I've made fried ribs before. Liked them okay. AnnT made them too, a long time ago. I saw someone make them on Oprah's show years ago. Patty LaBelle maybe.

I give credit to someone, think it was Sandi IA that served it at her home during her first KT gathering. I made prep adjustments, like the one I posted. My family loves it.

Random Thoughts Thunk While Cooking: A cook is only as good as the ingredients and ingenuity used. What a nightmare. What a colossal nightmare. lol For the non-liver lovers, chicken would've been a good substitute, but did I get breasts or tenders. No. I got thighs because it reminded me of a dinner made by my Aunt Mary-on-the-farm when I was a child. I cleaned and cut for a very long time. The chicken livers were frozen, but, in the past, it's never been a problem. These things were just awful - all mashed up together (like someone took a meat pounder) to the point where I really had to hunt for the connective tissue. Just in case, going to a real butcher instead of taking a chance at the supermarket was supposed to not have this problem. Surprise. I can't even give him the benefit of the doubt and I tried. No self respecting cook would ever use this things in a sauce or a soup. I've cooked purchased, pre-cooked, bacon once before for BLTs but really didn't pay that much attention to it other than the fact it cooked quickly without grease everywhere. Last night, I really got a chance to eyeball it. When the box says to cook it til crispy, it really means to cook until dry. There's a difference. lol I didn't use it. So, prosciutto wouldn't be a good candidate for rumaki. Pancetta would, though. I didn't use pancetta because I wasn't quite sure how it would go with the marinade and other stuff I was making. So, I used a nice smoky bacon. More later. Nice photo array, Rob333!

A Bit of Nostalgia.......does anyone remember the Chalfont in Cape May, N.J. or the Chalfont-Haddon Hall in Atlantic City ?? Chalfonte's Southern Fried Chicken 1 frying chicken -- (3-pound) quartered Salt 1 cup flour 2 tablespoons paprika Black pepper to taste 2 cups shortening or corn oil (or a 2-inch depth for frying) 1 medium onion -- sliced 1. Soak the chicken in salted water for 1 hour. (Add 1 tablespoon salt to each quart of water.) Drain chicken and pat dry. 2. Meanwhile, in a bag or bowl, mix flour, paprika, salt to taste and pepper. Add the chicken and shake to coat thoroughly. 3. In a large skillet or deep fryer, heat the shortening or oil to 365 to 375 degrees. Place the onion in the hot oil. (Adjust the heat as needed to keep the oil sizzling moderately, but don't let it burn.) 4. Add the chicken to hot oil, again adjusting the heat. Fry for 10 minutes. Turn chicken and fry until tender, crisp and browned, about 10 more minutes. (Test for doneness with a fork, or watch for the breast meat to split along the muscle.) Note: As long as the oil is sizzling, moisture is being forced out of the chicken as steam, preventing the meat from absorbing excess oil. The Chalfonte chicken still sizzles in the pan Today's request takes us back to 1990, when a visit to the Chalfonte in Cape May, N.J., found the chef at that grand Victorian resort hotel holding court in her bright, airy kitchen on a sunny August day. Quick as any teen, Helen Dickerson simul- taneously supervised the dinner preparation, answered a reporter's questions, and kept an ear tuned to her favorite afternoon soaps. At 81, Miss Helen (as she liked to be called) still ruled her kitchen domain, though the heavier cooking chores had been delegated to her two assistants, her daughters Dorothy Burton, then 63, and Lucille Thompson, 61. Miss Helen shared memories of her more than 70 years at the Chalfonte, 45 of them in charge of the kitchen, along with recipes for dishes such as the fried chicken that continues as the star item on the hotel's Sunday dinner menu. It is that recipe, clipped from The Inquirer's Food section but later mislaid, that reader Joe Ochman mentioned first in his recent e-mail to us. Miss Helen's talent for Southern-style cooking brought her national attention. Her recipes were collected into a cookbooklet by the hotel. And the outspoken Miss Helen often stole the show during television appearances with talk-show hosts such as Phil Donahue. Miss Helen died just a few months after our article about her was published. Her daughters, now 75 and 72, inherited their mother's kitchen at the Chalfonte. And hundreds of chickens continue to be fried there on summer Sundays in the aged, oversize cast-iron skillets, each holding a dozen or more chicken quarters at a time. Keys to the recipe's success are the soaking, which keeps the chicken moist, plus the onion flavor and the sizzling temperature of the oil. The onions go into the hot fat first and stay there until the chicken is done, Burton said. Source: "Marilyn Marter Column, Phila Inquirer, April 4, 2001 Yield: "4 servings"