ReportWire

Tag: fried

  • The Best Home Fries Recipe – Oh Sweet Basil

    The Best Home Fries Recipe – Oh Sweet Basil

    [ad_1]

    Nothing beats a crispy, crunchy side dish of home fries! They are so comforting and relaxing and everyone loves them! Eat them for breakfast, lunch or dinner!

    There’s something so homey about chunks of crispy on the outside and soft in the middle potatoes. I didn’t grow up going to diners, nor do I now, but potatoes were a staple in my home and they always bring feelings of safety and happiness for me. So naturally diner potatoes were something I needed to try!

    Ingredients for Home Fries

    All you need is 7 simple ingredients to make home fries, and I’m willing to bet you have most (if not all) of them at home already. Here is what you will need:

    • Russet Potatoes
    • Baking Soda
    • Vegetable Oil
    • White Onion
    • Seasoned Salt
    • Ground Black Pepper
    • Unsalted Butter

    The measurements needed of each ingredient can be found in the recipe card at the of the post.

    a photo taken over the top of a large white serving bowl full of golden crispy cubed potatoes

    How to Make Diner Style Home Fries

    One of the keys to home fries is that as you cook them, if they start to look dry in the pan, you need to add a little bit more oil and stir coat them and let them keep cooking. Let me walk you through the whole recipe step by step:

    • Prep: Start by washing the potatoes and you can peel them if you want. Cut the potatoes into half-inch cubes.
    • Boil: This step is optional, but if you want extra crispy potatoes, start by boiling the potatoes. Place the potatoes in a large pot and add enough water to cover the potatoes.
    • Cook: Add 1 teaspoon of baking soda. Put a lid on the pot and bring the water to a boil. Once it is boiling, remove the lid and let the potatoes cook until the cubes are easily pierced with a fork.
    • Drain: Once the potatoes are fork tender, drain them well and then pat them dry.
    • Sauté: While the potatoes are cooking, heat a tablespoon of oil in a large skillet (use a cast iron skillet if desired) and add the onions. Sauté the onions until they are soft and translucent. Remove the skillet to plate and set them aside.
    • Cook: Add the rest of the oil to the same skillet over medium-high heat and add the potatoes in a single layer (you may need to do a few batches). Allow the potatoes to cook on each side until golden and crispy. Stir as needed and let the potatoes cook.
      • NOTE: This is where you may need to add more oil if the potatoes start to look dry as you work through the batches.
    • Combine: Once all the potatoes are browned and crispy on all sides, add all the potatoes, onions and butter to the skillet and season with the salt and pepper and toss everything together to combine.
    • Serve: Serve the potatoes hot and enjoy!

    The complete instructions can be found in the recipe card down below where you can also save or print the recipe.

    a photo of a large serving bowl of cubed golden crispy potatoesa photo of a large serving bowl of cubed golden crispy potatoes

    Tips for the Best Skillet Potatoes

    Here are a few tips for making the best skillet potatoes…crispy on the outside and soft inside…

    • Cut the potatoes to similar sizes so that they cook evenly as they boil and as they pan fry.
    • Parboiling the potatoes before pan frying them ensures that soft interior.
    • Sauté the onions separately while the potatoes are boiling. Trying to cook the onions and potatoes together won’t work because the onions will cook faster and burn.
    • Give the potatoes plenty of space to cook in the hot oil in the skillet. Don’t overcrowd the pan! Cook the potatoes in batches, and you will add everything back to the skillet to heat everything up right before serving.

    Are Home Fries and Fried Potatoes the Same Thing?

    Home fries and fried potatoes are different though both are absolute heaven! Home fries are cubed potatoes that are boiled and then fried in a pan on the stove top. Fried potatoes are deep fried like french fries and they aren’t shredded or grated like hash browns are.

    a photo of a large white serving bowl filled with golden crispy cubed potatoesa photo of a large white serving bowl filled with golden crispy cubed potatoes

    Why is Baking Soda Used in Home Fries?

    Baking soda may be a surprising ingredient, but it has a important purpose. Adding baking soda to the water when you boil the potatoes makes the water more alkaline. This helps to create a sort of starchy paste on the outside of the potato pieces. When potatoes hit the hot oil. that starchy paste gets crispy while the inside stays fluffy and soft.

    Best Potatoes for Home Fries?

    We prefer to use russet potatoes for home fries because they are starchy potatoes and cook up soft and fluffy. Another great option is yukon gold potatoes.

    a photo of a dish of golden home fries with two fried eggsa photo of a dish of golden home fries with two fried eggs

    What to Eat with Home Fries

    Like I mentioned at the beginning of this post, home fries can be eaten as a side dish with any meal. They are typically served with breakfast as a side for anything from fried eggs or scrambled eggs to french toast or buttermilk pancakes. Don’t forget to make a side of bacon too!

    I also serve them with dinner all the time. They are great with garlic butter steak, classic meatloaf, or roasted whole chicken. They really are fantastic with anything!

    How to Store Home Fries

    Home fries should be served hot and fresh for the best flavor and texture. Leftovers should be stored in the refrigerator and they will keep for up to 2 days. The can be reheated on the stove top in a pan over medium-high heat. Reheating them in the microwave, oven or air fryer are also great options.

    Breakfast potatoes can also be frozen. Allow them to cool completely and then place them in a ziploc bag or freezer-safe container. They will keep for up to 3 months. Let them thaw to room temperature and then reheat per the methods suggest above.

    a photo of cubed golden crispy potatoes seasoned with salt and pepper and fresh parselya photo of cubed golden crispy potatoes seasoned with salt and pepper and fresh parsely

    Enjoy delicious and crispy home fries in the comfort of your own home with this easy step by step guide. No need to go out to a restaurant, make them yourself in no time!

    More Potato Side Dishes:

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Prevent your screen from going dark

    • Wash the potatoes, peel if desired, and then cut into half-inch cubes. If you want extra crispy potatoes, start by boiling them. 75% of the time I skip this step to save time.

      2 Russet Potatoes

    • Place the potatoes into a large pot and cover with cold water, adding 1 teaspoon of baking soda.

      1 teaspoon Baking Soda

    • Cover and bring the pot to a boil. When boiling, uncover and cook for 1-2 minutes or until cubes are easily pierced with a fork. Drain well in a colander then pat dry.

    • While the potatoes are cooking, heat 1 tablespoon of the oil in a large skillet. Add the onions, sauteing until just soft and translucent. Remove from the skillet to a plate, set aside.

      3 Tablespoons Vegetable Oil, 1/2 Cup White Onion

    • Add the remaining 2 tablespoons of oil to the same large skillet and heat over medium-high heat. Add the potatoes in a single layer. This might require working in batches and additional oil.

      3 Tablespoons Vegetable Oil

    • Allow the potatoes to brown evenly on each side, crisping up. Stir, and let cook. Sitting still is what allows the browning to happen.

    • Remove cooked potatoes to a plate while you finish the other batch(es). Add the potatoes, cooked onions and butter, season with salt and pepper back to the skillet and toss to combine and reheat. Serve hot.

      1/2 teaspoon Seasoned Salt, 1/4 teaspoon Ground Black Pepper, 1 Tablespoon Unsalted Butter

    Serving: 0.5cupCalories: 118kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 571mgPotassium: 476mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 8mgCalcium: 20mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • CHICKEN FRIED STEAK AND GRAVY

    CHICKEN FRIED STEAK AND GRAVY

    [ad_1]

    Chicken Fried Steak and Gravy is the ultimate comfort food and is always a hit! Add some mashed potatoes and you have a delicious meal.

    Chicken Fried Steak

    If you love delicious chicken recipes, you will want to try our No Peek Chicken! It’s a wonderful dish everyone loves.

    ❤️WHY WE LOVE THIS RECIPE

    This dish is the ultimate comfort food and such a classic! You will find it in many diners and hole-in-the-wall places along the way, and it’s so good with gravy and a side of mashed potatoes! When I lived in Georgia, there was a little cabin restaurant that sold the best chicken fried steak on Wednesdays. It was such a treat!

    🍴KEY INGREDIENTS

    • Cube Steak
    • All Purpose Flour
    • Salt
    • Black Pepper
    • Eggs
    • Cooking Oil
    • Milk
    • Cayenne (optional)

    🍽️HOW TO MAKE

    There are a few steps in this dish but you will love the outcome!

    COOKING STEPS

    Step 1
    In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl and beat till smooth.  

    Step 2
    Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.  In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). 

    Step 3
    Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  

    Step 4
    Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  

    Step 5
    Add 1 1/2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.

    Chicken Fried SteakChicken Fried Steak

    ⭐TIP

    Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.

    • Chicken and Dumplings – This is a classic for a reason! Regardless if you are a fan of drop or flat dumplings, you will love this recipe.
    • Hearty Chicken Pot Pie – This is a hearty dish your family will love. Fantastic during the cold months.
    • French Onion Chicken Thighs – This dish is perfect for a busy night! It has wonderful reviews and it’s also delicious with mashed potatoes.
    • Crock Pot Chicken and Noodles – Only 4 ingredients and takes zero prep! Comfort food at it’s best and great with a side of cranberry sauce.

    STORING, REHEATING & SERVING SIZE

    We store this in the refrigerator, reheat in the microwave and it makes 4-6 servings depending on how many steaks you use.

    Chicken Fried Steak and Gravy

    Leigh Walkup

    This recipe for Chicken Fried Steak is a classic! Easy to make and one your family will love. Serve with mashed potatoes and green beans and you have the perfect meal!

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Course Main Course

    Cuisine American, southern

    • 4 to 6 cubed steaks
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • Pinch cayenne Optional
    • 2 eggs

    Gravy Ingredients

    • 1/4 to 1/2 cup cooking oil
    • 1 1/2 cups milk

    Chicken Fried Steak Instructions

    • In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl and beat till smooth.  Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.

    • In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm

    Gravy Instructions

    • Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour  to the drippings and stir to mix well.  Add 1 1/2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.

    • Makes 4 to 6 servings.

    Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.

    Keyword chicken fried steak, chicken fried steak and gravy

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    [ad_2]

    Leigh Walkup

    Source link

  • FRIED CABBAGE WITH SAUSAGE – The Southern Lady Cooks

    FRIED CABBAGE WITH SAUSAGE – The Southern Lady Cooks

    [ad_1]

    This recipe for Fried Cabbage with Sausage is so easy and so good. Great for a busy night and reheats well too. Super versatile dish!

    Fried Cabbage and Sausage

    If you love cooking with cabbage you should try our Cajun Cabbage Jambalaya. No, it’s not a traditional jambalaya but it’s delicious and has great reviews.

    ❤️WHY WE LOVE THIS RECIPE

    We love this recipe for a few reasons but one is it’s super easy to make and it’s also versatile. It comes together really quickly and it reheats well. You an make this in under 30 minutes and add any vegetables you like and switch up the sausage as well.

    🍴KEY INGREDIENTS

    • Butter
    • Cabbage
    • Green pepper
    • Onion
    • Polish sausage (can use smoked sausage), I use Hillshire Farm.
    • Can of diced tomatoes
    • Salt
    • Pepper
    • Hot sauce, optional

    SWAPS

    You can swap out the smoked sausage in this recipe. You can use turkey smoked sausage for a lower fat and higher protein. You could also use chicken sausage. This dish is super versatile, if you are using summer vegetables from your garden, I think zucchini would be great in this too.

    🍽️HOW TO MAKE

    The most time consuming part of this dish is chopping up all the vegetables. Once you have that done this dish comes together really quickly!

    COOKING STEPS

    Step 1
    Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan.

    Step 2
    Add remaining ingredients, cover and simmer for 20 – 25 minutes.

    Fried Cabbage and SausageFried Cabbage and Sausage

    ⭐TIP

    When buying cabbage select the ones with the greenest leaves on the outside. Dark green leaves mean more flavor.  Once you cut a head of cabbage it starts losing its Vitamin C content.  This is why it is better to shred cabbage yourself for your recipes instead of buying it already shredded. Uncut cabbage will keep up to 2 weeks in a perforated plastic bag, once cut, wrap in plastic wrap but use within a few days for best flavor and nutrients.

    OTHER RECIPES WITH CABBAGE

    • Sausage and Cabbage Casserole – This dish is made with pork breakfast sausage and it’s one of our favorites. Great flavor!
    • Cabbage Roll Casserole – If you love cabbage rolls, this is one you must try! It has a little bit of a sweet taste and it also has great reviews.
    • Black-Eyed Pea Cabbage Soup – This recipe is a winner! Add this one to your recipe list and it’s great on New Years Day!

    SERVE THIS DISH WITH

    • Southern Fried Cornbread – This is a must have with this dish, if you are a fan of cornbread this is the recipe to use! Always a hit!
    • Quickest Ever Yeast Rolls – These rolls are super easy and have great reviews. Delicious right out of the oven with butter!
    • Cornmeal Biscuits – These biscuits are a hybrid between cornbread and biscuits. We love them and they have a wonderful texture.

    STORING, REHEATING & SERVING SIZE

    This dish is stored in the refrigerator and you can reheat it in the microwave or toss it back in the skillet on lower heat. It makes 6-8 servings.

    Fried Cabbage with Sausage

    Anne Walkup

    This easy skillet recipe for Fried Cabbage and Sausage is one you will make over and over. Great comfort food and can be made in under 30 minutes. Perfect for a busy night.

    Prep Time 5 minutes

    Cook Time 20 minutes

    Total Time 25 minutes

    Course Main Course

    Cuisine American

    • 1 stick butter
    • 1 small head of cabbage chopped
    • 1 small green pepper chopped or cut into strips
    • 1 small onion chopped
    • 1 pound polish sausage sliced into round pieces (can use smoked sausage)I use Hillshire Farm.
    • 1 15 ounce can diced tomatoes
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • few drops of hot sauce optional
    • Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.

    Keyword Fried Cabbage with Sausage

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    [ad_2]

    Anne Walkup

    Source link

  • Hotdogs in the Air Fryer [+Video] – Oh Sweet Basil

    Hotdogs in the Air Fryer [+Video] – Oh Sweet Basil

    [ad_1]

    Satisfy your craving for crispy, juicy hot dogs with this easy recipe for frying them in the air fryer. With just a few simple steps, you can indulge in this delicious fried hotdogs in the air fryer at home.

    I am fully prepared for the teasing that might ensue. After these next words I write… I absolutely love hotdogs with all of my heart, and will often choose one over a cheeseburger! Gasp!

    I don’t even understand what it is completely, but I know that there is something about that snap and pop when you bite into it the juicy deliciousness of the meat and dare I say it’s the combination of both that soft bun and simple ketchup, that is irresistible for me.

    I don’t know where I’ve been all these years but when our daughter requested hotdogs for dinner, one night, I started to tell Claire they are so much better on a grill during the summer when it dawned on me, the air fryer could knock this out of the park and sure enough it 100% did.

    The outside gets a little crispy while the inside stays juicy. And with the scored top on them, they get little crispy edges. Mmmmmm…I’m totally obsessed with airfryer hotdogs!

    What Do I Need to Make Air Fryer Hot Dogs?

    All you need is hotdogs and hot dog buns! That’s it! And then whatever toppings you want to add.

    How to Make Hot Dogs in the Air Fryer

    Get ready for a quick and easy dinner recipe because dinner is going to be on the table in less than 15 minutes! Here are the basic steps:

    1. Preheat the airfryer.
    2. Score the tops of the hotdogs and place them in the air fryer basket for 6 minutes.
    3. Open the airfryer and place each hotdog in a bun and return them to the airfryer for another minute.
    4. Remove the hotdogs from the airfryer and serve with all your favorite toppings.
    a photo of a hotdog in a bun and the hotdog is topped with ketchup

    Tips for the Best Fried Hot Dogs

    You will want to be sure to buy the right hot dogs and buns for the best results for this recipe. I am a huge fan of Nathan’s hot dogs with Hebrew National. For the bun, the brioche buns by Nature’s Own are my all time favorite. Warming the bun in the air fryer with the hot dog is total game changer!

    If you want a little different flavor profile, spread a little butter on each side of the bun and toast them in the broiler before adding the hotdogs to buns. Toasted buns are so delicious!

    Score the top of the hot dogs, but make sure not to cut too deep. You don’t want the hot dogs to break as they cook in the air fryer. I love the extra texture having the scores in the top adds, but the scoring is totally optional. I do feel like the scoring adds little nooks and crannies that hold on to the ketchup or sauces you add to the top.

    Use a silicone air fryer liner for easy clean up.

    The hotdogs are totally customizable to your liking with the toppings you add. I like my hotdogs simple with just ketchup (Hunt’s natural ketchup is my favorite), but you can totally go with whatever toppings you love.

    Toppings for Fried Hot Dogs

    Hotdogs are one of those dinner recipes that can be simple or as loaded up as you want. Here are some more ideas for hotdog toppings:

    a photo take over the top of three hotdogs that have been scored and cooked in an airfryer and they are in buns.

    What to Eat with Air Fryer Hot Dogs

    Here are a few of our favorite side dishes to eat with hotdogs:

    Can I Cook a Frozen Hotdog in an Air Fryer?

    Yes! Frozen hotdogs cook up just great in the airfryer. They just need a little lower temperature and a couple of extra minutes.

    1. Preheat the airfryer to 350 degrees.
    2. Place the frozen hot dogs in the air fryer and cook for 7 to 8 minutes.
    3. Add the buns and let them cook for 1 more minute and then add the toppings and enjoy!

    Storing and Reheating

    Hotdogs on their own store extremely well. I would keep them separate from the toppings and buns for storing as the buns will start to get soggy. They should be stored in the refrigerator in an airtight container.

    To reheat hotdogs cooked in the air fryer, you’ll want to use the air fryer again for the best results. Preheat the air fryer to 350 degrees and cook for 4-5 minutes.

    a photo of three crispy fried hot dogs sitting in buns with the tops of the hotdogs scored.

    This fried hotdogs recipe is family friendly, budget friendly, busy schedule friendly, and just simply delicious! If you are looking for an easy air fryer recipe, bust out the air fryer and cook up some fried hotdogs for dinner tonight!

    More Hot Dog Recipes You’ll Love:

    Servings: 8 hotdogs

    Prep Time: 2 minutes

    Cook Time: 7 minutes

    Total Time: 9 minutes

    Description

    Satisfy your craving for crispy, juicy hot dogs with this easy recipe for frying them in the air fryer. With just a few simple steps, you can indulge in this delicious fried hotdogs at home.

    Prevent your screen from going dark

    • Heat the air fryer to 400 degrees.

    • Slice the hot dogs in a diagonal 3-4 times, and then cook for 6 minutes, turning once.

      8 Hotdogs

    • Add the bun and cook 1 minute more.

      8 Brioche Hotdog Buns

    • Add your favorite toppings and eat!

      Toppings

    Serving: 1hotdogCalories: 230kcalCarbohydrates: 30gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 518mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 0.4IUVitamin C: 1mgCalcium: 72mgIron: 3mg

    Author: Sweet Basil

    Course: Over 500 Family Dinner Recipes Ideas

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • Art Smith and a Major League Rugby Team Unveil a Fried Chicken Stall in Fulton Market

    Art Smith and a Major League Rugby Team Unveil a Fried Chicken Stall in Fulton Market

    [ad_1]

    Art Smith takes a quick look around Time Out Market Chicago and softly asks: “Do you know what chefs do after they’re 60?”

    Smith, the celebrity chef who worked with Oprah Winfrey and has served dignitaries, like President Biden, didn’t expect an answer. Smith posed the question to justify his new rapport with the Chicago Hounds, a professional rugby team founded in 2022 that plays home matches at SeatGeek Stadium in suburban Bridgeview. In February, Smith and the Hounds announced a collaboration in which Smith’s new brand, Sporty Bird, began selling chicken sandwiches and more at the stadium. Over the weekend, Smith also unveiled a Sporty Bird-branded food stall at Time Out Market, the food hall run by the media company.

    Beyond his association with Oprah, Smith is known for restaurants like Table Fifty-Two in Gold Coast, a hit mostly known for its fried chicken. Smith is proud of the restaurant (which was rebranded as Blue Door Kitchen & Garden in 2016) and its alums: “Joe is just killing it here,” Smith says of Joe Flamm, the chef and co-owner of Rose Mary, right down the street from Time Out Market.

    Chef Art Smith swears he can cook more than chicken.
    Sporty Bird/Kim Kovacik

    Last year, Smith opened Reunion at Navy Pier and he maintains a residence in Hyde Park. But he still travels. He talked about an upcoming trip to India and meeting esteemed chef Francis Mallmann earlier this year during a visit to an island in Patagonia. Even though he joked about his age, Smith’s star continues to shine, passing through open doors closed to most food hall tenants. Most food halls brand themselves as incubators, taking chances on relatively unproven talent. Smith is the opposite.

    Still, the venture with the Hounds is a risk. He touts himself as the only professional chef who owns a professional sports team in America. It’s a claim that’s hard to verify. For example, is a burger cook who works at an Applebee’s and has shares in the publicly-owned Green Bay Packers, considered an owner of a pro team?

    Smith wants to bring energy to Time Out (“I want to throw a party,” he says) and sees potential — even as the food hall goes through changes. Smith praised chef Jorge Kaum, the chef behind Gutenburg, a food hall burger stall. Kaum is also a chocolatier and made chocolate-shaped rugby balls in honor of Smith’s opening.

    Avli is set to leave the market at the end of the month — they’re going to open a stand-alone location in the area. Evette’s left earlier this year. Of the original lineup from 2019, only chef Bill Kim (Urbanbelly) remains. A few of the restaurants had problems with management and didn’t like the terms of their contracts. Food halls have struggled during the pandemic. Two closed in the West Loop/Fulton Market — Politan Row and Fulton Galley. In March, Time Out brought in a new general manager, Steve Pelissero, to bring in some stability.

    Sporty Bird features chicken (“I do know how to cook more than chicken,” Smith says). The spicy nuggets have heat, at least during an opening event last week. But there’s a worry that too much heat will alienate customers in the area.

    A woman holding a tray.

    Jade Court’s Carol Cheung is working with Sport Bird.
    Sporty Bird/Kim Kovacik

    Unexpectedly, the stall has a familiar face behind the counter. Carol Cheung, the chef and the owner behind Hyde Park’s Jade Court, an acclaimed Cantonese restaurant and longtime member of the Eater Chicago 38, is managing operations. As Smith is a Hyder Parker, he befriended Cheung and wants to find a way to revive Jade Court, which struggled at the University of Chicago’s Harper Court development. Time Out does have spaces available.

    What gave Smith the idea to partner with the hounds? Last year, soccer legend Lionel Messi launched a fried chicken sandwich in Miami with Hard Rock Cafe. Smith saw the sandwich become a viral sensation, yet he was hardly impressed by the sandwich: “I could do better,” Smith says.

    Some vendors have fled, others say they’ve made money at the food hall. Kaum, who also has a stall in Miami, says things are improving in Chicago. Smith is hopeful that Sporty Bird, and perhaps a Jade Court revival, can take advantage. He’s reminded of something his friend Oprah once told him: “You don’t have to be first,” Smith recalls Winfrey saying. “But you do have to be better.”

    Sporty Bird, now open inside Time Out Market Chicago, 916 W. Fulton Market

    [ad_2]

    Ashok Selvam

    Source link

  • Sam Bankman-Fried Sentenced To 25 Years In Prison

    Sam Bankman-Fried Sentenced To 25 Years In Prison

    [ad_1]

    Crypto mogul and former CEO of FTX Sam Bankman-Fried was sentenced to 25 years in prison for defrauding hundreds of thousands of customers, leaving investors and lenders short by more than $11 billion. What do you think?

    “It’s such a shame, by the time he gets out, he’ll have no idea what all the new scams are.”

    Alana Patterson, Slum Developer

    “Sooner or later, crypto was going to attract someone only interested in making a quick buck.”

    Keaton Singh, Boiling Water Attendant

    “There’s no way he can compete with all that alternate prison currency.”

    Melanie Potts, Unemployed

    [ad_2]

    Source link

  • “A Clear Message”: Sam Bankman-Fried Is Found Guilty on All Seven Counts

    “A Clear Message”: Sam Bankman-Fried Is Found Guilty on All Seven Counts

    [ad_1]

    About a quarter past 4 p.m. on Thursday, roughly an hour after jurors in United States v. Samuel Bankman-Fried had been sent off to deliberate the seven counts of fraud and conspiracy charged to cryptocurrency faux-impresario Sam Bankman-Fried, the court read aloud a note from the jury. “We want cars,” it said.

    Earlier that day, Judge Lewis Kaplan had offered jurors free dinner and rides home—care of the American taxpayer, he pointed out—if they wanted to stay at the courthouse as late as 8 p.m. to hash out a verdict. The note meant that they at least wanted to try.

    Over the next few hours, reporters and onlookers loitered around the courthouse, doing crosswords and eating pizza and drawing one another in the manner of sketch artists, waiting to see if the monthlong trial would reach a conclusion before the clock struck 8. I wasn’t sure it would, considering it had taken Kaplan several hours to simply instruct the jury about the nuances of all the different charges against Bankman-Fried. There were two counts of wire fraud, and five counts of conspiracy that ranged from commodities fraud to laundering money. There were three different sets of victims to consider: customers of FTX (the online crypto exchange that Bankman-Fried founded and then used as a gigantic piggy bank), lenders to Alameda Research (the prop trading firm, also owned by Bankman-Fried, whose balance sheets and account settings were constantly being favorably fiddled with), and outside investors.

    And there were reams of evidence that had been introduced over the course of the trial that showed how Bankman-Fried solicited, accessed, misrepresented, and spent some $10 billion of other people’s money. Spreadsheets! Google Docs! Signal messages! Testimony from three different once-trusted colleagues and friends who’d already pleaded guilty and who spoke under cooperation agreements with the government! Even if the jurors were to find themselves in agreement right from the start of deliberations, it seemed as though getting the verdict organized might still be a time-consuming logistical/bureaucratic lift.

    By a little bit after 7:30, we had seen juror notes requesting highlighters and Post-Its and transcripts of investor witness testimony. We had run out of blank crossword squares; we were strategizing Monday arrival times in the increasingly likely event that deliberations lasted into the next scheduled court session.

    And then, the judge’s deputy clerk indicated that we had one more note from the jury. By the top of the hour, Bankman-Fried was officially found guilty of all seven counts against him.


    Between being dismissed and returning with a verdict, the jury only deliberated for a little more than four hours, a span of time that included eating dinner. For a month, they’d been prohibited from discussing the case, even among themselves. But once they were able to, they seemed to have all come to the same conclusion. Their brisk decisiveness was fitting for the trial of a man whose rise and fall always felt like a crime speedrun. In the defense team’s closing arguments on Wednesday—in an attempt to argue that his busy client didn’t realize the extent of his worsening situation until it was too late—attorney Mark Cohen quoted Ernest Hemingway’s line from The Sun Also Rises about how a character went bankrupt: “Gradually, then suddenly.” But there was never anything particularly gradual about the trajectory of Bankman-Fried and FTX.

    Fewer than three and a half years went by between when Bankman-Fried cofounded FTX in April 2019 and when the whole operation collapsed into where’d-the-money-go bankruptcy last November. During that span, the company reached valuations of $32 billion and $worthless. Bankman-Fried was compared to both tycoon J.P. Morgan and Ponzi schemer Bernie Madoff. Splashy FTX ads featuring Tom Brady and Larry David in 2022 gave way to civil class action lawsuits against the company’s celebrity endorsers later that year. Bankman-Fried went from flying in private planes between the Bahamas, Hong Kong, and Teterboro, New Jersey, to violating the terms of his housebound arrest and being remanded to jail. He spoke before Congress about the importance of keeping customer assets safe and transparent; then he clammed up on the witness stand at his criminal trial when asked why he didn’t follow those practices in his own business. He talked a big game about the importance of philanthropy and political contributions to the planet, but the real gag was the way he could embezzle billions in order to improve his place in the world.

    On November 2, 2022, the trade publication CoinDesk published a story raising concerns about a hectic Alameda Research balance sheet it had acquired—a story that highlighted troubling conflicts of interest and financial entanglements between Bankman-Fried’s two businesses and set into motion the collapse and bankruptcy of FTX. Now, a year to the day later, the jury was determining the new reality of Bankman-Fried himself.

    As the forewoman prepared to recite the verdict, Bankman-Fried’s parents clutched each other in the second row of seats. A courtroom artist one row in front of them turned around and sized them up for a portrait. In the back of the room, a member of the public in a HUNTER BIDEN 2024 tee pulled a sherbet-colored I AM KENOUGH sweatshirt over his head and leaned eagerly in.

    Bankman-Fried himself wore a gray suit and purple tie. He stood facing the nine women and three men on the jury, listening as they declared him guilty on all seven counts. His father dropped his head into his hands as low as it would go. His mother gazed up at the ceiling. The jurors mostly kept their eyes fixed on the judge, who thanked them for serving. “You learned a whole new industry,” Kaplan said. He set a sentencing date for late March. (Bankman-Fried, who may also face additional charges next spring, will likely earn decades in prison.)

    In a recent Lithub interview, Bankman-Fried’s biographer, Michael Lewis, recalled flying down to the Bahamas last November to see his subject. Bankman-Fried had just signed the FTX bankruptcy documents and all his financial sandcastles had collapsed. “The first thing he says,” Lewis said, “is: ‘You know what’s weird to think about? Saturday. On Saturday, everything was normal.’”

    Bankman-Fried was a guy who long felt entitled to backdate his documents; he was arrogant enough to believe he had the power to manipulate time. But this Thursday, there was no going back to any Saturdays, no wriggling out of a big problem with a small flourish of a pen. Instead, as the marshals walked his shaky and pale form out of the courtroom, Bankman-Fried turned around, gave his parents a small head nod, and was gradually, suddenly gone.


    Outside the courthouse, writers and news crews and livestreamers and paparazzi converged at a barricade near an exit, eager for anyone to walk out that door. Standing there, I remembered how three weeks ago, I had watched Caroline Ellison and her lawyers skulk through that same gauntlet following her testimony. (The three of them regrettably got into the wrong black SUV at first and had to get out and cross the street; we’ve all been there.) I remembered how, on one of my first mornings lining up there to get a seat at the trial, a passerby with a boombox had walked by in the wee hours and yelled out, astutely: “Which rich white person did something now?” And back in the present, I overheard a CNBC correspondent who was working on a live shot exclaim that “they broke into Shark Tank” with the SBF verdict news, and “that’s when you know it’s big!” When a defense attorney appeared at one point, someone in the crowd hollered at him, about Bankman-Fried: “WHY DID HE TESTIFY?!”

    Eventually, a long line of government prosecutors and law enforcement officers walked out before us with straight-set faces and gathered behind U.S. Attorney Damian Williams as he delivered a statement. United States v. Samuel Bankman-Fried, Williams said, should be “a warning to every fraudster who thinks they’re untouchable, that their crimes are too complex for us to catch, that they are too powerful to prosecute, or that they are clever enough to talk their way out of it if caught. Those folks should think again, and cut it out.” (Somehow, he didn’t punctuate that last line with finger-scissors.)

    Later in the evening, Attorney General Merrick Garland—for whom Williams once clerked—weighed in with a similar sentiment of his own. “This case should send a clear message to anyone who tries to hide their crimes behind a shiny new thing they claim no one else is smart enough to understand,” Garland wrote. What’s also clear is that this won’t be the last shiny new thing to get keyed up a bit by the government. Alex Mashinsky, the founder of the crypto company Celsius, will face trial next fall for fraud. And the New York attorney general recently sued several crypto businesses, also for fraud.

    Williams, who was appointed to lead the Southern District of New York as U.S. attorney two years ago, added that the “lightning speed” movement of Bankman-Fried’s case from arrest to conviction—a marked contrast to the lugubrious way that high-profile cases tend to trudge through the system—“was not a coincidence; that was a choice.” The phrase reminded me of something that prosecutor Danielle Sassoon had argued earlier on Thursday during her final rebuttal summation. Pointing out that Bankman-Fried had claimed that his single biggest mistake over the years was that he didn’t hire a risk officer, Sassoon scoffed. “That’s not a defense. That was a strategy,” she said. “If you’re deleting messages and backdating documents and embezzling customer money, of course you’re not going to hire a risk officer.”

    Throughout the trial, Bankman-Fried and his lawyers contended there was never any strategy, framing the missing billions—and the bespoke back-office mechanisms that enabled them—as nothing but coincidence. “I made a number of big mistakes and small mistakes,” said Bankman-Fried when he took the stand, a truly wan simulacrum of a remorseful admission. Prosecutor Nicolas Roos framed it another, more precise way in the government’s closing arguments: “He lied about big things, and he lied about little things.” And in the end, when the jurors had to decide whether to believe Bankman-Fried’s stories over their own lyin’ eyes, it was a quick and unanimous choice.

    [ad_2]

    Katie Baker

    Source link