Re: A Decent Fried Chicken Sandwich

[Sheldon Martin]

On Sun, 14 Jun 2020 16:05:54 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>If any of y'all still cook except for Jill, the SeriousEats recipe
>for Fried Chicken Sandwich is pretty worthwhile. I did one with LTM
>and one with LTM + Alabama White BBQ Sause.
>
>https://i.postimg.cc/G22GmvcZ/Sandwich-Fried-Chicken-Alabama.jpg
>https://i.postimg.cc/3Rcp4WNW/Sandwich-Kenji-Fried-Chicken.jpg
>
>Super easy, super crispy, and super tasty. Not dry at all even
>though I probably overcooked a little. I used de-boned skinless
>chicken thighs.
>
>Recipe:
>
>https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html
>
>-sw

I don't consider that real cooking, looks like something served in 3rd
grade lunchrooms.

[Hank Rogers]

Course not Popeye. It's TIAD, cause yoose didn't cook it!

Only yoose cooks.

[Ed Pawlowski]

On 6/14/2020 5:05 PM, Sqwertz wrote:
> If any of y'all still cook except for Jill, the SeriousEats recipe
> for Fried Chicken Sandwich is pretty worthwhile. I did one with LTM
> and one with LTM + Alabama White BBQ Sause.
>
> https://i.postimg.cc/G22GmvcZ/Sandwich-Fried-Chicken-Alabama.jpg
> https://i.postimg.cc/3Rcp4WNW/Sandwich-Kenji-Fried-Chicken.jpg
>
> Super easy, super crispy, and super tasty. Not dry at all even
> though I probably overcooked a little. I used de-boned skinless
> chicken thighs.
>
> Recipe:
>
> https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html
>
> -sw
>

The batter looks good on it, nice crunch.

[U.S. Janet B.]

On Sun, 14 Jun 2020 16:05:54 -0500, Sqwertz <sqwe...@gmail.invalid>

wrote:

>If any of y'all still cook except for Jill, the SeriousEats recipe
>for Fried Chicken Sandwich is pretty worthwhile. I did one with LTM
>and one with LTM + Alabama White BBQ Sause.
>
>https://i.postimg.cc/G22GmvcZ/Sandwich-Fried-Chicken-Alabama.jpg
>https://i.postimg.cc/3Rcp4WNW/Sandwich-Kenji-Fried-Chicken.jpg
>
>Super easy, super crispy, and super tasty. Not dry at all even
>though I probably overcooked a little. I used de-boned skinless
>chicken thighs.
>
>Recipe:
>
>https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html
>
>-sw

I looked the method over and it sounds good and more importantly,
easy. I already have chicken thighs thawing and I need to buy self
rising flour. Some form of chicken was planned for tomorrow. Thank
you for saving me from dithering over what to do with chicken
tomorrow. :) We love chicken sandwiches.
Janet US

[graham]

On 2020-06-15 10:06 a.m., Sqwertz wrote:

> On Sun, 14 Jun 2020 15:50:43 -0600, U.S. Janet B. wrote:
>
>> On Sun, 14 Jun 2020 16:05:54 -0500, Sqwertz <sqwe...@gmail.invalid>
>> wrote:
>>
>>> If any of y'all still cook except for Jill, the SeriousEats recipe
>>> for Fried Chicken Sandwich is pretty worthwhile. I did one with LTM
>>> and one with LTM + Alabama White BBQ Sause.
>>>
>>> https://i.postimg.cc/G22GmvcZ/Sandwich-Fried-Chicken-Alabama.jpg
>>> https://i.postimg.cc/3Rcp4WNW/Sandwich-Kenji-Fried-Chicken.jpg
>>>
>>> Super easy, super crispy, and super tasty. Not dry at all even
>>> though I probably overcooked a little. I used de-boned skinless
>>> chicken thighs.
>>>
>>> Recipe:
>>>
>>> https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html
>>

>> I looked the method over and it sounds good and more importantly,
>> easy. I already have chicken thighs thawing and I need to buy self
>> rising flour. Some form of chicken was planned for tomorrow. Thank
>> you for saving me from dithering over what to do with chicken
>> tomorrow. :) We love chicken sandwiches.
>> Janet US
>

> I just added 1.5ts of baking powder to AP flour to make SR flour.
> Whisk well.
>
> -sw
>
Most recipes for making SR flour add salt. That is completely unnecessary!!!

[Sheldon Martin]

On Mon, 15 Jun 2020 11:10:12 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>> The batter looks good on it, nice crunch.
>

>It's almost too crispy. Nest time I wouldn't fry as golden brown.
>It took a lot more than 2 minutes per side as the recipe stated.

This morning I needed to go to be tested for the virus, PIA, the
surgery on my right eye will be Wednesday, On the way home we stopped
at Tops market for some things plus skinless boneless chicken titties
were $1.99/lb... got two big family packs. All have been defatted and
sliced into cutlets, ~half for the freezer, ~half are all seasoned for
dinner tonight... actually enough for four meals. The fatty trimmings
are for the crows, nothing wasted. Cataract surgery is a major PIA,
with so many trips to be checked, I imagine root canal is a lot
simpler.

[itsjoan...@webtv.net]

On Monday, June 15, 2020 at 1:32:20 PM UTC-5, Sheldon wrote:
>
> This morning I needed to go to be tested for the virus, PIA, the

> surgery on my right eye will be Wednesday, Cataract surgery is a major PIA,

> with so many trips to be checked, I imagine root canal is a lot
> simpler.
>

Good luck with your surgery!! You've been through it and now you know what
to expect and what to do post-op.

How's the eyesight in the left eye and the corrective lense??

[Dave Smith]

On 2020-06-15 2:32 p.m., Sheldon Martin wrote:
> On Mon, 15 Jun 2020 11:10:12 -0500, Sqwertz <sqwe...@gmail.invalid>

>> It's almost too crispy. Nest time I wouldn't fry as golden brown.
>> It took a lot more than 2 minutes per side as the recipe stated.
>
> This morning I needed to go to be tested for the virus, PIA, the
> surgery on my right eye will be Wednesday, On the way home we stopped
> at Tops market for some things plus skinless boneless chicken titties
> were $1.99/lb... got two big family packs. All have been defatted and
> sliced into cutlets, ~half for the freezer, ~half are all seasoned for
> dinner tonight... actually enough for four meals. The fatty trimmings
> are for the crows, nothing wasted. Cataract surgery is a major PIA,
> with so many trips to be checked, I imagine root canal is a lot
> simpler.
>

Just going to the optometrist was enough of a PITA. I was supposed to go
May 25. I was hoping things would start opening up it was not to be. I
pointed out to them that I was supposed to get a checkup every year and
that I had missed on so I was already a year over due. I got in to see
her today.

I had to arrive at my appointment time and wait. I had to bring my own
mask and wear it. I had to pay an extra $75 for a retinal scan because
they have to wear masks and can't see clearly. The good news was that my
retina is in good shape. Major PITA to do the test. She asked me to
read a line. As soon as I spoke my glasses fogged.

Distance and reading correction have both been corrected. I had an
appointment to look at frames. I picked out a new pair of frames that
look nice and are comfortable. Thank goodness I have extended health
with vision care.

[Bruce]

I thought healthcare was always free in Canada.

[dsi1]

I can't say which procedure would be more preferable. I think I'd rather get a haircut.

[Hank Rogers]

Hell, Popeye has to go to a dentist for a haircut.

[Sheldon Martin]

It's okay but doesn't match the right eye, it'll be a while yet.

[jmcquown]

Third grade cafeteria meals never looked anything that. Stop demanding
pictures if all you're going to do is dump on them.

Jill

[jmcquown]

Sure sounds unnecessary! Salt isn't a leavening agent.

Jill

[Hank Rogers]

Sqwertz wrote:

> Aww, poor baby. Did I even mention cataract surgery?
>
> Cataract surgery is less painful than taking Tiny Morrow up the butt
> - and you do that only almost daily here. Grow some balls.
>
> -sw
>

Poor Popeye is just trying to garner some attention. Or maybe more
Butt action is what he seeks?

[Cindy Hamilton]

True. But I can't think of a use for self-rising flour that
doesn't also require salt.

Whether it would be the right amount of salt is left as an
exercise for the reader.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
>
> jmcquown wrote:

> > graham wrote:
> > > Most recipes for making SR flour add salt. That is completely
> > > unnecessary!!!
> >
> > Sure sounds unnecessary! Salt isn't a leavening agent.
>

> True. But I can't think of a use for self-rising flour that
> doesn't also require salt.

The salt is for flavor. Bread, pizza crust, biscuits taste a
bit "off" without just a pinch of salt. Even oatmeal is
better with "just a pinch." Not much required.

I always use AP flour and add the baking powder or baking
soda as the dish call for. Never bought self-rising flour.

[John Kuthe]

I agree about keeping ingredients separate. I buy only flour, and I can add baking soda or baking powder if the recipe calls for it. Same way with salted butter! Salt is relatively cheap.

John Kuthe...

[Cindy Hamilton]

Unsalted butter is no cheaper than salted and I add more salt to everything
anyway.

Cindy Hamilton

[Cindy Hamilton]

On Tuesday, June 16, 2020 at 8:02:09 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > jmcquown wrote:
>
> > > graham wrote:
> > > > Most recipes for making SR flour add salt. That is completely
> > > > unnecessary!!!
> > >
> > > Sure sounds unnecessary! Salt isn't a leavening agent.
> >
> > True. But I can't think of a use for self-rising flour that
> > doesn't also require salt.
>
> The salt is for flavor.

Obviously, although it can have a chemical effect in some recipes.

> Bread, pizza crust, biscuits taste a
> bit "off" without just a pinch of salt. Even oatmeal is
> better with "just a pinch." Not much required.

Your "just a pinch" is my "more than 1/4 teaspoon". Of kosher salt.

> I always use AP flour and add the baking powder or baking
> soda as the dish call for. Never bought self-rising flour.

I doubt I ever have, either.

My most frequent use for flour is dusting chicken paillards for frying.
No leavening required.

My second-most frequent use is pizza dough, which doesn't use chemical
leavening either.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
> Unsalted butter is no cheaper than salted and I add more salt to everything
> anyway.

That's true enough. Same price. I mostly buy salted butter but
occasionally I'll buy unsalted for certain uses. Never for
cooking though.

[Mike Duffy]

On Tue, 16 Jun 2020 06:02:05 -0700, Cindy Hamilton wrote:

> kosher salt.

Is there *any* difference in taste or chemistry during cooking?

Is there something added or not added to 'normal' vs. kosher salt?

BTW, I did just now spend a few minutes looking on the web regarding
iodide taste. The concensus (1st 3 web sites) is that concentrations in
salt would need to be much greater for anyone to taste the difference.

(Sea salt does have a different taste than table salt due to Mg, Ca, K,
Al, Fe, CO3, SO4, PO3 and other even less populous ions.)


For empirical purposes, the only difference between Kosher and table salt
is grain size. Other places might sell indistinguishable 'pickling' salt,
but cannot legally put a 'Kosher' label on the package unless a rabbi
pronounces unwritten vowels and waves his staff or something.

[graham]

AIUI US SR flour has salt in it because people, in the south especially,
use it for making biscuits. In the UK it is used for cakes where
specific amounts of salt might be used, just as U/S butter is preferred
as the amount of salt in ordinary butter is uncertain.

[graham]

On 2020-06-16 7:02 a.m., Cindy Hamilton wrote:
> On Tuesday, June 16, 2020 at 8:02:09 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> jmcquown wrote:
>>
>>>> graham wrote:
>>>>> Most recipes for making SR flour add salt. That is completely
>>>>> unnecessary!!!
>>>>
>>>> Sure sounds unnecessary! Salt isn't a leavening agent.
>>>
>>> True. But I can't think of a use for self-rising flour that
>>> doesn't also require salt.
>>
>> The salt is for flavor.
>
> Obviously, although it can have a chemical effect in some recipes.
>

It is essential for gluten development when making bread.

[Cindy Hamilton]

On Tuesday, June 16, 2020 at 9:43:23 AM UTC-4, Mike Duffy wrote:
> On Tue, 16 Jun 2020 06:02:05 -0700, Cindy Hamilton wrote:
>
> > kosher salt.
>
> Is there *any* difference in taste or chemistry during cooking?

No. But I have a cellar of kosher salt handy, so I use it. I mentioned
that it's kosher salt only because 1/4 teaspoon of kosher salt is
substantially less mass than 1/4 teaspoon of table salt.

Kosher salt is only sparingly soluble at cool temperatures. It
will maintain its crunchiness better than table salt.

> Is there something added or not added to 'normal' vs. kosher salt?

It's about the crystal shape more than anything else, but kosher salt
is never iodized.

> BTW, I did just now spend a few minutes looking on the web regarding
> iodide taste. The concensus (1st 3 web sites) is that concentrations in
> salt would need to be much greater for anyone to taste the difference.
>
> (Sea salt does have a different taste than table salt due to Mg, Ca, K,
> Al, Fe, CO3, SO4, PO3 and other even less populous ions.)
>
>
> For empirical purposes, the only difference between Kosher and table salt
> is grain size. Other places might sell indistinguishable 'pickling' salt,
> but cannot legally put a 'Kosher' label on the package unless a rabbi
> pronounces unwritten vowels and waves his staff or something.

No, that's not the case. Kosher salt is suitable for kashering meat, but
there's no rabbi involved in its manufacture.

Pickling salt is different from kosher salt.

Even brands of kosher salt differ in their crystal size. Diamond Crystal
is noticeably smaller than Morton's.

Cindy Hamilton

[Sheldon Martin]

I only buy unsalted butter... I can always add salt but I can't remove
salt from salted butter. And salted butter contains more salt than
people realize, some brands close to a Tbls per pound. When I butter
bread I sprinkle it lightly with kosher salt, those large crystals at
the surface give a stronger salt jolt than salted butter but with much
less salt.

[Sheldon Martin]

The salt content in salted butter is listed on the package, in grams
of sodium, same as with other packaged foods. Depending on brand the
amount of salt varies, however I find all brands of salted butter
soverly salty.
Years ago, prior to refrigeration, butter was salted to lengthen its
shelf life... with the advent of refrigeration that's no longer
necessesary but people developed a preference for salty butter. I
prefer to sprinkle my buttered bread with a wee pinch of kosher salt,
those large crystals at the surface give a stronger salt flavor with
less salt.

[Cindy Hamilton]

I prefer to buy salted butter and sprinkle my buttered bread with salt.
And add salt to everything else that uses butter.

Except when I put butter on pretzels. That would just be insane.

Cindy Hamilton

[Dave Smith]

I generally buy unsalted butter. If salted butter is on sale at an
attractive price I will get that instead. I prefer the taste of unsalted.

[Daniel]

I'm with yuo there. I like to control the salt content of my food and
adding salted butter can sometimes overwhelm the food for me.

--
Daniel

Visit me at: gopher://gcpp.world

[Sheldon Martin]

I've never seen a different price for salted and unsalted... perhaps
in Canada.

[itsjoan...@webtv.net]

On Tuesday, June 16, 2020 at 10:09:04 AM UTC-5, Sheldon wrote:
>
> I only buy unsalted butter. And salted butter contains more salt than

> people realize, some brands close to a Tbls per pound.
>

Everyone's taste is different but unsalted butter is just like eating lard
to me. No taste at all and the amount of salt in the different butters I've
purchased is always negligible. Even when a recipe calls for unsalted butter
but then asks for x amount of salt to be added I still use salted butter. And
still use the designated amount of salt.

[Sheldon Martin]

Buttering pretzels must be a sign of insanity... never seen it done.

[itsjoan...@webtv.net]

On Tuesday, June 16, 2020 at 10:27:47 AM UTC-5, Sheldon wrote:
>
> Years ago, prior to refrigeration, butter was salted to lengthen its
> shelf life... with the advent of refrigeration that's no longer
> necessesary but people developed a preference for salty butter.
>

Unsalted butter left out on the counter will go rancid whereas salted butter
will not. It's not always about taste. And yes, I leave my stick of butter
in a covered dish on the counter 24/7/365. Even with central a/c the butter
is very, very soft, and no waiting for it to soften so I can use it on toast.

[itsjoan...@webtv.net]

On Tuesday, June 16, 2020 at 11:00:19 AM UTC-5, Daniel wrote:
>
> I'm with yuo there. I like to control the salt content of my food and
> adding salted butter can sometimes overwhelm the food for me.
>
> --
> Daniel
>

Where in the world are y'all buying this salt block butter??

[Cindy Hamilton]

The list of things you have never seen done would stretch from here
to Arcturus.

Cindy Hamilton

[Dave Smith]

It depends on the brand. Only some brands offer both. Every once in a
while one of them may go on sale.

[Cindy Hamilton]

Hmmm. I usually buy whatever is cheapest among:

Store brand
Challenge
Land o' Lakes

They're all grade AA, they all come in both salted and unsalted, and when
they go on sale salted and unsalted are both on sale.

Cindy Hamilton

[itsjoan...@webtv.net]

When it goes on sale here it's the buyers choice of salted or unsalted.
The brands that I've seen offer either one and they also have a full case
of both varieties. I imagine the bakers are swooping in for the unsalted
boxes while I'm diving for the salted butter.

[itsjoan...@webtv.net]

On Tuesday, June 16, 2020 at 12:10:22 PM UTC-5, Cindy Hamilton wrote:
>
> They're all grade AA, they all come in both salted and unsalted, and when
> they go on sale salted and unsalted are both on sale.
>
> Cindy Hamilton
>

I have a hard time resisting picking up a pound or two when it's on sale
even though my freezer is jam-packed with it. And if I also have a coupon,
stand back!!

[Bruce]

On Tue, 16 Jun 2020 09:52:24 -0700 (PDT), Cindy Hamilton

I've never even heard of it.

[U.S. Janet B.]

Exactly.

[Ed Pawlowski]

Don't try that in Philadelphia, home of the soft pretzel. Yellow mustard!

I only buy salted butter. Unsalted just does not taste right to me. I
buy a 4 pack of State brand at BJ's or whatever is on sale in the
supermarket. Aside from a few high priced fancy butters they all taste
the same to me.

[Cindy Hamilton]

No, thanks. I'll eat my soft pretzel plain just as I have all my life.

I don't put butter on pretzels every time I eat them. But it's a
perfect example of something where no extra salt is needed.

Cindy Hamilton

[jmcquown]

Shall we bring up Butter Bells again? ;)

I only buy salted butter. I don't worry about the minescule amount of
butter in salt. Then again, I like salt.

Jill

[Sheldon Martin]

Maybe Cyndy butters those long pretzels to use as a lubricated dildo.

[Sheldon Martin]

'Zactly. Smith is full of poopoo... as per usual.

[Cindy Hamilton]

Or things are different in Canada. Or he buys premium butter.

Cindy Hamilton

[graham]

I buy both and prefer the cultured, European style if it's available.
The u/s is purely for baking.

[jmcquown]

Ditto. :)

Jill

[jmcquown]

I buy Kerry Gold for spreading on toast. :) Store brand salted sticks
for regular cooking.

Jill