After reviewing some of my eats the last couple days, I am realizing my weight gain has everything to do with what I am eating. Saturday for lunch Tony and I went ot Nozumi for their calamari fries. Holy cow, I dream about these fries – lightly battered and then mixed with a shaved vinegar slaw with spicy dipping sauce.
I stole that picture from Google images since I accidentally erased the pictures I took. 😦 While that in and of itself isn’t too bad, we also had huge sea scallops that were served over crab risotto – and then I thought “I’ll get the spicy chicken bento box!” Um, yeah – it comes with miso soup, tempura shrimp and veggies and spicy chicken – I did eat my greens on the plate – I love the radish dressing that comes on Asian salads.
Then Saturday night was ribs. Oh, and yesterday at lunch for twinfest? I ate tortilla chips, fresh veggies dipped in a dill sauce, and had 1 1/2 slices of sausage and pepperoni deep dish pizza.
It’s so funny, but growing up I hated deep dish pizza. The first thing I would do is take a fork and scrape off all the chunky tomatoes. Now I realize it makes the pizza.
Oh, and I made fried chicken last night! Not just any fried chicken. It was Thomas Keller’s Ad Hoc Fried Chicken Kit I got from Williams-Sonoma in the discount bin. It only cost me $3.75, and Tony and I agreed it was about the best damn fried chicken we’ve ever had at home.
But I have to warn you, there is some planning involved in making this fried chicken. First off, it comes with a brining spice pack. You need to boil that and let it cool for 2 hours before adding the chicken for a 12 hour soak.
Then yesterday morning, you drain and rinse the chicken, pat it dry, and leave it in the fridge another 8 hours. The package said to let the chicken sit out for 2 hours before frying, but I left it out for only an hour – I am not sure what another hour sitting out would have done?
Then dunk the chicken in buttermilk, then into the prepackaged coating mix – it made it clear NOT to shake off any of the excess coating. I also fried it at a much lower temperature – 330 degrees. I cooked the dark meat for 14 minutes, and the white meat for 12 minutes.
The outside was super crunchy, the chicken was so tender and flavorful from the brine – perfection. And guess what? Tony will actually eat these leftover! 😀
Let’s just say I am happy the kit came with two mixes so we can make it again – just not this week. I think I’ll be staying away from deep dish pizza, ribs and fried chicken for a while. Why does tasty food always have to have so many calories?!
I am off to the gym to swim – gotta work off my weekend eats!
Question of the Day: What’s your favorite – deep dish or thin crust??
Make it a great day!