Buttermilk Fried Vehicle for Fried Buttermilk
I know next to nothing about the South. Why would I? I recoil from sun and heat, reserve physical affection for family, the Hamiltons, and Jess D, and prefer not to make eye contact with strangers, especially in crowds. When I first became aware of the “see something, say something” campaign at train stations and airports, I was slightly taken aback that the administration would assume I was in the habit of taking stock of my fellow passengers. Once the practice of noticing people becomes acceptable etiquette, the terrorists have won. No, I’ll keep my eyes quietly glued to my Maugham novel all the way to my grave, thank you very much.
As mysterious and stressful as I find Southern culture, the food is another story; I can be bought with fried chicken. My first successfully fried chicken (I usually wind up with fried chicken and fried flour) is courtesy of Simply Recipes, a site that garners more of my trust with every new recipe. I was nervous that the eight hours my refrigerator invested soaking the chicken in herbed buttermilk might be wasted, but the payoff was nothing short of magnificent. There was little conversation at dinner this evening, and both Mr. P and I were relieved that our new rice cooker botched the starch, opening up some unexpected gastronomical real estate. It’s not at all greasy, no small feat considering the two cups of oil you get going, and if you use grape seed oil without actually reading the recommended article on its health benefits, the sky is the nutrient-rich limit! A squirt of lemon juice rendered the whole thing intolerably good — so good that I’m still just a little furious.