The NPR blog Salt started a small #chickenshitstorm Monday when Maria Godoy wrote about a Drexel University study and campaign (a campaign!) to end the dangerous practice of washing chicken in your sink at home. The story was picked up by Slate editor L.V. Anderson and spread from there. Reaching many, including television star and renowned post-it artist, Alton Brown, whose 5-post-it editorial sums up the feelings of many cooks and chefs. When I wrote to him asking to use the image here, he added a header to the email: “We all need to calm the fuck down!” I love that about Alton. He’s right. And he’s right to shout. This shit is getting out of hand. Why are so many people so fucking afraid of their food? Wash your chicken or don’t wash it. Read On »

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I’ve written about fried chicken a lot because, well, it’s pretty high up on the list of best possible things to eat, period. Given that it’s one of the best possible things to eat, it’s imperative that we make fried chicken as often as possible. We can’t know when we shall leave this mortal coil; therefore: the more fried chicken you eat, the better your life will have been. It’s in your hands. Here, I not only give the recipe, but I demonstrate how I personally prefer to cook this infinitely variable preparation. The technique is pan-frying, which I use for chicken and pork chops. Unlike deep-frying, the items are not completely submerged. Ideally the oil level will come halfway up what you’re cooking (I have slightly more oil than I need in the video). Read On »

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  When Donna and I published The Book of Schmaltz as an app for iPads, I never expected it to be published as a book book. (Yes, even though it’s called “The Book of.”) And yet, I always knew that would be its most valuable form. The book’s muse, for instance, my neighbor Lois Baron, had never even held an iPad, and she’s the ideal customer. And I’m lucky my editor at Little, Brown thought publishing an actual book was a good idea, too. Tomorrow, The Book of Schmaltz is officially released as a book book. David Leite wrote this about the app when it came out. Max Gross wrote about the book in this weekend’s New York Post. (Though I must take issue with the use of “grease” in the headline. Schmaltz is a Read On »

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For her high school graduation lunch last week, my daughter asked for my fried chicken. Normally, I break down a chicken into 9 pieces and cook it and serve it. But we’d invited friends, bringing our total number to 20. Fried chicken for 20 is different from fried chicken for four. I had no intention of spending all that time frying while hosting the lunch. But it wasn’t until we were seated and one of the guests, while biting into a juicy drumstick, asked, “You can do this ahead of time?” did I realize that I must, must post on this subject, to deepen our understanding and encourage more cooking of one of the greatest dishes in the American repertoire. Yes, this can be done the day ahead. Follow all the steps below, though you Read On »

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Video: Watch Melissa Clark cut up a whole chicken which saves you money at the store and help you make stock, via NYT.

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