Thread: Rants: Olive Melodies and Seasond Flour

Sqwertz wrote:

> And while I'm ranting... Why use "seasoned flour"? This term
> shoould be banned by all recipes and cookbooks. Why not just season
> the food you'll be flouring rather than using 5x as must salt and
> seasonings you'd use if you had just seasoned the meat? (or
> vegetables). You'll just throw more than half of the seasoned flour
> you made, anyway. Seasoning the food rather than the flour allows
> you to control exactly how much season you want.
>
> So please, folks - don't buy olive mixes and don't season your
> flour. Do it for the children.
>
> -sw

Why do people buy containers of "Cinnamon Sugar" ?
Enquirering (sic) Minds want to know!

Goomba <[email protected]> wrote:

> Why do people buy containers of "Cinnamon Sugar" ?
> Enquirering (sic) Minds want to know!

What, you don't want to pay $28/lb?
http://www.fancyflours.com/cinnamon-sugar.html

The "cheap" stuff contains fake cinnamon (Vietnamese), soybean oil,
and silicon oxide. In Mckormick's defense, McKormick puts cinnamon
oil in theirs (though it's probably not Ceylon cinnamon)

-sw

On Sun 08 Mar 2009 05:06:34p, Goomba told us...

> Sqwertz wrote:
>
>> And while I'm ranting... Why use "seasoned flour"? This term
>> shoould be banned by all recipes and cookbooks. Why not just season
>> the food you'll be flouring rather than using 5x as must salt and
>> seasonings you'd use if you had just seasoned the meat? (or
>> vegetables). You'll just throw more than half of the seasoned flour
>> you made, anyway. Seasoning the food rather than the flour allows
>> you to control exactly how much season you want.
>>
>> So please, folks - don't buy olive mixes and don't season your
>> flour. Do it for the children.
>>
>> -sw
>
> Why do people buy containers of "Cinnamon Sugar" ?
> Enquirering (sic) Minds want to know!

I don't understand the mixed olives or the cinnamon sugar, but I can tell
you that using seasoned flour is the *only* proper way to prepared southern
fried chicken. Just seasoning the chicken doesn't cut it. That's
something I won't back down on.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:

> I don't understand the mixed olives or the cinnamon sugar, but I can tell
> you that using seasoned flour is the *only* proper way to prepared southern
> fried chicken. Just seasoning the chicken doesn't cut it. That's
> something I won't back down on.
>
But.. but.. YOU can season your own flour, Wayne. One doesn't need
others to season it for them...do they?

On Sun 08 Mar 2009 06:51:29p, Goomba told us...

> Wayne Boatwright wrote:
>
>> I don't understand the mixed olives or the cinnamon sugar, but I can
>> tell you that using seasoned flour is the *only* proper way to prepared
>> southern fried chicken. Just seasoning the chicken doesn't cut it.
>> That's something I won't back down on.
>>
> But.. but.. YOU can season your own flour, Wayne. One doesn't need
> others to season it for them...do they?
>

I didn't mean *buy* seasoned flour, Goomba. I have never bought it. I
always season my own flour for coating chicken and other meats. Steve's
rant, if I understood it correctly, was not to season the flour at all, but
just the meat. BLEH!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright <[email protected]> wrote:

> On Sun 08 Mar 2009 05:06:34p, Goomba told us...
>
>> Sqwertz wrote:
>>
>>> And while I'm ranting... Why use "seasoned flour"? This term
>>> shoould be banned by all recipes and cookbooks. Why not just season
>>> the food you'll be flouring rather than using 5x as must salt and
>>> seasonings you'd use if you had just seasoned the meat? (or
>>> vegetables). You'll just throw more than half of the seasoned flour
>>> you made, anyway. Seasoning the food rather than the flour allows
>>> you to control exactly how much season you want.
>>>
>>> So please, folks - don't buy olive mixes and don't season your
>>> flour. Do it for the children.
>>>
>>> -sw
>>
>> Why do people buy containers of "Cinnamon Sugar" ?
>> Enquirering (sic) Minds want to know!
>
> I don't understand the mixed olives or the cinnamon sugar, but I can tell
> you that using seasoned flour is the *only* proper way to prepared southern
> fried chicken. Just seasoning the chicken doesn't cut it. That's
> something I won't back down on.

Chicken gets a heavier dose of flour than other items that call for
a dusting of seasoned flour. So yeah - I guess it would make a
little difference there.

But one of my biggest complaints about fried chicken is all the
seasoning is in the batter/breading. Once that skin gets ripped
off, you're left with just... chicken.

-sw

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> Why do I keep buying mixed olives? You'd think I'd have learned by
> now that every olive in the batch will taste exactly the same, no
> matter how many varieties it contained. Once you mix 5-8 different
> kinds of olives with their individual brines, they don't get any
> better - just worse.
>
> And while I'm ranting... Why use "seasoned flour"? This term
> shoould be banned by all recipes and cookbooks. Why not just season
> the food you'll be flouring rather than using 5x as must salt and
> seasonings you'd use if you had just seasoned the meat? (or
> vegetables). You'll just throw more than half of the seasoned flour
> you made, anyway. Seasoning the food rather than the flour allows
> you to control exactly how much season you want.
>
> So please, folks - don't buy olive mixes and don't season your
> flour. Do it for the children.
>
> -sw

I don't use wheat flour, generally rice flour, or arrowroot or corn
starch, and yes I DO season it.

I save the extra in a ziplock in the freezer. I don't discard it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> On Sun 08 Mar 2009 05:06:34p, Goomba told us...
>
> > Sqwertz wrote:
> >
> >> And while I'm ranting... Why use "seasoned flour"? This term
> >> shoould be banned by all recipes and cookbooks. Why not just season
> >> the food you'll be flouring rather than using 5x as must salt and
> >> seasonings you'd use if you had just seasoned the meat? (or
> >> vegetables). You'll just throw more than half of the seasoned flour
> >> you made, anyway. Seasoning the food rather than the flour allows
> >> you to control exactly how much season you want.
> >>
> >> So please, folks - don't buy olive mixes and don't season your
> >> flour. Do it for the children.
> >>
> >> -sw
> >
> > Why do people buy containers of "Cinnamon Sugar" ?
> > Enquirering (sic) Minds want to know!
>
> I don't understand the mixed olives or the cinnamon sugar, but I can tell
> you that using seasoned flour is the *only* proper way to prepared southern
> fried chicken. Just seasoning the chicken doesn't cut it. That's
> something I won't back down on.

Nor other recipes. I agree.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Goomba <[email protected]> wrote:

> Wayne Boatwright wrote:
>
>> I don't understand the mixed olives or the cinnamon sugar, but I can tell
>> you that using seasoned flour is the *only* proper way to prepared southern
>> fried chicken. Just seasoning the chicken doesn't cut it. That's
>> something I won't back down on.
>>
> But.. but.. YOU can season your own flour, Wayne. One doesn't need
> others to season it for them...do they?

I thought you were being facetious, but sure enough,
$4 for a 6oz box.

-sw

On Mar 8, 7:22*pm, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
wrote:
> On Sun 08 Mar 2009 05:06:34p, Goomba told us...
>
>
>
> > Sqwertz wrote:
>
> >> And while I'm ranting... Why use "seasoned flour"? *This term
> >> shoould be banned by all recipes and cookbooks. *Why not just season
> >> the food you'll be flouring rather than using 5x as must salt and
> >> seasonings you'd use if you had just seasoned the meat? (or
> >> vegetables). *You'll just throw more than half of the seasoned flour
> >> you made, anyway. *Seasoning the food rather than the flour allows
> >> you to control exactly how much season you want.
>
> >> So please, folks - don't buy olive mixes and don't season your
> >> flour. *Do it for the children.
>
> >> -sw
>
> > Why do people buy containers of "Cinnamon Sugar" ?
> > Enquirering (sic) Minds want to know!
>
> I don't understand the mixed olives or the cinnamon sugar, but I can tell
> you that using seasoned flour is the *only* proper way to prepared southern
> fried chicken. *Just seasoning the chicken doesn't cut it. *That's
> something I won't back down on.
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> * * * * * * *- Oswald Dykes, English writer, 1709.

Do you soak the chicken in milk? I put lots of paprika and a good bit
of black pepper and some rubbed dry basil in the seasoned flour the
chicken gets dredged in? Have you ever made "Maryland" Fried Chicken
- you pour the fat of when it's about half cooked then add light
cream and kind of braise and simmer till it's done. Not crunchy but
sublime! Biscuits on the side.
Lynn in Fargo

On Sun, 08 Mar 2009 22:42:59 -0600, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> Chicken gets a heavier dose of flour than other items that call for
>> a dusting of seasoned flour. So yeah - I guess it would make a
>> little difference there.
>>
>> But one of my biggest complaints about fried chicken is all the
>> seasoning is in the batter/breading. Once that skin gets ripped
>> off, you're left with just... chicken.
>>
>> -sw
>
>So marinate it first babe! THEN coat it and do your thing. :-)

When I fry chicken, I season it first, with salt and pepper. I then
let it sit for a bit, and then do the dredging thing with flour also
seasoned with salt and pepper. I sometimes add other things to the
flour too, like smoked paprika, or garlic powder..or both.

That way, I get well seasoned meat. Before that, when I was only
seasoning the flour, it seemed underseasoned, just as Steve says.

Christine
--
http://nightstirrings.blogspot.com

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> Chicken gets a heavier dose of flour than other items that call for
> a dusting of seasoned flour. So yeah - I guess it would make a
> little difference there.
>
> But one of my biggest complaints about fried chicken is all the
> seasoning is in the batter/breading. Once that skin gets ripped
> off, you're left with just... chicken.
>
> -sw

So marinate it first babe! THEN coat it and do your thing. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
>
> And while I'm ranting... Why use "seasoned flour"? This term
> shoould be banned by all recipes and cookbooks. Why not just season
> the food you'll be flouring rather than using 5x as must salt and
> seasonings you'd use if you had just seasoned the meat?
(snippage)
> -sw


Who says when you season flour you use 5x salt? I certainly don't.

Jill

P.S. A lot of times the seasoned flour *is* part of seasoning the meat. I
have a recipe somewhere for my mother's swiss steak... you dredge pieces of
generally tough round steak in seasoned flour then pound it into the meat
with a meat mallet. It works.

Wayne Boatwright <[email protected]>
news:[email protected] 5.247: in
rec.food.cooking

> On Sun 08 Mar 2009 06:51:29p, Goomba told us...
>
>> Wayne Boatwright wrote:
>>
>>> I don't understand the mixed olives or the cinnamon sugar, but I can
>>> tell you that using seasoned flour is the *only* proper way to
>>> prepared southern fried chicken. Just seasoning the chicken doesn't
>>> cut it. That's something I won't back down on.
>>>
>> But.. but.. YOU can season your own flour, Wayne. One doesn't need
>> others to season it for them...do they?
>>
>
> I didn't mean *buy* seasoned flour, Goomba. I have never bought it.
> I always season my own flour for coating chicken and other meats.
> Steve's rant, if I understood it correctly, was not to season the
> flour at all, but just the meat. BLEH!

Color me stupid but I've never looked for, or seen, pre-seasoned flour.
Quite frankly I would never see the need for it. I *will* admit to
purchasing sifted flour now and then if needed. I always make a huge
mess when sifting it and it's easier to buy it that way. Since I seldom
bake it's pretty much a non-issue with me anyway.

Another thing I've never quite understood is the seasoned salt stuff.
Maybe I've used too much of it when I had a recipe that calls for it.
Either I've never gotten the hang of using it properly or I just really
don't care for it.

Michael

--
“He who does not understand your silence will probably not understand
your words.”
~Elbert Hubbard

You can find me at: - michael at lonergan dot us dot com

On Mon 09 Mar 2009 08:07:09a, Michael "Dog3" told us...

> Wayne Boatwright <[email protected]>
> news:[email protected] 5.247: in
> rec.food.cooking
>
>> On Sun 08 Mar 2009 06:51:29p, Goomba told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> I don't understand the mixed olives or the cinnamon sugar, but I can
>>>> tell you that using seasoned flour is the *only* proper way to
>>>> prepared southern fried chicken. Just seasoning the chicken doesn't
>>>> cut it. That's something I won't back down on.
>>>>
>>> But.. but.. YOU can season your own flour, Wayne. One doesn't need
>>> others to season it for them...do they?
>>>
>>
>> I didn't mean *buy* seasoned flour, Goomba. I have never bought it.
>> I always season my own flour for coating chicken and other meats.
>> Steve's rant, if I understood it correctly, was not to season the
>> flour at all, but just the meat. BLEH!
>
> Color me stupid but I've never looked for, or seen, pre-seasoned flour.
> Quite frankly I would never see the need for it. I *will* admit to
> purchasing sifted flour now and then if needed. I always make a huge
> mess when sifting it and it's easier to buy it that way. Since I seldom
> bake it's pretty much a non-issue with me anyway.

Michael, I've never seen "seasoned flour" for sale either. The only
seasoned flour products I know of are those premixed coating mixes that I
would never buy.

> Another thing I've never quite understood is the seasoned salt stuff.
> Maybe I've used too much of it when I had a recipe that calls for it.
> Either I've never gotten the hang of using it properly or I just really
> don't care for it.

I have bought a number of different seasoned salts over the years and never
cared for any of them. I think you can do a better job of combining
seasonings on your own.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne wrote on Mon, 09 Mar 2009 15:14:16 GMT:

>> Wayne Boatwright <[email protected]>

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.>>

Try Lucretius (about 99BC to 55BC) De Rerum Natura iv. 637 "quod ali
cibus est aliis fuat acre venenum", what is food to one person may be
bitter poison to others.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon 09 Mar 2009 08:22:37a, James Silverton told us...

> Wayne wrote on Mon, 09 Mar 2009 15:14:16 GMT:
>
>>> Wayne Boatwright <[email protected]>
>
> "One man's meat is another man's poison"
> - Oswald Dykes, English writer, 1709.>>
>
> Try Lucretius (about 99BC to 55BC) De Rerum Natura iv. 637 "quod ali
> cibus est aliis fuat acre venenum", what is food to one person may be
> bitter poison to others.

Oh, that's good! Thanks!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Sun, 08 Mar 2009 22:42:59 -0600, Omelet wrote:

> In article <[email protected]>,
> Sqwertz <[email protected]> wrote:
>
>> Chicken gets a heavier dose of flour than other items that call for
>> a dusting of seasoned flour. So yeah - I guess it would make a
>> little difference there.
>>
>> But one of my biggest complaints about fried chicken is all the
>> seasoning is in the batter/breading. Once that skin gets ripped
>> off, you're left with just... chicken.
>>
>> -sw
>
> So marinate it first babe! THEN coat it and do your thing. :-)

right. you can season it before the flouring.

your pal,
blake

Sqwertz wrote:

> Why do I keep buying mixed olives?

LOL, nice rant. Expecially after havin' had some olive taggiasche just
yesterday, at lunch. This brand sells them in flat trasnparent plastic trays
with just some oil and salt, and they're heavenly.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano