October, 2021 What's in the kitchen now?

UNCLE JIMMY wrote:It was carryout from Toscana's tonight. I had fish, and the others, kids and Tina, had meatballs, calamari, and all sorts of cookies and cannoli.
It was all great, and everyone was full.

NormM wrote:I made a recipe for Ranch Fried Chicken.  When I was posting the recipe, I noticed some of the original recipe was missing and I didn't remember where I had found it. It took quite a while to find out that someone had posted a Cooks Country post without giving them credit. I didn't find that recipe again but I found it posted by someone else and they did give credit for it.  We really liked it. If I had known ahead that it was from Cooks Country, I probably would not have liked it so much

NormM wrote:I made Buffalo Wings today.  I used Alton Brown's recipe.  First they were steamed then dried in the refrigerator and baked in the oven for 40 minutes. Charlie said they were perfect.

NormM wrote:Beth, someone else said this recipe also works well.

Crispy Oven-Baked Chicken Wings
★★★★★Author: Lyndsay BurgingerPrep   Time: 5 minutesCook Time: 1 hour 20 minutesTotal Time: 1 hour 25 minutesYield: 20 wings 1x
Ingredients 10 whole chicken wings, cut into flat and drumettes.  Discard tips or use for stock.  That leaves you with 20 wing pieces total.
1 Tbsp. aluminum-free* baking powder (NOT baking soda)
½ tsp. salt
Sauce or dry rub
Instructions
Preheat oven to 250°F.
Line a cookie sheet with aluminum foil. Place a oven-safe rack on top of cookie sheet.
In a large bowl, use your hands to toss the flats and drumettes with the baking powder and salt until chicken is evenly coated. But do not add extra baking powder. Just mix them so they all have some.
Place wings on the rack in single layer. Transfer rack and cookie sheet to oven and cook for 30 minutes. This baking at a low temperature dries the wings out and allows the baking powder to penetrate.
After 30 minutes, leave the wings in the oven but raise the heat to 425°F. Continue to cook until brown and crispy, 40-50 minutes.
Take wings out and let rest 5 minutes. Toss in a delicious sauce like this one and serve.
Notes
As stated at the top of this article and in the comments below, some baking powders contain aluminum and some people (maybe 10%) can really taste it and it tastes bitter to them. To make sure that your wings do not taste bitter, please use an aluminum-free baking powder such as Rumford brand. And as noted everywhere, please make sure you’re using baking powder and NOT baking soda. And please make sure that you’re just using a little bit of baking powder, like the 1 tablespoon called for. You are not trying to create a breading or coating for the wings. You are just putting a little bit because that little bit changes the ph of the wings which is what makes them crisp up so well. Who knew there was so much to say about baking powder??? lol
Adapted from Cook’s Country. The science behind it all can be found here on Serious Eats.

NormM wrote:Lore, this is a recipe I have not tried.  Someone said it worked well.  The one I actually used was even more work that this one.

bethk wrote:[size=16]Yesterday I had my Annual Eye Exam (I was only 11 years late in scheduling it.....).  I wore glasses for years but when we moved to Florida and I wasn't working any longer I found I really didn't need them so much.  So, I passed my Driving Test Exam without them and just stopped wearing them.  Turns out I wasn't wrong ~ instead of 20/20 vision I have 20/25, which the ophthalmologist says is fine for going without correction, even driving.  Cool.

However, my appointment was at 1:00 in the afternoon and my eyes stayed dialated ALL DAY!  Light was painful! I had hamburger patties thawed for supper and fresh beans trimmed.  It was all I coul do to wear my sunglasses in the house & out to grill the burgers and sit at the table to eat.  I spent most of the afternoon/evening in the darkened bedroom.
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