Tweaking is a thief of time.
But to improve the Web Site, sometimes I must spend a good part of the day on maintenance or improvements, letting some new stuff queue up.
Chicken, Roast is a most important recipe.
Because it is universally loved and applauded.
Because it bespeaks ‘home cooking’ and ‘Sunday Morning Coming Down.’
And it’s reasonably priced.
And leftovers can be used in hundreds of permutations.
The recipe needing tweaking, the time must be found.
The tweaked recipe directs us to use a poultry rack, to add paprika to the spice mix, and to add the spice mix to the oil before basting the chicken.
Tweaks not only to the content, but also to the presentation of the recipe, with the insertion of a couple of images that add significantly to the appeal.
No major changes.
So the tweaked recipe is today’s post.
Today is Tuesday, August 14
This is my 126th consecutive daily posting.
Time is 2.17am and the weather continues wet.
Today’s dinner is Roasted double-thick Pork Chop.
Explain the superego and its relation to the id.
Find the answer just before today’s Post below.
Give yourself partial credits for partial answers.
Joseph John Campbell (March 26, 1904 – October 30, 1987) was an American Professor of Literature at Sarah Lawrence College who worked in comparative mythology and comparative religion.
His work covers many aspects of the human experience.
Campbell's magnum opus is his book The Hero with a Thousand Faces (1949), in which he discusses his theory of the journey of the archetypal hero found in world mythologies.
Since the book's publication, Campbell's theory has been consciously applied by a wide variety of modern writers and artists. His philosophy has been summarized by his own often repeated phrase: "Follow your bliss."
Thank you, Wikipedia
“The Silence of the Lambs” is a 1991 American psychological horror thriller film directed by Jonathan Demme from a screenplay written by Ted Tally, adapted from Thomas Harris's 1988 novel of the same name.
The film stars Jodie Foster, Anthony Hopkins, Scott Glenn, Ted Levine, and Anthony Heald.
In the film, Clarice Starling, a young FBI trainee, seeks the advice of the imprisoned Dr. Hannibal Lecter, a brilliant psychiatrist and cannibalistic serial killer to apprehend another serial killer, known only as "Buffalo Bill", who skins his female victims' corpses.
The novel was Harris's first and second respectively to feature the characters of Starling and Lecter, and was the second adaptation of a Harris novel to feature Lecter, preceded by the Michael Mann-directed Manhunter (1986).
“The Silence of the Lambs” was released on February 14, 1991, and grossed $272.7 million worldwide against its $19 million budget, becoming the fifth-highest grossing film of 1991 worldwide.
The film premiered at the 41st Berlin International Film Festival, where it competed for the Golden Bear, while Demme received the Silver Bear for Best Director.
Critically acclaimed upon release, it became only the third film, (the other two being “It Happened One Night” and “One Flew Over the Cuckoo's Nest”), to win Academy Awards in all the top five categories: Best Picture, Best Director, Best Actor, Best Actress, and Best Adapted Screenplay.
It is also the first (and so far only) Best Picture winner widely considered to be a horror film, and only the third such film to be nominated in the category, after “The Exorcist” (1973) and “Jaws” (1975).
It is regularly cited by critics, film directors, and audiences alike as one of the greatest and most influential films of all time.
In 2018, Empire ranked it 48th, on their list of 500 greatest movies of all time.
The American Film Institute, ranked it as the 5th greatest and most influential thriller film of all time. The film is considered "culturally, historically or aesthetically" significant by the U.S. Library of Congress and was selected to be preserved in the National Film Registry in 2011.
A sequel titled Hannibal was released in 2001, in which Hopkins reprised his role. It was followed by two prequels: “Red Dragon” (2002) and “Hannibal Rising” (2007).
Thank you, Wikipedia
Word of the Day
Antisocial personality disorder
We may congratulate ourselves if we know the word without referring to the definition following.
Antisocial personality disorder is a psychiatric condition characterized by chronic behavior that manipulates, exploits, or violates the rights of others. This behavior is often criminal.
Answer for Encyclopediacs
The super-ego reflects the internalization of cultural rules, mainly taught by parents applying their guidance and influence.
Freud developed his concept of the super-ego from an earlier combination of the ego ideal and the "special psychical agency which performs the task of seeing that narcissistic satisfaction from the ego ideal is ensured...what we call our 'conscience'."
For him "the installation of the super-ego can be described as a successful instance of identification with the parental agency," while as development proceeds "the super-ego also takes on the influence of those who have stepped into the place of parents — educators, teachers, people chosen as ideal models".
Thus a child's super-ego is in fact constructed on the model not of its parents but of its parents' super-ego; the contents which fill it are the same and it becomes the vehicle of tradition and of all the time-resisting judgments of value which have propagated themselves in this manner from generation to generation.
The super-ego aims for perfection.
It forms the organized part of the personality structure, mainly but not entirely unconscious, that includes the individual's ego ideals, spiritual goals, and the psychic agency (commonly called "conscience") that criticizes and prohibits their drives, fantasies, feelings, and actions.
"The Super-ego can be thought of as a type of conscience that punishes misbehavior with feelings of guilt.
For example, for having extra-marital affairs."
The super-ego works in contradiction to the id.
The super-ego strives to act in a socially appropriate manner, whereas the id just wants instant self-gratification.
The super-ego controls our sense of right and wrong and guilt. It helps us fit into society by getting us to act in socially acceptable ways.
The super-ego's demands often oppose the id's, so the ego sometimes has a hard time in reconciling the two.
So proud to call this ‘signature.’
It’s as stress-free as perfection gets.
It’s simple: no gravy, no stuffing.
It’s simple: no guesswork.
It produces crispy skin.
And juicy meat.
It produces the lovely color we look for in our roast chicken.
It’s amazingly delicious.
It’ as easy and surefire as the boiled eggs recipe we posted at an earlier date.
And it comes out perfectly every time.
Start with buying the finest chicken you can find.
There are many options in a big city like Boston and I hesitate making a list.
Bell and Evans is an excellent brand because of its market penetration. Note that they have a ‘regular,’ but they also have an organic, free-range bird at more money of course. Buy the best you can afford.
The night before we cook we have four things to do.
Gather odd pieces for a stock to be made after we’ve eaten the chicken
The night before we eat it, wash and dry the fresh chicken.
Remove the neck and the giblets and cut off the wings.
Put all of these, except the liver, into a plastic bag and freeze.
Later, when we’re finished eating the chicken, we’ll use these pieces, with the leftover chicken carcass and other pieces, to make a small chicken stock which we’ll reduce to gravy richness with which we’ll supplement our container of chicken gravy..
Saute and eat the liver as the chef’s perk.
Prep the chicken for roasting
Still at the night before.
Brush the chicken with a slurry of 1t black pepper, 2TB of baking powder, and 3TB water.
Set the chicken on a poultry rack in a roasting pan and refrigerate the brushed, uncovered chicken overnight.
If overnight not available, slurry the chicken anyway.
It'll add a lot during the slow-roast.
The air and the mix will dehydrate and break down the chicken’s exterior, preparing it for a good browning.
Prepare a powdered spice mix of 1TB each:
Onion, garlic, ginger, cumin, curry, nutmeg, black pepper, paprika, and cinnamon.
Roast the Chicken: the “At our Convenience Method.”
As soon as we wake up we can put the bird in the oven.
Don’t freak over the whitish color of the bird: it’s what we want to happen with the dehydration and seasoning.
Think crispy skin, nicely colored skin.
We’ll slow-roast the chicken in a 200* oven for 28 minutes per pound.
A 5.5 lb. chicken will spend 155min in the oven, 2hours and 35minutes.
When time is up, take the chicken out of the oven and loosely cover it with aluminum foil.
Note the absence of drippings in the roast pan.
They are where they belong: in the bird.
The whitish color hasn’t changed.
Go about the day.
Finish the Chicken
Finishing the chicken will take 45 minutes, including 20 minutes for the chicken to settle.
Set the oven rack on the lowest shelf.
Turn on the broiler.
Remember that every oven is different so we’ll adjust these times to our own ovens.
Trial and error is involved.
Before putting the roasting pan in the oven, be sure that the chicken breast facing the broiler is level.
A poultry rack makes this very easy.
When the oven is hot, set the roasting pan with the chicken on that lowest rack.
Broil the chicken, breast side up, for six minutes.
Check the chicken after the six minutes.
Likely it will need a little more color.
Chicken still looking dry?
Desirable for this moment since we’re crisping the skin.
Return the chicken to the oven and continue to brown it until it’s evenly and attractively brown.
In my oven this takes only 2 more minutes.
Flip the chicken so the backbone is facing the broiler.
This side is usually level naturally.
Brown this side for 6 minutes.
Check it. My oven needs 2 more minutes to nicely brown the chicken.
Then lay the chicken on its side and brown that for only three minutes since the sides reach closer to the flame than the breast or backbone.
Flip it and brown the other side.
When all of the chicken is nicely browned, take the chicken out of the oven and check the temperatures of both the breast and the leg.
We are looking for approximately 125* for the breast and 135* for the leg.
The temperature will determine how long more to keep the chicken in the oven.
Before we brush an olive oil slurry all over the bird, notice and be proud of how dry and crispy the skin has become.
Delicious waiting to happen.
Turn the oven to ‘Bake’ and set the temperature for 500*.
Pour 3TB olive oil in a small bowl and add 2 or 3 TB of the reserved spice powder.
Brush the slurry all over the chicken.
Like magic, the chicken is beautifully golden-brown and deliciously spiced.
Return the chicken to the oven.
If the temperature readings were 125* for the breast and 135* for the leg, the hot roasting will only take 5 minutes.
Here we assume pinpoint control of the cook by adjusting the time of this final roast depending on the temperature reading.
Take the chicken out of the oven and check the temperature of the breast and the leg.
We are looking for approximately 150* for the breast and 155* for the leg.
Collect the juices from the cavity of the chicken for use later in a stock.
Deglaze the roasting pan and collect those flavors as well.
Later, add the juices from the cutting board.
The recipe for the "Gravy, Chicken, Post-Gravy" will need these juices.
Allow 20 minutes for the chicken juices to settle.
The temperature will go up by 5*, reaching the optimum 155* for the breast and 160* for the thigh.
While lower than the USDA recommended, still higher than the 145* that kills the pathogens.
The result: Roast Chicken extraordinaire!
Succulent, simple, absolutely delicious.
We may serve the chicken as is, no gravy.
The juicy meat and the crispy, salty, seasoned skin easily stand on their own.
And for goodness sake, eat the delicious skin.
Cut out the cream puffs.
Carving the chicken
Separate the leg by slicing through the skin and meat to expose the leg joint that holds the leg to the bird’s body.
Pull the leg away to expose the connection, finishing the separation by cutting at the joint with the bone knife.
Repeat this for other leg.
Cut off each of the wings by pulling each while slicing at the joint.
Separate the breast meat by cutting down alongside of breastbone, pulling the meat away as we slash and slice.
Repeat for the other side.
Slice the breast meat into rounds, like firewood.