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Grits/Polenta
Thanks for the help with my grits question. I guess I was in too much of a hurry and that's why they weren't smooth.
PS, Penelope, I do have Red Mill Stoneground grits.
Marianne
Help.........need advice on making good fried chicken.
I fry either in peanut oil or canola oil. I marinate in buttermilk for at least 4 hours, then shake off the excess, dip in flavored flour, and put into oil heated to 350. I do keep cooked chicken in a 200 oven if it doesn't all fit in the pan. I use either a cast iron skillet or my electric skillet. I don't notice any difference in them. I've had the best luck with self-rising flour.
I want that bite to caruunch when I eat it.......lol. Marianne
Down Home With The Neely's Dilemma!
Glad to see someone other than me is a little disturbed about their banter. Thought it was my age....lol. I made their barbeque sauce and it was one of the best ever, as I don't like smokey flavoring.
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My Moms pot roast. Her secret? Go read the paper until it's almost burned. Man was that good.