What have you eaten Sunday 2/17/2019 to Saturday 2/23/2019?
- Thread starter lilbopeep
- Start date
.. and rice..
I'm very pleased with the way the chicken thighs turned out.
It was flour, then egg wash, then the finely crushed seasoned corn flakes.
I'm very pleased with the way the chicken thighs turned out.
It was flour, then egg wash, then the finely crushed seasoned corn flakes.
Embryodad
Well-known member
Tina had an scrambled egg, with ketchup. ( Yuck ).
I had a salad with Italian dressing. Then, leftover fried onions and kidney beans with medium shells pasta.
I said to Tina.... "Hon.... we better cut down on all this good eating; because, soon, the coats will have to come off!"
I had a salad with Italian dressing. Then, leftover fried onions and kidney beans with medium shells pasta.
I said to Tina.... "Hon.... we better cut down on all this good eating; because, soon, the coats will have to come off!"
We're either going out for dinner to Yamato for kami salad and sushi, or grabbing a pizza.
Just waiting for the kids to let me know later in the day.
Just waiting for the kids to let me know later in the day.
We had Tano's Philly cheesesteak pizza.
Heaven!
Heaven!
ChowderMan
Pizza Chef
'twas not the kaypoonie....
the carrots ratted the dish out - seriously big time over-cooked.
wrinkled carrots be not a good thang . . .
I've developed a different strategy for these kind of dishes.
first, the breast is too thick. by the time anything in the middle is 'done right' the outer bits are dry&crumbly.
solution:
1 - slice the breast in half thickness wise
2 - saute the (thinner) chicken bits to perfection done
3 - remove/reserve the chicken bits
then
4 - use the pan 'stuff' to cook the vegetables to tender - keeping in mind that not every vegetable cooks to "yum-yum" in the same time. potatoes take longer than carrots&celery, beans/corn/(not dried) peas take way lots less time. start the long cooking stuff, use a timer, add the quicker cooking stuff as you go along.....
5 - add the chicken/meat back to the pot - basically to re-heat - about ten minutes prior to "all done"
bottom line: cook all things to "really good done"
then put it all together to heat thru.
simple concept; some practice required.
the carrots ratted the dish out - seriously big time over-cooked.
wrinkled carrots be not a good thang . . .
I've developed a different strategy for these kind of dishes.
first, the breast is too thick. by the time anything in the middle is 'done right' the outer bits are dry&crumbly.
solution:
1 - slice the breast in half thickness wise
2 - saute the (thinner) chicken bits to perfection done
3 - remove/reserve the chicken bits
then
4 - use the pan 'stuff' to cook the vegetables to tender - keeping in mind that not every vegetable cooks to "yum-yum" in the same time. potatoes take longer than carrots&celery, beans/corn/(not dried) peas take way lots less time. start the long cooking stuff, use a timer, add the quicker cooking stuff as you go along.....
5 - add the chicken/meat back to the pot - basically to re-heat - about ten minutes prior to "all done"
bottom line: cook all things to "really good done"
then put it all together to heat thru.
simple concept; some practice required.
Yum Peeps!
Jimmy, can't say I've ever had capon.
You should have had a hidden stash of Krispy Kremes.
Hehe!
Jimmy, can't say I've ever had capon.
You should have had a hidden stash of Krispy Kremes.
Hehe!
Embryodad
Well-known member
Oh Yeah!
I have plenty of food stashed away.
Truthfully, the bird was not salted enough. I watched HER shake the salt from the table salt shaker like .... da da de. ( I use kosher salt ) Slap the bird with olive oil, and salt it good. Like Bam Bam Bammm!
Tonight is chicken again!
Onion butt chicken, egg noodles cooked in broth/seasoned with herbs.
Roasted veg too.
I'll rub the bird well with olive oil and a mix of McCormick's Montreal chicken and regular powdered poultry seasoning, and Lawry's seasoning salt.
The veg will be roasted in a separate pan.
Egg noodles I'll prepare with the pan broth while the chickie rests.
Onion butt chicken, egg noodles cooked in broth/seasoned with herbs.
Roasted veg too.
I'll rub the bird well with olive oil and a mix of McCormick's Montreal chicken and regular powdered poultry seasoning, and Lawry's seasoning salt.
The veg will be roasted in a separate pan.
Egg noodles I'll prepare with the pan broth while the chickie rests.
ChowderMan
Pizza Chef
did the thinish pork chops with corn flake oven bake....
reminded me why I hate freezing meets - was tough....(er) than the fresh chops.
grrr.
wonder when the supermarkets are going to get clued into two person BabyBoomer households.....and start making smaller qtys available....
reminded me why I hate freezing meets - was tough....(er) than the fresh chops.
grrr.
wonder when the supermarkets are going to get clued into two person BabyBoomer households.....and start making smaller qtys available....
I decided to make use of the baby carrots and sliced them, cooked them- then tossed them in with canned green beans and frozen corn.
The noodles are nice and flavourful from the broth and seasonings.
The chicken was good, moist with crispy skin.
That's enough chicken I say!
The noodles are nice and flavourful from the broth and seasonings.
The chicken was good, moist with crispy skin.
That's enough chicken I say!
