Is 3 Better Than 1? - Stevie's Crazy Kitchen Blog at Allrecipes.com - 243520

Stevie's Crazy Kitchen

Is 3 better than 1? 
 
Jul. 15, 2011 7:20 pm 
Updated: Jul. 16, 2011 6:26 pm
I've become hateful at settling for simply one recipe, especially if I find multiples of similar dishes, that a bit from this one, a dash from that one, and cooking method of another, sound even better!   Well, to suit crazycook's palate, anyway...

The first time I EVER fried chicken ( just a few months ago, I believe,) the flavor was fantastic, however, per the recipe, the chicken simply wasn't quite cooked through...  So, this evening, I blended at least 4 recipes together, to fix "mock KFC fried chicken" (for the flavors,) with "oven fried" directions from a number of recipes!  I did brown the chicken pieces in hot oil to brown them.  From there I popped them on a broiler pan (with rack) into a 350-375 degree oven, for the remainder of a full hour.  OMG, was it yummm!  My thigh was a little greasy, but then, thighs usually are, aren't they?  Besides, I had planned on chowing into the one breast, or I would have cleaned the fat and excess skin off the thighs!  So much for "expectations!" 

I was, however, extremely disappointed in the recipe I decided to try for "mayonnaise."  The only flavor I could detect was that of olive oil, which I doubt I will ever use again as I've decided that while many recipes call for vegetable or olive, the vegetable oil would have been a tad lighter...  Definately time to drop that recipe into the recycle bin!  I may have narrowed down what I believe might taste better, but I simply MUST use this product... thankfully we do have "salad dressing" to use on sandwiches and the like!  I also am still baffled as to why mayo seemed to double in price, in a mere 12 months!

That is all of the extent of excitement in my life today... so I hope you are all healthy, happy, and crazy!
 
Comments
Jul. 15, 2011 10:32 pm
When you fry chicken try what I do.On the side that is fried some stick a paring knife next to the bone ,then turn over ,and press chicken. It splaters so get frying shield. Do the same on the other side. Near the bone is hard to fry in skillet. Make sure to mash the chicken,the water an blood come out. That is a good way to fry in skillet. Don'i burn or over cook. Hope this helps.
 
Jul. 16, 2011 5:47 am
Sorry chicken frys best in an iron skillet.
 
Jul. 16, 2011 10:47 am
Guess I'd best pull that skillet out, and see just how it's doing! I need to season it, at least!
 
Jul. 16, 2011 6:09 pm
I can't imagine frying chicken or raw fried potatoes in anything but a cast iron skillet! The way you are pulling from a couple of recipes is what my grandmother would have considered proof of a "good" cook.
 
Jul. 16, 2011 6:26 pm
I'd like to think that I know my way around the crazykitchen! lol Thanks!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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