SC - Re: Kitchen Authorization
Barbara Sall
socha at epix.net
Wed Nov 29 11:08:24 PST 2000
>
>Nevertheless, I have fun with this! When I fry chicken, I start with
>generous amounts of black and white pepper, salt and sage, then start
>randomly adding pinches of this and that until I've hit the magic number
>11.
> Never quite know how the fried chicken will taste. The girls rejected
>a
>strongly cinnamon version, but have unknowingly enjoyed combos with a more
>subtle amount of cinnamon. Tony liked the cinnamon style though.
>
>Bonne
hey Bonne, have you ever rolled your floured chicken pieces in shredded
coconut before frying? YEAH...coconut chicken...
Olwen
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