MAY GOD BLESS YOUR SOUL
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Monday, July 16, 2012
Our worst fears are realized - RIP Lynn Jackenheimer!
Well, as we expected, it was in fact Lynn. We can now move forward and mourn for our loss and celebrate the life that we got to share. Lynn was a fun loving person and I personally had one on one conversations with her. She served me at Goodfellows here in Ashland and served me at Beer Barrel Drive Thru. Yes, I drink beer. Was served by a beautiful woman. She will be missed. Our hearts go out to both families during this horrible time.
If you get the chance, stop at either place and say Hi.
If you get the chance, stop at either place and say Hi.
Lynn Jackenheimer-Did they find the body?
According to the latest news, they found a body but as of 10:00 am Monday, they haven't had any autopsy findings. The fact that the body was found 25 miles from where Lynn was vacationing and the body had decomposed enough that they couldn't tell the gender leads me to believe that it is Lynn.
When the coroners office unveils the results, I will post the findings. Lets pray that God offers this family comfort in their time of sorrow.
When the coroners office unveils the results, I will post the findings. Lets pray that God offers this family comfort in their time of sorrow.
Kitchen Fried Chicken
After reading this article, I felt compelled to share it with you. Can't wait to try this. I'll let you know how the chicken turned out.
Boyce started researching how to make classic Southern fried chicken at the local library. "They have an amazing archive of recipes," he explains. As everyone knows, the KFC recipe, developed by Colonel Harland Sanders, is still a mystery, and supposedly locked in a safe at company headquarters. Although some food sleuths claim to have identified the eleven secret herbs and spices used in the original, others say that KFC changed the recipe to plain old salt, pepper, and MSG when Sanders sold the chain back in 1964. Not so finger lickin' good.
Boyce developed his succulent, crispy fried chicken by playing with traditional recipes and experimenting with the cooking process, eventually settling on a nine-spice blend and a slower fry. "What's great is how moist it stays," he says. "It takes a little longer but develops a beautiful crust and cooks evenly down to the bone." His method is especially appealing to home cooks who are intimidated by the idea of deep-frying. While you can use a screen to protect from splatters, Boyce says, "If your stove is getting covered with grease, your heat is too high."
Commerce Kitchen Fried Chicken (adapted from James Boyce)
Ingredients:
2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon dried sweet basil, ground
1 teaspoon oregano, ground
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 ½- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)
Directions:
Mix dry ingredients in large bowl. Set aside.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.
Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.
After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.
Boyce started researching how to make classic Southern fried chicken at the local library. "They have an amazing archive of recipes," he explains. As everyone knows, the KFC recipe, developed by Colonel Harland Sanders, is still a mystery, and supposedly locked in a safe at company headquarters. Although some food sleuths claim to have identified the eleven secret herbs and spices used in the original, others say that KFC changed the recipe to plain old salt, pepper, and MSG when Sanders sold the chain back in 1964. Not so finger lickin' good.
Boyce developed his succulent, crispy fried chicken by playing with traditional recipes and experimenting with the cooking process, eventually settling on a nine-spice blend and a slower fry. "What's great is how moist it stays," he says. "It takes a little longer but develops a beautiful crust and cooks evenly down to the bone." His method is especially appealing to home cooks who are intimidated by the idea of deep-frying. While you can use a screen to protect from splatters, Boyce says, "If your stove is getting covered with grease, your heat is too high."
Commerce Kitchen Fried Chicken (adapted from James Boyce)
Ingredients:
2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon dried sweet basil, ground
1 teaspoon oregano, ground
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 ½- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)
Directions:
Mix dry ingredients in large bowl. Set aside.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.
Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.
After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.
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