Fried Chicken Goodness

Hello everyone, I am not dead. No I am not. Sorry for the lack of posts here lately, well, more than just lately, like in, forever, or something along those lines. Anyways, I haven't really had the opportunity to come up with a lot of new stuff, but there's a couple of things that I discovered (or rather heard about) lately (and tried) and decided I wanted to share with all of you. Firstly, is this tip on frying chicken that I got from my friend. I have tried and verified this, the results are quite tasty. Oftentimes when chicken is fried it gets a little tough because you want to make sure it's cooked, and sometimes the insides get a little dried up. Therefore, to remedy this, it is recommended that the chicken be soaked in buttermilk, at least overnight. Then just batter straight from the buttermilk, no need to add egg to the chicken. It works quite well, the chicken ends up very moist and tender, while retaining the fried goodness. My next experiment would probably be to try it with katsu or something.

New Food!

As promised long ago, here is a picture of stuff I make. I will have the recipe up for it shortly.

Food for Thought

So, among my many passions, one of the greatest is food. I thoroughly enjoy cooking and experimenting with cooking. Thus, this is a venue by which I hope to be able to share the experiences I've had regarding cooking and hopefully spread the joy and enjoyment of food to each of you readers out there. You'll notice that a lot of times I'll neglect to mention specific quantities for some of the recipes that I use, but I think that in those cases, it's a matter of discretion and preference. I also may tend to get a little verbose, but I enjoy writing in more of a conversational style, so that it's a fun read, since I want to share my experiences in the kitchen with you, more than just the food I make. I hope that you'll be able to grow in appreciation of cooking and the food art as well, and good eats to you.