Goomba38 wrote:
> Lobster Man wrote:
>
>> I've loved fried chicken all my life. My grandmother made it just
>> about every Sunday for dinner. She always did it just right, perfect
>> hot for the evening meal, with enough left over for cold lunches on
>> Monday or Tuesday. It looked good and tasted good too!
>>
>> She made milk gravy with a little of the leftover oil and the "goody"
>> (the bits of crust that built up in the bottom of the pan). Usually
>> spooned the gravy over fresh mashed potatoes, but sometimes over toast
>> or sliced homemade bread.
>
>
> Isn't that "Maryland Fried Chicken" ??

I don't know. I always just called it "Grandma's Fried Chicken". ;-)

Oh pshaw, on Wed 30 Aug 2006 06:56:34p, Goomba38 meant to say...

> Lobster Man wrote:
>
>> I've loved fried chicken all my life. My grandmother made it just about
>> every Sunday for dinner. She always did it just right, perfect hot for
>> the evening meal, with enough left over for cold lunches on Monday or
>> Tuesday. It looked good and tasted good too!
>>
>> She made milk gravy with a little of the leftover oil and the "goody"
>> (the bits of crust that built up in the bottom of the pan). Usually
>> spooned the gravy over fresh mashed potatoes, but sometimes over toast
>> or sliced homemade bread.
>
> Isn't that "Maryland Fried Chicken" ??
>

Throughout most of the south creamed gravy is commonly served with fried
chicken. Maryland Fried Chicken is often served with the gravy poured over
the fried chicken. Not a pleasant prospect in my book. :-)

--
Wayne Boatwright
__________________________________________________

Walk in shadow, walk in dread, Loosefish walk as
like one dead

On Tue, 29 Aug 2006 00:46:40 -0500, notbob > wrote:

> If the chicken in the pictures is Beyoncé
>Knowles, my chicken is CCH Pounder.

CCH Pounder is *hot*.

ObFood: I don't care for chicken, except the skin, and I've spent my
life (the years I haven't been a vegetarian, anyway) wheedling other
people out of their chicken skin. As it were.

serene
--
My blog: http://serenejournal.livejournal.com
My cooking blog: http://serenecooking.livejournal.com

In article <G26Jg.8398$Xl5.102@trnddc06>,
"wff_ng_7" > wrote:

> "Default User" > wrote:
> > I've made it a few times, but not for a long time. I don't eat it much
> > at all anymore and, frankly, Popeye's makes better fried chicken than I
> > ever did. On the rare occasions I have it, I stop in there.
>
> There just aren't any good fried chicken places that close to my house. I
> admit, some of them do a very good job, but I think I've perfected my
> technique to the point mine comes out better. It took a long time to get
> there though. And no doubt about it, it is one of the messier types of
> cooking one can do.
>
> There are certain advantages to doing it oneself... I get to keep the rest
> of the carcass and giblets for stock. The liver I saute as a snack after I
> cut up the chicken and put the pieces in buttermilk. Years ago... like over
> 25 years ago, I remember some of the fried chicken places had chicken livers
> on the menu. I think it was Church's, but maybe Popeye's did too. I looked
> online at both place's menus, and neither lists chicken livers now. Another
> good food that bit the dust?

Pioneer Chicken used to offer a pint container of livers and gizzards.
Yum.

Isaac

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Wed 30 Aug 2006 06:56:34p, Goomba38 meant to say...
>
> > Lobster Man wrote:
> >
> >> I've loved fried chicken all my life. My grandmother made it just about
> >> every Sunday for dinner. She always did it just right, perfect hot for
> >> the evening meal, with enough left over for cold lunches on Monday or
> >> Tuesday. It looked good and tasted good too!
> >>
> >> She made milk gravy with a little of the leftover oil and the "goody"
> >> (the bits of crust that built up in the bottom of the pan). Usually
> >> spooned the gravy over fresh mashed potatoes, but sometimes over toast
> >> or sliced homemade bread.
> >
> > Isn't that "Maryland Fried Chicken" ??
> >
>
> Throughout most of the south creamed gravy is commonly served with fried
> chicken. Maryland Fried Chicken is often served with the gravy poured
over
> the fried chicken. Not a pleasant prospect in my book. :-)
>

Nor in mine! Pour gravy over the chicken? Sacriledge.

kili

Oh pshaw, on Wed 30 Aug 2006 04:11:38a, kilikini meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Wed 30 Aug 2006 06:56:34p, Goomba38 meant to say...
>>
>> > Lobster Man wrote:
>> >
>> >> I've loved fried chicken all my life. My grandmother made it just
>> >> about every Sunday for dinner. She always did it just right, perfect
>> >> hot for the evening meal, with enough left over for cold lunches on
>> >> Monday or Tuesday. It looked good and tasted good too!
>> >>
>> >> She made milk gravy with a little of the leftover oil and the
>> >> "goody" (the bits of crust that built up in the bottom of the pan).
>> >> Usually spooned the gravy over fresh mashed potatoes, but sometimes
>> >> over toast or sliced homemade bread.
>> >
>> > Isn't that "Maryland Fried Chicken" ??
>> >
>>
>> Throughout most of the south creamed gravy is commonly served with
>> fried chicken. Maryland Fried Chicken is often served with the gravy
>> poured over the fried chicken. Not a pleasant prospect in my book. :-)
>>
>
> Nor in mine! Pour gravy over the chicken? Sacriledge.

I totally agree. I have a "thing" about not putting gravies or sauces on
meats that have been fried with a crisp coating. For me, that means fried
chicken and chicken fried steak. I don't mind having gravy on the side,
but *never* poured over it. I have an aunt who always poured gravy over
the entire platter of chicken fried steak that she had just fried to a
crisp perfection. I wouldn't eat it. I always asked her to save me a
couple of pieces before she drowned them in gravy. I ordered Maryland
Fried Chicken once in a restaurant only to find it covered in gravy.
Bleh!

--
Wayne Boatwright
__________________________________________________

Walk in shadow, walk in dread, Loosefish walk as
like one dead

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Wed 30 Aug 2006 04:11:38a, kilikini meant to say...
>
> >
> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> > 28.19...
> >> Oh pshaw, on Wed 30 Aug 2006 06:56:34p, Goomba38 meant to say...
> >>
> >> > Lobster Man wrote:
> >> >
> >>
> >> Throughout most of the south creamed gravy is commonly served with
> >> fried chicken. Maryland Fried Chicken is often served with the gravy
> >> poured over the fried chicken. Not a pleasant prospect in my book. :-)
> >>
> >
> > Nor in mine! Pour gravy over the chicken? Sacriledge.
>
> I totally agree. I have a "thing" about not putting gravies or sauces on
> meats that have been fried with a crisp coating. For me, that means fried
> chicken and chicken fried steak. I don't mind having gravy on the side,
> but *never* poured over it. I have an aunt who always poured gravy over
> the entire platter of chicken fried steak that she had just fried to a
> crisp perfection. I wouldn't eat it. I always asked her to save me a
> couple of pieces before she drowned them in gravy. I ordered Maryland
> Fried Chicken once in a restaurant only to find it covered in gravy.
> Bleh!
>

Isn't the whole point of fried chicken is for it to be crispy? Why slather
it and sog it up in a sauce? That just seems disgusting to me. Soggy
crust? If I wanted flimsy skin, I'd just boil the chicken. <shudder>

kili

Oh pshaw, on Wed 30 Aug 2006 05:22:04a, kilikini meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Wed 30 Aug 2006 04:11:38a, kilikini meant to say...
>>
>> >
>> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> > 28.19...
>> >> Oh pshaw, on Wed 30 Aug 2006 06:56:34p, Goomba38 meant to say...
>> >>
>> >> > Lobster Man wrote:
>> >> >
>> >>
>> >> Throughout most of the south creamed gravy is commonly served with
>> >> fried chicken. Maryland Fried Chicken is often served with the
>> >> gravy poured over the fried chicken. Not a pleasant prospect in my
>> >> book. :-)
>> >>
>> >
>> > Nor in mine! Pour gravy over the chicken? Sacriledge.
>>
>> I totally agree. I have a "thing" about not putting gravies or sauces
>> on meats that have been fried with a crisp coating. For me, that means
>> fried chicken and chicken fried steak. I don't mind having gravy on
>> the side, but *never* poured over it. I have an aunt who always poured
>> gravy over the entire platter of chicken fried steak that she had just
>> fried to a crisp perfection. I wouldn't eat it. I always asked her to
>> save me a couple of pieces before she drowned them in gravy. I ordered
>> Maryland Fried Chicken once in a restaurant only to find it covered in
>> gravy. Bleh!
>>
>
> Isn't the whole point of fried chicken is for it to be crispy? Why
> slather it and sog it up in a sauce? That just seems disgusting to me.
> Soggy crust? If I wanted flimsy skin, I'd just boil the chicken.
> <shudder>
>
> kili

Yup, I've never understood it.

--
Wayne Boatwright
__________________________________________________

Walk in shadow, walk in dread, Loosefish walk as
like one dead

Lobster Man wrote:

> I've loved fried chicken all my life. My grandmother made it just about
> every Sunday for dinner. She always did it just right, perfect hot for
> the evening meal, with enough left over for cold lunches on Monday or
> Tuesday. It looked good and tasted good too!
>
> She made milk gravy with a little of the leftover oil and the "goody"
> (the bits of crust that built up in the bottom of the pan). Usually
> spooned the gravy over fresh mashed potatoes, but sometimes over toast
> or sliced homemade bread.

Isn't that "Maryland Fried Chicken" ??

"Default User" > wrote in message
...
> notbob wrote:
>
>> First, I hafta confess my sins. I've never really fried chicken.
>> There, I've said it.
>
> I've made it a few times, but not for a long time. I don't eat it much
> at all anymore and, frankly, Popeye's makes better fried chicken than I
> ever did. On the rare occasions I have it, I stop in there.
>
>
>
>
>
> Brian (the batter-dipped fries are good too)
>



This is exactly what I do. I used to fry chicken at least once a week when
I worked but of course it was for many folks and we had big deep fryers that
made it idiot proof. I don't fry much in the house at all (maybe once a
year or so) but I got a bee under my bonnet last year and decided to make
some chicken. It turned out beautifully, it was good but damn, I had grease
from one side of the friggin' kitchen to the other. After it was over and I
was cleaning I told my hub to remind me that we have a friend who owns the
Popeye's franchise and it's good, close and my kitchen stays clean. I just
don't need to fry chicken w/out a commercial kitchen anymore.

helen

"notbob" > wrote in message
. ..
> On 2006-08-30, wff_ng_7 > wrote:
>
>> 25 years ago, I remember some of the fried chicken places had chicken
>> livers
>> on the menu.
>
> I never saw livers, but I do recal Kentucky Fried Chicken (not KFC)
> that sold gizzards. I even bought some, but only once. It was like
> chewing golf balls.
>
> nb


I love gizzards. There is a hole in the wall place that frys their gizzards
(first batch of the day) about 10:00 and when I'm over that way that's what
I'll treat myself to for b'fast!

Hot sauce and gizzards for breakfast. Yes, I worked restaurants for a
lifetime!


helen

chefhelen wrote:
It turned out beautifully, it was good but damn, I had grease
> from one side of the friggin' kitchen to the other.

Fried chicken is my all time favorite food. I love Popeye's and in
Seattle, the local best is Ezell's (http://www.ezellschicken.com/), but
I have never made my own because of the grease business. Even disposing
of the grease is a pain what with collecting it often with other animal
fats which can rot over time (yuck!) and then having to put it in sand
or litter to dispose of it environmentally. However, I might give it a
whirl having listened to all of you guys. Anyway, I have an electric
burner just for frying that I plug in outdoors on the deck so it makes
life easier and the house doesn't smell like a grease fire.

notbob wrote:
>
> First, I hafta confess my sins. I've never really fried chicken.
> There, I've said it. Oh, I took a half hearted stab at it back when I
> was a pup. But, it was so pitiful it has intimidated me ever since.
> Add the fact that I've never really been a rabid fried chicken fan,
> and you have life-long calculated indifference.
>
> So anyway, I did the big fried chicken thing this weekend and tonight.
> The whole nine yards. Cut up a whole fryer, marinated in buttermilk,
> fried in my big ol' No. 10 Wagner, yada yada. Actually, I'm pretty
> pleased with how it came out, taste-wise, and that's what really
> counts. Also, it's very moist and tender. BUT!! ...it's just not
> pretty! It's not post-the-pic material. I see other folk's picnic
> chicken and recall how my godmother's killer chicken looked. In
> comparison, mine looks horrible.
>
> Here's pics of the recipe I pretty much followed to the letter.
>
> http://www.elise.com/recipes/archive...ed_chicken.php
>
> As I said, it tastes great. But, mine is not that picture perfect
> chicken you see on the drain rack and serving plate on that website.
> Let's put it this way. If the chicken in the pictures is Beyoncé
> Knowles, my chicken is CCH Pounder. And here is where I want some
> honesty. How does one really cook fried chicken to cook it hot enough
> so it's not greasy, long enough that it's done, yet just enough so it
> looks appealing? Cuz I'm telling you right now, there's no way in
> Hell the recipe on that website produced the chicken in those
> pictures. Cooking chicken in oil @ 350 deg F for 12-15 mins *per
> side* is gonna get you some damn dark chicken. Sure, I know
> commercial cooking pics are mostly bogus, but I've seen real
> in-the-wild fried chicken that's both pretty and good tasting at the
> same time. So! ...what's the skinny? How did you and/or granny
> really do it?
>
> nb


Don't know if this will be of particular interest to anyone (or notbob),
but one of this evening episodes of "Good Eats" (aka Alton Brown) on
FoodTV is about "buttermilk-battered fried chicken." This particular
episode is scheduled for 10PM CDT on 01 Sept 2006.

Sky, whose current time is about 9:15PM CDT