ShadowDriver
somebody shut me the fark up.
It's been awesome having Mom here with us for the last 10 days! Watching her enjoy time as Grandma warms my heart.
Also, my Mom is an amazing cook. Sitting around the dinner table last night, we batted around the idea of making some of her grandmother's famous chicken salad that starts with a whole chicken cooked either in the pot or in the oven (which ever was available). I offered to cook up a batch of chicken thighs on the kettle & Vortex combo instead.
Seasoned with just SPOG, the thighs went onto the kettle with the Vortex for about an hour.
Meanwhile, we made a "cooked dressing" for the salad with some eggs, ACV, and sugar in a double boiler... stirring until the color and consistency changed... thickened... then off the heat and added butter for richness and smoothness, then finally some Dukes mayo for consistency and a little twang.
After the thighs had cooled, I removed the skins (saved them as a treat... especially that crispy "whale tail"... for CINCHOUSE), and we stripped the meat from the bone. Then, Mom used kitchen shears to cut the meat down to medium dice.
She added in diced celery and diced sweet gherkins.
Finally, we combined the cooled cooked dressing with the chicken and veggies mix, and gently folded it all together... tasted for seasoning... and into the fridge it went to mellow for a few hours before dinner.
This stuff is amazing, and the whole family still makes the stuff in kitchens all around the country today.
Thanks for joining me on a fun trip down memory lane and for a great afternoon project with Mom.
Also, my Mom is an amazing cook. Sitting around the dinner table last night, we batted around the idea of making some of her grandmother's famous chicken salad that starts with a whole chicken cooked either in the pot or in the oven (which ever was available). I offered to cook up a batch of chicken thighs on the kettle & Vortex combo instead.
Seasoned with just SPOG, the thighs went onto the kettle with the Vortex for about an hour.
Meanwhile, we made a "cooked dressing" for the salad with some eggs, ACV, and sugar in a double boiler... stirring until the color and consistency changed... thickened... then off the heat and added butter for richness and smoothness, then finally some Dukes mayo for consistency and a little twang.
After the thighs had cooled, I removed the skins (saved them as a treat... especially that crispy "whale tail"... for CINCHOUSE), and we stripped the meat from the bone. Then, Mom used kitchen shears to cut the meat down to medium dice.
She added in diced celery and diced sweet gherkins.
Finally, we combined the cooled cooked dressing with the chicken and veggies mix, and gently folded it all together... tasted for seasoning... and into the fridge it went to mellow for a few hours before dinner.
This stuff is amazing, and the whole family still makes the stuff in kitchens all around the country today.
Thanks for joining me on a fun trip down memory lane and for a great afternoon project with Mom.
