Penguin4x4

Because they know all they sold ya was a guaranteed piece of shit. That's all it is, isn't it? Hey, if you want me to take a dump in a box and mark it guaranteed, I will. I got spare time. But for now, for your customer's sake, for your daughter's sake, ya might wanna think about buying a quality product from me.

getting whiskey bent and hell bound...well, rum bent I spose...

holy...poop on a stick

Baby pigeons are TASTY. My grandmother used to cook them. Are you serious? We used to shoot the birds in the barn and my gram got tired of the dead birds and she cooked them up and made us eat them. Yes some were pigeons and they were shitty. Mabe she cooked them that way on purpose to teach us a lesson, either way we quit shooting all the birds. Most likely; wild birds are delicious

how, why? Why? "Safety Concerns" How? They're the fucking cops Racial tensions between blacks and whites in Cincy have always been tense, so that's probably a factor also

police in Cincy are impounding cars for having those bling bling rims

Truth

lolglennbeck

Obviously I don't think he looked down. Based on that Thailand comment I think he did

Pappas Bros. Steakhouse in Houston and Dallas though, OMGWTF

Both primarily flavor though. Olive Garden is perhaps the worst Italian restaurant I've ever been to. I think Johnny Carino's holds that title Good, I won't go there then. Never heard of it, but that I might remember. Oh its just another one of Texas' many fast casual chains that has spread like the plague. Again, America, I apologize for all of them. I'd make a list but that would take FOREVER.

Both primarily flavor though. Olive Garden is perhaps the worst Italian restaurant I've ever been to. I think Johnny Carino's holds that title

When in AZ the top places to grab food when out and about for me and the Mrs. are below In and Out Burger Olive Garden Texas Roadhouse. Not anything healthy but oh so fucking good. Well I guess texas has an ability to be semi healthy. Depending on what you order. J Ouch. I feel sorry for you. 3 places I will definitely not eat. Due to lack of nutrition? or taste? J I'm 99% sure Sean doesn't eat at any chain eatery of any kind

I have one pan with about 3/4 cup plain old flour, another pan I beat one egg with one cup of buttermilk, and the third pan I have my seasoned flour: 1/8 teaspoon Mexican oregano 1/8 teaspoon ground sage 1/8 teaspoon dried basil 1/8 teaspoon dried marjoram 1/8 teaspoon black pepper 1/8 teaspoon paprika 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/4 teaspoons salt 1/4 teaspoon ground chile 3/4 teaspoons Accent 3/4 cups flour I typically marinate it in buttermilk overnight, but I tried brining with sweet tea for an entire day (~36 hours if memory serves) on my latest bird and its quite tasty. Basically a quart of (freshly brewed) tea, 1/2 cup salt, 1 cup sugar, and ice. When breading, you want a light, but thorough coat with the plain four, a quick dip in the buttermilk/egg mixture, a thorough coating of the seasoned, and then set the chicken pieces on a rack or plate for about a minute before they go in the fryer. Never go straight from the seasoned flour pan into the fryer, as all the breading will just fall right off. And yes you can omit the Accent, if you so choose

then again, I've been tinkering with a lot of recipes for the past 4 years

the great thing about fried chicken is there are assloads of seasoning/seasoned flour recipes out there. I've tinkered with mine for close to 4 years now and I'm quite pleased with it.

You only need about 2-3 quarts or so for a 5 qt. pan; about a gallon for a 7 quarter. Maintain temperature (which is why you use a cast iron pot) and you're good. Last chicken I fried was in a Cruesset, didn't hurt it a bit

No smoke (provided you don't overheat the oil, natch). I like soybean oil because its half the price of peanut oil with roughly the same smoke point (~475F)

marinate or brine the chicken, dust with flour; then with eggs, or milk, or buttermilk (or some combination thereof), then a coating of seasoned flour, then let the pieces sit for a minute or two, then into the 350-375 fry pot until the meat registers the proper temperature (150 white, 160 dark), remove onto a draining pan, consume quite simple

Insanely easy; only special tools you need are a cast iron dutch oven (5 qt.+) & a nice fry thermometer

Having just fried a bird myself, let me tell you there are few things that compare to homemade fried chicken. Mmm, mmm, mmmmmmmmmmm!