The Ramblings of a Mad Man

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2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 6,800 times in 2013. If it were a NYC subway train, it would take about 6 trips to carry that many people.

Click here to see the complete report.

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Memorial Day

“137 years later, Memorial Day remains one of America’s most cherished patriotic observances. The spirit of this day has not changed – it remains a day to honor those who died defending our freedom and democracy.”

-Doc Hastings 

 

Flag


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Airborne!

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Nuff said!

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No Words Needed

No Words Needed


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When your head tells you to quit, HTFU! and keep going!

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Gluten Free Fried Chicken Recipe

Oh yes, this is happening soon!

Gluten Free Fried Chicken Recipe

Ingredients
3 -4 pounds cut up chicken pieces
1 quart buttermilk
3 large eggs
1 teaspoon Tabasco (or other hot sauce)
1 cup superfine white or brown rice flour
1/3 cup potato or tapioca starch
1 teaspoon kosher or sea salt, plus more for seasoning the chicken
½ teaspoon black pepper, plus more for seasoning the chicken
1 teaspoon garlic powder
1 teaspoon paprika
Vegetable oil

Directions
Place the chicken pieces in a baking dish and pour on the buttermilk. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat dry with paper towels. Season liberally with salt and pepper.

Whisk the eggs together in a bowl with the Tabasco.

In another bowl whisk together the flour, starch, 1 teaspoon salt, ½ teaspoon black pepper, garlic powder and paprika.

Dip the chicken pieces into the egg mixture then shake off the excess egg and coat well with the flour mixture. Push the flour into the chicken to coat well. Place on a plate and once all the chicken is coated let sit for 5 minutes. Coat the chicken in the flour mixture again.

Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat oven to 200 degrees.

Fill a large, deep frying pan or Dutch oven halfway with oil. Insert a frying or candy thermometer. Heat oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, do not crowd the pan. Let cook for 4 minutes and flip over. Cook for 4 more minutes. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken and place on the cooling rack, sprinkle with a little salt. Place in oven to keep warm while finishing up the rest of the chicken. Let the oil come back up to temperature and repeat with remaining chicken.

Servings
This gluten free recipe serves 6-8 people.

GLUTEN-FREE GRAVY

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.