Comments on: A terribly embarrassing admission

By: slimpickens

slimpickens — Sun, 13 Apr 2008 11:18:11 +0000

AFOTL, I tried your butter fried Quail last night, and it was great.
While my wife and I talked about how good it was I remembered Mama’s doves fried this way and my wife dug up her handwritten “Clara’s Dove”. Clara a wonderful employee back in the 50′s. Almost as wide as she was tall and the best cook you can imagine.

By: pam

pam — Tue, 08 Apr 2008 17:18:11 +0000

order out…., carry in, it always tastes better.

By: a friend of the law

a friend of the law — Mon, 07 Apr 2008 03:50:02 +0000

slim, cook it till its done –LOL— not sure exactly how long , as I’ve never set a timer to it.

start off with the bird breast side down and cook it until brown, then flip and do the other side — then flip again, cover, and cook until done

I just check mine with a fork. When the meat can be pierced easily with a fork, and you can see that it is done all the way through, then you are ready. A little taste sampling by the cook is a good way to confirm.

Also, you can pour the remaining butter in the pan over some toasted bread to eat along with the quail. Very good.

A little wine with this meal really tops it off.

By: duckweedpond

duckweedpond — Mon, 07 Apr 2008 02:57:51 +0000

I’ve heard that the chicken and waffles thing was something that jazz musicians would eat when they would get through with their last session. Combo supper/breakfast idea. There’s some restaurant in Harlem that’s famous for them. I like that site Razor 40; will go back to check it out some more. And FYI, every time I go to NYC I always run into people who are originally from Mississippi. You know they’re up there spreading our stuff all over the place.

Another thing I find interesting about DCReaders recipe is that self rising flour; I guess it puffs up to make a crispier crust? I’m inspired and emboldened now; I’m gonna try me some of these recipes including A1A’s spicy mix.

Amen Zen 33 & A1A 34.

By: MSlawyer

MSlawyer — Mon, 07 Apr 2008 01:19:19 +0000

I don’t really care for fried chicken (I know, that’s really un-Southern). The only fried chicken I’ve ever eaten was prepared by my mother. Her recipe is in the cookbook I sent to you, lotus. I never could get it to taste the same. Must have been that deep iron skillet.

By: lotus

lotus — Mon, 07 Apr 2008 00:51:40 +0000

I dunno either, Headscratchin. Did you take a real close look at that guy’s plate? Even before the half-cup of syrup hit ‘em, neither the chicken nor the waffle looked quite right(eous) to me.

Nope, bleeve I’ll pass.

By: Headscratchin

Headscratchin — Mon, 07 Apr 2008 00:25:50 +0000

I don’t know that I’m ready for chicken and waffles, razor. I just tried my first Chik-fil-a breakfast burrito with chicken instead of sausage the other day. Took me a year to get used to that idea. Fried chicken for breakfast would take a little warming up to.

By: lotus

lotus — Mon, 07 Apr 2008 00:20:17 +0000

O-TAY, you can now visit the Flowahy Cookin' page for A1A'S OUTRAGEOUS CAJUN SEASONING. Just read those ingredients and Taste the Nummy.

By: slimpickens

slimpickens — Mon, 07 Apr 2008 00:01:38 +0000

AFOL at 13 when I showed your recipe she asked how long is that?

By: shaveswithaoccamsrazor

shaveswithaoccamsrazor — Sun, 06 Apr 2008 23:14:58 +0000

So the skin makes it taste twice as good huh? Maybe that’s why its so wunnerful. Just a little bit won’t hurt cha. This video clip shows the a nice variation on fried chicken. BTW, where did someone in New York learn to fry chicken anyway. http://tinyurl.com/56pxq2