The secret to this recipe is the chicken being brined in buttermilk for a full 24 hours before being fried. Buttermilk is acidic. This tenderizes the chicken. I have never had such moist tender fried ...Read More
Happy Cinqo de Mayo! For almost 15 years every Cinqo de Mayo I brought a 6 pack of Corona to the restaurant for the Banquet Chef who I shared a kitchen with. It was a small token to thank him for alwa...Read More
Thank you to our loyal readers! We made our goal – 50,000 hits in our first year! After months of taking computer classes on graphics, social media, entrepreneurship, blogging and iMovie editing...Read More