The Great Buttermilk Fried Chicken Experiment

Lynn said “Let’s try this buttermilk fried chicken recipe I found online!” and I said “Sure!“. So, the great buttermilk fried chicken experiment began.

Lynn prepared the marinade/batter a night before using an ancient, super secret recipe passed only from one online user to another that we’ll totally share with you in a few. All I know is that it has buttermilk. Anyway, here’s Lynn. *passes the keyboard*

I was actually inspired by this Carolina Crispy Buttermilk Fried Chicken recipe and the Best Buttermilk Fried Chicken Recipe. What I just did was I mixed buttermilk powder in water (because as far as I know, there’s no place where I can get actual butter milk), and then I dumped a load of spices in: thyme, basil, black pepper, and cayenne pepper, and then I added several dashes of garlic powder and onion powder. I poured the mixture in a Ziploc bag and put the chicken pieces in to soak overnight. Yay! Okay, back to Tj. -Lynn

After preparing the batter, time to get down and dirty. Aww yeah.

Here’s what you need to create what I’d like to call the “crispinator”. Flour, onion powder, and some Spanish paprika. The peanut oil is for frying and is to be used a little later, just in case you’re really clueless about what to do in the kitchen.

To prepare the crispinator, pour flour in a bowl, enough to cover all the chicken pieces you’ve prepared the night before. Make sure to crush all the clumped-up flour… because it’s fun.

Season it with onion powder and Spanish paprika. Mix them all together…

…then bury the pieces of chicken in the mixture! Since the chicken pieces were soaked in the batter overnight, the little particles of flour will instinctively recognize how tasty the chicken pieces have become and will then willingly surrender themselves to it for the greater glory.

Voila! The chicken and flour hybrid. Part chicken. Part flour. All food.

Preferably, you’d want to use a deep fryer to cook your chicken/flour hybrids. But, believe us, they’ll cook even with just a generous amount of cooking oil. Be sure that the oil’s hot before dunking the chicken pieces in so their armor of flour wouldn’t fall off.

You’ll know you’re done when they turn golden brown.

I got too excited that I forgot to use the nicer camera to take a picture of the finished product. So, here’s the Instagram photo that I did manage to take:

Enjoy!

Beef stew

Wow, we have not posted for a long time, but we’re back! It’s a new year and we’re looking forward to making and eating more food. Here’s today’s homecooked lunch: beef stew! I actually tried making this a couple of years ago. The result was fairly unsatisfactory, mainly because the whole dish didn’t taste like anything, but the beef was marvelously tender. Fortunately, today’s beef stew kicked that previous stew to the curb.

Beef stew

Ingredients

beef, cut into cubes
beef broth
red wine
Worcestershire sauce
potatoes
onions
carrots
thyme, salt, pepper

Feel free to play around with the amount. I never measure my ingredients and simply toss them all together in the pot or pan, most of the time.

Brown the beef, sprinkling in a bit of salt and pepper; toss in the onions after a few minutes. Prepare the broth by mixing the broth, red wine, Worcestershire sauce, thyme, salt, and pepper in a pot. Dice the potatoes and the carrots. I actually used frozen crinkle cut carrots, but fresh ones would be great.

Heat the broth, then toss in the beef and onions. Boil away for around 10 minutes, then throw in the potatoes and carrots; feel free to add more onions if you’d like. Stir the entire thing, season as you see fit, then cover and let simmer for, oh, however long it takes to achieve nice and tender beef. Enjoy!

Egg white omelette

I love smashing an egg yolk and seeing it pour over my garlic fried rice, but the egg white is actually my favorite part of an egg. This morning, I decided to play around the kitchen and make myself an egg white omelette.

Ingredients

egg whites from four eggs
one red bell pepper
half a small white onion
one clove of garlic
parsley
cheese cut into cubes

I cubed the bell pepper and the onion, then minced the garlic. I then tossed them around in a pan with heated unsalted butter for a few minutes, and set them aside. After pouring in a small bit of canola oil in the pan, I poured the egg whites in and let it cook for a short while, then when it was nice and done, I dished it onto a plate and scattered the bell pepper, onion, garlic, parsley, and cubed cheese on one side of the egg whites…

Egg white omelette

…folded it in half…

Egg white omelette

…and voila! a nice, hefty meal.

Egg white omelette with croissant

And above is my complete breakfast, the omelette paired with a croissant from The French Baker. Interestingly, their croissants nowadays are much bigger than they used to be.

Cream dory with pineapple, mango, and tomato salsa

I fixed myself up a nice lunch yesterday using my one remaining cream dory fillet, so it’s time for me to get myself a whole new bag again. I usually get the pack of cream dory by Cold Storage Seafood, which contains four huge slabs of fish for less than P200 or $4.65, though I may considering getting smaller fillets next time. I normally bathe it in breading with herbs and fry it till golden, but this time, I pan-seared it (if that’s the right term), drizzled it with olive oil, and topped it with a salsa I made out of pineapple, mango, tomato, and a sprinkling of basil.

Cream dory with pineapple, mango, and tomato salsa
Cream dory with pineapple, mango, and tomato salsa

I topped the fish with parsley and ate it with brown rice. Would’ve been nicer to have it with peas, though.

European John Dory on FoodistaEuropean John Dory

Random chicken stir-fry dish for lunch

Chicken stir-fry with tofu and bean sprouts
Since I mostly just cook for myself (Tj’s the one who’s capable of cooking for other people), I don’t really think about how my meals end up looking, so you’ll note that the stir-fry isn’t the best-looking dish out there. However, it’s a nice and tasty little creation, and it’s easy to do, too.

Ingredients:

sliced chicken
nice, firm tofu, cut into little squares
togue or bean sprouts
garlic, minced

You can add other vegetables like bell peppers, cabbage, carrots, onions–whatever takes your fancy.

I don’t measure ingredients when I cook and just toss things together, wondering aloud if the food looks done and just taking the whole thing out when I feel it’s done. If you’re more methodical than I am, then kudos to you, I wish I were more like you.

So for this particular dish, I heated vegetable oil spread (use canola oil or any other ingredient if you like) and tossed in the garlic, followed by the chicken, then the tofu. Sprinkle in a lot of pepper, as I do, and a quick dash of salt (I’ve only started using salt recently, and even then, I do so with some hesitation). Toss them around in the pan and drizzle with some soy-based or sesame-based dressing of your choice. In this case, I used Almost Gourmet‘s Honey Sesame dressing–you can get all three of their dressings for P330. After a few minutes, throw in the bean sprouts. You don’t want to leave them in the heat for too long or they’ll wilt.

Et voila! Lunch is served (and this could be dinner as well since I made a little too much). Serve over a bed of sautéed cabbages or brown or red rice. Dig in.