I’m retired, but have done recently some chess coaching on the side.
I declared the income to the UK tax authorities* as I didn’t want to run into trouble later on.
You may like to mention things to the IRS…
*tax office: “Hello, this is the regional tax office - how may I help?”
glee “I want to declare some new income.”
tax office: “Pardon?! What?!”
glee “I want to declare some new income.”
tax office: “Oh! OK, we can do this over the phone, or you can use our online service - whichever suits you best.”
glee “Here are the details.”
Thanks! I already registered for a tour, this is a great idea. I know Luis Escobar, the founder of VenturePoint - this is an obvious extension of his business, I’ll have to mention it next time we talk.
Not really worried about the tax implications of a single $250 transaction, @glee, and the main US tax agency doesn’t really work that way - sounds like you actually can talk to people there in the UK. And they will tell you what your tax bill is. Amazing stuff. 21st century, really. How may we yanks develop such futuristic wizardry, indistinguishable from magic?
Mmm, i haven’t had fried chicken in ages. I love fried chicken, but there aren’t any good fried chicken places near me. The closest i can get is fried chicken wings at one if the Chinese places.
Clearly, I need to go to my favorite chicken place this week. They do something like a broasted chicken but it’s a different spice setup. And it’s delicious. All your fault @JohnT !
By the way, the 7 minutes a side is only for those large breasts. The thighs can be flipped every 5-7, and the legs should be rotated about every 3-5, given a quarter turn instead of a half. Wings don’t take long to fry, especially when cut into two, and only need two or three rotations.
I second those who are now salivating for fried chicken! All your fault, @JohnT!
ETA: I just realized that I have the exact same stove (post #36)! Except (a) mine is black and stainless steel instead of white, and (b) my glass top has not been as pristeen and shiny as yours in many years!
Contributing fried chicken to a corporate pot luck dinner (i somehow organized one with my team), now I have not just my team but 3 directors, one Sr Director, and an EVP have invited themselves.
Anyway, need suggestions on how to best keep cooked chicken warm for about 5 hours. Hot pads in a cooler? Or perhaps I should cook the night before and serve cold chicken? (Fridge space is not an issue as there is plenty.)
Anyway, ideas and instructions are greatly welcome! Thanks in advance.
So what is the 5 hour delay? Can you do any reheating closer to serving time?
Very difficult to keep fried foods hot without getting soggy. You can only insulate it so well because you need ventilation to keep the coating crisp. You need to keep it elevated on a rack so liquids drip off, and something to absorb them, and then you need some dry radiant heat. IMHO none of that will result in good chicken 5 hours later. If you’re stuck with this 5 hour wait time then I think you have to refrigerate it. With smaller pieces of fried chicken you can reheat them in a hot oven, warming them and crisping up the crust at the same time. With larger pieces by the time the chicken is heated through the crust could be hard and burnt, or too soggy to consider if heated at lower temps.
I think good fried chicken can be served cold. Actually, cold then given a little time to get closer to room temp, or outdoor temp as has been done at picnics since the dawn of fried chicken.
If you’re going to serve it cold, might as well make it easier on yourself and do the cooking the night before, refrigerate it overnight and then transport it in a cooler. Putting it into the office fridge as soon as you get there, of course (or make sure the cooler is well iced).
The goal is to cool it quickly and to cumulatively have it out of refrigeration 2 hours or less before being eaten. Food safety and all that boring stuff. Besides, it’s self-preservation to not sicken your co-irkers and three layers of bosses.
Me? I’d order it from the best local chicken restaurant or good grocery store deli (you are near HEBs, right?). That way if it goes sideways, you have plausible deniability. Save showing off your cooking fu with crockpot chil or baked goods. Much easier to store, transport and serve.
@JohnT: I know that’s an old post but apparently you’re still at it, so:
It’s state by state and which items come under what depends on the state.
In New York State, some baked goods require only a 20C exemption, fairly easy to get and many ordinary homes can qualify; but other baked goods require a full 20C license, a much bigger deal and you’d almost certainly need a dedicated space and some equipment not found in the average kitchen. And the rules are different for some kinds of jams/jellies than for others. Etc.
There will most certainly be rules about meats, including temperatures and lengths of time for holding them once cooked.
The other reason I wouldn’t recommend just ignoring the rules, besides what’s been brought up earlier in the thread: what if somebody gets sick? It can be really hard to tell exactly what they got sick from; but if they think it’s your food, and you’re not following legal requirements, the results could be not pretty at all. And the Department of Health is likely to ask everything they’ve been eating, so may find you even if the sick person doesn’t blame you.
Going back to this from a year ago… when I’ve tried making fried chicken in a cast iron skillet very much like that one, I always ended up splashing/sloshing oil everywhere when I turned the chicken and just ended up making a big mess in my kitchen. Any advise for how to avoid that, other than just “be careful”? Or is my skillet just too small, perhaps? Mine is a 9"; yours looks bigger. I was thinking I should obtain a deeper pan, like a Dutch oven, before attempting frying like that again.
