Paul McCartney during his most recent tour. |
SVA has an outstanding Graduate School in Fine Arts |
Gabriel Kuri represented by Franco Noero, Turin and Esther Schipper Berlin – Armory Show 2011 |
The artist, Dennis Oppenheim, was one of the most important figures working in land art and public art. Before he passed away in 2007 he was interviewed in this 13 minute video. He shows and discusses his projects and at the end he discusses the discomfort level artists experience. Question by Robert Knafo: “Do you have to refrain from taking too many chances to get the (public art) commission?” Dennis: “You can’t understand that enough…. Being an artist is already uncomfortable…. You are used to discomfort and being involved in things you don’t fully grasp…. How much can you know about what you are doing? It’s never enough. So (as an artist) I am already so used operating with discomfort, I would not know what it’s like, otherwise. I really don’t how you make art with a full grasp and comfort level. Where you know what you’re occupying – I just don’t know what that would be like!” (video courtesy of NewArtTV, Robert Knafo producer)
Is this the secret formula? |
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- The 11 Herbs and Spices:
- 1 tsp ground oregano
- 1 tsp chili powder
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1 tsp pepper
- 2 tsp salt
- 2 tbsp paprika
- 1 tsp onion salt
- 1 tsp garlic powder
- 2 tbsp powdered tomato soup mix
- 2 tbsp Accent
- ———————-
- 1 chicken cut into frying pieces or a package of thighs with skin.
- 1 1/3 cups all purpose flour (150 grams)
- 1 3/4 oz. of secret herbs and spices mixture (50 grams)
- 2 well beaten eggs mixed with buttermilk
- vegetable oil
- ———————-
- Marinate chicken in buttermilk and egg mixture for 3 hours.
- Mix all dry ingredients together.
- remove chicken from beaten egg & buttermilk
- Roll in spice & flour mixture
- Fry in pressure cooker made for oil cooking for 10 minutes. With non-oil based pressure cookers, you will ruin the seal. Look for a (oil tolerant model) “Fagor” pressure fryer. Better yet if you find an original KFC pressure cooker in an antique shop. The earlier franchises were sent these stovetop models for cooking chicken.
- OR cook on the stove top in a deep frying pan in 1/4 – 1/2″ of oil. Now fry the pieces over medium heat for 25 to 30 minutes, turning often. Please take care to cover the lid of the frying pan to get the soft original crust results. When both sides are fried golden brown remove from fire. Drain on a cooling rack over paper towels and serve hot.
- (This recipe is for emulating the original KFC recipe, it is untested, by me – so go online and check several other options too. The 11 herbs and spices is the NEWS here and what KFC keeps locked away. I will test this reciepe also and let you know what I think.)
Until later,JackARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2011 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees. - The 11 Herbs and Spices:
I am dying to know MOMA's recipe for their Organic Quinoa & Radish Salad with cured olives & citrus.
Any chance you can get it, or have it?