site banner
naraburns  nihil supernum  1yr ago (text post)   3549 thread views

Friday Fun Thread for December 16, 2022

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

4
Top Bottom Old Controversial Comments
Jump in the discussion.

No email address required.

Bleh, mediocre fried chicken tonight, feel bad for serving it. Nice and craggy, but the batter was way too think in both senses and got overcooked on the 1st fry. Maybe I should just get some damn buttermilk instead of always using a random sour cream and milk mix.

Anyone have tips on this? I feel unamerican for not being able to get it right.

Sour cream and milk should work just fine, as long as you get them to the right consistency. Heck, I've got dairy allergies in the family to watch out for and my 'oat milk and tofu-based sour cream substitute' even works just fine.

Sounds like you just need to master how thick the batter should be. Start thick, test a wing, if ends badly add a bit more liquid, repeat.

But I prefer a seasoned flour anyways, and if your 'buttermilk' consistency is right you don't need to worry about it. Save the batter for fish.

I use half flour, half corn or potato starch, with a bunch of spices. Roughly in order of amount:

-Salt

-Paprika

-Smoked paprika

-Black Pepper

-Garlic powder

-Onion powder

-White pepper

-Mustard powder

-Celery seed

-Ginger powder

-Dried basil

-Dried oregano

-Dried thyme

-MSG

You can eyeball it and taste a pinch of flour to adjust once you get the hang of it. I like to smoke them for an hour, marinate in buttermilk for a bit, dredge in flour mix, fry at 325F. Still good if no smoker, replace normal paprika with smoked.

Same recipe can be used with chicken thighs, except I brine them in pickle brine overnight instead of smoking first. Great for sandwiches with lettuce, sauce of choice, pickled red onions.

Of note, I've noticed that cheaper water-plumped wings tend to turn out noticeably less flavorful when making fried wings. Usually doesn't make much difference in recipes, but it seems it prevents flavor formation in this case.

You can sub buttermilk with 1 cup milk with 1 tablespoon lemon juice that’s sat for 30 minutes. I do this for baking. There’s also powdered buttermilk you can buy to avoid having extra buttermilk taking up space in the fridge until you decide to make pancakes.

Yeah, I used the same milk, sour cream, and lemon substitute I use for pancakes, going way too heavy on the sour cream. Powdered sounds like a good option, I wasn't aware of it--thanks!

I make it with double breading- one of seasoned flour and one of breadcrumbs, pan fry it to cook the breading, and then put it in the oven. Without a deep fat fryer you're not going to get a consistent cook outside the oven.

Buttermilk doesn't have anything to do with the batter. Its job is to brine/tenderize the chicken. As long as there is sufficient lactic acid, buttermilk, sour cream, and yogurt; all work.

You probably went too heavy-handed with the batter.

What is this place?

This website is a place for people who want to move past shady thinking and test their ideas in a court of people who don't all share the same biases. Our goal is to optimize for light, not heat; this is a group effort, and all commentators are asked to do their part.

The weekly Culture War threads host the most controversial topics and are the most visible aspect of The Motte. However, many other topics are appropriate here. We encourage people to post anything related to science, politics, or philosophy; if in doubt, post!

Check out The Vault for an archive of old quality posts. You are encouraged to crosspost these elsewhere.


Why are you called The Motte?

A motte is a stone keep on a raised earthwork common in early medieval fortifications. More pertinently, it's an element in a rhetorical move called a "Motte-and-Bailey", originally identified by philosopher Nicholas Shackel. It describes the tendency in discourse for people to move from a controversial but high value claim to a defensible but less exciting one upon any resistance to the former. He likens this to the medieval fortification, where a desirable land (the bailey) is abandoned when in danger for the more easily defended motte. In Shackel's words, "The Motte represents the defensible but undesired propositions to which one retreats when hard pressed."

On The Motte, always attempt to remain inside your defensible territory, even if you are not being pressed.


New post guidelines

If you're posting something that isn't related to the culture war, we encourage you to post a thread for it. A submission statement is highly appreciated, but isn't necessary for text posts or links to largely-text posts such as blogs or news articles; if we're unsure of the value of your post, we might remove it until you add a submission statement. A submission statement is required for non-text sources (videos, podcasts, images).

Culture war posts go in the culture war thread; all links must either include a submission statement or significant commentary. Bare links without those will be removed.

If in doubt, please post it!


Rules


Recommended Posts And Communities

Recommended Realtime Chats