Serious Eats - seriouseats.com

In the beginning, it may be helpful to use an electric skillet, because it will help you maintain your proper temperature. My mom made incredible homemade fried chicken in an elec. skillet! Also, Konriko seasoning on the chicken and in your flour is wonderful. It's a Louisiana spice from the Konriko rice company; it is not hot.

River Road Recipes...a community cookbook from the Junior League in Baton Rouge, Louisiana, and Oxmoor House's Southern Living Homestyle Cooking. They may not be impressive or gourmet, but my family would certainly eat well as I cooked my way through!

I also recommend soaking in buttermilk but with a flavor boost: add as much Frank's Red Hot as you can stand to the buttermilk while the chicken soaks. If your preferred hot sauce is another brand, feel free to use that instead.

Mmm hmm. My supply is endless, as it is innate.

It's a tough job, but someone has to do it.

There are still time slots to fill on my channel where the motto is "Most (if not all) of the nonsense you'd ever want to eat".

Therefore we have added some shows.

"Do It in the Car" will be focused on eating inside a wide variety of vehicles. The challenges and pleasures of what to eat and how to eat it in cars that range from the tiniest sportscar to the most gargantuan SUV will be explored - with gourmet shopping tips, cooking tips, and menu ideas. At the end of each show there will be tips on how to get passengers to clean up each dropped crumb after themselves before leaving the car (best of all, these tips will fall within the Geneva Convention).

"Rock my Walk-In Box" is a show where a hidden camera will be taken into the walk-in boxes of famous restaurants during service. Much fun will be had as the sous-chef explains his or her reasons for why the walk-in box is the way it is.

"Haunted Cuisine". The series host (not decided yet - please submit your resume if you can cook and gloat fearsomely at the same time) visits haunted mansions across America while cooking through the Vincent and Mary Price cookbook. Guests will be served dinner (along with any ghosts or spirits who may appear!) as the history of food and spirit life is discussed over table.

but RayRay has GOT to go! I don't care what she used to do, the product whoring she's done since cancels it out. I'm so sick of her "stoups," "sammies" and teaching people who don't know any better to COOK with extra virgin olive oil.

Nicely wrapped up!! You've grabbed nearly everything she does that drives me crazy. I think the worst part is the actual "cooking" with extra virgin olive oil. I guess I'd be forgiving enough to see if she could ever revert back to her old ways. If not, she can be on the Instacrap Channel with Sandra Lee.

I'd probably pick one of Rick Bayless's books. I've made a few of his dishes, and what I love is that I don't always know what the end product is going to be, exactly, but so far it's all been good. Of course, I'd probably get tired of Mexican food after about 6 months.

What would probably be fun is making every recipe in a cookie cookbook I've got. Nothing earthshaking, probably not a lot new to learn, but I'd probably have a lot of fun giving cookies away to everyone I know.