K. Emeline Sings a Delta-Style Proud Mary

K. Emeline and I did a Delta Blues version of Proud Mary that really goes to the heart of the song's sad, sweet message. I think we got something here:

Thanks to K for coming over to the Hello Kitty Club for a quick practice. We're going to try playing a few bigger places next week...

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Dr. Who's Matt Smith and Steven Moffat Visit Brooklyn's Way Station Bar

Dr. Who is, was, and probably always will be the greatest TV show on Earth. (I understand Venusians watch it too.) But it's a very small devoted club that even knows about it, so it kind of makes sense that Who star  Matt Smith and his brilliant show writer pal Steven Moffat turn up unexpectedly at The Way Station, in Brooklyn's Prospect Heights neighborhood, to down a few frosties with Who fans and watch the U.S. Premiere of "The Name of the Doctor." I mean, where better for a couple of lonely blokes on the town?

And how great an idea is a bar that caters almost exclusively to nerds? 'Bout time somebody noticed us!

The funny thing is that without his makeup, the 11th doctor looks just like my friend Curly Max. Here he is staggering out of the TARDIS men's room after a couple well-placed Coronas:

By the way, nice choice on the beer Matt! Corona & lime is about as hipster as you can get in Brooklyn! Is he drinking two inna-row to avoid the line at the bar? SMART MOVE!

http://waystationbk.blogspot.com/

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Photos - Max and K. Emeline at The Jumping Turtle

Thanks to professional photographer Kaitlyn Kohn we have a whole new batch of great snaps of us at The Jumping Turtle in San Marcos!

Thanks again to Kaitlyn Kohn, check out her pics at:

www.kaitlynkohnphotography.com

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Kentucky Fried Chicken Recipe

Recipe for Buttermilk Southern Fried Chicken
AKA "Narrow Face"

I just came back from Nashville and have been obsessed with trying to make the perfect fried chicken. After LOTS of experiments I came up with this recipe - it tastes like Kentucky Fried Chicken but it’s probably healthier because it uses skinless chicken breasts cut into chunks or flat pieces.

Dust 1-4 lbs. cut-up 2" chicken breasts with meat tenderizer, let sit in fridge for 4 hours minimum. (Just do it in the morning of the day you plan to make it.) Rinse, dry on paper towels, then just before deep frying, 

dip quickly in:

1 cup liquid whipping cream
2 tablespoons hot sauce

Let the excess cream drip away, then -

Shake in a plastic bag with a mixture of:

1/3 cup Italian "00" flour

1/3 cup corn starch
1/3 cup fine corn flour

1/2 tsp. baking powder 

...mixed with the secret spices:

1 teaspoon Cayenne Pepper

1 teaspoon Salt

2 teaspoons Dried Basil

2 teaspoons Black Pepper

2 teaspoons Celery Salt

2 teaspoons Chili Powder

2 teaspoons Sage Powder

4 teaspoons Onion Powder

4 teaspoons Garlic Powder

4 teaspoons Dried Parsley

4 teaspoons Smoked Paprika

Let these pieces sit for 30 minutes on waxed paper; the coating will get damp & sticky. Then shake AGAIN in the flour mixture just before frying, this makes for a really crispy thick outside coating!

Deep fry in hot canola oil, 2-3 at a time only, in a teflon-coated small pot, not a frying pan. Cook until golden brown, cool until warm but still crispy. Scarf them down!

NOTES:
The dredge mixture above does about 2 lbs. of chicken. Double for more.

The spices make a mixture that is about 8 tablespoons per cup of dredging mixture. You can double or quadruple the spices and save them to mix later.

To make a spicy-style chicken, just use pure hot sauce instead of the cream to coat the chicken before you dredge it in the flour/spice mixture. 
Experiment until it tastes good!

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