cereal to point out that cast iron skillets are perfect for pan frying chicken.

solution= get a cast iron skillet! They're like $15 at the hardware store...

hah! yes. I used to have some and they eventually got rusty and given a whole set of pretty nice pots and pans. I'm trying not to accumulate more STUFF but I guess one pan wouldn't hurt...probably.

We used to make similar in a glass pie plate. But seriously, get a cast iron skillet.

'Siren' fits both ways: I'm like the siren that lured the pirates into the bay,

This makes me happy. Because it sounds like she knows of Sirens not from Greek myth (which featured very few pirates) but from the "Sirens of TI" show (which has quite a few). Vegas is educational!

Every once in a while I check to see if there is any news of Garry Shandling's Show at tvshowsondvd.com. And there never is. Which makes me sad.

This post brought to you by mood swings.

Because it sounds like she knows of Sirens not from Greek myth (which featured very few pirates)

Oh, you know. Odysseus, pirates, what's the diff?

And I am getting my kitchen redone this spring so i'm making sure I'll have enough space for ALL my pans!

Nora, that Alton Brown fried chicken recipe you linked to is still a little intimidating to me but I think I'll try it some time. These are stupid questions, possibly, but a) do you chop up the chicken yourself (I don't think i have the knife or the knife skills to do this myself but you can buy them already chopped, right?) and b) what do you use to test the heat of the shortening? I have a meat thermometer but you don't use that do you?

but a) do you chop up the chicken yourself (I don't think i have the knife or the knife skills to do this myself but you can buy them already chopped, right?)

not Nora, but you can buy a chicken already cut up.

and b) what do you use to test the heat of the shortening? I have a meat thermometer but you don't use that do you?

yep.

Every once in a while I check to see if there is any news of Garry Shandling's Show at tvshowsondvd.com. And there never is. Which makes me sad.

I know! What's up with that? HBO's kinda being wacky with their releases of Larry Sanders too. What's the hold up?

we do chop the chicken up ourselves, but you can certainly get them already separated.

Also, you can use any fat/oil. AB loves on the shortening but I'm wary of it due to the hydrogenated oils/trans fats. We use canola oil, it's no problem. Has a higher smoke point too so you're less likely to overheat it.

We use a regular meat thermometer- it's digital, and we poke it in the oil every once in a while to get a reading. It's not as precise as the recipe makes it out to be. We noticed last night that the oil only got up to 277 by the time it was ready to flip and the chicken was still cooked within the time suggested by the recipe and the coating held on fine and was delicious. Also, we put too much oil in, and it was still fine and dandy. No need to be scared!

Here's how I would break the recipe down:

1) get a chicken's worth of parts, either by breaking down a whole chicken yourself or buying them already cut up

2) throw it in a ziploc bag with buttermilk and stash it in the fridge overnight

3) drain in a colander over a pot

4) season liberally with salt, paprika, garlic powder, etc., whatever you like

5) dredge in flour, shake off excess, let set up on a rack for a few minutes

6) fry in hot oil that comes up about 1/3 inch up the sides of a 12 inch cast iron pan for 12 minutes a side. Stick the thighs in the middle of the pan and the drumsticks and breasts around the outside.

7) let drain on a rack and cool for 20 minutes.

8) Profit!

Today sucks so much worse than Monday, since I got a total of about four hours of sleep last night.

I conquered the DMV!

...but there's a shitstorm in my inbox due to a certain person and her minions. I cannot catch a break.