revolution9's Profile

My mom and grandma have been making "Oven Fried Chicken" forever.
It is different than the traditional oven fried chicken where the chicken literally fries - in the oven.
We give the chicken a seasoned flour coating (usually we season it with salt, pepper, and some curry powder) and bake at 425 for about 45 minutes. I usually use Skin on-Bone in chicekn thighs for the juciest meat and the crispiest skin.
Halfway through the cooking I baste the chicken with any of the fat that has started rendering out. This crisps up the skin and it's absolutely DELICOUS.

It's definitely not "breaded" and it's not that Healthy (unless you refrain from eating the glorious skin), but it is damn tasty.

lunch was always pretty good. I was never embarassed about it.
On cold days I would get a thermos of lipton's chicken noodle soup.
Sandwiches ranged from my mom's famous Roast Beef sandwich which always included lots of butter, mustard, and about an inch of iceburg lettuce.
I remember taking a container of plain canned chickpeas and just snacking on them. So tasty, i love it to this day.
Another standby was Rye bread with a thick layer of Liverwurst.

I would eat all these things today, but I usually pack leftovers for my office lunch.

I just looked up foil bakeware sizes.
here's a picture of a mini loaf pan. Dimensions: 5.625" x 3.3125" x 1.875" (which doesn't seem as big as the one's pictured)

http://www.dollardays.com/images/R56/Image2/d50050.jpg

I had the same situation in a rental except we had venetian blinds in a horrible colour.
We had big old windows like yours and hung curtains on a rod higher than the window frame.
The best thing to do is take of the cheap valance that comes with the blinds so you can get your curtains closer to the wall.

We picked the random numbers of 6" above the window casing and 3" away from each end. That's where we attached the curtain rod brackets. It worked well and looked nice. In our big living room window we just hung 2 panels and left them open. You could do the same if you wanted and leave the vertical blinds attached behind the curtains.

I love the wood finish on your windows btw!

I'm sorry but standing at the stove for 3 minutes shaking a pot is TEDIOUS?! It's 3 minutes!!

I usually do a couple kernels in the pot first then add the rest after the first pop. however, I shake the pot continually for the duration of the popping. It's the popcorn dance!

I have been meaning to try Alton Brown's directions of adding all the oil, popcorn, and salt into a cold pot and going from there, but since I put salt and my fiance puts different seasoning on his, we usually just pop it plain and divvy it up after.

I am in the process of choosing items for my wedding gift registry and I'd love to get a Kitchen Aid Architect series (it comes with the pyrex bowl plus a stainless bowl). But it currently is $549 CAD. TOO EXPENSIVE.
I would make break weekly if I had a strong mixer as most recipes I enjoy require a lot of kneading and come with the disclaimer that a mixer should be used.

I'm torn on which model to get... I wonder if the Artisan would be sufficient and if I REALLY need that pyrex bowl or not. It sure is pretty!

I made these this weekend using the Oven method. They turned out great!! I didn't add a full can of beans, but did add some shredded chicken breast I had after making stock.
I sauted the onions, peppers, a chopped tomato and zucchini (instead of corn) before mixing with the beans, chicken, salsa and cheese.
It baked for about 40 minutes and was absolutely DELICIOUS!
SO easy too! great recipe! Can't wait to try it in the slow cooker.

I was just offered a huge opportunity by my parents to move into their empty house with my boyfriend and live there rent free. The downside is it's right in the middle of the cure! So it looks like I'll be postponing my curing process until mid November - early december...

I'll keep cheering you all on though!

I always use old cookbooks when I'm searching for recipes. I inherited a lot of my mom's collection when she purged her cookbook shelf (more like an entire bookcase).
I frequently use:
The Joy of Cooking (1967)
Craig Claibourne's The New New York Times cookbook
Graham Kerr Cookbook by the Galloping Gourmet
Mastering the Art of French Cooking Volume 2 (1968)
More with Less
Penniless Vegetarian
and my mom's Home Economics text book from 1955

I also collect vintage recipe books that are published by food companies. I just picked up "Man Pleasing Recipes" published by the American Rice Board this weekend at a garage sale. They are great little books with a lot of neat tips and tricks. Sure, the recipes aren't always the healthiest, but you can usually interpret them and adapt to a more healthful version.

My favourite cookbooks are the ones put together by community churches or small towns. They always have great family recipes that have been passed down for generations. Some of the best cookie recipes come from those books.

I don't like this and I think it's because too many artists focus on the negative aspects of our society instead of focusing on the positives.

The positive in this situation is being active, having fun, and feeling good about yourself. Once you do those things the obesity usually becomes less of a problem and people become healthier human beings. Both physically and psychologically.