Jenise wrote:I never fry chicken on the stovetop either, but marinate in either a flavored buttermilk or dijon mustard-based goo and then drop into a 50/50 blend of corn meal and AP flour. Bakes beautifully crisp and perfect every time--probably couldn't fool Joe Carey, but most would never guess it never saw a frying pan.
Jenise (et al): have you ever used a convection oven for this? I'd guess that it would promote the crispiness and illusion of frying, but haven't giving it a try myself. Certainly, it does a great job of browning and crisping Tater Tots for the young 'un.
Mark Lipton
). I washed the lot of them, did a rough chop in the food processor, then cooked it to a mash with about a quart of Key lime juice (for acidity), grated carrots, chopped Vidalia onions, and salt. Can't recall if I added anything else, but there was no tomato nor vinegar added. I put about half the cooked mixture through the blender and left the rest more coarse. Ended up with about 3 gallons of mash, which I canned in pint and half-pint Mason jars (I did put it through the pressure-canner). I did put some in a drip bag to get a more liquid sauce, but most I left as mash, which was about the consistancy of thick, chunky ketchup, and about as red, but it was insanely hot. A tablespoon was enough to get a pot of chili hot enough that my Ex wouldn't touch it, so I ended up just adding a teaspoon to my bowl when I dished it up instead. My brother-in-law loved it. I still have a couple of pints in the pantry for old times' sake.