[Drunked Pinto beans]

Pandora said:

This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe).
They are very good! I used Borlotti beans and 12 oz of Moretti's beer.
I 've put inside bacon, pieces of ham and pieces of pork meat with bones.
I 've boiled the beans and the meat and then I threw the liquid because it
was too much. Then I put the beans in a baked clay pot; I seasoned with some
pepper and I served. Here is the photo.

http://tinypic.com/72bw39.jpg

They look very good! You used a lot more meat than I usually do, but how
can that be wrong? I hope you enjoyed the beans!

Carol

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Quoted message said:

Pandora said:

This evening I've tried to cook "Drunked Pinto beans" (Carol's recipe).
They are very good! I used Borlotti beans and 12 oz of Moretti's beer.
I 've put inside bacon, pieces of ham and pieces of pork meat with bones.
I 've boiled the beans and the meat and then I threw the liquid because
it
was too much. Then I put the beans in a baked clay pot; I seasoned with
some
pepper and I served. Here is the photo.

http://tinypic.com/72bw39.jpg

They look very good! You used a lot more meat than I usually do, but how
can that be wrong? I hope you enjoyed the beans!

Hello Carol! Parents- in -law, uncle, aunt and cousins tasted your beans and
said that are VERY VERY GOOD. I put inside a lot of meat because I love it.
Thank you! Give me other recipes!
Pandora

Pandora said:

Hello Carol! Parents- in -law, uncle, aunt and cousins tasted your beans and
said that are VERY VERY GOOD. I put inside a lot of meat because I love it.
Thank you! Give me other recipes!

Wow! That makes me feel so good!! 🙂

Do you want more bean recipes? Desserts? Soups? What type of recipes
would you like to try?

Carol

"Damsel"

Quoted message said:

Do you want more bean recipes? Desserts? Soups? What type of recipes
would you like to try?

I would like to try the famous american fryed chicken ! Have you got a
recipe for this?
Thank you very much.
Pandora

Pandora said:

I would like to try the famous american fryed chicken ! Have you got a
recipe for this?

Here's a collection of recipes for brining chicken, coating it, and frying
it. Hag makes fantastic fried chicken!

Carol

* Exported from MasterCook *

Hag's Fried Chicken

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------­--
20 pieces chicken (20-30)
8 cups poultry brine

Dipping liquid
2 egg
2 cups milk

seasoned flour (20-30 pieces)
3 tablespoons kosher salt
2 teaspoons msg
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
4 cups flour
Soak Chicken in brine for 12-24 hours.

Flour the chicken straight from the brine. dip floured
chicken in dipping mix. Re-flour the chicken. * You may
repeat the dip and flouring again for a heavier crust 5.
Rest the chicken in the fridge for 15-20 min.(optional)

Fry chicken in an uncovered deep fat fryer 325-350 F. 5 min
turn, 5 min turn, and a final 10 min. 20 min total frying
time

Drain and place in a lined pan in oven preheated to 200 degrees
F to keep warm while you fry the remainder of

- - - - - - - - - - - - - - - - - - -

NOTES : *Kosher salt is only 2/3 as salty as regular table
salt. to use table salt cut amounts by 1/3.
*Adjust salt in the seasoned flour to taste, I like mine
salty.
*Resting chicken between and after dipping & flouring before
frying makes for a nicer crust that sticks to chicken
better.

* Exported from MasterCook *

Seasoned Flour (for 20-30 pieces of chicken)

Recipe By : Hag
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------­--
4 c. flour
2 Tbsp Kosher salt -- (2 to 3)
2 tsp msg
1 tsp pepper
1 tsp garlic
1 tsp onion powder

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Brine for Poultry

Recipe By :Hag
Serving Size : 0 Preparation Time :0:00
Categories : sauces/marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------­--
2 cups water
1 Tbsp Kosher salt (or 2 tsp table)
1 1/2 tsp brown sugar
1/2 tsp accent (Msg)
1/8 tsp granulated garlic -- (1/8 to 1/16)
tiny pinch of poultry seasoning

Combine all and mix well. Soak poultry or pork products to
season and make juicy.

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Quoted message said:

Pandora said:

I would like to try the famous american fryed chicken ! Have you got a
recipe for this?

Here's a collection of recipes for brining chicken, coating it, and frying
it. Hag makes fantastic fried chicken!

Carol

Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!
Thank you very much!
Pandora

Pandora said:

"Damsel" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

I would like to try the famous american fryed chicken ! Have you got a
recipe for this?

Here's a collection of recipes for brining chicken, coating it, and frying
it. Hag makes fantastic fried chicken!

Carol

Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!

Hag lists one ingredient (Accent - MSG) that she uses in everything. I
don't use it if I'm feeding someone besides just Crash and me. A lot of
people are allergic to it. It's a flavor enhancer. If you don't have
monosodium glutamate (MSG) readily available, you can just leave it out.

Carol

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Pandora said:

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Quoted message said:

"Pandora" <[email hidden]> said:

> I would like to try the famous american fryed chicken ! Have you got
> a
> recipe for this?

Here's a collection of recipes for brining chicken, coating it, and
frying
it. Hag makes fantastic fried chicken!

Carol

Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!

Hag lists one ingredient (Accent - MSG) that she uses in everything. I
don't use it if I'm feeding someone besides just Crash and me. A lot of
people are allergic to it. It's a flavor enhancer. If you don't have
monosodium glutamate (MSG) readily available, you can just leave it out.

Is monosodium glutamate a sort of soup cube?
Cheers
Pandora

Quoted message said:

Carol

Pandora said:

Is monosodium glutamate a sort of soup cube?

No it looks more like a coarse salt and you can measure it.
http://www.foodingredients.cn/UploadImages/2004920144025831.jpg

About MSG
http://www.eufic.org/gb/food/pag/food35/food352.htm
http://www.glutamate.org/

Pandora said:

"Damsel" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Damsel" <[email hidden]> ha scritto nel messaggio
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> "Pandora" <[email hidden]> said:
>
>> I would like to try the famous american fryed chicken ! Have you
>> got a
>> recipe for this?
>
> Here's a collection of recipes for brining chicken, coating it, and
> frying
> it. Hag makes fantastic fried chicken!
>
> Carol

Thank you Carol! I look at this recipe and then I will ask you
something because I don't understand some ingredients!

Hag lists one ingredient (Accent - MSG) that she uses in everything.
I don't use it if I'm feeding someone besides just Crash and me. A
lot of people are allergic to it. It's a flavor enhancer. If you
don't have monosodium glutamate (MSG) readily available, you can
just leave it out.

Is monosodium glutamate a sort of soup cube?
Cheers
Pandora

Quoted message said:

No, it's sort of like more salt. MSG has a tenderizing effect on meat and
some also feel it enhances the taste. Just leave it out 🙂

Jill

Pandora said:

Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!
Thank you very much!

This recipe may produce excellent results, which is the most important
thing, but it sounds like you want to learn about "American cooking,"
so you should know that this recipe varies from "traditional" in
several ways. First, brining chicken is a relatively new reaction here
in the U.S. to low quality mass produced chickens. Some people think
that long soaking in salted water improves it. Others think that's
wishful thinking and useless work. Second, using egg in the coating
process is a little unusual. It's probably done here because, third,
using a deep fryer is also unusual. The "traditional" method uses a
big cast iron skillet with enough fat to come more than halfway up on
the chicken pieces. Lard is probably the original fat, and some argue
it makes the tastiest chicken, but many people now use vegetable oil.
Made well, fried chicken deserves its long popularity. Have fun trying
different methods. -aem

aem said:

Pandora said:

Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!
Thank you very much!

This recipe may produce excellent results, which is the most important
thing, but it sounds like you want to learn about "American cooking,"
so you should know that this recipe varies from "traditional" in
several ways. First, brining chicken is a relatively new reaction here
in the U.S. to low quality mass produced chickens. Some people think
that long soaking in salted water improves it. Others think that's
wishful thinking and useless work. Second, using egg in the coating
process is a little unusual. It's probably done here because, third,
using a deep fryer is also unusual. The "traditional" method uses a
big cast iron skillet with enough fat to come more than halfway up on
the chicken pieces. Lard is probably the original fat, and some argue
it makes the tastiest chicken, but many people now use vegetable oil.
Made well, fried chicken deserves its long popularity. Have fun trying
different methods. -aem

I've only made Hag's chicken once, but I've had it cooked by the Master,
herself, two other times. It's very good. Here's how I make mine:

Combine flour, onion powder, garlic powder, salt, black pepper, celery
seed, and paprika (for color).

Rinse chicken pieces well, coat with flour mixture, and place into hot oil
that's deep enough to go halfway up the side of the largest chicken pieces.
Fry until coating is crisp and chicken meat is opaque and firm. Turn
pieces over and continue frying until completely cooked.

Almost everyone I know puts a cover on the chicken as it's frying. I don't
do this, because the flour mixture always turns to paste when I do.

Carol

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Quoted message said:

Pandora said:

Is monosodium glutamate a sort of soup cube?

No it looks more like a coarse salt and you can measure it.
http://www.foodingredients.cn/UploadImages/2004920144025831.jpg

About MSG
http://www.eufic.org/gb/food/pag/food35/food352.htm
http://www.glutamate.org

Quoted message said:

Thank you sf, it is very interesting!

In Italy we don't use such a thing.
Cheers
Pandora

"jmcquown" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Damsel" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> said:

> "Damsel" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>> "Pandora" <[email hidden]> said:
>>
>>> I would like to try the famous american fryed chicken ! Have you
>>> got a
>>> recipe for this?
>>
>> Here's a collection of recipes for brining chicken, coating it, and
>> frying
>> it. Hag makes fantastic fried chicken!
>>
>> Carol
>
> Thank you Carol! I look at this recipe and then I will ask you
> something because I don't understand some ingredients!

Hag lists one ingredient (Accent - MSG) that she uses in everything.
I don't use it if I'm feeding someone besides just Crash and me. A
lot of people are allergic to it. It's a flavor enhancer. If you
don't have monosodium glutamate (MSG) readily available, you can
just leave it out.

Is monosodium glutamate a sort of soup cube?
Cheers
Pandora

Quoted message said:

No, it's sort of like more salt. MSG has a tenderizing effect on meat and
some also feel it enhances the taste. Just leave it out 🙂

Also because I shouldn't know where find it!
Thank you, Jill
Pandora

"aem" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

Thank you Carol! I look at this recipe and then I will ask you something
because I don't understand some ingredients!
Thank you very much!

This recipe may produce excellent results, which is the most important
thing, but it sounds like you want to learn about "American cooking,"
so you should know that this recipe varies from "traditional" in
several ways. First, brining chicken is a relatively new reaction here
in the U.S. to low quality mass produced chickens. Some people think
that long soaking in salted water improves it. Others think that's
wishful thinking and useless work. Second, using egg in the coating
process is a little unusual. It's probably done here because, third,
using a deep fryer is also unusual.

Yes I think that a deep fryer is no good for this recipe because the meat
shouldn't fry, but cook slowly in few fat. In fact the big pieces of chicken
need a long cooking time and if you fry it in too much fat, it roast outside
while the internal remains hlf-cooked.

The "traditional" method uses a

Quoted message said:

big cast iron skillet with enough fat to come more than halfway up on
the chicken pieces. Lard is probably the original fat, and some argue
it makes the tastiest chicken, but many people now use vegetable oil.
Made well, fried chicken deserves its long popularity. Have fun trying
different methods. -aem

Thank you, aem, I will try and then I'll tell you.
An ask: does anyone use breasts of chicken for this recipe?
Thank you
Pandora

Quoted message said:

Damsel said:

Rinse chicken pieces well, coat with flour mixture, and place into hot oil
that's deep enough to go halfway up the side of the largest chicken
pieces.
Fry until coating is crisp and chicken meat is opaque and firm. Turn
pieces over and continue frying until completely cooked.

Almost everyone I know puts a cover on the chicken as it's frying. I
don't
do this, because the flour mixture always turns to paste when I do.

It is possible! Now I must try. Then I will tell you 🙂)
Thank you for clarifications Carol. You are alwais so kind!
Pandora

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

Damsel said:

Rinse chicken pieces well, coat with flour mixture, and place into hot
oil
that's deep enough to go halfway up the side of the largest chicken
pieces.
Fry until coating is crisp and chicken meat is opaque and firm. Turn
pieces over and continue frying until completely cooked.

Almost everyone I know puts a cover on the chicken as it's frying. I
don't
do this, because the flour mixture always turns to paste when I do.

It is possible! Now I must try. Then I will tell you 🙂)
Thank you for clarifications Carol. You are alwais so kind!
Pandora

Don't let her fool you Pandora, she's really a big meanie-head
<ducking and running!>

Lynne A, not really but I GOTTA give her a hard time!
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"Pandora" <[email hidden]> wrote in message
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Quoted message said:

Damsel said:

Rinse chicken pieces well, coat with flour mixture, and place into hot
oil
that's deep enough to go halfway up the side of the largest chicken
pieces.
Fry until coating is crisp and chicken meat is opaque and firm. Turn
pieces over and continue frying until completely cooked.

Almost everyone I know puts a cover on the chicken as it's frying. I
don't
do this, because the flour mixture always turns to paste when I do.

It is possible! Now I must try. Then I will tell you 🙂)
Thank you for clarifications Carol. You are alwais so kind!
Pandora

Don't let her fool you Pandora, she's really a big meanie-head
<ducking and running!>

Thank you. I will think to this.
Cheers
pandora

"Damsel" <[email hidden]> wrote in message
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Quoted message said:

"aem" <[email hidden]> said:

Almost everyone I know puts a cover on the chicken as it's frying. I
don't
do this, because the flour mixture always turns to paste when I do.

Put the cover on while frying the first side, and leave it off after turning
the chicken pieces.

Hal Laurent
Baltimore