The Old Folks Home

[perchie.girl]

@ozexpat

sorry its a new tool for me

 

[beverly evans]

@beverly evans and @perchie.girl

there is no need to repost quotes within quotes within quotes. just quoting the last post in your conversation or using the "@" symbol to get the attention of the person you are directing your comments at is sufficient.

up low bandwith people need quality not quantity

cheers tuff? And using just @ does what?

 

[beverly evans]

Quote:
Just lost it....start over. THX Oz but I am pc illiterate and don't know what I'm doing, and have a new laptop that is giving me trouble. Tell me please what to click to just get the last comment and not the whole shebang. And how does @ work.

 

[perchie.girl]

Ok now I dotn know who I am responding to......

But with regard to frying chicken.

Fat that stays solid at room temperature is usually polyunsaturated.... NOT good. Crisco comes to mind Margarine as well.

Coconut oil is Monounsaturated and will liquifiy at body temperature.... VERY good for you.

Butter is good and if you need to preserve it Ghee is even better

Olive oil is good too.

So is lard and beef Tallow.

My grandmas fried chicken is the best.... and I make mine like hers somewhat... I am a little better at seasonings.

First of all you have to remember legs and thighs (dark meat) cooks longer than breast and wings (light meat)

One chicken cut up into servings.... I like to split off the wish bone and breast meat along with it to make a serving Makes the breasts smaller then cut the rest of the chicken up like usual.... Or buy it already cut up.... but when you do you loose the back Which can be saved for stock.

Anyhow you cut up the bird I salt pepper and use poultry seasoning on it... all over.... I do not season the flour. Then I dust the chicken with flour.... No there will NOT be much flour on the meat.

Then I coat the pan with oil.... what ever oil that can be fried with... Light olive, Peanut, Corn, Ghee, Lard, Tallow, (I prefer bacon grease) Get it hot till a drop of water skitters about on the oil before disappearing. Then drop in the chicken skin side down one piece at a time so the oil wont cool off. by the time all the pieces are in the first one is ready to turn.... you get the drill.... Brown the chicken on all sides I usually flip them only once... all the way over. When the back side is browned. Take the whole pan and stick it in a 350 degree oven. Maybe 15 minutes till done....

Once done take it out of the pan. The chicken will give off some fat too. Then sprinkle in flour to make a rue.... Or you can take the flour and put it in a jar with some milk or buttermilk and shake till the flour is mixed completely with the milk... Then whisk it into the fat in the pan.... use the whisk to get the little bits up and into the slurry. cook till it coats the back of a spoon. Serve that with mashed potatoes or baked potatoes smashed up.... Its good on steamed veggies too. Lots of flavor.

Milk gravy proportions 1/4 cup drippings 1/4 cup flour to 2 cups milk Which is wayyy too much cut it down to what you want. I usually use 1 cup milk 1 tbsp flour and what ever drippings are in the pan.

deb

 

[perchie.girl]

Just lost it....start over. THX Oz but I am pc illiterate and don't know what I'm doing, and have a new laptop that is giving me trouble. Tell me please what to click to just get the last comment and not the whole shebang. And how does @ work.

Beverly just start typing Starting with the @ symbol

for instance @perchie.girl BYC has linked all the user names to the @ symbol... so you can direct your response to that person. It comes to me as a message Then there is a button to push to see the quote.

for instance:
ozexpat mentioned you in a post in The Old Folks Home!


Unfortunately for me the filters i have set up has placed thes "notifications" in a different spot in my email folders.... so I wind up reading them out of order

deb

 

[ozexpat]

@beverly evans

using the "@" function notifies you of a post and you can then link to it from your email - much the same as when somebody quotes you.

please dont take issue over my request - you can chose to ignore it.

not to long ago we had a person posting 20 great photos. then people quoted the photos, and then the next guy would quote the quote, including the photos - before too long the thread was awash with pages and pages of quotes of quotes of quotes.

When I am at home on high speed internet with 50mb/sec, it does not matter much but when paying for data by the mb like in many countries or on phones in the USA with caps, its data polution. When I am at my beach house (my internet there is 800 times slower) it makes the thread unreadable

Thanks for your understanding.

 

[perchie.girl]

@ozexpat

I try to trim... but the other day i wasnt thinking.

sorry.

I should know better.

Still havent figured out how to do the filters so they go in the right spot.... No matter any way because I bracket in the posts and go to the website....

deb

 

[ozexpat]

Just lost it....start over. THX Oz but I am pc illiterate and don't know what I'm doing, and have a new laptop that is giving me trouble. Tell me please what to click to just get the last comment and not the whole shebang. And how does @ work.

Actually - I have no idea how to do the quote in quote thing you guys are doing

I just hit the quote button and only the reply entered ends up in the box

 

[bamadude]

Yeah that person started her own thread....most days i cant get it to load

 

[chickwhispers]

I just delete the quotes that I don't need. I hsve to do each one differently depending on if I'm using my phone or my lsp top. I try not to quote alot of already quoted posts. It's jusy easier for me to keep it simple.
For most mobile phones you can find the @ symbol in the tools above the posting box and when you click on it then type the name of who you want in and click submit. On the laptop or pc just use the @ symbol and the name box will open for you and type the name in and hit sumbit. Practice a few times and you'll quickly see how easy it is. Hope this helps you out.