Ask a 100 people to complete the sentence “Food is …. ” and you’ll end up with a few different answers. Food is fuel to some, an enigma to others and a passion to people like me. I day dream about food, I’m thinking of what I will try next and how I’ll improve what I did yesterday, it’s safe to say that I’ve got food on my mind 24/7 and I don’t know if I should be worried. This brings me to whats on the roster at the moment, the current tests going on in my kitchen!
Fried Chicken and waffles is genius, is it breakfast, is it lunch, who cares! I don’t judge food like that anyway. Based on one recipe that is working for me I’ve decided to try out a few different batches of fried chicken in hopes of finding that perfect result that I’ll keep going back to. I’ve got to get my Southern foods on lock, it’s what I’m working towards at the moment and hope to be well rounded by September where I’ll be showcasing all my favorite meals at a fundraiser I’m working on.
What went into it:
2 Lbs Chicken Breast cut in half (Portion size)
1 Cup Cornmeal
1 Cup AP Flour
1 Tbsp Baking Powder
3 Tsp Old Bay Seasoning
1 Cup Jalapeno Maple Hot Sauce
1/3 Cup Buttermilk
I’m also running tests on pickling mixes and brines to see which one will come out victorious and become the official drinking snack at the AgnesHousehold. I’ve always been afraid of making my own pickles thinking that it was a complex and mysterious art that only master in that craft were capable of successfully preserving. But after getting books about methods of preserving and seeing one of my fellow Roastbusters jars I had to get on that pickling game! One morning I went out and picked up everything I needed to make my first few batches of pickles and pickled string beans, so far all the cucumbers have been jarred and I’ll be trying out a yellow beat recipe in the coming days.
With the basic dough module coming to it’s end I look forward to continuing practicing and eliminating the need to buy bread at home. Loafs of rye bread is what I’d like to get onto next but It’s going to have to wait seeing as we’ve got a ton of regular flour I’d like to burn through before I get started on that. I think everyone at home is sick of me making pies to I’ll have to take it easy on that pie trip I was having… It’s just so easy to make the dough that I want to portion meals in a pie to facilitate things.
In other food related news, I’m currently working on a fundraiser project that I wanted to bring to life in May but I’ve decided to postpone it until September seeing as I want this to be as close to perfect as I can get it and for that you need the proper amount of preparation to ensure the smoothest execution. There are summer events on the drawing board though, so keep your ears open and your eyes peeled for that Team Roastbusters event that you wont want to miss!