- Full Title: The Thinking Girl’s Guide to Drinking: (Cocktails without Regrets)
- Autor: Ariane Resnick
- Print Length: 272 pages
- Publisher: Regan Arts.
- Publication Date: November 1, 2016
- Language: English
- ISBN-10: 1682450481
- ISBN-13: 978-1682450482
- Download File Format | Size: epub | 32,09 Mb
This book is dedicated to my two grandmothers, Granny Abbott and my late Grandma Rowland, two women who thrived through discipline, hard work, and standing their ground. Each of you gave me a different understanding of the world and what it meant to be strong in my own way.
GRANNY ABBOTT, you are always the quiet, poised woman but one all the children knew not to cross. Levity and creativity has always flowed through you, which helped me tap into my own creativity. I love hearing your sweet giggle and seeing that bright smile whenever I visit.
GRANDMA ROWLAND, you were the original petite powerhouse. Your fiery sass and aggressively blunt approach helped me discover my own “take me as I am” attitude. You were taken from this world far too soon. Rest in peace, Grandma.
Day 1: Be a Positive Goal Digger—and Aim Big
Day 2: Affirm!
Day 3: Learn to Love Yourself
Day 4: Exercise Your Mind and Spirit
Day 5: Visualize!
Day 6: Prepare to Succeed—Daily
Day 7: Be a Relentless Rebel
Day 8: Fuel Yourself for Success
Day 9: Be Authentic
Day 10: Know Your Life Purpose
Day 11: FIFO!
Day 12: Describe Your Legacy
Day 13: Layer in Change
Day 14: Rock Your Victories
Day 15: Eliminate Excuses
Day 16: Put In the Effort
Day 17: Be Unstoppable
Day 18: Adjust Your Attitude
Day 19: Lean on Mentors
Day 20: Banish Stress
Day 21: Declutter Your Life
Day 22: Change the Scenery
Day 23: Don’t Forget the Chocolate: Moderation and Self-Control
Day 24: Turn Setbacks into Comebacks
Day 25: Train Your Brain
Day 26: Have Successful Failures
Day 27: Develop Healthy Obsessions
Day 28: Take Control of Roller-Coaster Emotions
Day 29: Solidify Intention
Day 30: Climb the Unclimbable
Day 31 and Beyond
30 More Mind-Body-Spirit Challenges for Every Day of the Month
About the Authors
Also by Christmas Abbott
About the Publisher
THERE’S A BADASS hiding inside you. It’s time to unleash it. I’m not talking about someone who’s mean and nasty or a troublemaker. I’m talking about a mentally tough person with a powerfully positive attitude . . . someone who exudes a daring, knowledgeable, make-it-happen drive, with kick-ass charisma . . . someone who pushes the limits in life from all aspects and knows exactly who she is . . . someone who respects mind, body, and spirit and rocks with confidence as a result. When people like this do something—at work, at home, in the gym, wherever—they do it all out.
The reason this breed of ballsy folks is so successful: They know how to kick bad habits to the curb—and they’ve done it. I’m talking about bad habits like overeating, not exercising, smoking, abusing alcohol and drugs, and just plain being unkind to yourself. Bad habits mess with your life in a zillion little ways—screwing with your psyche, chipping away at your self-esteem, or putting you at risk of serious physical or mental problems. Consider smoking, for example. It’s no secret that this bad habit can ultimately do deadly damage through a heart attack, cancer, or emphysema. So you definitely don’t want any bad habits to stall your happiness and success.
How do habits form, anyway? Understand that we are what we repeatedly do. If you do something over and over again, the brain cells involved in that behavior begin to sprout tiny fibers called dendrites. With enough repetition of the behavior, those dendrites grow and entwine with other brain cells. Once they’re all linked up, your brain has formed a physical circuit called a neural pathway, which quickly and efficiently enables the behavior. The new behavior is wired into your brain and is now a habit.
How long does the habit formation process take? It depends on how many times you repeat the behavior. If you repeat it occasionally—like having one or two cocktails a week—then it’s not likely that you’ll develop a drinking habit. If you repeat the behavior five or six times a day, and you get some sort of pleasure-producing reward from it, the habit gets ingrained faster, maybe in a month or so. This goes for bad habits as well as good.
What I’m here to help you do is get rid of bad habits and form new ones. And I know all about how to do it. For those of you who don’t know me, I’m a fitness trainer, competitive CrossFit athlete, business owner, author, and public speaker, among other things. But I wasn’t always this productive. Not at all! From age thirteen until my early twenties, I was a mess, physically and emotionally. I was crazy—and killing myself with my crazy. I was a heavy smoker. I was a druggie. Booze. Meth. Really bad stuff. I couldn’t change; I didn’t want to change.
So . . . habits, really bad habits? Yes, I know more than a thing or two about how to rid your life of them and be a success. It
calories in coffee, primavera sauce, taste of home recipes, vegan diet for beginners, pork steak recipes,
be creamy, sweet, crisp or sharp, rich, crumbly. It’s not necessary to be a culinary wizard to understand this alchemy. Combining flavours and textures so that each ingredient shines and somehow tastes more ‘of itself ’ is something most of us do instinctively – we naturally reach for the cool, sweet cream to pour over our tangy apple crumble, or the salt and vinegar to go on our chips. Listen to what your tastebuds are telling you, and you’ll be on the right track.
My holy trinity idea is not sacrosanct. You might feel you actually need a fourth, maybe even a fifth ingredient to make a dish work. If so, go for it, as long as they harmonise with each other. Just bear in mind that once you start giving a prominent role to half a dozen ingredients or more, you are well beyond ‘simple’ territory and heading into ‘complex’, ‘multi-layered’ and possibly ‘confused’.
Indeed, some of the best and tastiest of treats require only two good things: chocolate and nuts, sausage and pastry, greens and garlic, cheese and apples. It’s all about the interplay that makes the whole so much more than the sum of its parts – an interplay that I believe anyone who loves to eat will understand without really having to think about it. That’s what makes this approach so easy and so much fun. It relies not on what you ‘ought’ to cook, what you’ve perhaps been taught, or come to expect, or what you imagine other people might cook. It’s all about exactly what you want to eat – what your appetite and experience tell you is going to be delicious.
When you find a combination that works, play with it. One of the lovely things about keeping your food combos very simple is that they are then also very flexible. With most of the recipes here, just taking the main players and preparing them in a different way – raw instead of cooked, for instance – will give you a whole new dish. If you go a bit further and start swapping new ingredients in (celery for fennel, pollack for mackerel, plums for peaches), then the sky’s the limit. That’s why so many of these recipes come with ideas for varying the offering: my ‘plus ones’ and ‘swaps’.
Do yourself a favour by stocking your cupboards, your fridge and your freezer with good basics. You’ll then have the option of whipping up all kinds of winning dinners without recourse to the shops. And note that a well-stocked kitchen needn’t mean an overstocked one. For me, lining the larder is not about ramming it to the rafters, it’s about having my old faithfuls always waiting in the wings. I get nervous if there are fewer than four cans of tomatoes on the shelf, for instance. I like to keep a couple of decent oils to hand, and I always have lemons, garlic and onions, honey, mustard and bay leaves in reserve. Tinned pulses, tinned fish and the aforementioned tinned tomatoes offer me supper security. Pasta, rice and noodles are my starchy standbys and I keep eggs, yoghurt and a bit of decent cheese in the fridge; homemade stock in the freezer. Dried fruit, nuts, brown sugar and chocolate hold up the sweet end of things.
Finally, to do yourself justice, remember that simple dishes demand raw materials of top-notch quality. When there’s no lengthy list of ingredients to hide behind, vegetables and fruit need to be at their freshest and/or ripest, while cheeses, fish and meat must be the best you can find. But you will be rewarded: with this kind of pared-back cooking, you can spend a bit more on a great loaf of bread or a top-of-the-range vinegar, safe in the knowledge that you will taste and fully appreciate it in the finished dish. Nothing’s going to get hidden or lost – the simple approach is the best way to honour your ingredients. It’s also the best way to lessen the pressure on yourself and, I think, to knock out the kind of satisfying, flavoursome, nourishing food that so enriches our daily lives. Great food is not rocket science: just take it easy!
The salad bowl is an excellent arena in which to explore simple combinations, and many classic salads neatly make the point that ‘three good things’ is so often the way to go. Think of the Waldorf (celery, apple, walnut), the Caesar (lettuce, croûtons, Parmesan), the Caprese (mozzarella, tomato, basil). Grasp the guiding principles enshrined within these landmark recipes and you won’t go far wrong.
In the most satisfying salads, contrasts of taste and texture abound – the sharp cutting the rich, the crunchy as a foil to the creamy, the leafy set against the farinaceous. Once you have hit on a successful combination you can swap out just one element to arrive at a totally different dish. So beetroot, boiled egg and anchovy (here) gives you a hearty summer salad, for lunch perhaps; lettuce, egg and anchovy offers a nice little starter or canapé; and anchovy-topped scrambled eggs on toast becomes that classic gentleman’s club savoury known as Scotch woodcock. I’d love to
valentine cookies, organic dark chocolate, cocktail mixer, pizza and wings near me, coffee company,
t want to be stuck with a plate of pasta every time we go out to eat with our friends.
There are some really wonderful vegan restaurants and I have found all my friends truly enjoy them with me from time to time. However, people go out to share a meal and talk, and it is fun to try all kinds of restaurants.
Launching the idea to write a cookbook happened unexpectedly. Because of a wonderful gentleman, Walter Feldesman, who loves eating at the top restaurants, I had the opportunity to dine at two of the best, Jean-Georges and davidburke & donatella. When making the reservation at Jean-Georges, I mentioned that there would be one vegan and would that be a problem? I was told that it would not be. Once seated in the beautiful windowed space overlooking a winter snow scene at Columbus Circle, I was handed a menu. I told the waiter that I was the vegan on the reservation and perhaps would not need the menu. He left for the kitchen and came back to say, “The chef has planned black truffle dumplings with pumpkin puree and tiny diced cubes of celery and yellow zucchini topped with maple sake foam.” Not even a mention of a plate of vegetables! I talked about that dining experience for a long time afterward.
A few weeks later at davidburke & donatella, David came out to the table himself to ask a few questions. He would not tell me what he was going to serve but an amusing smile emerged as he went to the kitchen. Soon, I was served what he called a Vegetable Torte. I called it a Vegetable “Carousel.” It was a perfectly molded circle piled high with colorful and beautifully prepared and seasoned vegetables, topped with mashed potatoes that had been leveled flat to hold a border of perfectly spaced peas around the top edge. After the joy of eating this creation, we discussed the protein content, and David suggested that adding any kind of beans as one of the layers would work well. Clearly, this was a dish that could be adapted endlessly.
I wanted to really experiment now. I encouraged Walter to consider reserving at other top restaurants and see how more great chefs did things. He was game, and eventually he began tasting my food and wanted to order as I did, stating that he could not believe he was eating so much plant food and loving it. So, on to Chef Gabriel Kreuther, then at the Ritz-Carlton on Central Park South, now at The Modern at The Museum of Modern Art. When the amuse-bouche (the tiny one-bite starter) came, I remembered that I had forgotten to state at reservation that a vegan meal was needed. I was upset as I know how a busy kitchen can be disrupted with a last-minute request. However, the waiter put me at ease and when the first course arrived I was given a dish that I will remember forever. It was a beautifully plated piece of grilled watermelon cut into a perfect inch-high flat circle with the entire round edge covered with overlapping soft sun-dried tomatoes, just high enough to create a lip at the top edge to hold a layer of roasted pistachios covering the top, all placed on top of lines of reduced sweet balsamic vinegar.
New Year’s Eve can be a problem but Chef Daniel Boulud made it happen at Daniel, always listed with the top restaurants in the country. Walter and I were joined by vegan friend Inger Lonmo, who has been on a lot of this journey with me. We enjoyed the “gazillion-dollar” tasting menu created just for the occasion. The feast began with an astounding small box with a lid made of potatoes packed full of grains and black and white truffles, and ended with a huge box made of dark chocolate filled with many chocolate morsels. It was great to see that this time I did not have to remind the chef that chocolate is a plant!
I told Walter that I think there were too many people who had no idea that these chefs were making this level of creative vegan food. As a home economist with deep roots in food, it occurred to me that perhaps I should combine my love of food and photography to share my exciting discoveries. It was all getting too good to keep as a secret. I should write a book!
I approached the chefs who first impressed me and was thrilled when the first one said, “I’ll be in it!” As I asked others, they often commented that they get bored preparing animal products over and over as there are only so many ways to work with them; but plant foods—vegetables, fruits, grains, beans, nuts, and seeds—provide endless options for fabulous dishes, as was evident to see when these great chefs prepared dishes that are included in this book in their own restaurant kitchens and were photographed in their dining rooms.
Each chef was asked to offer a vegan menu of three to four courses. The great Chef Charlie Trotter of Charlie Trotter’s in Chicago had his top chef, Chef Matthias Merges, prepare an entire tasting menu. Often several recipes are needed to make one special dish. It is exciting to realize that many of these recipes can be lifted out to become its own dish, such as
italian food recipes with pictures, sushi chef, easy healthy pasta recipes, sweet candy, chicken pictures,
e you can live with. Start by sizing up your schedule and pinpointing pockets of time you can devote to exercising. You should also assess your current fitness level and set goals, whether it’s to increase your heart rate or shed a few pounds. Then make a plan. Aim for thirty minutes at least four times a week, even if it means squeezing in three ten-minute stints (in the morning, during lunch, and at the end of a workday)—it counts just the same. Consider steps that will help you stick to your program, like asking a friend to walk with you or joining a running club or a yoga group.
Variety is also helpful in ensuring long-term success, so try to include different activities—such as dancing, Pilates, swimming, or rock climbing. Your body benefits from cross-training, and your mind benefits from the changeup in the routine.
GET THE GREEN LIGHT
Consult with your doctor before embarking on any fitness program or making changes to your activity level.
If you typically head to the gym, opt for a change of scenery: Studies show that people get more enjoyment and therefore stay motivated longer when exercising outdoors. So head to the local park or beach, seek out nearby hiking trails, or go cross-country skiing.
GOLDEN RULE No. 5
make sure to get enough fiber
Fiber is absolutely essential to good health: It aids in digestion, regulates blood sugar, promotes a healthy heart, and helps to control weight. “Fiber also feeds the good bacteria in the digestive tract,” adds nutritionist Swift, “which helps the immune system protect against invading pathogens (unfriendly bacteria and viruses) and escorts toxins out of the body.”
HOW MUCH IS ENOUGH?
Aim for at least forty grams of fiber each day (this is twice the amount in the average American diet). It’s actually easy to meet this quota if you eat primarily fruits and vegetables, whole grains (and whole-wheat products), dried beans and legumes, and nuts and seeds. It also means having an orange or grapefruit instead of a glass of juice; topping yogurt with oat-filled granola; adding chickpeas or black beans to salads; and snacking on whole foods such as apples, celery, almonds, and carrots.
SOLUBLE VS. INSOLUBLE
There are two types of dietary fiber—soluble and insoluble. Each plays an important role in keeping your body’s systems on track. Both types can make you feel full quickly and for longer. Eat a varied plant-based diet, including all the foods listed at right, to be sure to get both kinds of fiber.
Soluble fiber dissolves in water and binds to and helps eliminate cholesterol, thereby boosting heart health. It also normalizes blood glucose and insulin levels, which can help protect against inflammation and diabetes. Best sources include apples, pears, citrus fruit, and berries; oats, oat bran, and barley; and legumes, carrots, and brussels sprouts.
Insoluble fiber (also known as “roughage”) facilitates digestion by increasing the bulk in the stool, which in turn speeds up the elimination of waste and toxins. This type of fiber is found in many fruits and vegetables, but leafy greens like kale, collards, and mustard greens, cabbage, and the skins of apples and pears have the most. Other sources include whole-wheat flour (including that found in bread and pasta), wheat bran, and nuts and seeds.
READ THE LABEL
Whole-wheat and whole-grain products such as bread, cereal, and crackers can be good sources of fiber, as long as you choose them carefully. If there are less than two grams of dietary fiber in each serving, look for something with more. And pay attention to the addition of sugar and other sweeteners, especially high-fructose corn syrup, which can offset the benefits of the fiber.
GOLDEN RULE No. 6
boost energy with lean protein
Protein provides us with the necessary fuel to power us through the day, promotes brain functioning, and keeps us sated. It’s also necessary for building muscles, bones, and cartilage, and every cell in our body needs protein for maintenance and repair. Most Americans (and even vegans) have no problem getting enough protein, but the source of the protein also matters.
The Institute of Medicine (IOM), the health arm of the National Academy of Sciences, recommends that protein make up between 10 percent and 35 percent of our daily caloric intake. This translates to about 46 grams per day for an average adult woman, 56 grams for men. To find out your average individual need, multiply your body weight times 0.36. For example, a 110-pound woman should aim for 40 grams of protein per day. As a point of reference, four ounces of cooked salmon has about 26 grams of protein, one cup of cooked lentils about 18 grams, one cup of cooked quinoa about 8 grams, one ounce of pumpkin seeds about 7 grams, and one large egg about 6 grams.
Ideally, you should try to get most of your protein from
sweet and sour pork, steak dishes, italian sausage recipes, pizza man, indian rice,
you’ll definitely need more than one
morning to truly make the most of it.
OCTOPUS WITH POTATOES, OLIVES AND
1 orange, peel removed in large strips,
Combine the orange zest and juice in a small saucepan and bring to a boil.
white pith removed, and cut into
Reduce the heat to medium-low and simmer for about 30 minutes, or until
very fine julienne
the liquid has reduced by about half. Remove from the heat and cool. Whisk
2 cups freshly squeezed orange juice
the cooled orange reduction with the lemon juice, paprika, mustard and sugar.
2 tablespoons freshly squeezed lemon juice
Add the olive oil in a slow steady stream, whisking constantly. Season with salt
11⁄2 teaspoons sweet paprika
and pepper. Set aside until ready to serve.
2 teaspoons dijon mustard
2 teaspoons sugar
Place the octopus in a saucepan with the oregano, bay leaf, garlic, allspice and
1 cup water. Squeeze the lemon halves to extract the juice, then strain, reserving
freshly ground black pepper
the skins. Add the juice and lemon halves to the pan. Cover with a tight-fitting
1⁄2 cup extra virgin olive oil
lid and cook over medium-low heat for 11⁄2 hours, or until the octopus is very
tender and any large suckers easily pull off. Drain the octopus, discarding the
3 lb 5 oz octopus, cleaned
lemon halves, herbs and allspice; cool. Pull the large suckers and any thick skin
4 oregano sprigs
off the octopus; remove the tentacles from the bodies (they will just tear off).
1 fresh bay leaf
Cut the octopus bodies into 1⁄2-inch pieces and tentacles into smaller pieces and
2 garlic cloves, bruised
11⁄2 teaspoons whole allspice berries
Meanwhile, cook the potatoes in salted boiling water for 7–8 minutes, or
1 lemon, halved widthwise
until just tender. Drain well, cool to room temperature then cut widthwise into
1 lb 5 oz waxy potatoes, peeled
⁄2-inch-thick slices. Combine in a bowl with the octopus and olives; season with
2⁄3 cup small black olives
salt and pepper. Drizzle over the dressing and toss well to combine, then divide
1⁄2 cup cilantro sprigs, to serve
among bowls or pile onto a large platter. Scatter the cilantro over and serve
immediately. SERVES 6
FAVA BEAN PURÉE WITH EGG SALAD
fava bean purée
fava bean purée
11⁄2 cups whole dried fava beans
Put the dried beans in a bowl, cover with cold water and leave to soak overnight.
1 brown onion, finely chopped
Drain well, then remove and discard the skins. Put the beans, onion and potato
1 all-purpose potato, peeled
in a saucepan over medium heat and add just enough water to barely cover; bring
slowly to a simmer. Reduce the heat to low and cook for 40 minutes, adding a
11⁄2 cups podded and peeled fresh
little extra water if necessary (do not add too much water or the finished purée
or frozen fava beans
will not be firm enough). Stir in the fresh or frozen fava beans and continue
3 teaspoons sugar
cooking for 15 minutes, or until the beans are tender. Remove from the heat and
2 tablespoons extra virgin olive oil,
plus extra to serve
Transfer the bean mixture to a food processor. Add the sugar and olive oil
and process to make a smooth purée. Season with salt and pepper. Place in a
freshly ground black pepper
well-oiled 4-cup-capacity terrine mold or loaf pan, smoothing the surface with
the back of a spoon. Cool to room temperature, then cover and refrigerate for
2–3 hours or overnight.
21⁄2 tablespoons freshly squeezed
lemon juice, or to taste
1 teaspoon finely grated lemon zest
To make the egg salad, combine the lemon juice, lemon zest and olive oil in
1⁄2 cup extra virgin olive oil
a bowl and whisk well to combine. Add the egg, sun-dried tomato, dill and
4 hard-boiled eggs, peeled and coarsely
watercress and toss to combine, being careful not to break up the egg too much.
1⁄3 cup sun-dried tomatoes, cut into
To serve, turn the purée out onto a platter and spoon over the egg salad. Drizzle
2 tablespoons chopped fresh dill
with olive oil and serve with the grilled Turkish bread passed separately.
2 cups watercress sprigs
grilled Turkish bread, to serve
MUHAMARA WITH STUFFED FLAT BREAD
Place the bell peppers directly over a low flame and cook for about 10–15 minutes,
4 large red bell peppers
turning often, until the skin is blackened all over. (Alternatively, cook the bell
3 slices day-old rustic bread, cut into
peppers on a barbecue grill heated t
2 tablespoons / 33 grams soy sauce
1 tablespoon / 14 grams Asian sesame oil
1 tablespoon / 13 grams light brown sugar
¼ teaspoon / 1.5 grams fine sea salt
6 medium chicken thighs (about 2¼ pounds / 1 kilo)
3 cups / 552 grams potato starch
Rice bran oil or peanut oil for deep-frying
To make the marinade, put the buttermilk, ginger, garlic, scallions, soy sauce, sesame oil, brown sugar, and salt in a medium bowl and whisk until smooth.
Lay one chicken thigh skin side down on a cutting board, with the bone running vertically, and use a sharp paring knife to cut down the center to the bone, from top to bottom. Gently slide the knife horizontally to the left to butterfly the meat, being careful not to cut all the way through it. Carefully open the flap and lightly score the meat in a crosshatch pattern, being careful not to cut all the way through the meat. Repeat on the right side of the thigh. Add the thigh to the bowl with the marinade, and repeat with the remaining 5 thighs.
Mix the thighs and marinade together, coating each piece thoroughly. Transfer the meat and marinade to a large zip-top bag, press out as much air as possible, and seal the bag. Put the bag in a shallow bowl in the refrigerator and marinate for 12 to 24 hours, turning the bag occasionally to distribute the marinade evenly.
Preheat the oven to 200°F. (95°C.).
Line a baking sheet with parchment paper. Set a wire rack on another baking sheet. Put the potato starch in a large bowl.
Remove one chicken thigh from the marinade, brushing off any pieces of garlic, ginger, or scallion, and add to the potato starch. The marinade clinging to the chicken will help the flour adhere to the meat. Roll the thigh in the potato starch, coating it thoroughly, then put it on the parchment-lined baking sheet. Repeat with the remaining thighs. Then, beginning with the first thigh, dredge each one a second time in the potato starch and return to the parchment-lined pan.
Set a large cast-iron skillet on the stovetop and add 1½ inches of oil. Heat over medium-high heat until the oil reaches 375°F. (190°C.). Once the oil has come to temperature, add 2 or 3 chicken thighs to the skillet, depending on its size (be careful not to crowd the pan), and fry for about 8 minutes, until the bottom side is golden brown. Flip the thighs and cook for another 8 minutes, or until they are a deep golden brown on the other side. Transfer to the rack set over the baking sheet and slide into the oven to keep warm. Fry the remaining chicken thighs, transferring them to the oven as they are done. If not serving immediately, turn off the oven and prop the oven door open a crack so that the thighs remain warm and crisp.
Put the fried chicken on a platter and serve family style, with your favorite accompaniments.
NOTE: Rice bran oil is one of our favorite oils for frying. Produced from the bran of the rice kernel, it is 20 percent saturated fat and 80 percent unsaturated fat. It has a light nutty flavor and is unlikely to cause allergic reactions. It has long been used in Asia both as cooking oil and for cosmetic purposes. Studies in Japan and the United States have shown that consuming rice bran oil can lower the risk of heart disease. The oil has a high level of nutrients and antioxidants, which gives it a unique stability and long shelf life. And its smoke point of 490°F. (255°C.) makes it well suited to frying. Foods fried in rice bran oil tend to absorb up to 20 percent less fat than food cooked in other vegetable oils.
If you can’t find rice bran oil, peanut oil is our second choice. It also has a light nutty flavor and doesn’t absorb odors from the foods that are fried in it. It also has a relatively high smoke point (450°F./232°C). Lacking either of these, we use blended olive oil. Canola oil is a last resort for frying, because it takes on an unpleasant fishy smell at high temperatures that clings to the fried food.
Butterfly the chicken thighs and score the meat to absorb the marinade and ensure even frying.
Marinated chicken thighs in their first coating of potato starch.
Chicken thighs in a second coating of potato starch, ready for the fryer.
Super-crispy Japanese Fried Chicken thighs cooling on a wire rack.
Sweet Sorghum Flour
Sorghum is a cereal grain that originated in Africa. It is cultivated to produce sorghum syrup, a sweetener, and can also be used to brew beer and other alcohol. Sweet sorghum flour has experienced a rise in popularity as more people have adopted gluten-free diets. It is slightly sweet, with a relatively neutral flavor, and is a good source of protein, iron, and fiber. It is used in bread recipes and for heartier baked goods like pastries and pies.
gluten-free sourdough starter
53 ounces / 1500 grams sourdough starter
We first made a gluten-free s