Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
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Bonneville Seattle is raising funds for the construction of a second Fisher House at Joint Base Lewis-McChord in Tacoma and we need your help.Ingredient of the week: Fried chicken
June 14, 2012 @ 12:05 pm (Updated: 12:06 pm - 6/14/12 )
This week the Seattle Kitchen staff goes over the ins and outs of fried chicken. All the members of the Seattle Kitchen staff have different techniques for this dish. Host Tom Douglas loves Ezell's style, and prefers corn starch to flour for frying. Host Thierry Rautureau says his frying is more like grilling, and SK contributor Katie O shares a Japanese version of fried chicken.
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Bonneville Media encourages site users to express their opinions by posting comments. Our goal is to maintain a civil dialogue in which readers feel comfortable. At times, the comments can descend to personal attacks. Please do not engage in such behavior. We encourage your thoughtful comments which: have a positive and constructive tone, are on topic, are respectful toward others and their opinions. Bonneville reserves the right to remove comments which do not conform to these criteria.
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rubegoldberg wrote...GreatJune 16, 2012 3:50 pm{ "Thumbs Up":"1","Thumbs Down":"-1" }- Reply
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anotherfencewalker wrote...Can't wait..June 17, 2012 11:23 am{ "Thumbs Up":"1","Thumbs Down":"-1" }
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