August 2006 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Foodies--Hold Me
I'm making fried chicken for the first time tonight and I'm skerred! I found what looks to be a good recipe on allrecipes.com, but if you have any tips or perils I should avoid, please share. Also, would it be ok cook onion rings in the same oil as the chicken (after the chicken is done and draining)?
I'm a decent cook and baker, but I'm kind of a fried food virgin. Weird, I know.
TIA!
In case you're wondering where everyone went: http://pandce.proboards.com/index.cgi
Re: Foodies--Hold Me
my read shelf:
Good tip. Sounds like a pain in the ass--but good tip, thanks!
When frying (especially large things like chicken pieces) put the pieces in one at a time so you don't drop the oil temp too much.
Season the chicken with salt & pepper like a rub beforehand and let it sit for like 30 minutes before you start any buttermilk-ing, breading, or whatever your recipe requires.
Use peanut oil, if you can. It really makes fried chicken taste better (health issues aside).
If you're pan-frying, be really careful with grease spatters.
Good call--and that will give us something to nibble on while the chicken is frying
Thanks, everyone!
It was a freaking mess, but SO good! Crispy outside, juicy inside, perfectly seasoned--just really good. The hardest part was keeping the oil in the right temperature range. And the cleanup. But the chicken (and the onion rings) was awesome--thanks for your tips, everyone.