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« Magnolia's Authentic Southern Dining and Cocktails | Main | B & B Catering and Deli »

Wednesday, 17 August 2005

Comments

Mike V.

And yet another one.
I think we'll try this one first.
I love good fried chicken.
But then again, who doesn't??

Kirk

Hi Mike - Yes, pretty simple fried chicken, served hot! Very different if you're used to the KFC stuff...we had great service here.

Reid

Hi Kirk,

ARGH! I can't take it anymore. I think I need to find some Southern style food when I go to Seattle.

clare eats

I soooo agree Reid! at least it is in reach! (although a mighty long one)

RONW

This is an official proclaimation that the venerable MMM-yoso has been selected as the inaugural blog to be seen on my brand new 19-inch Sony flat panel monitor that I just brought back from the store with me, just took out of the box and connected up to the Internet. And by the looks of things on MMM-yoso on the brand new screen, I'm starting to get hungry.

elmomonster

Kirk,

ARGH! You're killin' me with those pics! *Drool*

Nice job!

milgwimper

Kirk,

I hate you. No, really I really really hate you and the missus. *wink* I mean you are eating the food I have been dreaming about. I am so sorry the collard greens were so dry. I know in my mind either its good or inedible. DH and I were talking how much we miss the food from the south, but maybe not its artery clogging ways, but ooooHhhhmmmmm...You sometimes you just can't beat it. Yummm...I have lived in Mississippi, Georgia, and Texas, and visited Florida and Lousiana , and I miss the food! Especially from Mississippi, Texas and Lousiana, oh the food...*cry* Thanks for the post Kirk!

Kirk

Hi Reid - This place was pretty good. I'm sure we'll get a report from Seattle! This link might be helpful:

http://www.soulofamerica.com/cityfldr/seattle5.html

Hi Clare - It is (was...) good, though not everyday! At the risk of my arteries....

RONW - I'm truly honored! 19 inches of Fried Chicken in living color is enough to drive anyone crazy. Congrads on your new aquisition!

Hi Elmo - Time for some Fried Catfish, I think????

Hi Mills - You're right, sometimes you can't beat good Southern cooking, and my feeling is, if you have a craving, fix it before it becomes an obsession. I am going to give my arteries a bit of break though - first cheesesteaks, than 2 days of Southern Cooking...geez, I feel like a french fry lying on a napkin!

Jo

So, ummm, when you coming for fried chicken? Now see, if we all lived on a commune in Arkansas, all the guys would go fishing in the ponds, we would grow greens in the gardens, have chickens running around, and Clare, Mills, Missus, and I would all cook for you. Life could be perfect!?!? ::Heads out to the freezer to take out a couple chickens::

OH! Here's the easy way to SFC, cut up the birds & brine them. When brined, they won't need to be salted afterwards. Sprinkle well with fresh ground black pepper. Dip in flour. Melt enough Crisco (or use your favorite oil) to have about 1" deep or slightly over in a large cast iron skillet (preferably one with a lid). Heat to just over medium, a sprinkle of flour should blossom, but not burn immediately. Add chicken. The grease should almost cover. Turn when it's nice and dark brown (about 7 to 10 minutes) and allow to brown. That's southern fried at it's simplest. Not a batter at all, just flour. If your chicken is a bit on the wet side, more flour will adhere thus creating a "thicker" coating.

Kirk

Ah to dream of Utopia Jo - There's a live poultry shop here in San Diego - I may go there soon! BTW, don't forget about Reid - we'll need someone to take photo's and report!

dailygluttony

Kirk

Thanks for the laugh today--I'm still chuckling at the "Slap Yo Mama Meatloaf" ha ha ha ha

Jo

I'm not here to twist any arms... but I would imagine that all the fisherman types would really appreciate having someone johnny on the spot to "capture the moment" when the big ones DON'T get away.

Well Reid? Are you tired of your job? The big city? The anonimity? You would be allowed to bring equally motivated friends. It would certainly be a great opportunity to take over the world with baklava... ;o)

Kirk

Hi Pam - I had a nice chuckle when I saw the meatloaf on the menu - too bad I forgot to ask the owner for an "accurate" interpretation.

Hi Jo - LOL!!! twist away!!!

RONW

Kirk,

Back to my spanking new 19-inch monitor....I only thought of it now to click on your photos to enlarge them, (your blog enables enlargement) and a large screen is the only way to go for viewing a food blog. Even the restaurant's menu in its own photo is easily readable when enlarged.

Kirk

Hi RONW - Yes most of photo's are set to create a full size window - though it's a mixed blessing. My lack of photographic skills are readily apparent sometimes. Sounds like you're really enjoying your new monitor!

crazysalad

Kirk - just wanted to tell you how much I enjoy reading your reviews (and especially appreciate all the photos you include). It's great to have someone posting about food in San Diego on a regular basis. Thanks!

Reid

Hi Kirk,

Can I just say that you've gotten really good at taking pics? I'm envious and want to buy one of those cameras. You have the FX7 right?

clare eats

Jo
You sooooooo have to have ayam goreng!!!! indonesian fried chicken mmmmmmmmmmmmmmmmmm Y U M!
Do you want that recipe too?

Kirk

Hi crazysalad (cool monicker) - Thanks for the compliments. Thank You for taking the time out to visit and comment. I truly appreciate that!

Hi Reid - Thanks, I'm trying to hit that "gold standard" that you set! It is the FX7 that I use. I've kinda gotten used to the limitations (lousy close-ups, and poor battery life) and love the portability. I still haven't used photoshop on any pic's - so maybe I'll just see how it goes. BTW, did you see the latest Lumix has a "food" setting - how funny!

Hi Clare - I'm interested in the recipe as well.

milgwimper

Clare,

I wouldn't mind having the recipe myself. :>

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