With Thomas Keller's fried chicken, who needs French Laundry when you have French doors?

The real world (read: the part that has nothing to do with food and suggests I'll be lucky to inhale a Baja Fresh burrito) has arrived with a vengeance. So here was the weekend, in brief:

* If you haven't eaten at Colori Kitchen yet, do so immediately. Not literally, since you'll be waiting until Wednesday. But their lunch prices are insane and they've been making a cioppino special at dinner that is fantastic. And bring your own wine. With no corkage!

* Leeks vinaigrette take a long, long time. I don't know what the hell Nancy Silverton was talking about with her 35 minutes covered, 50 minutes not. I re-cooked them last night for another frigging hour before they got all nice and unctuous (as opposed to weird and chewy, which earned me some dubious sidelong glances from my guests Saturday night).

* Thomas Keller's fried chicken ROCKS. It is also ABSURDLY LABOR INTENSIVE. I've spent less time making soup than I did assembling the brine.

* We now have French doors where our ugly aluminum slider windows once lived. It will take a monsoon to keep us from eating al fresco. (Thanks, brave Dave Leahy!)

Comments

[Kit Pollard]

I'm glad to hear that the chicken was good...especially since I'm sure it was a gigantic pain to make. Seems like even the "easy" Keller recipes are labor intensive. Worth it, but exhausting.

And thank you for the link!