Our 7th dish from last night got postponed because it needed to be refridgerated overnight, but it was absolutely worth the wait. Incredibly moist. You can smell the buttermilk. The batter fries up perfectly and is not too thick. Perfectly seasoned. We're not big on fried chicken, but this could change things. Todd thinks this could have done with out the salt, but I think it's just right.
We didn't want the chicken to be lonely, so we tried two more recipes:
- Not-so-dull Dal
- Cumin- and Cardamom-scented Rice
The cumin- and cardamom-scented rice called for basmati, but I gave it a try with short-grain brown rice instead. It picked up the flavors amazingly well for brown rice and turned out to be very fragrant with grassy and earthy notes. Needed to be salted after fluffing.
Olivia's sidebar: for whatever reason, this was the dish that called out to me when I was perusing the glossy pages of the cookbook while waiting for lattes in Ohio. The building I was in was like a little town complete with cafe that made fantastic lattes and weirdly sold this cookbook. I was there for a week, and after three days of pouring over the cookbook I knew it was right up Todd's alley and that I'd have to make the fried chicken.
Beverage: Dogma from Brew Dog. Brew Dog continues to live up to its reputation for drinkable experimental beers. This is a beer I'd purchase again. It's got honey, kola nut, poppy seeds, and guarana in addition to the normal beer ingredients (barley, yeast, water, and hops, generally). You can definitely detect the kola nut. It has an aroma a tiny bit like a Coke that's very short and lively. I'm not sure I can taste the other ingredients individually, but the combination works well. I'd be interested to try this beer again in a year or two when the flavors have aged a bit more.
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