Agrodolce

A new restaurant means a long meal and a chance to observe chaos and frustration with the staff.

We dined at Agrodolce, the new Italian restaurant with the same owner as the popular Trattoria la Siciliana. The old Italian lady and the chef, who should be the owners, display an evening of yelling at clueless, inexperienced servers while (trying to) greet grumpy, hungry customers with smiles and apologies.

Food is much better than Trattoria la Siciliana. I look forward to coming back when they have figured out the logistics.

The Mak's Fried Chicken

Photo by my friend @eliphantc

With my adaptation based on Thomas Keller's Ad Hoc recipe on Buttermilk Fried Chicken

Chicken Brine
(For 2 pounds of chicken - either thigh, drumstick, or breast)

• 1 Lemon
• 2 Bay Leaves
• 1/4 bunch fresh flat-leaf parsley
• 1/4 bunch fresh thyme
• 2 tbsp honey
• 1/4 head garlic
• 1 tbsp ground black pepper
• 1/2 cup salt
• 2 quart water

The Lazy Version of Chicken Brine

• 1/2 cup salt and 2 quart water. Don't bother with boiling and chilling.

Directions:

• Combine all in a large pot, cover, bring to a boil, let cool. Chill before using.
• Place chicken pieces in brine for at least 4 hours, up to 12 hours.

Photo by the author

Flour Coating  

• 1.5 cup AP flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp ground black pepper

The Lazy Version of Flour Coating

• 1.5 cup AP flour
• 1 tsp salt
• 1/4 tsp ground black pepper

Directions:

• Lay out 3 dishes or bowls and a roasting pan in a row.
• Place flour coating in 1st and 3rd dishes.
• Place buttermilk in 2nd dish.
• Dry all chicken pieces thoroughly with paper towel.
• Use one hand (the dry hand) to place each chicken piece in 1st dish. Coat. Put into 2nd dish.
• Use second hand (the wet hand) to coat in 2nd dish. Put into 3rd dish.
• Use first hand (the dry hand) to coat chicken piece in 3rd dish. Then place on roasting pan.
• After all is done, refrigerate for an hour to make sure coating is firmly placed on chicken pieces.
• Heat up frying oil (Be really careful and don't burn down your house!) to 375 F.
• If chicken pieces are bone-in: Fry drumsticks or thighs for about 15 minutes until internal temperature reaches 165 F.
• If chicken pieces are boneless: Breast or boneless thighs can be fried for about 8 to 10 minutes, until internal temperature reaches 165 F. If pieces are small (like bite size) the timing can be even shorter.
• Rest on cooling rack for 10 minutes. Sprinkle salt and pepper. Serve with your favorite sauces (optional).

Caution:

• Do not put more oil than half of your pan height.
• I love using my Chinese wok. A cast iron pan can work too. A small sauce pan can be used for a small portion. A fryer may work best to minimize mess.
• Make sure your pot or wok is well stabilized. Turn up kitchen hood to max.
• Prevent burning (dark skin) by managing your oil temperature. If it exceeds 400 F chicken pieces will burn quickly.
• Prevent soggy chicken by managing oil temperature to drop not under 325 F.

Photo by the author

吹水

網台城寨有個節目，叫怒漢推古，在粵語網台界好像是唯一的古典音樂節目。

古典樂迷聚在一起吹水，離不開幾種。

有些專講古典樂界的明星是非、大師軼事，阿邊個件衫好低好透視身材好勁，阿邊個又離婚等等。

有些專聽一個世紀前的錄音，如擁有Furtwangler貝九十個不同的翻錄版本但其實是同一個錄音，講得頭頭是道，順便踩踩當今世上無大師云云。

以上兩種過口癮還好，營養就差了一點。可惜那個網台節目只是這種程度。

討論演奏技巧的，很多時只能意會不能言傳，無琴在手就無得傾，網台更做不到。

音樂會或錄音評論，需要深厚根基旁徵博引，不然就成了「食雞有雞味」式評論，又或是祭出一堆宗教名詞如「靈氣」、「精神」，和「陳蕾士的琴箏」式的虛無飄渺的形容詞。

我就最喜歡聽樂曲本身的討論，作曲家如何鋪墊，如何埋藏旋律，發掘不同類型作品背後的心思等等。這些東西言之有物，一切盡在樂譜裡，不會太天馬行空，有實實在在增長知識的滿足感。

不過我都聽過好誇的討論，例如隻隻莫扎特鋼琴協奏曲都影響後世深遠，開拓浪漫主義云云，我只好笑而不語。