09 September 1850 - NEW STATE TAKES UP MOST OF THE USA'S WEST COAST: The United States officially admits more than 160,000 square miles of West Coast territory, stretching from arid semi-desert lands near the Mexican border northwards to the evergreen forests of the Pacific Northwest, as the new state of California.
The history of California can be divided into the Native American period (about 10,000 years ago until 1542), the European exploration period (1542-1769), the Spanish colonial period (1769-1821), the Mexican Republic period (1823-1848), and United States statehood (September 9, 1850-present). California was one of the most culturally and linguistically diverse areas in pre-Columbian North America. After contact with Spanish explorers, many of the Native Americans died from foreign diseases. Finally, in the 19th century there was a genocide by United States government and private citizens, which is known as the California genocide.
The California Gold Rush of 1848-1855 attracted hundreds of thousands of ambitious young people from around the world. Only a few struck it rich, and many returned home disappointed. Most appreciated the other economic opportunities in California, especially in agriculture, and brought their families to join them. California became the 31st U.S. state in the Compromise of 1850 and played a small role in the American Civil War. Chinese immigrants increasingly came under attack from nativists; they were forced out of industry and agriculture and into Chinatowns in the larger cities. As gold petered out, California increasingly became a highly productive agricultural society. The coming of the railroads in 1869 linked its rich economy with the rest of the nation, and attracted a steady stream of settlers. In the late 19th century, Southern California, especially Los Angeles, started to grow rapidly.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: General Gilbert's California Fried Chicken w/Pan Gravy
Categories: Poultry, Herbs, Sauces, Dairy
Yield: 5 Servings
2 c A-P flour
5 tb Old Bay seafood seasoning
2 tb Kosher salt
1 tb Fresh cracked black pepper
2 (5 lb ea) fryer chickens; in
- pieces, rinsed, patted dry
Oil; for frying
MMMMM-------------------------PAN GRAVY------------------------------
2 tb All-purpose flour
2 c Warm milk
Salt & fresh cracked black
- pepper
Recipe courtesy of Melissa Gilbert
FOR THE FRIED CHICKEN: Heat the oven to its lowest
temperature setting.
Mix the flour, seafood seasoning, salt and pepper in a
large zip-top bag. Drop in the chicken pieces (you will
probably have to do this in batches) and shake to coat.
Pour the oil into a deep 12" cast-iron skillet to a
depth of 1". Heat it over high heat until a drop of
water bubbles. Shake any excess seasoning mix off the
chicken and put it skin-side down in the skillet, in
batches if necessary to avoid overcrowding. Cook on one
side, uncovered, for 15 minutes, then turn the chicken
pieces over and fry until golden brown, about 15 minutes
more. Drain the chicken on paper towels. Keep warm in
the oven while you finish frying the rest of the
chicken.
FOR THE PAN GRAVY: Pour off the oil, leaving
approximately 3 tablespoons in the skillet, and turn the
heat to medium. Add the flour while whisking, mixing in
the crunchy bits and cooking for 5 minutes. Pour in the
milk and bring it to a low boil, whisking constantly and
cooking for another 2 minutes. Season with salt and
pepper and serve with the fried chicken.
Yield: 4 to 6 servings
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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... What's the difference between soup and gravy?
--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)