Simple glaze over if you ask...
Simple glaze over if you ask me. It's about humane treatments, not grabbing a chicken by the legs and slamming it against the wall repeatedly.
Your argument/rhetoric is seriously flawed ... "advocate abortion". I have NEVER met anyone who advocates abortion. I know many people who DEFEND that right, DEFEND that choice, DEFEND thier bodies from YOUR dictations. Amen.
This sauce is the boss!
Hey Woofwoof...I'm with you. It's about defense of individual rights and choice. No one in their sane minds selects it a a form of birth control. Nuff said about politics and religion! I second you also on the Skandahoovian blood...it's always better with a bit of butter and perhaps some pickled herring!
As for the much vaunted sauce here you go. My changes over the years have been to up the spice factor and down the sweetness a bit. The original used peach preserves and I use Hoisin sauce and Tamarind paste to give it complexity and less sweetness.
OK here we go... trust me you really do need to add all of this crazy stuff to get it right. Miss Hubert never measured and neither do I, so the measurements are approximate. You can 'mess with it' as she used to say to get it the way you want it. The spiciness mellows as it cooks that's why there is a lot added at first. If you are nervous that it will be too spicy cut back you can add it at the end instead
In a 5qt or so saucepot put:
1 large or 2 small onions peeled, but left whole, just trim the ends and make an X cut on each end
5-6 cloves of garlic, peeled and smashed a bit
2-3 cups of cider vinegar
1 bottle of beer, lager or ale is best
1.5 cup of ketchup
1 small can of tomato paste
5-6 whole cloves
1 tablespoon of allspice pods
1 stick of cinnamon broken up a bit
2-3 bay leaves
1/4 cup worchestershire sauce
1.5 to 2 cups of dark brown sugar
1 to 1.5 cups of molasses
2-5 tablespoons of ground cayenne pepper (the stuff from chinese markets is the best)
1-2 tablespoons of ground chipotle pepper
1-3 whole chili pods (I like guaijillo the best)
2-4 anchovies
1/4 cup hoisin sauce
1 tablespoon of tamarind paste
1 stick of butter
Add enough water to make the onions float and submerge all the other ingredients. Bring to a boil stirring frequently. Watch your face over the pot! The boiling vinegar carries out the chili's heat and you can blow your sinuses out! Then turn down to low and cover with a splatter guard. Let it cook for 2-3 hours stirring occassionally until it gets kind of a dark brick red color and is reduced in volume to the point where it's a bit thickened. The onions should be really soft and falling apart. If they're not add a bit more water and keep on going. You can taste it at this point to make sure it's not too...whatever and adjust. You should have a good balance of sweet/hot/tangy.
Turn off the heat and let it cool a bit. Then puree it. I use a good old fashioned hand ricer mill to do this. If you want to use a food processor you need to pick out all the spices first. The final sauce is thick and is sticky enough to cling. It stores really well in the fridge or freezer but the heat does die down over time. Reheat it gently to avoid it getting too thick or losing too much spiciness. It is killer-good. Enjoy!
For dessert:
I give you my fabulous brownie recipe, loved by all.
Cream 1/2 cup (one stick) good quality unsalted butter (do not use margarine!)
Add 1 1/2 cups white sugar and mix until blended.
Add 2 whole eggs and mix, scraping bowl as needed.
Add 1 tsp vanilla extract and mix.
Melt 3 oz. unsweetened chocolate; let cool a bit, add to bowl while mixer is running on low speed. I do this from a height so that the chocolate cools even more before it hits the mix. Blend well.
Add 2 tablespoons of very hot water with 1-2 teaspoons of instant coffee stirred into it. Blend well.
Add 1/2 cup (yes, just half a cup) of flour and blend well.
Pour into greased 9"x9" square pan and bake at 350 for 35 minutes. They should pull away from the sides when done but the middle will still be soft.
Cool on rack and then REFRIGERATE FOR A FEW HOURS or stick in the freezer for an hour if you are in a hurry. This is an important step! The recipe has a high proportion of chocolate and butter to flour and chilling is needed to turn them from mush to fudge! These are super-fudgey brownies. You can eat them warm from the oven but they're so much better chilled.
optional for nut lovers: sprinkle walnuts on the top of the batter before baking. You can mix them into the batter if you want but they get delciously toasted on top, plus that way you can leave some nut-free for the nut-haters. Other types of nuts are ok but chocolate and walnuts are a classic combo that can't be beat.
Hmphh...you all have made me...
Hmphh...you all have made me crave chicken, and I don't have any in the house at the moment, and I'm too lazy to go buy some. KFC is okay, but their prices are outrageous. I didn't realize how much their prices had increased in the last few months. I went to the KFC by work a few weeks ago. A normal meal (2 pieces of chicken, 2 sides, and a drink) was around $8.50. That's ridiculous. I can eat a nice sit-down meal at a much nicer restaraunt for almost the same price.
And I actually live in Kentucky...home of KFC aka Kentucky Fried Chicken. Anyhoo, my grandma used to have this small bust of Colonel Sanders. It was very odd 🙂
Fired chicken, Milanesa, Wiener Schnitzel
Fisrt, I was going to tell you that, sorry, but there isn,t fried chicken here, no recipe then!, we have different kinds made in the pot (Spanish way, Portuguese way, Swiss way, and many Italian way, etc etc) and the "Pollo a la parilla", (Possshhho a la parissshha, wih porteños accent) barbecued chicken, almost no sauce, a very simple one, or better: just lemon juice)
But the I realize. . . MILANESAS!!!
Milanesas is the one most popular dishes!, is similar to your southern fried chicken.
A milanesa consists of a thin slice of beef, or sometimes chicken
Ingredients
Chicken breast 4
Egg beaten 4
Salt a bit
Bread crumbs 2 cups
Oil 2 cups
Directions
1. Take a chicken breast and place it in a sturdy plastic bag. Using a meat tenderizer, pound the meat until it reaches a thickness of 1/4 inch. Make sure not to tear the meat.
2. In a shallow baking dish beat the eggs. add salt. (here you can add pepper or milk or parsley and garlic, I prefer nothing)
3. In a separate shallow baking dish spread out the bread crumbs.
4. Dip the flattened chicken breast in the egg mixture. Coat evenly and completely.
5. Now dip the chicken in the bread crumbs. Gently tap the breast into the bread crumbs. Flip the chicken over and repeat. Try not to handle the meat too much. If there are uncovered spots on the chicken - sprinkle bread crumbs on the area and gently pat it down.
6. Heat the oil in a frying pan. Cover a plate with paper towels.
7. Fry the chicken breast on each side for 2 minutes.
8. Remove the cooked chicken breast to the paper covered plate. Repeat with the remaining chicken breasts.
You can serve them with French fires or smash potatoes. And add mayonnaise (never Ketchup!!, It,s another difference with fried chicken). Or just lemon juice or nothing!
Small differences between fried chicken and milanesas:
First one is much more spiced, and milanesas thinner and bigger.
http://en.wikipedia.org/wiki/Milanesa
Fired chicken, Milanesas, Wiener Schnitzel pt2
Before realizing the similarity between them, I thought which is the origin of the fried chicken?
Wiener Schnitzel
Wiener Schnitzel is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While traditional Wiener Schnitzel is made out of veal, it is now sometimes made out of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original.
The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky, who spent much of his life in Milan, in 1857. The term "Wiener Schnitzel" itself dates to at least 1862.
In the link below can see the differencies in this countries :
Argentina, Australia, Brazil, Cuba, Czech Republic, England, Hungary, Italy, Iran, Israel, Poland, Portugal, Romania, Slovakia, South Africa, Spain, Sweden
United States
Gustav
http://en.wikipedia.org/wiki/Wiener_schnitzel
Uy! ¿Cual fue el mal entendido?
Oops!, Which was the misunderstood?
Queridisimo pollo azul: Realmente no se cual fue el malentendido, y mis mas sinceras disculpas si es que asi fue. Todo fue bien intencionado.
,,Free interpretation,,
Many of your posts and threads are a kind of ,,Free interpretation,,.
I was trying to explain that in your own way. But as can be seen, I,m not as good as you.
You suggested ,,,Look to heaven to see azure things clear,,,. But it would be more ease, if you are clearer, and say things in plain English. If not, accept the risk of a misunderstood.
Perhaps was my mistake to try to contribute in things that are not my business, but other point that I wanted to comment, is that I thought that this was an ,,international design site,, and then, from time to time a different perspective would make more interesting some subjects. And consider that as an international site, not all of us have English as a mother tongue, so your telegraph style could have more that one meaning. Even for English speakers.
Respectfully I suggest that (at least when opening a new thread), to consider longer and clearer posts AND to use emoticons [:), 😉 ] to suggest when is a joke or are you serious.
But it isn,t your fault and is understandable to me, because I see that as time goes by, DA is becoming less and less ,,international,, so all of you have to do a big effort to remember that; wile the ,, rest,, ,,international and non English,, another bigger effort to find a place and not being misunderstood, this time more than linguistically, culturally. Sometimes I think . . . that it,s not ,,international,, any more. . . and I didn,t realize when it was. . .
Note that for writing about milanesas, I needed 4 days (and off topic and misunderstood!), and to write this post I almost didn,t sleep.
That,s why I ask myself: my sin is writing too much or too little?
(((Here there are jokes with oil(fried) and politics + ,,que se vayan todos,, is an interting politic new concept. But I,d need a complete year!)))
Nuevamente perdon,
Again, my apologiezes If there was a misunderstood, and in this case, tell me where it was. And by the way: We don,t have a Texan fried chicken recipe yet! 🙂
If you need any help, please contact us at – info@designaddict.com