Monthly Archives: October 2010

How To Brine Chicken (Quick Brine Recipe)

By Michael Ruhlman | Published: October 7, 2010

Photo by Donna Turner Ruhlman

How to brine chicken, quick chicken brine recipe—why do we need quick? Because usually when I realize I need to brine something it's too late to make and cool the brine, and then go through the hours of brining. I always brine chickens that I intend to fry. Always. Well, almost always, sometimes, the urge comes too fast and powerfully even to do this, but normally I have at least four hours before I need to get the chicken floured and plunked into the fat. Here's what I do when I need to brine fast . As I write in Ratio: The Simple Codes etc., my ideal brine is 5%. That means 50 grams of salt in a liter of water, 1 ounce of salt for every ...

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Guerrilla cooking demo—a weekday meal:
Tomato Basil Pasta Using Tomato Water

By Michael Ruhlman | Published: October 5, 2010

Tomato Basil Garlic Pasta with a Tomato-Butter sauce, via my iPhone; and frankly, I'm not happy with the quality, but you will get the idea of the tomato water use; next time back to the HD camera (and now, back to the gym). When I was courting Donna in southern Florida more than 20 years ago, I made a pasta dish of nothing more than tomato, basil, garlic and butter that we both loved for its simplicity and big garlicky flavor.  It's still a weekday staple for us, especially at the end of summer when basil and fat tomatoes are plentiful.  (Part of the original plan was to load Donna with so much garlic that she would ooze it from her pores the following day to keep other suitors ...

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CSA Week 18

By Michael Ruhlman | Published: October 2, 2010

The eminent Stu Eilers, dear family friend, former esquire at Thompson Hine, was gracious enough to pick up our CSA this morning as no one was in any shape to drive (photo, just barely, by Donna). Lot o' lettuce, lot o' green pepper.  Chard, a couple ears of corn, some fine crisp apples, tomatoes, cherry tomatoes, acorn squash, sweet potatoes. Will definitely be poaching the lettuce again, this time with a tomato-water-butter sauce, technique to come soon.  Will fry more sweet potato chips to make the Browns game tomorrow easier to bear. Now, with a belly full of grits, fried eggs, bacon and toast I can get to the real work of the day. OSU Illinois followed by OU-Texas, about all I'm good for. And in the meantime, read this fine piece on writing by my pal Blake, ...

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Creative Lazy Alternatives

By Donna Turner Ruhlman | Published: October 2, 2010

©photo by a lazy Donna

Normally we pick up our CSA share between 9-11 on Sat. mornings—but this morning nobody in this house who has a driver's license was in any shape to go get it (our friend Blake is visiting)—so our good friend Stu picked it up for us and was rewarded with a great Michael breakfast. The thought of doing another photograph of this stuff along with a hangover motivated the words to come from my mouth, "Stu—don't move." Then—Click (with my Lumix point & shoot camera) and here we have our week 18 CSA photo done—and now I'm going back to bed.

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