Tonight for supper I made a Thai, green, chicken and vegi curry. I served it with brown basmati rice. Very tasty, easy meal. I used Blue Dragon Thai Green Curry Paste and coconut milk.
What did you have?
What did you have?
Friday night supper 2023 May 26
- Thread starter taxlady
- Start date
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Aunt Bea
Master Chef
A baked cheesy version of ACS with a side salad.
Jade Emperor
Senior Cook
Phat Kaphrao Ruam Mit
cjmmytunes
Head Chef
Went out for lunch, and they gave us WAY too much, so I brought home leftover lasanga and garlic bread - that's what I had for supper.
GinnyPNW
Executive Chef
Earlier in the week, I watched a show that included a segment about North Carolina restaurants and their food, in general. Last night, I made Fried Chicken based upon what I learned from the show. YUM! Sorry no pictures, trust me it was wonderful!
Andy M.
Certified Pretend Chef
Made up a batch of ACS.
Would that be like Cook's Country North Carolina dipped chicken where you brine and then make a shaggy sort of dough to press on the chicken and then dip in a sauce? Craig has made that a few times. I can definitely do without the dip, but the fried chicken itself is fantastic.
GinnyPNW
Executive Chef
Hmmm...similar, but completely different! LOL. I did brine the chicken (water brine NOT buttermilk)...then I mixed some 00 Flour (was supposed to be Cake Flour, but I didn't have any & the store was out of it too) with some White Rice Flour and then I seasoned the mix. Removed the chicken from the brine and straight into the dredge. Then, back in the fridge for 30 minutes (not sure that was needed) before frying to brown and finishing in a 400F oven. The end result was juicy, tasty chicken. Just need to make sense of my notes so I can do a repeat in the future!
Cook's Country is a water brine, with salt and some sugar. There's no buttermilk involved at all.
The time in the fridge is to harden the dredge/dough a bit so that it fries up nice and crispy. It does make a difference because he skipped that step the second time he made the recipe and it wasn't as crisp and crunchy.
Don't drop the step of "back in the fridge for 30 minutes". It is important. Helps to keep the breading on. Otherwise just might peel off while cooking.
GinnyPNW
Executive Chef
Thanks for the input, @medtran49 & @dragnlaw! I did the fridge thing as that is what I've always done, but the guy on the show did NOT do that. The "breading" is very fine. In any event, it is convenient to place it in the fridge while doing other things.
Yes, the brine is water, salt and sugar. I added some peppercorns too. I really wouldn't change a thing. Good chicken and worthy of making for company too.
Yes, the brine is water, salt and sugar. I added some peppercorns too. I really wouldn't change a thing. Good chicken and worthy of making for company too.
