The Daimler Collection
Wall Painting Installation
Exhibition up until March 16, 2014
Artist Nic Hess paints on walls, using the existing art on the gallery walls as his point of departure, at Daimler Contemporary, Berlin.
The Daimler Art Collection, Berlin, was started in 1977 and currently includes about 1800 works by German and international artists. The collection focuses on abstract and geometrical pictorial concepts, from which it derives its distinctive character.
Dec. 4 - 8 2013
With tremendous enthusiasm, SCOPE MIAMI has announced its new location on the sands of Miami Beach. Situated on the most highly visible location in Miami, SCOPE Miami Beach’s 70,000 sq. ft. pavilion will feature an outdoor beach lounge and stunning views of the ocean, nestled amongst the iconic architecture of Ocean Drive at 10th Street. Working closely with the City of Miami Beach, SCOPE will show an extraordinary presentation of emerging contemporary art.
100 International Exhibitors and 15 Breeder Program galleries will be at SCOPE Miami Beach, it will also feature a wide range of curated projects, sponsor programs and VIP tours. With an emphasis on activating emerging galleries and artists, attendees to SCOPE are seasoned collectors, curators and taste makers looking for new discovery. SCOPE Miami Beach will run December 4 - 8, 2013.
For the second year in a row, SCOPE – the preeminent launching pad for emerging contemporary art – continues its collaboration with VH1, which through its own "You-Oughta-Know" initiative has helped launch some of music's hottest artists.
COLD SWEET TEA
Sweet-Tea Fried Chicken
1 quart brewed tea, double strength
1 lemon quartered
1 cup sugar
1/2 cup kosher salt
1 quart ice water
8 chicken leg quarters, cut into thighs and drumsticks
3 cups all-purpose flour, divided
2 cups cornflour
2 tablespoons Old Bay Seasoning
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 cup buttermilk
Combine tea, lemon, sugar and kosher salt - simmer for 5 minutes or until salt and sugar are completely dissolved. Pour in ice water and cool brine completely.
Submerge thighs and drumsticks in brine for 48 hours.
Remove to a wire rack and allow chicken to drain.
In a large bowl, combine 2 cups of flour and 2 cups of cornflour.
Add the measurements Old Bay, chili powder, salt and pepper to the bowl.
Place remaining cup of flour in a medium bowl.
In a third bowl combine eggs with buttermilk and beat until mixed.
Line up all three bowls next to each other.
Coat the chicken in the flour only, then the egg & buttermilk, then in the "seasoned" flour & cornflour mixture.
Apply pressure to ensure even adherence.
Put the floured chicken in the refrigerator for 30 minutes to chill before frying.
Pour at least a 3 inch depth of oil into a heavy pot.
Heat oil to 300˚(Fahrenheit).
Submerge chicken in the hot oil for 15 minutes, turning if needed.
(Internal temp should be 170˚ for dark meat and 160˚ for white meat)
Drain chicken on racks, over paper towels.
Cool Chicken to room temperature and place, covered, in the refrigerator for at least 4 hours and no more than 24.
Sweet Tea Fried Chicken is intended to be served cold.
Yield 8 servings.
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.