Posted on 06/22/2016 8:29:58 PM PDT by thecodont
So far, almost one million people have watched a video of a man in a Tricorne hat demonstrating how colonists made fried chicken in the 18th century.
The recipe, first published in Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum," utilizes quartered chicken, malt vinegar and green onions as a three-hour marinade, flour and white wine as a frying batter, and — if you really want to go authentic — lard or clarified butter as frying oil.
"The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off," costumed video host Jonathan Townsend says in the video description.
(Excerpt) Read more at sfgate.com ...
Don’t worry about, but I see a couple others that may have gotten on the wrong thread.
Ping to thread of interest to foodies.
That came next, after the wash...I wasn't going to give it All away!
Ditto
Heh heh.
Lard also makes for the best Chinese stir fries. Good stuff!
Duck, I think....
Our meal was on Williamsburgs grounds.
I’ve been subscribed to this channel for a while - I even used to get their catalog in the mail back when I thought about reenacting. I’m glad he’s getting the notice he deserves. He’s the fun kind of prepper, and has an adorable family.
I’m trying to connect the dots between murders in Chicago and fried chicken.
Good one.
I’m trying to connect the dots between murders in Chicago and fried chicken.
Inciteful chickens??
Stricken chickens?
“Each and every month as many people are murdered in Chicago, on average, as were murdered in Orlando in the recent massacre.
Chicago: massacre capital of the USA, home to Obama, by coincidence.”
Black on black crime. Fried chicken.. I’m seeing a connection!
the bones always screw me up so I debone thighs, soak ‘em in buttermilk marinade, roll ‘em in flour and black pepper, salt, thyme, rosemary, red pepper, cayenne pepper, onion powder, garlic powder and occasionally oregano and then fry them at 360 degres in canola oil for about 12-15 minutes and then serve them slathered with the easy black pepper gravy you get in a pouch for $.99. I do wings differently-without the buttermilk and rub them with spices before egg dredge and spiced up flour and then submerge them in BBQ sauce as soon as they come out of the deep fryer. I like to do a general tso’s style fried chicken that is out of this world too.
King’s Arm Tavern is within Colonial Williamsburg. https://www.colonialwilliamsburg.com/do/restaurants/historic-dining-taverns/kings-arms/
bttt
The only thing I can think of could be considered racist, lol.
the place I ate at was a small building...
That’s it!
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