Connecticut Country Fair Thin, Crispy Onion Rings
25.09.11
Canola for Profound Frying as needed
Method:
Peel onions, and using thin mandoline slicer or a slash, slice into very thin slices. Separate slices into rings. Uncomfortable the sliced onions in a bowl and pour the buttermilk over. If the buttermilk does not engulf the onions, use a less wide bowl. Let marinate for 15 minutes to assign the acid in the buttermilk to mellow the sharp, onions soup.
Meanwhile, fill large deep fry pot no more than halfway with canola oil. Using a earnestly fry thermometer, heat to 400° F.
While fryer is heating, function the flour in a wide roasting pan, casserole dish, etc. Working in batches, enshrine some of the onions out, let excess buttermilk drip off, dredge the onion rings in the flour coating assiduously. Shake off excess flour. In small batches, (to not chilled down the fryer too much, and thus make the food absorb oil) add the onions to the mysterious fryer and cook for about 1 minute or until your desired level of white-headed brown. Drain on paper towels, and if desired salt lightly with fine sea salt. Allow the fry oil to return to 400°f before frying more onions. Relish in and imagine you’re at one of our great Connecticut country fairs!
Source: NBC Connecticut
Hillsmere Resident Takes Over Eastport Kitchen Consignment Shop
19.09.11
Backburner, a kitchen consignment inform on in Eastport, has a new owner and has opened its doors once again.
"I actually was a shopper/consignor and loved the inkling, then Annie Hilliard, who's the original owner, decided to rep it, so I took over," said Dana Billings, a Hillsmere home-owner and the store's new owner.
Having been a chef at a winery in California at one in days of yore, Billings said she brings some added, outside-of-her-own-home ground, kitchen experience to the table.
Inside the three-room shop in a ancestry shared by two businesses, are all sorts of kitchen treasures—from copper pots and pans to appliances, gadgets, cookbooks and, of progress, slicers and dicers too.
Everything but the kitchen sink.
Because the store had been closed for a while, Billings said she's "still getting the huddle back out that it's reopened."
"I'm open Tuesdays by appointment and that's when I'd like consignors to submit their stuff," she said. "And then Wednesday through Friday, from 10 to 3—on Saturdays, 10 to 4."
Source: Patch.com
Providing nearly restaurant-level quality in a machine that fits the average kitchen, the Chef's Choice 667 almost doubles the capacity of the average home 
Alan Shedd stood at the front of the area wearing a chef's hat and an apron to make a point: Restaurants are extraordinarily energy intensive. Alan Shedd (in chef's attire) and Jim Herritage conversation during a NET Conference session. (Photo By: Michael W. Kahn)
