this is fyf

Chick-Fil-A makes a ton of money that it gives to horrible misanthropes. Here's how to put them out of business.

 

Chick-Fil-A to southerners is like In-N-Out Burger to westerners or like Crystal Meth to circuit-party goers.  They have a product that people like (despite their best interests) and it makes them a lot of money.  They in turn donate that money to select charities, many of whom want you to die because they hate humanity, especially gay humanity. 

As always, the best way to confront an evil business is to find ways to put it out of business.  It is in the interest of shutting down these mother-cluckers that I present the recipe for making a Chick-Fil-A sandwich that you can make at home as opposed to going to own of their horribly hateful holes-in-the-mall.  The recipe is derived from multiple sources on the web (mostly here) and should work quite well.

Chick-Fil-A Chicken Sandwich

• 3 cups peanut oil
• 1 egg
• 1 cup Milk
• 1 cup flour
• 2 tablespoons powdered sugar
• 3 dashes  pepper
• 2 teaspoons salt (or less)
• 2 skinless, boneless chicken breasts
• Plain hamburger buns
• Melted butter
• Dill pickle slices

Heat peanut oil over medium heat in a pressure cooker.

In a small bowl, beat egg and stir in milk.

In a separate bowl, combine flour, sugar, pepper, and salt. 

Cut chicken breasts in half.  Dip each piece of chicken in milk mix until it is fully moistened.  Roll the moistened chicken in flour mix until fully coated. Drop all four chicken pieces into the hot oil and close thepressure cooker.

When steam starts shooting through the pressurerelease, set the times for 3 1/2 minutes, keeping the steam release open.  While chicken is cooking, spread a coating of melted butteron the face of each bun.

When the chicken is done, remove it from the oil and drain or blot on paper towels.

Place two pickles on each bottom bun; add a chicken breast, then the top bun.

And there you've made not only a tasty treat, but you've also helped defeat evil.  Congratulations!

For your consideration: A Worthy Indulgence

So good, a friend exclaimed, "That's STUpid!" (leaving us assuming, based on how quickly he ate his cone, he was too enthralled to finish the statement with the implied "good".)

So good it had me waxing poetic (or pathetic?): "The 'summer peach' tastes like childhood.".  And it did! Like a fresh-churned tub from out in the driveway. MMMMM!

Van Leeuwen has several locations, as well as several trucks - one at The Lot under the Highline on 30th and one in Central Park on the former grounds of Tavern on the Green.

Warning: Prices match the pretension (but take a bite and you'll likely forget ALL about it.).

Reaction shots after the jump...

We love (a) Red ROOSTER (shouldn't come as any surprise!?)!

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(I swear I left the bathroom! I just forgot to photograph any of the rest of it?)

My friend John and I went for brunch one...Saturday? Sunday? Can't remember for sure, but - regardless - it was kind of perfect. Beautiful sunny day. Not too hot, but summer, just the same. The streets were teeming and many of the sights described in a recent review (Caftans and trilbys and stars! Oh my!) were to be seen during our short visit north. The food was good, if somewhat perfunctory, but I could tell there were dishes and moments the execution would match the concept.

And - sure enough - Red's recently announced "Chicken and Champagne" Mondays seems to hit just the right note where the two (execution and concept) are in perfect harmony. Originally "Chitlins and Champagne Tuesdays" (a name I like even better!) at its namesake speakeasy back in the day, the night has moved to Monday at Red Rooster's current incarnation and changed names to the more P.C.(?) moniker above. The chitlins (Or chitterlings? I don't think I ever heard the full name before?) remain, however...albeit curried...and are joined by deviled eggs and chicken and waffle bites (Menu here) for a night that sounds pretty MAJOR to this Southern boy.

I'm not the only one, apparently, as the inaugural night was a hit.

A pic of the spoils to be had...

And it just gets better! Soon you'll be able to get sudsed on champs and borrow one of the restaurant's bicycle's to explore the neighborhood!

A fast is really anything but.

I'm still mulling over how/what I feel about my five day fast/cleanse that ended Sunday (the one with the maple syrup & palm oil, lemon juice, water and cayenne pepper drink.). Though it did something, what I experienced didn't match up with the testimonies given by others who've done it. Then again, I "only" did it for five days (the minimum recommended length of time) and, from everything I read, the biggest effects are felt in the four to six-or-seven day window.

For example, many people said that they felt euphoric and a swell of energy after about 3 or 4 days on the fast.

I did not. I felt energetic enough to get through my day (which in and of itself is a little bit miraculous?!), but I did not - by any stretch of the imagination - feel a surge of energy greater than when I'm eating solid food.

I heard from many that their bathroom experiences during a cleanse were rather frightening.

Mine were not. They were both expeditious and non-vomitous.

What did happen was I lost a noticeable layer of fat (I hope? I mean, I hope both that it was fat and that it's noticeable.) around my middle, my skin altered noticeably (I can't say it cleared up or became softer or anything like that, but it changed. Something to do with the pores tightening is the closest I can come to describing it.) and I saved money on food, alcohol and other consumables.

I also learned I can exist fairly normally and surprisingly easily(?!) without food.

Other things I learned include that I can hold myself to a program that requires abstaining from doing (or consuming) things I enjoy, relish and love. Valuable information in the grand scope of things, certainly.

I learned, or had reiterated and reemphasized, that food plays a large part in my life: not only as sustenance, but as a motivation, a reward and a social activity. I've never been so bored as I was fasting.

I also learned that having a six-pack is not so simple as stripping fat and doing sit-ups. And perhaps that my self-perception (about how close I am/how easy it'd be to have a six-pack) is a bit skewed.

Huge underlining of a truth I've been told all my life and am fairly clear on at this point? Change does not happen quickly. Shortcuts and quick-fixes and "miracle cures" (not that I went into this thinking I was curing or fixing anything overnight.) are rarely effective. That's not to say that fasting is passing itself off as one of these, it's just a matter of properly informing your expectations for what will be acheived by fasting.

Ultimately, I think there's little question I benefitted from taking a five-day break from toxins like alcohol, cigarettes and fatty, fried foods. Whether the lemon juice, maple syrup, cayenne pepper and water concoction I drank added anything to the detoxification process is debatable. It did allow me to make it through five days of near-starvation, however, so that's something.

For now, I'm relishing every bite I take, regardless of what I'm eating (That first bagel I had yesterday afternoon was EVERYthing!!)

Next detoxing "experiment"? The Russian baths! Who'll join me?

Photo via

Update: I am craving...

Cravings are odd. I don't eat these items very often when I'm not fasting, so it's strange they are the ones I most often land on in my hungered thoughts.

Truth is, I'm not that hungry. Bored? Absolutely. Who knew eating, thinking about eating and planning when/what to eat was so time-consuming?! I mean, it makes sense, but...I am seriously wondering what to do with myself!?

Also? I can't seem to leave my office without the excuse of getting a coffee as the premise for my leaving. Weird.

Images via ____ and _____

Let's celebrate Duane's fasting with some escarole and white bean soup.

Sorry, but no lemonade laxative teas for this guy.  Instead, I'll share something that I'm sure Beyonce would also enjoy, my recipe for White Bean and Escarole soup.  It's modified from an old Bon Appetit recipe as found on Epicurious a couple summers back.

The great thing about learning to make soups is that once you have the basic starting bits down, you can get creative and modify on your own.  (The same goes for marinara (and other sauces), gravies, and similar.)  This particular soup has a summer Tuscan feel to it and is fantastic for lunch and dinner.

Ingredients list and instructions after the jump.

Free Doughnuts (and ONLY DOUGH-nuts) Day!

I guess I'm Southern through and through because I have never been a big fan of cake donuts a la Dunkin'. I AM a HUGE fan of those light, fluffy, totally sugar-y creations pumped out (literally, to which you can attest if you've ever watched them being made.) by Krispy Kreme and similar and for this reason, today, I am joyous to learn the only KK location left in the City is holding a free doughnut day! Mmm! Just in time for Summer!

Via