Something Delicious

[Spirit Dancer]

Originally Posted by Sun

If you could have one "Dream" meal,

where would you go, who would you be with, and what would you have.

I want you to dream big here, people!!

If you cant decide then pick two dream meals (or dream dinner dates)

Lets see that creativity get going

A picnic for U/us and the kiddo. Fried Chicken, Tater Salad,
Assorted Cheeses, French Bread, Strawberries. Vino, and homemade punch.

[Sun]

Originally Posted by Spirit Dancer

A picnic for U/us and the kiddo. Fried Chicken, Tater Salad,
Assorted Cheeses, French Bread, Strawberries. Vino, and homemade punch.

Hi sweetie welcome to the thread! Wow this is just like the old days. Wondering what other Goddess women/girls are going to show up.

There is a running fried chicken theme in this thread now yall are making me hungry. Again.

[Bit]

Originally Posted by Sun

How do you do your stuffing?

The totally old-fashioned way.

Start with two big (24 oz) loaves of bread, torn into pieces the day before and set out in the turkey roaster to dry, cuz nuthin else is big enough to hold all that bread.

In a skillet, melt a stick of butter (yes, butter). Chop in a BIG onion and a stalk of celery--no no, not a STICK, the whole thing. That's right. Now let them cook down for a while. Onion cooked? Good. Put the dry bread into the biggest bowl you've got. Pour the sizzling hot butter all over the bread and mix it in--sorry about the burn, next time use a spoon.... Hm. Not enough, huh? Get a two cup measure full of water and pour it in a little at a time, mixing as you go (you can use your hands now, it'll be faster). Mix in the seasonings as you go: sage (loads of it), thyme (lots of it), pepper (eh, not so much, okay?). Keep mixing. If you couldn't get all the bread in the bowl at first, add it in now.

When the stuffing is packable, put the (empty, remember to pull out the giblets!) turkey on the rack in the roaster, undo the plastic gizmo that holds the legs together and start packing the body cavity full of stuffing... no honey, FULL. Cram that stuffing in there. Okay, now stuff the neck cavity the same way and pull the skin underneath it to hold it in. Yeah, it rips sometimes--don't worry about that. Any stuffing that lands in the drippings will just make the gravy better.

Still got stuffing left? Whoo hoo! Pack it all along the drumsticks, between them and the body. Make sure you put the gizmo back before you mound more stuffing between the drumsticks also; a goodly amount should be able to rest on them so that you have that classic "stuffing popping out of the bird" look.

Pop the lid on your roaster and put the bird in the oven at 250 overnight. Oh I know, but you see, I don't buy Butterball turkeys so I feel totally free to ignore their advice. I'm telling you, thawed 22 pounder crammed to the gills with stuffing: 250, overnight. If you put it in at midnight, you'll be having turkey between 10 a.m. and noon, and never a case of food poisoning in the thirty years I've been doing it this way. You might like to take the lid off the roaster and baste the bird for the last hour or so to get a crackly skin.

[cinnamongrrl]

Don't talk to me about fried chicken

When I was down south in NC I first discoverd Bojangles and their lovely (spicy) fried chicken...and dirty rice to die for....and bo berry biscuits...I'm gonna hush on that now....

THEN we went further south to SC and I discovered Church's chicken....dear GOD......it was the best chicken I ever had.....the chicken was always juicy..but it still had that crunch.....omg....love me some church's

Then there was our favorite BBQ place in Greer, SC Mutt's....they had wicked good bbq AND fried chicken....and sweet tea for days.....Seriously, even when I moved back up here I found it difficult to delete their number from my phone. And I didn't even get to go there when I was back down there last year When Teddy and I move back down there I wanna be no more than 2 hrs away from there!!!

[Teddybear]

Originally Posted by cinnamongrrl563

Don't talk to me about fried chicken

When I was down south in NC I first discoverd Bojangles and their lovely (spicy) fried chicken...and dirty rice to die for....and bo berry biscuits...I'm gonna hush on that now....

THEN we went further south to SC and I discovered Church's chicken....dear GOD......it was the best chicken I ever had.....the chicken was always juicy..but it still had that crunch.....omg....love me some church's

Then there was our favorite BBQ place in Greer, SC Mutt's....they had wicked good bbq AND fried chicken....and sweet tea for days.....Seriously, even when I moved back up here I found it difficult to delete their number from my phone. And I didn't even get to go there when I was back down there last year When Teddy and I move back down there I wanna be no more than 2 hrs away from there!!!

WOW!!!! That's better b some bad azz BBQ to travel atleast 3 hrs for it

[Sun]

Originally Posted by Teddybear

WOW!!!! That's better b some bad azz BBQ to travel atleast 3 hrs for it

Its always good to have good food nearby no?

Oh what we are willing to do for some good fried chicken! I'm gonna have
to make some.

[Sachita]

being southern I love fried chicken although I don't make it that often. Because its such a treat there is a big ritual involved. I brine the bird using herbs and spices. I double drench too. I only use peanut oil to dry my chicken.

I am most loved for my steaks. I can make the best steak you ever ate. One of the keys is to always let your meat get room temp never throw cold meat on a grill unless its chicken. I use a cast iron grill with non-treated charcoal and some real wood.

[Sun]

Originally Posted by Sachita

being southern I love fried chicken although I don't make it that often. Because its such a treat there is a big ritual involved. I brine the bird using herbs and spices. I double drench too. I only use peanut oil to dry my chicken.

I am most loved for my steaks. I can make the best steak you ever ate. One of the keys is to always let your meat get room temp never throw cold meat on a grill unless its chicken. I use a cast iron grill with non-treated charcoal and some real wood.

Being non southern I wind up loving all kinds of southern food and rarely have access to the good stuff, hence my interest in southern cooking.
I am with you Sachita, I rarely have fried chicken or anything fried for that matter but I will go way out of my way for a good fried chicken. It is fascinating to me how many different cooking styles there are for frying chicken. It is very cool to be learning about how you all work with your unique recipes.

Good steak..cant recall the last time I had a good steak. That is another rare treat for me. We did a lot of prime rib over the summer for catered events but that is not the same as a good grilled steak over a fire that adds some flavor to the meat.

[Sun]

Originally Posted by cinnamongrrl563

Don't talk to me about fried chicken

Don't talk to you about fried chicken???

Do you want me to post a warning before a fried chicken convo?

WARNING: Fried Chicken ahead

Something like that?

*smirk*