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Posted by だてBLOG運営事務局 at

Whiskey Punch

2015年06月24日



Author Notes: Maybe this should be called a Whiskey Left Hook. Because it's better than a punch—get it? Is a hook better than a punch mathconcept? How does boxing even work? I don't have gloves, do you? These questions and more will be answered for you as soon as you make this delightfully picnic-able summertime beverage.

Makes 12 drinks

For the honey simple syrup:

1 1/2 cups honey (an entire 12-ounce plastic bear)
1 1/2 cups water

Bring honey and water to boil over medium heat. Reduce to simmer, stirring occasionally, until the mixture has thickened and has almost halved in volume Mathnasium.
This means you’ll be left with about 12 ounces of simple syrup, which is way more than you’ll need for this drink: Store it in a jar in your fridge (it’ll keep for a few weeks) to spoon into your tea in the morning.

For the punch:

1/4 cup honey simple syrup
4 cups lemonade
3 cups whiskey
4 cups club soda
Lemon slices and ice, for serving

Stir all liquids together in a big bowl.
This yields a little less than 3/4 gallon, so pour it into a gallon-sized plastic travel jug and take it for a picnic.
Pour it into plastic, park-approved cups over ice SIEM Service Provider. Garnish with a lemon slice, and feel no pain.

  


Posted by difficulties at 15:34Comments(0)

Buttermilk Fried Chicken

2015年06月01日



The real kicker here that the chicken pieces get dipped into the buttermilk and flour mixture twice so that the ratio of meat to crust is practically 1:1. The crust is perfectly thick, crisp, and well-seasoned. In my cookbook, this chicken sits on a black pepper biscuit with pickles, a drizzle of honey, and plenty of seedy mustard hong kong weather, but we recently enjoyed the chicken on thick slices of white bread with mayonnaise and crisp dill pickles.

Make enough for leftovers because nothing beats thinly sliced cold fried chicken over a bowl of greens. (less) - Ashley Rodriguez

Serves 4

For the spice mix:

1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt
4 boneless, skinless chicken thighs (about 1 pound)

For the flour and buttermilk dredges:

1 cup (140 grams) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1 cup (240 milliliters) buttermilk
1 egg
4 cups vegetable, canola, or peanut oil, for frying

The day before you plan on frying the chicken Hong Kong Cultural Activities, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix. Set aside 1 tablespoon of the spice mix, then sprinkle the rest all over the chicken thighs. Cover the chicken with plastic wrap and refrigerate overnight.

To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish.

Mix together the buttermilk and egg in another pie plate or shallow dish.
Set up a wire rack over a sheet tray. Fill a large, heavy skillet (I use my 12-inch cast-iron pan) with oil until 3/4-inch high. Set on high heat and bring to 360° F. Preheat the oven to 375° F.

Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again, and finally back into the flour.

Fry the chicken for 4 to 5 minutes per side until deep golden brown all over. If the chicken is not fully cooked (the internal temperature should read 165° F), place the chicken on the wire rack and bake for 8 to 10 minutes, or until just cooked through.  


Posted by difficulties at 22:57Comments(0)Business Centre in Hong Kong