Of course I don't deep fry anything. But this was interesting to me.

While I was waiting to get the oil and filters changed in my car I sat
outside enjoying the decidedly sunny non-holiday weather (84°F). There
was an elderly gentleman sitting outside. I asked if he's loving this
hot weather. He said oh, man! It's great!

Turns out he went on a church tour/shopping trip to Pennsylvania Dutch
(Amish) country. They left just before a big snowstorm hit. He said it
was 18°F there! (People this far south don't generally own really heavy
coats.) I'm sure it felt good for him to get back here to warmer, if
not hot, temperatures.

I had to chuckle. He said, "I'm a black man. Been around fried chicken
all my life. I've *never* tasted fried chicken as good as I got in
Pennsylvania!"

I googled for some recipes for Amish fried chicken. Apparently soaking
the chicken pieces in buttermilk is the key. I've heard about this for
years, but since I don't fry chicken... <shrug>

Some might say buttermilk is a "southern thing". <shrug> My father
(born in and mostly raised in Pennsylvania or western Ohio, in Penna
Dutch country) grew up with buttermilk. Me, having lived most of my
adult life in the South, not so much.

Jill

jmcquown wrote:
>
> Of course I don't deep fry anything. But this was interesting to me.
>
> While I was waiting to get the oil and filters changed in my car I sat
> outside enjoying the decidedly sunny non-holiday weather (84°F). There
> was an elderly gentleman sitting outside. I asked if he's loving this
> hot weather. He said oh, man! It's great!
>
> Turns out he went on a church tour/shopping trip to Pennsylvania Dutch
> (Amish) country. They left just before a big snowstorm hit. He said it
> was 18°F there! (People this far south don't generally own really heavy
> coats.) I'm sure it felt good for him to get back here to warmer, if
> not hot, temperatures.
>
> I had to chuckle. He said, "I'm a black man. Been around fried chicken
> all my life. I've *never* tasted fried chicken as good as I got in
> Pennsylvania!"
>
> I googled for some recipes for Amish fried chicken. Apparently soaking
> the chicken pieces in buttermilk is the key. I've heard about this for
> years, but since I don't fry chicken... <shrug>
>
> Some might say buttermilk is a "southern thing". <shrug> My father
> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
> Dutch country) grew up with buttermilk. Me, having lived most of my
> adult life in the South, not so much.
>
> Jill

I've heard the buttermilk thing in southern recipes. My suspicion is the
real difference is/was very fresh, very high quality locally raised
chicken.

On Friday, December 6, 2013 1:28:06 PM UTC-8, Pete C. wrote:

Qualiaty chicken is a key but buttermilk does make a difference, really.

http://www.hizzoners.com/index.php/r...-fried-chicken

On 12/6/2013 4:28 PM, Pete C. wrote:
>
> jmcquown wrote:
>>
>> Of course I don't deep fry anything. But this was interesting to me.
>>
>> While I was waiting to get the oil and filters changed in my car I sat
>> outside enjoying the decidedly sunny non-holiday weather (84°F). There
>> was an elderly gentleman sitting outside. I asked if he's loving this
>> hot weather. He said oh, man! It's great!
>>
>> Turns out he went on a church tour/shopping trip to Pennsylvania Dutch
>> (Amish) country. They left just before a big snowstorm hit. He said it
>> was 18°F there! (People this far south don't generally own really heavy
>> coats.) I'm sure it felt good for him to get back here to warmer, if
>> not hot, temperatures.
>>
>> I had to chuckle. He said, "I'm a black man. Been around fried chicken
>> all my life. I've *never* tasted fried chicken as good as I got in
>> Pennsylvania!"
>>
>> I googled for some recipes for Amish fried chicken. Apparently soaking
>> the chicken pieces in buttermilk is the key. I've heard about this for
>> years, but since I don't fry chicken... <shrug>
>>
>> Some might say buttermilk is a "southern thing". <shrug> My father
>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>> Dutch country) grew up with buttermilk. Me, having lived most of my
>> adult life in the South, not so much.
>>
>> Jill
>
> I've heard the buttermilk thing in southern recipes. My suspicion is the
> real difference is/was very fresh, very high quality locally raised
> chicken.
>
Probably many of the Amish who run restaurants are also farmers. He
said, sort of amazed, "They *grow* everything they cook in their
restaurants!" Could be they raised the chickens and delivered them
freshly slaughtered and plucked. (I've read about and seen
documentaries Amish restaurants.)

He also mentioned the Amish fried chicken wasn't at all greasy. Maybe
his mother or grandmother didn't really know how to make good fried
chicken. <shrug> Just because you're from or live in a certain area
southern doesn't mean you're born knowing how to cook something. Or
that you'll ever master it. It sounded like he and the church group had
a good trip. It was just a tad too cold, weather-wise.

Jill

"Pete C." wrote:
>
> I've heard the buttermilk thing in southern recipes. My suspicion is the
> real difference is/was very fresh, very high quality locally raised
> chicken.

I agree with you. If you really think about it, soaking in buttermilk
wouldn't really make much difference.

G.

On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
wrote:

snip
>
>I've heard the buttermilk thing in southern recipes. My suspicion is the
>real difference is/was very fresh, very high quality locally raised
>chicken.

You ought to try it. Then you would know instead of suspicion.
Janet US

On Fri, 06 Dec 2013 16:51:36 -0500, Gary > wrote:

>"Pete C." wrote:
>>
>> I've heard the buttermilk thing in southern recipes. My suspicion is the
>> real difference is/was very fresh, very high quality locally raised
>> chicken.
>
>I agree with you. If you really think about it, soaking in buttermilk
>wouldn't really make much difference.
>
>G.
Try it. Don't think about it.
Janet US

Janet Bostwick wrote:
>
> On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
> wrote:
>
> snip
> >
> >I've heard the buttermilk thing in southern recipes. My suspicion is the
> >real difference is/was very fresh, very high quality locally raised
> >chicken.
>
> You ought to try it. Then you would know instead of suspicion.
> Janet US

I have tried it. I have also noted the huge difference between low grade
cheap "up to 18% retained solution" chicken and more expensive "less
than 3% retained water" chicken.

"jmcquown" > wrote in message
...
> Of course I don't deep fry anything. But this was interesting to me.
>
> While I was waiting to get the oil and filters changed in my car I sat
> outside enjoying the decidedly sunny non-holiday weather (84°F). There
> was an elderly gentleman sitting outside. I asked if he's loving this hot
> weather. He said oh, man! It's great!
>
> Turns out he went on a church tour/shopping trip to Pennsylvania Dutch
> (Amish) country. They left just before a big snowstorm hit. He said it
> was 18°F there! (People this far south don't generally own really heavy
> coats.) I'm sure it felt good for him to get back here to warmer, if not
> hot, temperatures.
>
> I had to chuckle. He said, "I'm a black man. Been around fried chicken
> all my life. I've *never* tasted fried chicken as good as I got in
> Pennsylvania!"
>
> I googled for some recipes for Amish fried chicken. Apparently soaking
> the chicken pieces in buttermilk is the key. I've heard about this for
> years, but since I don't fry chicken... <shrug>
>
> Some might say buttermilk is a "southern thing". <shrug> My father (born
> in and mostly raised in Pennsylvania or western Ohio, in Penna Dutch
> country) grew up with buttermilk. Me, having lived most of my adult life
> in the South, not so much.
>
> Jill

I think this is how my mom used to make it.

"jmcquown" > wrote in message
...
> On 12/6/2013 4:28 PM, Pete C. wrote:
>>
>> jmcquown wrote:
>>>
>>> Of course I don't deep fry anything. But this was interesting to me.
>>>
>>> While I was waiting to get the oil and filters changed in my car I sat
>>> outside enjoying the decidedly sunny non-holiday weather (84°F). There
>>> was an elderly gentleman sitting outside. I asked if he's loving this
>>> hot weather. He said oh, man! It's great!
>>>
>>> Turns out he went on a church tour/shopping trip to Pennsylvania Dutch
>>> (Amish) country. They left just before a big snowstorm hit. He said it
>>> was 18°F there! (People this far south don't generally own really heavy
>>> coats.) I'm sure it felt good for him to get back here to warmer, if
>>> not hot, temperatures.
>>>
>>> I had to chuckle. He said, "I'm a black man. Been around fried chicken
>>> all my life. I've *never* tasted fried chicken as good as I got in
>>> Pennsylvania!"
>>>
>>> I googled for some recipes for Amish fried chicken. Apparently soaking
>>> the chicken pieces in buttermilk is the key. I've heard about this for
>>> years, but since I don't fry chicken... <shrug>
>>>
>>> Some might say buttermilk is a "southern thing". <shrug> My father
>>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>>> Dutch country) grew up with buttermilk. Me, having lived most of my
>>> adult life in the South, not so much.
>>>
>>> Jill
>>
>> I've heard the buttermilk thing in southern recipes. My suspicion is the
>> real difference is/was very fresh, very high quality locally raised
>> chicken.
>>
> Probably many of the Amish who run restaurants are also farmers. He said,
> sort of amazed, "They *grow* everything they cook in their restaurants!"
> Could be they raised the chickens and delivered them freshly slaughtered
> and plucked. (I've read about and seen documentaries Amish
> restaurants.)
>
> He also mentioned the Amish fried chicken wasn't at all greasy. Maybe his
> mother or grandmother didn't really know how to make good fried chicken.
> <shrug> Just because you're from or live in a certain area southern
> doesn't mean you're born knowing how to cook something. Or that you'll
> ever master it. It sounded like he and the church group had a good trip.
> It was just a tad too cold, weather-wise.
>
> Jill

Although we moved here when I was 7, I was born in KS where apparently BBQ
is common. I did not know this because we never ate the stuff. In fact in
all of my life, I have rarely (thankfully) had an encounter with BBQed food.
We do have some BBQ places her now that mostly do catering but it is not a
big thing here given that we don't have good weather often for eating
outside.

Seafood is big here. Not something I ate much of either except for that
horrible Weight Watcher's year when both parents were on the diet. Had more
fish and liver then than I care to remember.

I thought my mom was cooking midwest cuisine. But it turns out that my MIL
in PA cooked very similarly. The only differences really were that my mom
made biscuits, cornbread, lots of popcorn and served hominy and black eyed
peas. MIL made some Italian American dishes because she is Italian. But
the other things they made like pork chops and pot roast were done the same
way.

"Pete C." > wrote in message
...
>
> Janet Bostwick wrote:
>>
>> On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
>> wrote:
>>
>> snip
>> >
>> >I've heard the buttermilk thing in southern recipes. My suspicion is the
>> >real difference is/was very fresh, very high quality locally raised
>> >chicken.
>>
>> You ought to try it. Then you would know instead of suspicion.
>> Janet US
>
> I have tried it. I have also noted the huge difference between low grade
> cheap "up to 18% retained solution" chicken and more expensive "less
> than 3% retained water" chicken.

I don't know what my mom bought when we lived in Wichita but here she would
only buy "Grown in Washington" chicken.

As an adult, I went to pick a friend up and his mom sent us to the store for
chicken. I wasn't paying attention when my friend bought it. And not being
a cook, he opted for the cheapest thing. I can still remember his mom's
roar from inside the house. We went back to the store and got the grown in
Washington bird.

On 12/6/2013 4:18 PM, Janet Bostwick wrote:
> On Fri, 06 Dec 2013 16:51:36 -0500, Gary > wrote:
>
>> "Pete C." wrote:
>>>
>>> I've heard the buttermilk thing in southern recipes. My suspicion is the
>>> real difference is/was very fresh, very high quality locally raised
>>> chicken.
>>
>> I agree with you. If you really think about it, soaking in buttermilk
>> wouldn't really make much difference.
>>
>> G.
> Try it. Don't think about it.
> Janet US
>

Would it work with reconstituted buttermilk from the can of powdered?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"jmcquown" > wrote in message

> I googled for some recipes for Amish fried chicken. Apparently soaking
> the chicken pieces in buttermilk is the key. I've heard about this for
> years, but since I don't fry chicken... <shrug>
>
> Some might say buttermilk is a "southern thing". <shrug> My father (born
> in and mostly raised in Pennsylvania or western Ohio, in Penna Dutch
> country) grew up with buttermilk. Me, having lived most of my adult life
> in the South, not so much.
>
> Jill

Ina Garten always soaks her chicken in buttermilk for several hours or
overnight before frying. She says it makes it very tender, and she's not a
southerner by any means. :-)

Cheri

On Friday, December 6, 2013 3:28:17 PM UTC-8, Janet Wilder wrote:
>
> Would it work with reconstituted buttermilk from the can of powdered?

I've done that using Saco cultured buttermilk powder. I think it worked but I can't tell much difference. -aem

On Fri, 06 Dec 2013 17:28:17 -0600, Janet Wilder
> wrote:

>On 12/6/2013 4:18 PM, Janet Bostwick wrote:
>> On Fri, 06 Dec 2013 16:51:36 -0500, Gary > wrote:
>>
>>> "Pete C." wrote:
>>>>
>>>> I've heard the buttermilk thing in southern recipes. My suspicion is the
>>>> real difference is/was very fresh, very high quality locally raised
>>>> chicken.
>>>
>>> I agree with you. If you really think about it, soaking in buttermilk
>>> wouldn't really make much difference.
>>>
>>> G.
>> Try it. Don't think about it.
>> Janet US
>>
>
>Would it work with reconstituted buttermilk from the can of powdered?

In my opinion, no, but I don't know. I've never taste tested the
powdered stuff to compare. It's supposed to be made from real
buttermilk, but cannot be re-constituted.
Janet US

On Fri, 06 Dec 2013 17:35:40 -0500, "Pete C." >
wrote:

>
>Janet Bostwick wrote:
>>
>> On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
>> wrote:
>>
>> snip
>> >
>> >I've heard the buttermilk thing in southern recipes. My suspicion is the
>> >real difference is/was very fresh, very high quality locally raised
>> >chicken.
>>
>> You ought to try it. Then you would know instead of suspicion.
>> Janet US
>
>I have tried it. I have also noted the huge difference between low grade
>cheap "up to 18% retained solution" chicken and more expensive "less
>than 3% retained water" chicken.
I've never had anything but chicken/chicken. Guess I glad that is so.
Janet US

On 12/6/2013 11:22 AM, jmcquown wrote:
> Of course I don't deep fry anything. But this was interesting to me.
>
> While I was waiting to get the oil and filters changed in my car I sat
> outside enjoying the decidedly sunny non-holiday weather (84°F). There
> was an elderly gentleman sitting outside. I asked if he's loving this
> hot weather. He said oh, man! It's great!
>
> Turns out he went on a church tour/shopping trip to Pennsylvania Dutch
> (Amish) country. They left just before a big snowstorm hit. He said it
> was 18°F there! (People this far south don't generally own really heavy
> coats.) I'm sure it felt good for him to get back here to warmer, if
> not hot, temperatures.
>
> I had to chuckle. He said, "I'm a black man. Been around fried chicken
> all my life. I've *never* tasted fried chicken as good as I got in
> Pennsylvania!"
>
> I googled for some recipes for Amish fried chicken. Apparently soaking
> the chicken pieces in buttermilk is the key. I've heard about this for
> years, but since I don't fry chicken... <shrug>
>
> Some might say buttermilk is a "southern thing". <shrug> My father
> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
> Dutch country) grew up with buttermilk. Me, having lived most of my
> adult life in the South, not so much.
>
> Jill

I never heard of Southern cooks brining chicken. That's just plain
goofy! My guess is that cooks soak chicken in buttermilk for the same
reason they soak fish in milk - to get rid of some funky tastes. I make
a mean fried chicken. I like to soak it in a bottle of Tabasco.

Chicken Alice used to make a mean fried chicken too.

http://mmm-yoso.typepad.com/mmmyoso/...en-recipe.html

This recipe uses a technique that's popular here - the chicken is
marinated in a strongly flavored batter, after which, the chicken is
deep fried using only the marinade/batter. It's a very fast, simple, and
tasty technique.

On Friday, December 6, 2013 4:27:49 PM UTC-6, jay wrote:
> In article >, Gary > wrote:
>
>
>
> > I agree with you. If you really think about it, soaking in buttermilk
>
> > wouldn't really make much difference.
>
> >
>
> > G.
>
>
>
> How could just thinking about it possibly give you any clue as to
>
> whether buttermilk would make a difference or not in a recipe? If you
>
> really think about it, you may realize that have no earthly idea about
>
> anything culinary. LOL
>
Sometimes he even admits that he knows almost nothing about cooking, and that
he has tastes on par with Hamburger Helper eatin' trailer trash.
>
> jay

--Bryan

On Fri, 06 Dec 2013 16:49:53 -0500, jmcquown >
wrote:

> He also mentioned the Amish fried chicken wasn't at all greasy. Maybe
> his mother or grandmother didn't really know how to make good fried
> chicken. <shrug> Just because you're from or live in a certain area
> southern doesn't mean you're born knowing how to cook something. Or
> that you'll ever master it.

Non-greasy has to do with not crowding the pan and keeping the
temperature at whatever degrees it's supposed to be at. I haven't
seen this in quite a while, probably because I don't order much fried
food anymore - but I've seen fried food served on a linen napkin and
the napkin had absolutely NO grease spots on it. Amazing.

--
Food is an important part of a balanced diet.

"Janet Bostwick" wrote in message
...

On Fri, 06 Dec 2013 17:35:40 -0500, "Pete C." >
wrote:

>
>Janet Bostwick wrote:
>>
>> On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
>> wrote:
>>
>> snip
>> >
>> >I've heard the buttermilk thing in southern recipes. My suspicion is the
>> >real difference is/was very fresh, very high quality locally raised
>> >chicken.
>>
>> You ought to try it. Then you would know instead of suspicion.
>> Janet US
>
>I have tried it. I have also noted the huge difference between low grade
>cheap "up to 18% retained solution" chicken and more expensive "less
>than 3% retained water" chicken.
I've never had anything but chicken/chicken. Guess I glad that is so.
Janet US

In reading The Guardian today, I saw an article about the latest food
scandal in UK. Seems much of the battery chickens served there contain 20%
water.

Alan

On 12/6/2013 8:26 PM, Alan wrote:
> In reading The Guardian today, I saw an article about the latest food
> scandal in UK. Seems much of the battery chickens served there contain
> 20% water.
>
> Alan

Since when did Lucas get into chickens?

On 12/6/2013 8:34 PM, sf wrote:
> On Fri, 06 Dec 2013 16:49:53 -0500, jmcquown >
> wrote:
>
>> He also mentioned the Amish fried chicken wasn't at all greasy. Maybe
>> his mother or grandmother didn't really know how to make good fried
>> chicken. <shrug> Just because you're from or live in a certain area
>> southern doesn't mean you're born knowing how to cook something. Or
>> that you'll ever master it.
>
> Non-greasy has to do with not crowding the pan and keeping the
> temperature at whatever degrees it's supposed to be at. I haven't
> seen this in quite a while, probably because I don't order much fried
> food anymore - but I've seen fried food served on a linen napkin and
> the napkin had absolutely NO grease spots on it. Amazing.
>
Absolutely don't crowd the pan. I know enough about frying anything to
know that. Definitely keep the temperature right. There's got to be
a knack to cooking big cast iron skillets of fried chicken. Getting it
nicely browned and crisp outside and cooked perfectly inside. It's not
a skill I'm likely to master.

Keep in mind, I'm talking about what this man told me about fried
chicken he had visiting Amish country. I don't know if they use deep
fry thermometers or have electric fryers in their restaurants.

Jill

On Sat, 07 Dec 2013 01:44:51 -0500, jmcquown >
wrote:

> On 12/6/2013 8:34 PM, sf wrote:
> > On Fri, 06 Dec 2013 16:49:53 -0500, jmcquown >
> > wrote:
> >
> >> He also mentioned the Amish fried chicken wasn't at all greasy. Maybe
> >> his mother or grandmother didn't really know how to make good fried
> >> chicken. <shrug> Just because you're from or live in a certain area
> >> southern doesn't mean you're born knowing how to cook something. Or
> >> that you'll ever master it.
> >
> > Non-greasy has to do with not crowding the pan and keeping the
> > temperature at whatever degrees it's supposed to be at. I haven't
> > seen this in quite a while, probably because I don't order much fried
> > food anymore - but I've seen fried food served on a linen napkin and
> > the napkin had absolutely NO grease spots on it. Amazing.
> >
> Absolutely don't crowd the pan. I know enough about frying anything to
> know that. Definitely keep the temperature right. There's got to be
> a knack to cooking big cast iron skillets of fried chicken. Getting it
> nicely browned and crisp outside and cooked perfectly inside. It's not
> a skill I'm likely to master.

Ditto! It's another one of those things I'd rather pay someone else
to do. <G>
>
> Keep in mind, I'm talking about what this man told me about fried
> chicken he had visiting Amish country. I don't know if they use deep
> fry thermometers or have electric fryers in their restaurants.
>
No idea either. I wanted to go to Amish country when we did our leaf
peeping trip last year, but we detoured through Michigan to go to
Niagara Falls and visited the old family homestead instead. So, now I
have a reason to return to the East.


--
Food is an important part of a balanced diet.

On 12/7/2013 2:08 AM, sf wrote:
> On Sat, 07 Dec 2013 01:44:51 -0500, jmcquown >
> wrote:
>
>> On 12/6/2013 8:34 PM, sf wrote:
>>> On Fri, 06 Dec 2013 16:49:53 -0500, jmcquown >
>>> wrote:
>>>
>>>> He also mentioned the Amish fried chicken wasn't at all greasy. Maybe
>>>> his mother or grandmother didn't really know how to make good fried
>>>> chicken. <shrug> Just because you're from or live in a certain area
>>>> southern doesn't mean you're born knowing how to cook something. Or
>>>> that you'll ever master it.
>>>
>>> Non-greasy has to do with not crowding the pan and keeping the
>>> temperature at whatever degrees it's supposed to be at. I haven't
>>> seen this in quite a while, probably because I don't order much fried
>>> food anymore - but I've seen fried food served on a linen napkin and
>>> the napkin had absolutely NO grease spots on it. Amazing.
>>>
>> Absolutely don't crowd the pan. I know enough about frying anything to
>> know that. Definitely keep the temperature right. There's got to be
>> a knack to cooking big cast iron skillets of fried chicken. Getting it
>> nicely browned and crisp outside and cooked perfectly inside. It's not
>> a skill I'm likely to master.
>
> Ditto! It's another one of those things I'd rather pay someone else
> to do. <G>

According to this guy, *everyone* should eat fried chicken in an Amish
restaurant. <G>

>> Keep in mind, I'm talking about what this man told me about fried
>> chicken he had visiting Amish country. I don't know if they use deep
>> fry thermometers or have electric fryers in their restaurants.
>>
> No idea either. I wanted to go to Amish country when we did our leaf
> peeping trip last year, but we detoured through Michigan to go to
> Niagara Falls and visited the old family homestead instead. So, now I
> have a reason to return to the East.
>
Sounds like a good excu - uh, reason.

Jill

That's great. Soaking in buttermilk before fry. Actually this method used for getting flesh or chicken pieces to be soft when crunching it. It tastes well and yummy crispy too.

Sqwertz wrote:
>
> On Fri, 06 Dec 2013 17:35:40 -0500, Pete C. wrote:
>
> > Janet Bostwick wrote:
> >>
> >> On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
> >> wrote:
> >>
> >> snip
> >>>
> >>>I've heard the buttermilk thing in southern recipes. My suspicion is the
> >>>real difference is/was very fresh, very high quality locally raised
> >>>chicken.
> >>
> >> You ought to try it. Then you would know instead of suspicion.
> >
> > I have tried it. I have also noted the huge difference between low grade
> > cheap "up to 18% retained solution" chicken and more expensive "less
> > than 3% retained water" chicken.
>
> "up to 18% retained water..."??? I don't know where you're buying
> your chicken but that is abnormally high. I have never seen anything
> over 5%. I think you're confusing retained water with siolutions and
> enhanced chicken because the phrase "retained" is always followed by
> "water", not "solution" on raw chicken packages. Whereas solutions
> for "enhanced chicken" are considered an integral part of the product
> and must be followed up with an actual ingredient statement.
>
> -sw

Read what I wrote again...

jay wrote:
>
> In article >, Gary > wrote:
>
> > I agree with you. If you really think about it, soaking in buttermilk
> > wouldn't really make much difference.
> >
> > G.
>
> How could just thinking about it possibly give you any clue as to
> whether buttermilk would make a difference or not in a recipe?

Can you not look at a recipe and decide whether it might taste good to
you or not?

G.

On Friday, December 6, 2013 1:22:39 PM UTC-8, jmcquown wrote:

>
> I had to chuckle. He said, "I'm a black man. Been around fried chicken
> all my life. I've *never* tasted fried chicken as good as I got in
> Pennsylvania!"
>
>
>
> I googled for some recipes for Amish fried chicken. Apparently soaking
> the chicken pieces in buttermilk is the key. I've heard about this for
> years, but since I don't fry chicken... <shrug>
>
>
>
> Some might say buttermilk is a "southern thing". <shrug> My father
> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
> Dutch country) grew up with buttermilk. Me, having lived most of my
> adult life in the South, not so much.
>

Some of the best fried chicken I have ever had was in Austria, where the
chicken was raised on my relatives' small farms. Other memorable fried
chicken dinners were in the US, where the chickens were raised on my
wife's relatives' small farms. I'm going to guess that the quality of the
feed makes the chicken.

Do the Amish deep-fry? In general, Germanic chicken fryers shallow fry, to
avoid wasting expensive fats.

In article >, says...

> In reading The Guardian today, I saw an article about the latest food
> scandal in UK. Seems much of the battery chickens served there contain 20%
> water.

That's imported, frozen chicken. The cheapest crap.

Janet UK

On 12/7/2013 11:44 AM, wrote:
> On Friday, December 6, 2013 1:22:39 PM UTC-8, jmcquown wrote:
>
>>
>> I had to chuckle. He said, "I'm a black man. Been around fried chicken
>> all my life. I've *never* tasted fried chicken as good as I got in
>> Pennsylvania!"
>>
>>
>>
>> I googled for some recipes for Amish fried chicken. Apparently soaking
>> the chicken pieces in buttermilk is the key. I've heard about this for
>> years, but since I don't fry chicken... <shrug>
>>
>>
>>
>> Some might say buttermilk is a "southern thing". <shrug> My father
>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>> Dutch country) grew up with buttermilk. Me, having lived most of my
>> adult life in the South, not so much.
>>
>
> Some of the best fried chicken I have ever had was in Austria, where the
> chicken was raised on my relatives' small farms. Other memorable fried
> chicken dinners were in the US, where the chickens were raised on my
> wife's relatives' small farms. I'm going to guess that the quality of the
> feed makes the chicken.
>
> Do the Amish deep-fry? In general, Germanic chicken fryers shallow fry, to
> avoid wasting expensive fats.
>
I have no idea if the Amish deep fry. I found it interesting this
elderly Southern gent told me about how great the fried chicken is in
Pennylvania Dutch country.

Jill

On Sat, 07 Dec 2013 20:14:58 -0500, jmcquown >
wrote:

>On 12/7/2013 11:44 AM, wrote:
>> On Friday, December 6, 2013 1:22:39 PM UTC-8, jmcquown wrote:
>>
>>>
>>> I had to chuckle. He said, "I'm a black man. Been around fried chicken
>>> all my life. I've *never* tasted fried chicken as good as I got in
>>> Pennsylvania!"
>>>
>>>
>>>
>>> I googled for some recipes for Amish fried chicken. Apparently soaking
>>> the chicken pieces in buttermilk is the key. I've heard about this for
>>> years, but since I don't fry chicken... <shrug>
>>>
>>>
>>>
>>> Some might say buttermilk is a "southern thing". <shrug> My father
>>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>>> Dutch country) grew up with buttermilk. Me, having lived most of my
>>> adult life in the South, not so much.
>>>
>>
>> Some of the best fried chicken I have ever had was in Austria, where the
>> chicken was raised on my relatives' small farms. Other memorable fried
>> chicken dinners were in the US, where the chickens were raised on my
>> wife's relatives' small farms. I'm going to guess that the quality of the
>> feed makes the chicken.
>>
>> Do the Amish deep-fry? In general, Germanic chicken fryers shallow fry, to
>> avoid wasting expensive fats.
>>
>I have no idea if the Amish deep fry. I found it interesting this
>elderly Southern gent told me about how great the fried chicken is in
>Pennylvania Dutch country.

I've been through Amish country several times and have patronized
several of their eateries... truth is it's all a myth, their food is
awful, all of it. Shoofly pie is disgusting. The Amish can't cook a
lick and all have TIAD.

"Janet" wrote in message
t...

In article >, says...

> In reading The Guardian today, I saw an article about the latest food
> scandal in UK. Seems much of the battery chickens served there contain 20%
> water.

That's imported, frozen chicken. The cheapest crap.

Janet UK

Yup, and that is what many Brits are eating. The emphasis is on CHEAPEST
crap.

Alan

On 12/7/2013 9:40 PM, Alan wrote:
>
>
> "Janet" wrote in message
> t...
>
> In article >, says...
>
>> In reading The Guardian today, I saw an article about the latest food
>> scandal in UK. Seems much of the battery chickens served there contain
>> 20%
>> water.
>
> That's imported, frozen chicken. The cheapest crap.
>
> Janet UK
>
> Yup, and that is what many Brits are eating. The emphasis is on CHEAPEST
> crap.
>
> Alan
>
You should see what they do to their bangers with filler material...

<shudder>

In article >, says...
>
> "Janet" wrote in message
> t...
>
> In article >, says...
>
> > In reading The Guardian today, I saw an article about the latest food
> > scandal in UK. Seems much of the battery chickens served there contain 20%
> > water.
>
> That's imported, frozen chicken. The cheapest crap.
>
> Janet UK
>
> Yup, and that is what many Brits are eating.

I don't and never have.

The emphasis is on CHEAPEST
> crap.

When I was poor I couldn't afford to pay that price for frozen water.
YMMV.

Janet UK.

On Saturday, December 7, 2013 6:58:42 PM UTC-7, Brooklyn1 wrote:
> On Sat, 07 Dec 2013 20:14:58 -0500, jmcquown >
>
> wrote:
>
>
>
> >On 12/7/2013 11:44 AM, wrote:
>
> >> On Friday, December 6, 2013 1:22:39 PM UTC-8, jmcquown wrote:
>
> >>
>
> >>>
>
> >>> I had to chuckle. He said, "I'm a black man. Been around fried chicken
>
> >>> all my life. I've *never* tasted fried chicken as good as I got in
>
> >>> Pennsylvania!"
>
> >>>
>
> >>>
>
> >>>
>
> >>> I googled for some recipes for Amish fried chicken. Apparently soaking
>
> >>> the chicken pieces in buttermilk is the key. I've heard about this for
>
> >>> years, but since I don't fry chicken... <shrug>
>
> >>>
>
> >>>
>
> >>>
>
> >>> Some might say buttermilk is a "southern thing". <shrug> My father
>
> >>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>
> >>> Dutch country) grew up with buttermilk. Me, having lived most of my
>
> >>> adult life in the South, not so much.
>
> >>>
>
> >>
>
> >> Some of the best fried chicken I have ever had was in Austria, where the
>
> >> chicken was raised on my relatives' small farms. Other memorable fried
>
> >> chicken dinners were in the US, where the chickens were raised on my
>
> >> wife's relatives' small farms. I'm going to guess that the quality of the
>
> >> feed makes the chicken.
>
> >>
>
> >> Do the Amish deep-fry? In general, Germanic chicken fryers shallow fry, to
>
> >> avoid wasting expensive fats.
>
> >>
>
> >I have no idea if the Amish deep fry. I found it interesting this
>
> >elderly Southern gent told me about how great the fried chicken is in
>
> >Pennylvania Dutch country.
>
>
>
> I've been through Amish country several times and have patronized
>
> several of their eateries... truth is it's all a myth, their food is
>
> awful, all of it. Shoofly pie is disgusting. The Amish can't cook a
>
> lick and all have TIAD.

The Mennonites that I know are all excellent cooks...you must have
hit a bad day or a bad bunch of Amish.
===

On Sun, 8 Dec 2013 16:22:30 -0800 (PST), Roy >
wrote:

>On Saturday, December 7, 2013 6:58:42 PM UTC-7, Brooklyn1 wrote:
>> On Sat, 07 Dec 2013 20:14:58 -0500, jmcquown >
>>
>> wrote:
>>
>>
>>
>> >On 12/7/2013 11:44 AM, wrote:
>>
>> >> On Friday, December 6, 2013 1:22:39 PM UTC-8, jmcquown wrote:
>>
>> >>
>>
>> >>>
>>
>> >>> I had to chuckle. He said, "I'm a black man. Been around fried chicken
>>
>> >>> all my life. I've *never* tasted fried chicken as good as I got in
>>
>> >>> Pennsylvania!"
>>
>> >>>
>>
>> >>>
>>
>> >>>
>>
>> >>> I googled for some recipes for Amish fried chicken. Apparently soaking
>>
>> >>> the chicken pieces in buttermilk is the key. I've heard about this for
>>
>> >>> years, but since I don't fry chicken... <shrug>
>>
>> >>>
>>
>> >>>
>>
>> >>>
>>
>> >>> Some might say buttermilk is a "southern thing". <shrug> My father
>>
>> >>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>>
>> >>> Dutch country) grew up with buttermilk. Me, having lived most of my
>>
>> >>> adult life in the South, not so much.
>>
>> >>>
>>
>> >>
>>
>> >> Some of the best fried chicken I have ever had was in Austria, where the
>>
>> >> chicken was raised on my relatives' small farms. Other memorable fried
>>
>> >> chicken dinners were in the US, where the chickens were raised on my
>>
>> >> wife's relatives' small farms. I'm going to guess that the quality of the
>>
>> >> feed makes the chicken.
>>
>> >>
>>
>> >> Do the Amish deep-fry? In general, Germanic chicken fryers shallow fry, to
>>
>> >> avoid wasting expensive fats.
>>
>> >>
>>
>> >I have no idea if the Amish deep fry. I found it interesting this
>>
>> >elderly Southern gent told me about how great the fried chicken is in
>>
>> >Pennylvania Dutch country.
>>
>>
>>
>> I've been through Amish country several times and have patronized
>>
>> several of their eateries... truth is it's all a myth, their food is
>>
>> awful, all of it. Shoofly pie is disgusting. The Amish can't cook a
>>
>> lick and all have TIAD.
>
>The Mennonites that I know are all excellent cooks...you must have
>hit a bad day or a bad bunch of Amish.

Plain people food is just too plain.

"Roy" > wrote in message
...
> On Saturday, December 7, 2013 6:58:42 PM UTC-7, Brooklyn1 wrote:
>> On Sat, 07 Dec 2013 20:14:58 -0500, jmcquown >
>>
>> wrote:
>>
>>
>>
>> >On 12/7/2013 11:44 AM, wrote:
>>
>> >> On Friday, December 6, 2013 1:22:39 PM UTC-8, jmcquown wrote:
>>
>> >>
>>
>> >>>
>>
>> >>> I had to chuckle. He said, "I'm a black man. Been around fried
>> >>> chicken
>>
>> >>> all my life. I've *never* tasted fried chicken as good as I got in
>>
>> >>> Pennsylvania!"
>>
>> >>>
>>
>> >>>
>>
>> >>>
>>
>> >>> I googled for some recipes for Amish fried chicken. Apparently
>> >>> soaking
>>
>> >>> the chicken pieces in buttermilk is the key. I've heard about this
>> >>> for
>>
>> >>> years, but since I don't fry chicken... <shrug>
>>
>> >>>
>>
>> >>>
>>
>> >>>
>>
>> >>> Some might say buttermilk is a "southern thing". <shrug> My father
>>
>> >>> (born in and mostly raised in Pennsylvania or western Ohio, in Penna
>>
>> >>> Dutch country) grew up with buttermilk. Me, having lived most of my
>>
>> >>> adult life in the South, not so much.
>>
>> >>>
>>
>> >>
>>
>> >> Some of the best fried chicken I have ever had was in Austria, where
>> >> the
>>
>> >> chicken was raised on my relatives' small farms. Other memorable fried
>>
>> >> chicken dinners were in the US, where the chickens were raised on my
>>
>> >> wife's relatives' small farms. I'm going to guess that the quality of
>> >> the
>>
>> >> feed makes the chicken.
>>
>> >>
>>
>> >> Do the Amish deep-fry? In general, Germanic chicken fryers shallow
>> >> fry, to
>>
>> >> avoid wasting expensive fats.
>>
>> >>
>>
>> >I have no idea if the Amish deep fry. I found it interesting this
>>
>> >elderly Southern gent told me about how great the fried chicken is in
>>
>> >Pennylvania Dutch country.
>>
>>
>>
>> I've been through Amish country several times and have patronized
>>
>> several of their eateries... truth is it's all a myth, their food is
>>
>> awful, all of it. Shoofly pie is disgusting. The Amish can't cook a
>>
>> lick and all have TIAD.
>
> The Mennonites that I know are all excellent cooks...you must have
> hit a bad day or a bad bunch of Amish.
> ===

I have eaten at Amish restaurants and the food is wonderful. Shoofly pie
however... I have been told that it isn't meant to be eaten. It is to draw
the flies away from the other food.

"Julie Bove" wrote:
> Brooklyn1 wrote:
>
> I've been through Amish country several times and have patronized
> several of their eateries... truth is it's all a myth, their food is
> awful, all of it. Shoofly pie is disgusting. The Amish can't cook a
> lick and all have TIAD.
>
>I have eaten at Amish restaurants and the food is wonderful.

With all your food dislikes and taboos, what did you eat, a
glass of water?

In article . 71>, Wayne
Boatwright > wrote:

> Then they've pulled the wool over millions of Shoofly Pie eaters.
> There are actually two basic styles of Shoofly Pie, one dry and one
> "wet". The dry style has a majority of the crumb mixture, and the
> wet style the majority of the syrup mixture. Both can be quite good
> if prepared properly.

Yo! Wayne, nice to see you again!

leo

On 10 Dec 2013 00:12:47 GMT, Wayne Boatwright
> wrote:

snippage

Dang Wayne, so very nice to see you again. You were missed.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com