Comments on: The recipe whose name shall not be spoken http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/ Food, Fashion and Philosophy from an Italian Farm Sat, 22 Nov 2008 00:11:25 +0000 http://wordpress.org/?v=2.1.3 By: Dermott http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2120 Dermott Sun, 04 Nov 2007 11:06:53 +0000 http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2120 I\'ve got a couple of recipes for Tuscan fried chicken. One, apparently ancient, I\'ve been meaning to try. The source, apparently, is a Signora Agnese Chiesa of Firenze. She breaks two eggs into a bowl large enough to take the chicken pieces (bone-in), beats in a pinch of salt, then adds the chicken pieces, mixing well. She lets everything sit for an hour. Before frying, she sprinkles flour into the mix, stirring well, until the flour takes up the egg. Then she fries. Doesn\'t sound as light as yours. I\'ll try to dig out the other recipes. I\’ve got a couple of recipes for Tuscan fried chicken. One, apparently ancient, I\’ve been meaning to try. The source, apparently, is a Signora Agnese Chiesa of Firenze.

She breaks two eggs into a bowl large enough to take the chicken pieces (bone-in), beats in a pinch of salt, then adds the chicken pieces, mixing well. She lets everything sit for an hour. Before frying, she sprinkles flour into the mix, stirring well, until the flour takes up the egg.

Then she fries. Doesn\’t sound as light as yours.

I\’ll try to dig out the other recipes.

]]> By: David http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2123 David Sun, 04 Nov 2007 13:08:41 +0000 http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2123 While I have not tried the specific one you are talking about I have a couple in my recipe box which vary slightly from region to region. You are very very close both beer and the amount of time before "dipping" seem to be recurring themes. While I have not tried the specific one you are talking about I have a couple in my recipe box which vary slightly from region to region. You are very very close both beer and the amount of time before “dipping” seem to be recurring themes.

]]> By: Maryann@FindingLaDolceVita http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2135 Maryann@FindingLaDolceVita Sun, 04 Nov 2007 23:04:00 +0000 http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2135 Ah victory! I love that you tried to replicate this dish. What talent! Ah victory! I love that you tried to replicate this dish. What talent!

]]> By: admin http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2140 admin Mon, 05 Nov 2007 10:35:21 +0000 http://www.judithgreenwood.com/thinkonit/the-recipe-whose-name-shall-not-be-spoken/#comment-2140 Hang in there. I am starting a series of posts in which I publish every version of a new recipe on the way to the right one. I could be wrong, but it seemed to me that it might be interesting to see how a recipe gets born. I am going to post the ones that aren't quite there, but are good anyway, too. Because, after all, I am the one deciding when it's right, and it might have pleased you more in one of the other versions. Hang in there. I am starting a series of posts in which I publish every version of a new recipe on the way to the right one. I could be wrong, but it seemed to me that it might be interesting to see how a recipe gets born.
I am going to post the ones that aren’t quite there, but are good anyway, too. Because, after all, I am the one deciding when it’s right, and it might have pleased you more in one of the other versions.

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