Probably would work great, I might make a little more of it tho. I
really want to try this recipe.

Rosie

On Thu, 11 Dec 2008 17:33:17 GMT, blake murphy
> wrote:

>On Wed, 10 Dec 2008 14:32:25 -0700, Christine Dabney wrote:
>
>> On Wed, 10 Dec 2008 10:07:13 -0800, koko > wrote:
>>
>>
>>>What are you doing cooking when you have a blog to work on.
>>>Whit-chooooo <that's the whip cracking>
>>>
>>
>> This was for my work meals...LOL.
>>
>> I gotta work sometimes....
>>
>> And besides, gotta have something to put in the blogs.
>>
>> I cooked mine darker than yours...but they are very tasty. And they
>> taste very good cold too.
>>
>> Christine
>
>i wonder how the marinade would work for broiled chicken.
>
>your pal,
>blake

I think I'd skip the rice flour for that, but it sure is a good
marinade no matter how you'd like to cook it.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/09

In article >,
koko > wrote:

> On Thu, 11 Dec 2008 17:33:17 GMT, blake murphy
> > wrote:
>
> >On Wed, 10 Dec 2008 14:32:25 -0700, Christine Dabney wrote:
> >
> >> On Wed, 10 Dec 2008 10:07:13 -0800, koko > wrote:
> >>
> >>
> >>>What are you doing cooking when you have a blog to work on.
> >>>Whit-chooooo <that's the whip cracking>
> >>>
> >>
> >> This was for my work meals...LOL.
> >>
> >> I gotta work sometimes....
> >>
> >> And besides, gotta have something to put in the blogs.
> >>
> >> I cooked mine darker than yours...but they are very tasty. And they
> >> taste very good cold too.
> >>
> >> Christine
> >
> >i wonder how the marinade would work for broiled chicken.
> >
> >your pal,
> >blake
>
> I think I'd skip the rice flour for that, but it sure is a good
> marinade no matter how you'd like to cook it.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 12/09

I'll bet it'd be fabulous grilled.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Thu, 11 Dec 2008 17:02:15 -0800, koko wrote:

> On Thu, 11 Dec 2008 17:33:17 GMT, blake murphy
> > wrote:
>
>>On Wed, 10 Dec 2008 14:32:25 -0700, Christine Dabney wrote:
>>
>>> On Wed, 10 Dec 2008 10:07:13 -0800, koko > wrote:
>>>
>>>
>>>>What are you doing cooking when you have a blog to work on.
>>>>Whit-chooooo <that's the whip cracking>
>>>>
>>>
>>> This was for my work meals...LOL.
>>>
>>> I gotta work sometimes....
>>>
>>> And besides, gotta have something to put in the blogs.
>>>
>>> I cooked mine darker than yours...but they are very tasty. And they
>>> taste very good cold too.
>>>
>>> Christine
>>
>>i wonder how the marinade would work for broiled chicken.
>>
>>your pal,
>>blake
>
> I think I'd skip the rice flour for that, but it sure is a good
> marinade no matter how you'd like to cook it.
>

yes, of course.

your pal,
blake