Sunday, June 27, 2010
Sunday Leftovers: Volume 02: Issue 33
Howdy true be-loggers, welcome to Sunday Leftovers! It is hot as hell in the East Coast today - I spent a good portion of my weekend outdoor and regret it a great deal (family time aside). I spent a few hours painting the trim around my front door and got into a nasty spat with a hornet's nest hidden in a porch light. Let's just say it was unpleasant. All that aside, I managed to find a few items to share with you this week, so let's open the fridge and see what's leftover.
[The Back Window]
CREDIT: Mike Worrall
CREDIT: Apollo Ghosts- Things you Go Through
[Recipe of the Week: Alton Brown's Fried Chicken]
I was thinking about fried chicken this week and I spotted this. I love Alton Brown and this is recipe is short and simple.
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
1. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
2. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
3. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
4. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
5. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
Check out the video here
[DIY of the Week: Free VoIP Calls]
Google Voice is now open for everyone. The good people at Lifehacker show how to use that free number to make complete free phone calls from your computer:
Lifehacker: Free VoIP Calls
[Video of the Week]
I am keeping it short and simple this week. If you noticed, I have been trying to break out the opinion pieces into their own articles (it has been forcing me to write a little more, which is good for me, and hopefully good for you too). On a programming note, I have decided to decline the writing offer from 7Tutorials due to time commitments. I am starting my MBA this upcoming week, and I just want to make sure I focus the right amount of time to that (wish me luck). If you need to reach me, you can do so via email at: "blog at joeylombardi.com". As always, don't take shit from anybody.
Smell You Later,
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