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I've deep fried a lot of chicken and the best way to tell if it's cooked is you watch for it to float. When it floats and the bubbling oil calms down, it's cooked, but I usually leave it in a few minutes longer because I like a darker and crispier coating. I fry at 375 degrees.

I love it already. Never thought I would, but I do.

Just curious. Is it better to cook it in the oven or on the cooktop? I always did mine on the top.

You can quickly fry the leftovers for another taste treat. Don't over cook. Rare is better.

Another update. I finally used it to carve a turkey. I'm pleasantly surprised. I carved the whole turkey in about 7 minutes. I'm sure I could get it down to less than 5 with practice. The dark meat from the legs came off quite easily. The breast, however, is where the knife really...

The best popcorn is still made with coconut oil. Nothing tastes better when it comes to popping corn.

Vodka can be made from almost anything, it seems like. Grains and potatoes are the most popular. I believe Grey Goose and Ciroc are both made from grains and Chopin is one of the most popular potato vodka. Hope you enjoyed your vodka!

OK. Since Goodweed found it amusing, I can add in my laughter. I know it's not funny when it happened, but the picture I got in my mind sure amused the heck outta me. I don't know what I would do in your situation. Did you call the fire department? I don't know what I would do if I was...

OK. You lost me on a few things. Hogmanay? I need some explanation on this one. Is this what you call New Years? Black Bun. Sounds intriquing. Finally, Clootie Dumpling. Sounds like it has something to do with sex! :twisted:

Give Ciroc a try. If you like Grey Goose, you'll like Ciroc. If I have to, I'll drink Stoli. BTW, Grey Goose and other vodka bottles make nice oil bottles. I fill empty bottles with cooking oil and stick a bar pourer in it. The best part is you don't have to wash them before you pour the...

One thing I always do if I cut or puncture my skin. I milk it so it bleeds more. Flushes out any bad stuff. At least I think it does. Haven't had an infection in years. BTW, how was the embarrassment factor?

I'm not a fan of Ketel One. At one time, I thought it was good. That was when Shmirnoff was the "best" vodka. Since then, so many others are leagues better than Ketel One. Grey Goose is definitely near the top of my list. Currently, my favorite is Ciroc. If I can't get Ciroc, I get Grey...

I'm definitely not a bread baker, but I have learned a little over the years. When I was learning to bake bread, I discovered that whenever I didn't use enough liquid, the bread came out tough and dense. In fact, it took a long time for the dough to rise. I quickly learned to increase the...

Add me to the Sweet CornCAKE list. Mine is not only sweet, but buttery. The recipe I use is much a cake that it only has 4 Tbs of corn meal in it and makes enough batter for a 9x13 pan.

Goodweed, did you cream the butter and sugar or did you cut the cold butter in at the end? BTW, if you don't want to rest the dough in the fridge, make it with pastry flour. If you don't have pastry flour, try mixing All Purpose with Cake Flour. About 50:50 works for me. RE: Splenda...

Just reporting on my standing rib roast. It was excellent. Probably the best I've made. Hate to admit it, but I used Paula Deen's method. Took the roast out for 90 minutes like I would normally do. Coated it liberally on all surfaces with a mix of salt, garlic powder, black pepper, and...

It's the closest I could get to the texture of the peanut butter in the Reese's Cup.

All I can say is, why haven't I seen this idea before? If I ever recover from Christmas, I'll have to give this a try. I have a bunch of over ripe bananas in the fridge.

I clicked on Sugar Cookie, but in actuality, I prefer shortbread cookies.

I think you missed listing the oven temp.

Sounds like you didn't use a thermometer. You probably over cooked it. When it comes to roasting pork, I prefer to roast the butt because it's got a lot of fat. When roasted for a long time, it comes out so tender and juicy. These days, I find cuts like the loin to be too lean so they're...

STOR - Smart Spin Storage System Subtotal: $19.99 Shipping: $7.95 Tax: $0.00 Total: $27.94 Got the above from their website. So, $28 bucks for 24 containers and the rotating rack that will be worthless when you eventually run out of containers. Shipping & Handling adds about 40% to...

What do you have planned? Going to family potluck on New Year's Day. I'm baking a big fat ham and a couple of pumpkin pies. New Year's Eve, I'll probably grill steaks, wet down the roof, turn on the sprinklers for a bit if it doesn't rain, and keep watch for fires caused by fireworks.

Roast is in the oven and the smell is driving me crazy.

I didn't look at marmalady's recipe, but for the peanut butter centers, I have a trick that I like to do. I mix the confectioner's sugar into the peanut butter, then I mix in a bit of cold water. The water will cause the peanut butter to seize. You get a harder peanut butter center. Be...