Serious Eats - seriouseats.com

Feast or famine my go-to is Gordons. But thinking of that cucumber and Hendricks thing makes me go weak in the knees http://bit.ly/gdCRwY
Hmmm...off to the store.

My German grandfather's buckwheat pancake. It was mixed the night before and kept in the corner of the kitchen till morning. I'm assuming now it was rising. He would make me one large pancake and it was sprinkled with sugar. I can't come close to that 'cake.

I have been taking pix for the past few weeks of my dinners. My husband and I have been eating on the cheap for about 2 months now. I post the results on my Facebook page. We are eating TexMex this week and I'm using Homesick Texan website recipes. I have only spent $61 for the week so far (that's breakfast, lunch, dinner). My cuisine may be cheap, but it ain't poor :-)

As far as the oil goes cost wise, it is used several times. Its strained and put in the garage refrigerator. Peanut oil is much different than other oils. We used to fry them for our church parishioners and youth group on New Years--upwards of 30 birds. There is no oil retained in the bird, thus not oily. The correct color should be a dark golden brown or mahogany and no, its not like fried chicken. Much better. I'm like the other writer upthread, if you had it and did not like it, then it wasn't cooked right. At a luncheon last week our bird was gone in minutes and the roasted bird was left over.