For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.

--Bryan

On Wednesday, August 5, 2020 at 2:37:36 PM UTC-5, Bryan Simmons wrote:
>
> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>
> --Bryan
>
The hot grease takes care of taking the chill off that girl.

On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5, wrote:
> On Wednesday, August 5, 2020 at 2:37:36 PM UTC-5, Bryan Simmons wrote:
> >
> > For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> >
> > --Bryan
> >
> The hot grease takes care of taking the chill off that girl.

So you fry it at fridge temp? I fry fish cold, because otherwise to get the corn meal crunchy, you'd have to overcook the fish, but bone-in chicken is better if you let it warm up a little before frying it.

--Bryan

On Wednesday, August 5, 2020 at 3:12:48 PM UTC-5, Bryan Simmons wrote:
>
> On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5, wrote:
> >
> > The hot grease takes care of taking the chill off that girl.
>
> So you fry it at fridge temp? I fry fish cold, because otherwise to get the corn meal crunchy, you'd have to overcook the fish, but bone-in chicken is better if you let it warm up a little before frying it.
>
> --Bryan
>
The hot grease takes care of taking the chill off that girl. But can you
cite your source of letting your chicken sit out for an hour and take the
chill off her bones?

On 8/5/2020 4:42 PM, wrote:
> On Wednesday, August 5, 2020 at 3:12:48 PM UTC-5, Bryan Simmons wrote:
>>
>> On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5, wrote:
>>>
>>> The hot grease takes care of taking the chill off that girl.
>>
>> So you fry it at fridge temp? I fry fish cold, because otherwise to get the corn meal crunchy, you'd have to overcook the fish,

What's that about fried fish?! You'd have to overcook the fish to get
the cornmeal crunchy if the fish wasn't refrigerator cold? Boy, you
don't know about frying fish. Turn down the heat.

> but bone-in chicken is better if you let it warm up a little before frying it.
>>
>> --Bryan
>>
> The hot grease takes care of taking the chill off that girl. But can you
> cite your source of letting your chicken sit out for an hour and take the
> chill off her bones?
>
It might be less spatter but I sure wouldn't let chicken get to room
temp before I did anything with it.

It's fine to fry chicken pieces right out of the fridge. Granted, I
haven't fried chicken since around 1982. I stopped at the grocery store
on my way home from work. Bought a package of raw cut-up chicken. You
can be sure it had been refrigerated! I did let the packaged chicken
sit on the counter while I prepared the seasoned flour coating and
heated the oil (probably Crisco). I don't recall if I did an egg wash.
I was 22; who remembers? IIRC I was using an electric skillet my
mother had given me to fry the chicken.

One could reasonably say it was still fairly cold when I dredged it and
set it aside for a minute on waxed paper so the coating could set. (I do
remember knowing that much, even at that young age). Then the chicken
went into the hot grease. The key is to slip the coated chicken pieces
it into the pan one at a time. Don't drop them in. That way it won't
spatter. Don't overcrowd the pan. People often make the mistake of
having the temperature of the fat too high. Nice crispy coating, raw
chicken. Ooops. Don't try to turn it too soon. Leave it alone! Fried
chicken takes a good 30 minutes. And you should arrange the pieces so
they can all cook evenly.

One must have patience. Good home fried chicken cannot be rushed.

The reason I stopped making fried chicken is because I had just come
home from work, stopped at the store, started dinner. I had not yet
changed out of my work clothes. I was wearing a silk blouse. About 15
minutes in, the chicken skin *popped* and I got spattered with hot
grease. It melded my silk shirt to my chest. I've never fried chicken
since. But I *do* know how to cook it!

Jill

jmcquown wrote:
> On 8/5/2020 4:42 PM, wrote:
>> On Wednesday, August 5, 2020 at 3:12:48 PM UTC-5, Bryan Simmons
>> wrote:
>>>
>>> On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5,
>>> wrote:
>>>>
>>>> The hot grease takes care of taking the chill off that girl.
>>>
>>> So you fry it at fridge temp?* I fry fish cold, because
>>> otherwise to get the corn meal crunchy, you'd have to overcook
>>> the fish,
>
> What's that about fried fish?!* You'd have to overcook the fish to
> get the cornmeal crunchy if the fish wasn't refrigerator cold?
> Boy, you don't know about frying fish.* Turn down the heat.
>
>> but bone-in chicken is better if you let it warm up a little
>> before frying it.
>>>
>>> --Bryan
>>>
>> The hot grease takes care of taking the chill off that girl.* But
>> can you
>> cite your source of letting your chicken sit out for an hour and
>> take the
>> chill off her bones?
>>
> It might be less spatter but I sure wouldn't let chicken get to
> room temp before I did anything with it.
>
> It's fine to fry chicken pieces right out of the fridge.* Granted,
> I haven't fried chicken since around 1982.* I stopped at the
> grocery store on my way home from work.* Bought a package of raw
> cut-up chicken. You can be sure it had been refrigerated!* I did
> let the packaged chicken sit on the counter while I prepared the
> seasoned flour coating and heated the oil (probably Crisco).* I
> don't recall if I did an egg wash. I was 22;* who remembers?* IIRC
> I was using an electric skillet my mother had given me to fry the
> chicken.
>
> One could reasonably say it was still fairly cold when I dredged it
> and set it aside for a minute on waxed paper so the coating could
> set. (I do remember knowing that much, even at that young age).
> Then the chicken went into the hot grease.* The key is to slip the
> coated chicken pieces it into the pan one at a time.* Don't drop
> them in.* That way it won't spatter.* Don't overcrowd the pan.
> People often make the mistake of having the temperature of the fat
> too high.* Nice crispy coating, raw chicken. Ooops.* Don't try to
> turn it too soon.* Leave it alone!* Fried chicken takes a good 30
> minutes.* And you should arrange the pieces so they can all cook
> evenly.
>
> One must have patience.* Good home fried chicken cannot be rushed.
>
> The reason I stopped making fried chicken is because I had just
> come home from work, stopped at the store, started dinner.* I had
> not yet changed out of my work clothes. I was wearing a silk
> blouse.* About 15 minutes in, the chicken skin *popped* and I got
> spattered with hot grease.* It melded my silk shirt to my chest.
> I've never fried chicken since.* But I *do* know how to cook it!
>
> Jill

We have aprons these days that work very well.

On Wednesday, August 5, 2020 at 4:54:08 PM UTC-5, jmcquown wrote:
> On 8/5/2020 4:42 PM, wrote:
> > On Wednesday, August 5, 2020 at 3:12:48 PM UTC-5, Bryan Simmons wrote:
> >>
> >> On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5, wrote:
> >>>
> >>> The hot grease takes care of taking the chill off that girl.
> >>
> >> So you fry it at fridge temp? I fry fish cold, because otherwise to get the corn meal crunchy, you'd have to overcook the fish,
>
> What's that about fried fish?! You'd have to overcook the fish to get
> the cornmeal crunchy if the fish wasn't refrigerator cold? Boy, you
> don't know about frying fish. Turn down the heat.
>
> > but bone-in chicken is better if you let it warm up a little before frying it.
> >>
> >> --Bryan
> >>
> > The hot grease takes care of taking the chill off that girl. But can you
> > cite your source of letting your chicken sit out for an hour and take the
> > chill off her bones?

"Its important to keep meat and poultry chilled before cooking for safety reasons. But it is acceptable to let your chicken sit at room temperature for up to 30 minutes before frying. This step also ensures that your chicken cooks evenly and has a superior texture."
--source: https://blog.chefworks.com/uniforms/...fried-chicken/

For chicken that has been brined, I give it an hour.
> >
> It might be less spatter but I sure wouldn't let chicken get to room
> temp before I did anything with it.
>
> It's fine to fry chicken pieces right out of the fridge. Granted, I
> haven't fried chicken since around 1982. I stopped at the grocery store
> on my way home from work. Bought a package of raw cut-up chicken. You
> can be sure it had been refrigerated! I did let the packaged chicken
> sit on the counter while I prepared the seasoned flour coating and
> heated the oil (probably Crisco). I don't recall if I did an egg wash.
> I was 22; who remembers? IIRC I was using an electric skillet my
> mother had given me to fry the chicken.
>
> One could reasonably say it was still fairly cold when I dredged it and
> set it aside for a minute on waxed paper so the coating could set. (I do
> remember knowing that much, even at that young age).

I use a plastic grocery bag, rather than waxed paper, then turn the bag inside out to use as a garbage bag. Our kitchen garbage can is a little ~1.5 gallon one that fits grocery bags, as we compost and recycle.

> Then the chicken
> went into the hot grease. The key is to slip the coated chicken pieces
> it into the pan one at a time. Don't drop them in. That way it won't
> spatter. Don't overcrowd the pan. People often make the mistake of
> having the temperature of the fat too high. Nice crispy coating, raw
> chicken. Ooops. Don't try to turn it too soon. Leave it alone! Fried
> chicken takes a good 30 minutes. And you should arrange the pieces so
> they can all cook evenly.

I don't need to turn the chicken because it's fried in https://www.pinterest.com/pin/825706912910808500/ in peanut oil. I heat the oil to 375, put in the chicken, then reduce the heat to 350.
>
> One must have patience. Good home fried chicken cannot be rushed.
>
> The reason I stopped making fried chicken is because I had just come
> home from work, stopped at the store, started dinner. I had not yet
> changed out of my work clothes. I was wearing a silk blouse. About 15
> minutes in, the chicken skin *popped* and I got spattered with hot
> grease. It melded my silk shirt to my chest. I've never fried chicken
> since. But I *do* know how to cook it!

Jill, I fry stuff all the time. The big fryer is for everything besides fish, and I have a smaller one exclusively for fish. I almost certainly deep fry more often than anyone else who posts here. I tell folks that the best reason not to fry as much as I do is, "...because you don't want your kitchen to look like mine." If you don't want silk shirts melded to your chest, and that's understandable, wear a cotton shirt, or no shirt. While I'm pretty nudist, I typically have pants on when I fry, but often don't have a shirt on, and I almost never get hit with oil splatter.
>
> Jill

--Bryan

Bryan Simmons wrote:
>
> On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5, wrote:
> > On Wednesday, August 5, 2020 at 2:37:36 PM UTC-5, Bryan Simmons wrote:
> > >
> > > For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> > >
> > > --Bryan
> > >
> > The hot grease takes care of taking the chill off that girl.
>
> So you fry it at fridge temp? I fry fish cold, because otherwise to get the corn meal crunchy, you'd have to overcook the fish, but bone-in chicken is better if you let it warm up a little before frying it.

I'll warm up a steak to room temp before cooking but I've never
bothered to do that with chicken. Chicken takes longer to cook
and it doesn't really matter, imo.

On Wed, 5 Aug 2020 12:37:32 -0700 (PDT), Bryan Simmons
> wrote:

>For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>
>--Bryan

it kind of depends really. How much chicken are you frying? If it is
just some nuggets then you can fry them while they are still frozen.
If you are frying an entire breast then that could be iffy depending
on the thickness of the breast. If you are frying bone in pieces of a
chicken then it is usually recommended that it be a room temperature
before you fry.

--

____/~~~sine qua non~~~\____

On Wednesday, August 5, 2020 at 3:20:17 PM UTC-5, wrote:
> On Wed, 5 Aug 2020 12:37:32 -0700 (PDT), Bryan Simmons
> > wrote:
>
> >For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> >
> >--Bryan
>
> it kind of depends really. How much chicken are you frying? If it is
> just some nuggets then you can fry them while they are still frozen.
> If you are frying an entire breast then that could be iffy depending
> on the thickness of the breast. If you are frying bone in pieces of a
> chicken then it is usually recommended that it be a room temperature
> before you fry.
>
2 each breast, thigh, wing, leg, plus the back. I cooked the neck already. I generally leave it out for about an hour before cooking.

--Bryan

On Wed, 5 Aug 2020 13:51:10 -0700 (PDT), Bryan Simmons
> wrote:

>On Wednesday, August 5, 2020 at 3:20:17 PM UTC-5, wrote:
>> On Wed, 5 Aug 2020 12:37:32 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>> >For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>> >
>> >--Bryan
>>
>> it kind of depends really. How much chicken are you frying? If it is
>> just some nuggets then you can fry them while they are still frozen.
>> If you are frying an entire breast then that could be iffy depending
>> on the thickness of the breast. If you are frying bone in pieces of a
>> chicken then it is usually recommended that it be a room temperature
>> before you fry.
>>
>2 each breast, thigh, wing, leg, plus the back. I cooked the neck already. I generally leave it out for about an hour before cooking.
>
>--Bryan

The thing about bone in is it can take the bones several hours to
defrost and if not defrosted then the center of you chicken will not
cook.

--

____/~~~sine qua non~~~\____

On Friday, August 7, 2020 at 7:45:34 PM UTC-5, wrote:
>
> The thing about bone in is it can take the bones several hours to
> defrost and if not defrosted then the center of you chicken will not
> cook.
>
You're having a lot of reading comprehension problems today, eh Crusty?
Frozen chicken wasn't mentioned. Bruce originally asked if anyone let
their refrigerated chicken come to room temperature or near room
temperature before frying.

You might want to use your finger to follow along with the posts before
tapping out a reply.

On Fri, 7 Aug 2020 18:12:09 -0700 (PDT), "
> wrote:

>On Friday, August 7, 2020 at 7:45:34 PM UTC-5, wrote:
>>
>> The thing about bone in is it can take the bones several hours to
>> defrost and if not defrosted then the center of you chicken will not
>> cook.
>>
>You're having a lot of reading comprehension problems today, eh Crusty?
>Frozen chicken wasn't mentioned. Bruce originally asked if anyone let
>their refrigerated chicken come to room temperature or near room
>temperature before frying.
>
>You might want to use your finger to follow along with the posts before
>tapping out a reply.


For everyone reading this except our resident usenet cop then I am
sure you can simply reason that whether frozen or cooled to whatever
temp allowing the bone part to become a room temperature can be
important. That being said this next part is directed to our usenet
cop. Everyone sets their fridge to a different temperature... I have
seen fridges where water can freeze if left in there for awhile. So
basically what I am trying to say to you is GET A ****ING LIFE!

--

____/~~~sine qua non~~~\____

On Wednesday, August 5, 2020 at 2:37:36 PM UTC-5, Bryan Simmons wrote:
> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>
> --Bryan

Bryan is the ONLY ONE whoever used to Wear FRIED CHICKEN, in case he wanted a snack! Safety pinned to whatever on his clothes! ;-)

John Kuthe...

John Kuthe wrote:
> On Wednesday, August 5, 2020 at 2:37:36 PM UTC-5, Bryan Simmons wrote:
>> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>>
>> --Bryan
>
> Bryan is the ONLY ONE whoever used to Wear FRIED CHICKEN, in case he wanted a snack! Safety pinned to whatever on his clothes! ;-)
>
> John Kuthe...
>

Remembering the good ol days? You must miss him terribly.

On Wednesday, August 5, 2020 at 5:03:00 PM UTC-5, John Kuthe wrote:
> On Wednesday, August 5, 2020 at 2:37:36 PM UTC-5, Bryan Simmons wrote:
> > For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> >
> > --Bryan
>
> Bryan is the ONLY ONE whoever used to Wear FRIED CHICKEN, in case he wanted
> a snack! Safety pinned to whatever on his clothes! ;-)

I did that for humor. It was more performance art than an actual desire to have a snack handy.
>
> John Kuthe...

--Bryan

Bryan Simmons wrote:
>
> John Kuthe wrote:
> > Bryan is the ONLY ONE whoever used to Wear FRIED CHICKEN, in case he wanted
> > a snack! Safety pinned to whatever on his clothes! ;-)
>
> I did that for humor. It was more performance art than an actual desire to have a snack handy.

There's an old movie, "Down Periscope" (1996) about a submarine
crew of misfits. In one scene they were playing pirates and the
cook pinned a whole raw chicken to his shoulder to simulate
a pirate with a parrot perched on his shoulder. heh eheh

It's an amusing movie.

On Friday, August 7, 2020 at 5:56:38 AM UTC-4, Gary wrote:
> Bryan Simmons wrote:
> >
> > John Kuthe wrote:
> > > Bryan is the ONLY ONE whoever used to Wear FRIED CHICKEN, in case he wanted
> > > a snack! Safety pinned to whatever on his clothes! ;-)
> >
> > I did that for humor. It was more performance art than an actual desire to have a snack handy.
>
> There's an old movie, "Down Periscope" (1996) about a submarine
> crew of misfits. In one scene they were playing pirates and the
> cook pinned a whole raw chicken to his shoulder to simulate
> a pirate with a parrot perched on his shoulder. heh eheh
>
> It's an amusing movie.

Oh, please don't refer to that as an "old movie". It makes me feel ancient.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Friday, August 7, 2020 at 5:56:38 AM UTC-4, Gary wrote:
> > Bryan Simmons wrote:
> > >
> > > John Kuthe wrote:
> > > > Bryan is the ONLY ONE whoever used to Wear FRIED CHICKEN, in case he wanted
> > > > a snack! Safety pinned to whatever on his clothes! ;-)
> > >
> > > I did that for humor. It was more performance art than an actual desire to have a snack handy.
> >
> > There's an old movie, "Down Periscope" (1996) about a submarine
> > crew of misfits. In one scene they were playing pirates and the
> > cook pinned a whole raw chicken to his shoulder to simulate
> > a pirate with a parrot perched on his shoulder. heh eheh
> >
> > It's an amusing movie.
>
> Oh, please don't refer to that as an "old movie". It makes me feel ancient.
>
> Cindy Hamilton

Even though we still feel and think young, we are ancient ppls
now.
Just ask any teenager.
Especially once you turn 60, it's all downhill from here. Just be
thankful that you are still a few years younger than me.

On Wednesday, August 5, 2020 at 9:37:36 AM UTC-10, Bryan Simmons wrote:
> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>
> --Bryan

I don't let the chicken sit around but there's probably no reason not to let the chicken warm up a bit. My brain is calibrated to cook refrigerated chicken thighs perfectly. I keep the seasonings to a minimum because I want a classic, simple fried chicken.

OTOH, sous vide is probably the easiest way to cook perfect chicken. It also affords a way to cook the chicken in a tasty marinade. Once the chicken is fried, it is coated and fried at high temperature till brown i.e., you don't have to worry about whether the chicken is done or not and can concentrate on getting a crispy coating/skin.

https://www.amazon.com/photos/shared...fYihs41dTQbmDp

On Thursday, August 6, 2020 at 12:37:36 AM UTC+5, Bryan Simmons wrote:
> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>
> --Bryan
To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke

On Friday, 14 August 2020 at 02:52:19 UTC+5, wrote:
> On Thursday, August 6, 2020, at 12:37:36 AM UTC+5, Bryan Simmons wrote:
> > For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> >
> > --Bryan
> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
Right.

On Thursday, August 13, 2020 at 5:00:12 PM UTC-5, Jack Austin wrote:
>
> On Friday, 14 August 2020 at 02:52:19 UTC+5, wrote:
> >
> > To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
>
> Right.
>
You need to work on your reading skills, too. By any chance are either of
you related since reading comprehension is not a strong suit with either
of you.

wrote:
> On Thursday, August 13, 2020 at 5:00:12 PM UTC-5, Jack Austin wrote:
>>
>> On Friday, 14 August 2020 at 02:52:19 UTC+5, wrote:
>>>
>>> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
>>
>> Right.
>>
> You need to work on your reading skills, too. By any chance are either of
> you related since reading comprehension is not a strong suit with either
> of you.
>

Hell they fit right in! Popeye himself can't read or comprehend shit!
Ignorant as a goddamn horse turd.

On Thursday, August 13, 2020 at 4:52:19 PM UTC-5, wrote:
>
> On Thursday, August 6, 2020 at 12:37:36 AM UTC+5, Bryan Simmons wrote:
>
> > For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> >
> > --Bryan
>
> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
>
Marvelous! Bravo! Fantastic! Three cheers! Brilliant! But I believe
his question was about f.r.i.e.d. c.h.i.c.k.e.n. and not about *smoked
meat.* You might want to work on your reading skills.

On 8/13/2020 3:16 PM, wrote:
> On Thursday, August 13, 2020 at 4:52:19 PM UTC-5, wrote:
>>
>> On Thursday, August 6, 2020 at 12:37:36 AM UTC+5, Bryan Simmons wrote:
>>
>>> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>>>
>>> --Bryan
>>
>> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
>>
> Marvelous! Bravo! Fantastic! Three cheers! Brilliant! But I believe
> his question was about f.r.i.e.d. c.h.i.c.k.e.n. and not about *smoked
> meat.* You might want to work on your reading skills.
>


I have always found that a good quality blender works great for making
smoothies.

Taxed and Spent wrote:
>
> On 8/13/2020 3:16 PM, wrote:
> > On Thursday, August 13, 2020 at 4:52:19 PM UTC-5, wrote:
> >>
> >> On Thursday, August 6, 2020 at 12:37:36 AM UTC+5, Bryan Simmons wrote:
> >>
> >>> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
> >>>
> >>> --Bryan
> >>
> >> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
> >>
> > Marvelous! Bravo! Fantastic! Three cheers! Brilliant! But I believe
> > his question was about f.r.i.e.d. c.h.i.c.k.e.n. and not about *smoked
> > meat.* You might want to work on your reading skills.
> >
>
> I have always found that a good quality blender works great for making
> smoothies.

Lol but you just reminded me of a smoothie something:

I remember several years ago, someone was going through serious
and
ongoing dental surgery issues and asked here how they could eat
good
food without having to chew.

I suggested cooking a few dinner things then put it all into a
blender along with a bit of liquid just to allow the blender
to turn it into a smoothie like meal. It was a theory only...I
had never done that.

So awhile later, I tested my theory, and for certain combinations
it worked very well and satisfying.

First, I cooked a turkey pot pie with extra vegetables. Put into
a blender with about 1/2 cup water (just so it was liquid enough
for the blender to work). Turned it into a thick mush and had
that for dinner. No chewing yet thick enough to be satisfying
along with a slice of soft buttered bread.

Then I tried that with a frozen dinner (don't remember which
one). It also worked very well blended the same way.

How's that story for 'thread drift'? ;-D

On Thu, 13 Aug 2020 15:16:27 -0700 (PDT),
wrote:

> On Thursday, August 13, 2020 at 4:52:19 PM UTC-5, wrote:
>>
>> On Thursday, August 6, 2020 at 12:37:36 AM UTC+5, Bryan Simmons wrote:
>>
>>> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>>>
>>> --Bryan
>>
>> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
>>
> Marvelous! Bravo! Fantastic! Three cheers! Brilliant! But I believe
> his question was about f.r.i.e.d. c.h.i.c.k.e.n. and not about *smoked
> meat.* You might want to work on your reading skills.

I think she just forgot to include her blog or affiliate link.

-sw

On Thursday, August 13, 2020 at 9:20:39 PM UTC-5, Sqwertz wrote:
>
> On Thu, 13 Aug 2020 15:16:27 -0700 (PDT),
> wrote:
> > On Thursday, August 13, 2020 at 4:52:19 PM UTC-5, wrote:
> >>
> >> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
> >>
> > Marvelous! Bravo! Fantastic! Three cheers! Brilliant! But I believe
> > his question was about f.r.i.e.d. c.h.i.c.k.e.n. and not about *smoked
> > meat.* You might want to work on your reading skills.
>
> I think she just forgot to include her blog or affiliate link.
>
> -sw
>
Don't encourage her!

On Thu, Aug 13, 2020 at 3:16PM, wrote:
> On Thursday, August 13, 2020 at 4:52:19 PM UTC-5, wrote:
>>
>> On Thursday, August 6, 2020 at 12:37:36 AM UTC+5, Bryan Simmons wrote:
>>
>>> For those of you who fry chicken fairly frequently, how long do you leave the chicken pieces out of the fridge before you fry them? I find an hour or a little more is sufficient to take enough chill off.
>>>
>>> --Bryan
>>
>> To cook the perfect smoked meat, you may consider a smoker that can provide the right temperature and constant smoke
>>
> Marvelous! Bravo! Fantastic! Three cheers! Brilliant! But I believe
> his question was about f.r.i.e.d. c.h.i.c.k.e.n. and not about *smoked
> meat.*

Marvelous point.