I never was able to get the email addy to Burger on Niles, so I called and talked to the manager. She said she'd check into it and get back to me. Apparently, they have security cameras aimed at the register.

Nothing.

Oh well, I ain't gonna pursue the matter any more. I'll let you folks decide.

I joined up this group that allows for me to post something every day for the next year. I truly doubt it will be here, more likely the Photo blog, but we'll see.

In a way, I am sad to see this year go bye bye, but as it is ending (me being unemployed) I am definitely looking forward to the coming year. I should be getting a new SLR camera here very soon, A Fujifilm s700, which will allow for a much broader range of photography than my previous point and shoot, which actually has been broken for the last few months, but luckily still takes pictures (the screen has been toast). So that will be nice.



My eldest son should be moving into his new house (the house isn't, but it is new to him). So a lot going on. Here comes the New Year, ready or Not.

And probably won't be the last time either: I shall post a recipe.

For you see I was a dinner cook. I actually worked on the line (in a kitchen) for some of the better restaurants in Bakersfield, CA. many years ago for many years (8 and 1/2 to be exact)(and if luck has anything to do with it I shall get back into cooking for the County)

I shall call my creation Chickan and rice deliciouso.

Ok the ingredients:

1 can (12 oz or so) of diced Tomatoes - I used a Hunts brand with diced peppers, garlic and other goodies enclosed.
1 chicken wing, 2 legs and 1 thigh.
2 tbsp olive oil
1/4 cup canola oil
1/2 tsp dried crushed chilis
1 Tbsp Garlic Powder
1 tsp Black pepper
1 1/2 tsp ground sage
1 1/2 tsp thyme
3 Tbsp dried Parsley Flakes
1/2 Tbsp Cajun spice
1/3 cup white rice
1/2 cup water

Ok, a lot of cooking in my eyes has to do with technique. The way you do things while you are cooking matters, especially if you want a quality product. With this dish, you must be patient, number one, and attentive, number 2. It is a bit of a pain, I realize, for the time to fix this dish is about an hour to an hour and a half, altogether.
Procedure:
You take the rice and wash it in clear water a total of five times, draining the water each time. Then in a pot, you place the rice and add enough water to bring it up to the middle of your first knuckle. I use my first finger. No it isn't exact, but it works. You boil the water with the rice till the water is pretty much boiled away. I stir the pan enough times to keep it from sticking. During this time cooking the rice, I start the chicken cooking. I use a iron skillet, a rather good size and a lid to fit the skillet.

Take the 1/4 cup canola oil (or vegetable Oil) and place it in the skillet. Place the chicken pieces and under medium high heat, sear the chicken gently adding the Cajun spice and black pepper. Keeping an eye on the rice, once the rice is still soggy, but most of the water has gone away, add the can of tomatoes, undrained, to the skillet, then mix in the rice to the skillet.

You need to turn the heat way down. just a little below medium heat. You don't want the rice to stick to the bottom of the skillet. I use a pancake turner to stir the pan many times during the cooking process. Gently lifting the rice from the bottom of the pan and turning the chicken. You add the rest of the spices, the water, and the olive oil. It may take a little more water to keep the rice moist. Keep the pan covered unless you are gently stirring the mix.

The trick now is to know when the chicken is done. I wait until the meat just starts to pull away from the bone. You want the chicken cooked thoroughly, no red juices at all. The internal minimum temperature of the chicken needs to be 165 degrees to be safe. Once the chicken is done, serve up a couple of the chicken pieces and serve up the rice.

I'd say it makes two healthy portions. Bon appetite.

I have made this dish twice. I don't add any salt. You may if you want and perhaps add white wine instead of the 1/2 cup water. I save half of the dish to have for lunch the next day. I think the end result is well worth the work in cooking and prepping.

Update: As Of 6 / 18 / 2008 I have made this dish 4 times. I love it.

had a great Christmas.

This is a pure out rant. Something that really bugs me happened just a few days ago in the east side of Bakersfield.

First we went to a hamburger joint that uses carhops still to fetch the food out to the car (you probably can figure which business) in case you can't it is Sonic on Niles. We pulled in about 4:30 pm or so and was told to get into the drive thru, that the car hop was on a break.

That would have been great, except for the long line of cars that had beat us to the punch. We said screw it and went to Burger King a little down the road on Niles towards Bakersfield Proper.

Now for you guys working fast food that really really want to make your customers very upset do what this crew did. First, the girl ahead of me in line (There were only 2 of us in line) Apparently worked there at Burger King and wanted some bimbo from the back to wait on her. So the chick at the register had to slowly crawl to the back of the building and find this special individual.

So the special one and the girl in front of me are talking about parties and boys and then finally she orders her food. Ok great, we are finally making head way after me waiting in line for five minutes. WRONG!

This special child takes off apparently to get the girls order for her in person. I am waiting still for someone to at least acknowledge my presence there.

"Hey lard butt, I'll be right with you"
"You old fart, why did you come to our Burger King today? Can't you see were busy with our one customer?"
"There is a Sonic just down the street, try them."




Something would have been nice. Then a girl wearing what I thought was a managerial top (it was red) came to the register ahead of me, opened up the drawer and proceeded to mess with the money. I am still waiting for SOMEONE to say ANYTHING in my direction. Nothing.



I waited.

And I waited.

And I f**ing walked out with wife in tow.

We went back to Sonic and ate there. By then the car hop was back in operation. Man, I was p-o-ed. This all took place 12/24/07.

Now to find that managers e-mail address at Burger King.