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I was brung up around here…

Whoa! Google Earth just totally flipping FLIES on my new computer. I’ve been sproinging back and forth from Tennessee to Rhode Island to England and it’s enough to give you altitude sickness.

WHEE! I AM SUPERGIRL!

Damn near impossible to spot my mother’s farm, though. It’s in one of the little folds in the picture somewhere. No, it’s not any easier in color.

Now, if you’ll excuse me, we’re going to test-drive my new pressure cooker tonight. That thing scares me to death, so I want to make sure we’re both good an likkered up before we go anywhere near it.

Comments


Comment from Mark Matis
Time: December 28, 2010, 11:44 pm

Yup, generous portions of alcohol and a pressure cooker. Truly a special combination. After all, what could possibly go wrong?

“Hey, y’all – watch this!”

Does anybody have you guys in the Dead Pool?
}:-]


Comment from S. Weasel
Time: December 28, 2010, 11:52 pm

“I feel sorry for local news photographers. They are hugely skilled and poorly paid, and sent out to photograph miserable people pointing at dog turds. Here, we celebrate their work.”


Comment from SCOTTtheBADGER
Time: December 29, 2010, 12:26 am

Ready the Big Red Trucks!


Comment from The Dread Pirate Neck Beard
Time: December 29, 2010, 1:51 am

Here’s how to really test a pressure cooker:

Wad up maybe 10sqft of alumin[i]um foil into pea-sized balls and place in pressure cooker
Pour in enough Works© toilet-bowl cleaner to cover the Alumin[i]um
Lock the lid down fucking tight
Wait a couple of minutes

If it doesn’t explode, it must be good. Anyhow, this’ll fuck up the inside, so probably throw it away whether it passes or not.


Comment from Clifford Skridlow
Time: December 29, 2010, 2:23 am

I use my pressure cooker for fried chicken. Simply the best. Be brave and give it a go.


Comment from Can’t hark my cry
Time: December 29, 2010, 2:33 am

Clifford Skridlow: Fried chicken? Really?

Recipe?


Comment from Can’t hark my cry
Time: December 29, 2010, 2:36 am

Hm. I can’t believe a post without links has been sent to dwell by Akismet’s stony shores, but I KNOW I posted it. Harumph!

So, um, Clifford Skridlow: fried chicken? Really? Can we have your recipe?


Comment from S. Weasel
Time: December 29, 2010, 2:25 pm

Sorry about that, Can’t hark. Plus, you were in there with a Russian and a German spammer.

Furriners!


Comment from Can’t hark my cry
Time: December 29, 2010, 3:33 pm

Well, I’m broad minded. Interesting fellas, although I did keep my distance. . .


Comment from S. Weasel
Time: December 29, 2010, 5:57 pm

How do you pressure cooker fried anything?

I just made some soup. Fifteen minutes and fabulous.


Comment from John from CA
Time: December 29, 2010, 7:18 pm

Thanks for all the fun S. Weasel

In return, I thought I’d share an antique family recipe that is best served/dunked in a hot cup of coffee or a good glass of red wine. LOL, I can’t wait to hear about the effort and outcome.

Anise Toast
Ingredients:
6 eggs
1 cup sugar
1 cup cake or bread flour
2 tsp Anise seeds
pinch of salt

Instructions:
6 eggs separated: beat whites stiff — set aside; beat yokes ’til light yellow and then gradually add 1 cup sugar and 2 tsp Anise seeds until throughly mixed.

Carefully fold the the egg whites into mixture.

Finally, add 1 Cup of either sifted cake or bread flour and a pinch of salt.

Lightly fold into greased pan(s) and bake at 325 degrees F for 25 minutes or until done (use a tooth pick to test)

Let stand until cool and cut in the pan into strips (bread knife works best). Remove from the pan, cover with a dish towel, and let dry overnight on a rack. Toast in the oven the next day (sides slightly brown) and serve.

Happy New Year


Comment from John from CA
Time: December 29, 2010, 7:35 pm

LOL, what could go wrong.

The pan should be 8″ x 11″ x 2″ or a bit larger but not deeper. Strips are width and cut to preference (1/2″, 3/4″, or 1″)


Comment from S. Weasel
Time: December 29, 2010, 8:54 pm

Now, that is a charming gesture, John from the Left Coast. Thank you.

Oh, wait — ANISE? ACK! ACK! PTOOIE!


Comment from Scubafreak
Time: December 29, 2010, 9:58 pm

Ever notice how much double-entrendre is implicit with most recipies? “Beat until Stiff”? Sounds almost pornographic if you don’t keep the context firmly in mind….

I wonder if Nigella gets that very often? ;-)


Comment from Can’t hark my cry
Time: December 29, 2010, 11:35 pm

John–don’t feel too bad, some of us DO like anise–and that sounds tasty, like biscotti but with less fat. Yum!
(Sweas, you could always substitute some flavor you prefer. . .cinnamon, or caraway, or sumpin.)


Comment from John from CA
Time: December 30, 2010, 12:27 am

Oh, wait — ANISE? ACK! ACK! PTOOIE!

LOL, I thought you’d have fun with the recipe but that was fast.

Enjoy Can’t hark my cry


Comment from Clifford Scridlow
Time: December 30, 2010, 3:03 pm

Sorry, offline for a while. The recipe is the same as regular fried chicken, but the cooking time goes down from 15 minutes or so to about 6 minutes, once you get it up to pressure. Heat up the oil, toss in the yardbird, close it up and start counting. Be sure to let all the pressure out before you try and crack it open. Best crust on the planet!


Comment from S. Weasel
Time: December 30, 2010, 4:36 pm

It would probably work with sesame seeds or poppy seeds, no? The toast, not the fried chicken.

As for the chikum — I thought you had to use water with a pressure cooker? I’ve never used one before. Nor did my mother. All I know about them is my grandmother exploding spaghettis all over the ceiling with one.


Comment from Mark Matis
Time: December 30, 2010, 4:36 pm

They call that Broasted Chicken:
http://www.broaster.com/index.html


Comment from S. Weasel
Time: December 30, 2010, 5:19 pm

I remember seeing broasted chicken on a diner menu and wondering what the heck it was.


Comment from Can’t hark my cry
Time: December 30, 2010, 6:19 pm

For those of us with a nervous relationship with pressure cookers, Clifford Scridlaw’s somewhat insouciant instructions can be supplemented here: http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html

This southern-heritage Yankee, however, will stick to bacon grease and a cast-iron frying pan. . .on RARE occasions (being a southern-heritage Yankee who needs to watch her weight!)


Comment from John from CA
Time: December 31, 2010, 8:07 pm

It’s on the sweet side so depending on the spice you choose you may want to cut down on the sugar. Can’t hark my cry was right, its a low fat and lighter biscotti mixture so sesame seeds, poppy seeds, caraway would work. The approach with the eggs without the other ingredients makes great scrambled eggs as well.

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