"fried chicken" news and stories

• Paula Deen's influence goes beyond cooking -- the Horseshoe Casino is renovating its buffet in her honor.
• Want a summery drink? Think pink -- or rather, rosé.
• Southerners take their fried chicken seriously. It can't just be good -- it needs to be honest.
• The Kentucky Derby is behind us this year, but who says you can't still have a mint julep?

Tangy, thick and low in fat, buttermilk's got lots of versatile uses in the kitchen.

Fried chicken. Photo: thebittenword.com, Flickr

• Fried chicken goes international, from Creole to Korean kitchens.
• L.L. Bean heiress Linda L. Bean gets ready to mass market Maine lobsters and end Canadian lobster dependence.
• A look at "Top Chef" hostess Padma Lakshmi's Sunday routine.
• Jewish delis are suffering from waning popularity, and those that are left struggle to keep the meaty magic alive.
• The end of Gourmet magazine after almost 70 years, and those mourning its demise.
• The dangers of E. Coli and pre-ground beef, and the story of Stephanie Smith.
• When cooking becomes boring, A Good Appetite suggests playing "cupboard roulette."
• The Minimalist makes a crustless, Pan-Baked Lemon-Almond Tart.
• Joining old Italian pros as they chop, stew and jar plum tomatoes in prime autumn tradition.
• Cooking with Dexter finally learns the artificial flavor of the fast food beneath the golden arches.
• Rogacki is "a temple devoted" to Berlin deli fare, in West Berlin, Germany.
• Restaurant: After 10 years, Brooklyn's Saul has only gotten better, Queens' Engeline is a rare slice of Filipino fare and the Lower East Side's Ten Bells mixes wine and charcuterie.
• Food Stuff finds R.W. Apple Jr.'s new book, SoHo crepes and Saratoga chips.
• New York's openings and closings and food calendar.

Fried Chicken Photo: thebittenword.com/Flickr

• When you're on the hunt for Southern fried chicken in Boston, check out spots like Highland Kitchen and Summer Shack, or try to make it at home like Virginia's Mildred Rowe -- here's the recipe.
• Rosetta Constantino teaches students about the wonders of fresh, homemade ricotta, and you can make it too.
  
• Not only are rugelach from Babycakes in Boxborough hand-rolled, but 20 percent of their profits go to the Pan-Mass Challenge.
• Looking at one family's party fare, which includes recipes for Chicken Salad and Gluten-Free Lasagna.
• Forget the split -- here's a recipe for Green Pea Soup.
• Um ... pickle juice Popsicles?!
  
• Palmer Vineyards North Fork Pinot Blanc 2007 is but one of several American wines that ring in at $11 and under.
  
• Stuffed Potatoes with Trees and Cheese are catnip for kids -- and thanks to this kids' to-do list, they can help make them.
  
• An interview with Jeri Quinzio, author of "Ice Cream: The Ultimate Cold Comfort."
• If you're looking for a cheap place to eat in Harvard Square, check out Noir, where all food costs under $13.
• Cambridge's Tupelo offers Southern comfort food that elicits a simple yet well-earned "yum."

A good buttermilk biscuit is like a self-effacing nuclear physicist: its humble exterior belies the brilliance it harbors beneath its surface. Based upon that comparison, the biscuit pictured above could win a Nobel Prize -- or at least top honors for World's Best Breakfast Food. Immortalized by SauceSupreme at Flickr, it was made by the amiable gents at Pine State Biscuits in Portland, Ore. The combination of fried chicken, cheddar and scrambled egg is a timeless classic -- as was, one imagines, the sense of satisfaction that followed its consumption.

[Via Flickr]

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