Ok, so I JOKED about dreaming of sugar cookies last nite I believe.So what's the last dream I remember from last nite? (Yes, there was more than one!)
I've got a bunch of lightly breaded fried chicken wings (I've been craving hot wings lately - perhaps the influence here?), and I'm smearing thick white royal icing on each. NOT easy to do since I've got to make sure I give each a nice, even coating...and let it air dry for just a second before putting it down on a tray.
And then Amber, my personal trainer who I'm about three weeks behind in getting together with, shows up. The guilt kicks in - frosted chicken wings? Oh, I'm sure she's not going to approve of THIS!! Well, I offered her one anyhow, and she seemed VERY reluctant (gee, go figure), but I assured her I was pretty positive they were going to taste great, and if she only had ONE it wouldn't be bad for her.
So there she is, nibbling on it, trying to be polite and say she likes it, when it dawns on me that maybe frosting and fried chicken wings maybe aren't such a great combination.
I don't think I had the opportunity to eat any - the alarm woke me up. Whew!
21 comments:
Ummmm gross.
Okay, that's just NASTY.
I'm gonna disagree with the others here: fat plus sugar plus (I'm assuming some of this in here) salt equals darn fine eating!
Seriously, though, why else would we have sweet and sour next to salty fried rice - just one example.
Hmmm, inspiration for some weekend baking, I think. Thanks Jeph!
Using that logic Peter, Krispey Kreme should make a Chicken Pot Pie Doughnut!
Oh, I'd eat that Krispy Kreme Chicken Pot Pie Doughnut...and chase it with bacon-wrapped circus peanuts - all tucked in a pork rind! MMMMM! Scrumdillyumptious!
Steven, I think we need to get some sort of experimental kitchen set up. Chicken Pot Pie Doughnut? Hmmmm. Jeph has the best idea, though: involve bacon any way possible.
Ahhhh, bacon: The Gateway Meat!
Peter
If you want to drop a mortgage payment on a meal that's experimental, you're in the right town. Grant Achatz, the Chef at Alinea in Chicago is at the forefront of avant-garde cuisine and while I havn't been there myself, people I know who've been have raved about it.
Jeph
I'm guessing the personal trainer doesn't read the blog...
I'm kind of torn on trying Alinea. Foodie that I am, there's something about what I've read of the food there that kind of puts me off. Plenty of other places in Chicago to drop lots of money anyway - a more modest splurge tonight at Bin 36.
If I do try Alinea, though, I will certainly take lots of photos to post!
I just read the menu at Bin 36 and I'd like either the Chicken Fried Rabbit Leg with the English Pea Pappardelle or the Striped Bass. We soooo need the Star Trek transporter!
Before I forget Jeph, one of the more infamous dishes at Alinea was a butterscotch glazed pork belly, which is pretty much candied bacon.
How funny to come home and see you mentioned the chicken fried rabbit. I ordered that tonight since I love rabbit. Not too bad, but my friend Kim had a rabbit roulade that was better, I think. The fluke sashimi was a tasty start, and the orange financier was a good dessert, too. Above all, though, were the wines tonight - I had the Spanish versus Italian whites flight and liked them all. Good place. We're going back with another couple next Thursday.
I was mainly interested in the papardelle and the confit. I'll eat confit anything. In FACT.. how about a chicken fried confit rabbit leg?
You'll be happy to know that both the confit and papardelle added to the dish nicely. The other rabbit dish had a carrot risotto and pea tendrils.
Let's see.. there's rabbits in the yard, I have pea shoots and arborio rice and I have a really great 2003 Fattoria Leila Verdicchio dei Castelli di Jesi that would tie it altogether nicely.
Ugh, I can't read this so close to bedtime or I'm certain to have indigestion! LOL
Back online after the computer's been down for upgrades (helps when the bf loves starting these projects if I'm up for buying the new parts - only becomes frustrating after he gets into the project!)
Made bbq ribs tonite - first time I ever had them turn out good! A friend suggested I try crock potting them for 5hrs and then grilling them. No more nasty ribs!! They sat in apple juice, garlic, and just a little habanero hot sauce for about 7 hrs (while I was gardening), and were super tender and tastey! Some parts were falling off the bone tender... The habanero sauce must've been too light - not real influential in the taste, but it wasn't missed either. Yum!
I let my ribs sit in the fridge overnight after a liberal application of my super-secret dry rub and then I sear them over a hot fire on the bbq. I then wrap them in heavy duty foil with a slug cider vinegar to keep them wet and put them back on the grill after the coals have died down a bit and I leave them for three or four hours, turning them at the midway point. Then I unwrap them and brush my super-secret sauce on them and leave them on the grill for another ten or so minutes. The fat renders out of them really well this way and they're fall off the bone tender.
"slug OF cider vinegar" I didn't want you to think I was making vinegar out of cider and slugs.
While I didn't think you were really using slugs in your ribs, I WAS going to ask! Been battling quite a few slugs lately, here and in the flats I took to the garden, so who knows, maybe you found a use for them? :-P Ick.
And speaking of slugs, have you ever noticed they leave an incredibly durable residue when you pick them and pitch them? I came home yesterday with dirt and such stuck to places on my hands that I had to use a nail scrubber to get off - just soap and water wouldn't do it. That's all the places the slugs made contact with me before I launched them into the neighboring field.
Mmmmm...and on a more positive note - we picked up some kettle chips to have with burgers when they guys came over today, and since I couldn't find the salt and vinegar ones, I tried just dipping the kettle chips in malt vinegar. Heaven! Dave showed up WITH salt and vinegar chips (and also the salt and pepper chips), and I found I liked my version better - they weren't as overwhelming! :)
I just sprinkle salt on the slugs, forget picking them up.
Of course the chips you made are better than the bagged ones. I think the ones in the bag are seasoned with battery acid.
I'm impressed with your site, very nice graphics!
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Super color scheme, I like it! Good job. Go on.
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