I'm glad your fried chicken turned out! It's not as easy as some would think, you want to fry without getting too greasy, and not leave the chicken so long it's overdone. (that's why I finish mine in the oven, but my buttermilk recipe can also be deep-fried all the way) you know what the odd thing is? My fave American Buttermilk Fried Chicken recipe comes from a British cookbook!
I guess the UK chickens were tough and nasty so that's probably why they needed the softening with buttermilk!
If that was the recipe you posted in the GA commissary, I tried that one (slightly adapted) in trial 1 - you can see the GA recipe printed out in the piece of A4 paper poking out of the American Cooking book (is from Marks and Spencer so also British!) on the left:
Thank you for braving the meat (I know that chicken really is not your thing - it's just that Mr Gackt will keep calling his European Tour band "Yellow Fried Chickenz"!). Y, onion powder is not something that we use much here. We use onions
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The YFC title is just to show that it's a "fast food" tour (quick and shallow, if you like) as opposed to Gackt's great, structured, epic visualives where you need to read a four-part back story and there is a stand-alone novel etc etc YFC is more of a band tour (Gackt plus support) to sing songs and make contact with the international fans. He can give his brain a rest!
I guess, because your county is so big and shops less local, the store-cupboard was/is much more important. Someone in the office here said that her grandmother used to add onion powder to mashed potato. I'm too lazy to mash potatoes, of course (we eat 'em with the skins on anyhow so you can't really mash them nicely). My mum likes mashed potato but then her taste is for slop - I always say that she's practising in case she has no teeth left later. In truth, she has never left off liking baby food.
Ah, so your mail is not being delivered. OK - will wait till it starts again and the backlog is shifted. Hooray for email!
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If that was the recipe you posted in the GA commissary, I tried that one (slightly adapted) in trial 1 - you can see the GA recipe printed out in the piece of A4 paper poking out of the American Cooking book (is from Marks and Spencer so also British!) on the left:
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I don't actually use onion powder myself, but I know it's readily available in the grocery stores.
Yes, we do have a mail strike her and it's getting on my nerves. Thanks for holding the card! I look forward to receiving it who-knows-when.
I'm off to check the linked post.
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I guess, because your county is so big and shops less local, the store-cupboard was/is much more important. Someone in the office here said that her grandmother used to add onion powder to mashed potato. I'm too lazy to mash potatoes, of course (we eat 'em with the skins on anyhow so you can't really mash them nicely). My mum likes mashed potato but then her taste is for slop - I always say that she's practising in case she has no teeth left later. In truth, she has never left off liking baby food.
Ah, so your mail is not being delivered. OK - will wait till it starts again and the backlog is shifted. Hooray for email!
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