“There are two Americas: one for which the “technical and legal” requirements can be a prison, and one for which they are merely noise.”—Amy Davidson on the problem with Romney’s “technical and legal” Bain defense: http://nyr.kr/Q3eVYa (via newyorker)
Americans support raising taxes on the rich by a two-to-one margin, with many believing an increase would both help the economy and make the tax system fairer, according to a Pew poll released Monday afternoon.
Forty-four percent of adults surveyed said that raising taxes on incomes above $250,000 would help the economy and increase fairness, while 22 percent said it would hurt the economy and 21 percent that it would make the system less fair.
Opinions split somewhat down partisan lines, with 64 percent of Democrats predicting raising taxes on the wealthy would help the economy, compared to 27 percent of Republicans.
Today I served Chinese Broccoli to my family. I have eaten it before in Thai restaurants but never cooked it at home. Much to my delight the kids all liked it (after complaining that it was ugly!) and it will definitely return to our menu.I have several great Asian markets in my area, it is worth…
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 ½- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)
Mix dry ingredients in large bowl. Set aside.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it’s okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don’t have a cooking thermometer, wait for small bubbles to form.
Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don’t need to shift them around in the pan.
After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.