OK all you chicken-roasters and cheesemakers, your contributions are appreciated, but let’s have some action here and let the other thread fade away.
good point.
Ok then whats the best way to cook/roast chicken?
for me Honey roasted of course 
By my wife or daughters (unreconstructed MCP).
On 2003-02-11 11:31, Roger O’Keeffe wrote:
OK all you chicken-roasters and cheesemakers, your contributions are appreciated, but let’s have some action here and let the other thread fade away.
Sounds good to me! Don’t forget the pasties…uh, I mean pastries…
Here is the roast beast that we had for our Christmas feast! My MIL bought it for us! A prime rib!
And here is a picture of a steak I cooked on my George Foreman grill.
I consumed that entire steak in less than 15 minutes.
I like small appliances.
K
I’d also settle for chicken breasts stuffed with goat’s cheese by Nigella Lawson, but can’t find any photos to post.
Looks as if we’ll have to settle for barbecued thighs.
An Pluiméir Ceolmhar
[ This Message was edited by: Roger O’Keeffe on 2003-02-11 12:27 ]
Kim, LOL!
You normally take pictures of your food??!
Or is it the appliances?
On 2003-02-11 13:47, tuaz wrote:
Kim, LOL!You normally take pictures of your food??!
Yes!
Or is it the appliances?
Yes!
I read on that Meyers-Briggs survey that this is a common trait with introverts such as my self…
K
[ This Message was edited by: Kim in Tulsa on 2003-02-11 20:28 ]
Here you go, Richard!
HONEYED CHICKEN WINGS
2 T. lemon juice
4 T. soy sauce
1/2 tsp. freshly chopped ginger
1 tsp. dried thyme
8 chicken wings
2 T. honey
2 T. tomato sauce or purée
To make marinade, mix together lemon juice, soy sauce, ginger and thyme. Cut wing tips from wings, coat with marinade mixture. Allow to marinate in the refrigerator for 6 to hours.
Mix honey, tomato sauce or purée and 2 tablespoons of marinade. Drain the chicken wings and grill for 5 minutes. Brush with honey mixture and grill for another 5 minutes.
Turn the wings over, brush with more of the honey mixture and grill for another 10 minutes. Serves 4.
[ This Message was edited by: Kim in Tulsa on 2003-02-11 20:27 ]
For all of you that PMed how much you enjoyed the picture of my food.
[ This Message was edited by: Kim in Tulsa on 2003-02-11 20:26 ]
All this kitchen talk reminds me of that beautiful poem by Samuel Wesley, father of John and Charles Wesley, founders of Methodism.
Chamber-pot:
Stand off! nor with rude Smut disgrace
The Glories of my brighter face!
Frying-pan:
Tho not so glib my Face be seen,
Yet all I’me sure’s as sweet within.
Chamber-pot:
You in the Kitchin drudge alone,
None handles you but greasie Joan!
Frying-pan:
I always lend, but you receive;
Which is most brave, to take, or give?
Chamber-pot:
Oft Maid and Mistriss fetch me out,
To wash their their Lilly-hand and Snowt.
Frying-pan:
You’re civil sure, and use I hope
With Water to allow 'em Soap.
Chamber-pot:
Yes, such as ne’re, at worst, indures
To scowre so foul a Mouth as yours.
Frying-pan:
O what a fragrant Hogo rose
But now, to twinge a swounding Nose?
Chamber-pot:
Such as when you were made a Tool,
To Fry the Break-fast for the Fool.
Frying-pan:
All bulg’d and yellow you must fall
At last behind some ruin’d Wall;
Or melt, and to your Masters loss
Leave both at once your stink and dross.
Chamber-pot:
Take then, since me you’ll thus Incense,
These marks of my Benevolence:
Such Water as if Fame says true,
Diana on Acteon threw;
Which as some learned men surmize,
With flap of Fox put out his Eyes:
And least of Rary show he brag,
Bewitcht poor Hunter into Stag.
by Rev. Samuel Wesley, 1685
(when he was still a student)
another example of transatlantic semantic shift: in British and Irish usage, a chamber pot is a rather more fundamental vessel, if you get my drift.
Kim … MMmmmmmMMMmmmm
want soup?
http://www.thehoneyshop.co.uk/26202html
rbm, in the wilds of the English Lake District, where the fells stand clear in the sunlight above the valley sea of shimmering mist
[ This Message was edited by: rbm on 2003-02-12 07:16 ]
On 2003-02-12 06:50, Roger O’Keeffe wrote:
another example of transatlantic semantic shift: in British and Irish usage, a chamber pot is a rather more fundamental vessel, if you get my drift.
Hmm… over here they served as toilets.
Well exactly.
So what’s with
[quote]Oft Maid and Mistriss fetch me out,
To wash their their Lilly-hand and Snowt[quote]?
Sounds pretty pervy.
On 2003-02-11 11:35, rbm wrote:
good point.Ok then whats the best way to cook/roast chicken?
for me Honey roasted of course >
It’s been too cold to grill here for too long, so I haven’t had fajitas in several months. This is probably my favorite way to do chicken.
2 boneless breasts (1-2 lb)
Marinade:
a few tbsp lime juice
a few tbsp juice from pickled jalapenos or habaneros
a few dashes of Worcestershire
You might want to pound the chicken a little thinner. Marinate it overnight, then grill over high coals, 5 minutes a side, twice on each side. The first time 'round, spoon marinade over them.
Garnish:
1 onion and 1 bell pepper, both cut into strips
Heat a cast-iron skillet over a medium flame. Add a little oil, then take it out to the fire. Fry the onion and pepper till they start getting a little black. (I do it this way to keep from stinking up the house; you may do it all over a stove)
Also have shredded lettuce, diced tomato, grated cheese, salsa, sour cream/yogurt, etc. on hand.
Cut the chicken into strips, and put a few strips into a preheated flour tortilla, then some veggies, cheese, and whatever other garnishes you like. You’ll think you’ve died and gone to heaven.
It’s not too cold to grill around here most the time (we have cold snaps that last a couple of days…but it’s going to be in the 50’s today, I think!)
As a matter of fact, if you saw the “Sneakers” thread, you will see me grilling on “Road Grill” just a week or so ago…I didn’t grill in my PJs like this Nigella person, but there you go…
I love grilled fajitas too, but my husband always cooks them.
K
On 2003-02-12 07:46, Roger O’Keeffe wrote:
Well exactly.So what’s with
Oft Maid and Mistriss fetch me out,
To wash their their Lilly-hand and Snowt?
Sounds pretty pervy.
Hard to say (though the Rev. Mr. Wesley was, himself English). But, it isn’t real surprising, considering Wesley’s other poetry. Compare this one:
http://www.users.waitrose.com/~nickpage/worst/Wesley/maggots/sawcy.html
I grill out yr-round. The weather merely determines what kind of jacket I wear, or not. I’ve noticed that it does take longer to cook in very cold weather…I wonder why?
I sometimes sit in a lawn chair and play my whistle while I’m watching the grill…in between sips of “Red Dog”.
happy roasting!