"fried chicken" news and stories

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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• Eric Asimov has discovered that the best, least expensive cabernet savignon you can buy these days is coming out of South Africa.
• Jim Lahey has adapted his world-famous no-knead bread into a tasty pizza crust.
• Glitzy restaurant Daniel has four stars heaped upon it by reviewer Frank Bruni.
• Long gone are the days when a cell phone was simply a device with which to make calls. Now your phone can even help you plan dinner.
• The Minimalist makes weeknight fried chicken that is light on work and heavy on flavor.
• Explore South American without ever leaving New York City by visiting some of these restaurants.
• In preparation for his newest restaurant, chef Donald Link has converted a storage closet into a sausage room.
• Hurricane Katrina wrecked colossal havoc when it hit the Gulf area in 2005. There's a new cookbook out called Cooking Up A Storm that's goal is to help people recover some of the recipes they lost in the storm.
• Instead of roasting them whole, try peeling and chopping beets prior to cooking for a quick prep that doesn't stain your fingers.
• Who should be cooking at the White House and what should the first family be eating?

I didn't grow up eating fried chicken. My mom was always more of a baked chicken kind of person (she liked to keep things as healthy as possible). In fact, I can count on one hand the number of times in life I've eaten friend chicken. And to be honest, I've never made it myself. And yet, I find it fascinating and totally hypnotic. I love the idea of good fried chicken and aspire to one day giving it a try in my kitchen.

The guys at The Bitten Word have no fried chicken fear and recently whipped up not one, but two batches of the stuff. They put Clay's mom's fried chicken up against Thomas Keller's recipe and invited a whole bunch of friends over to help them with the taste test. Clay's mom's recipe was the winner, mostly for its classic taste and super crispy skin. Sounds delicious!

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