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Old 04-18-2014, 11:21 PM   #11
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Location: Massachusetts
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Originally Posted by CWS4322 View Post
I was in the process of test driving the chicken jalfrezi recipe (the chef did not specify breast or thigh meat so I had to complicate things and prep both--breast and thigh meat x 2). Also, the chef does not marinate (dry rub) the chicken before cooking, so one of each is sitting in the fridge overnight.

("Blue Apron" meals

I planned to only let the chicken sit for 2 hours, but a friend called and invited me over for dinner...how could I say no? (She happened to be roasting a chicken!) And, I can't just cook, I have to make notes as I go and am snapping photos, too. My friend called right when I realized I had to recharge the batteries, so perfect timing on her part, poor planning on mine. Tomorrow I'll finish test driving the recipe. While researching this dish, I did come across more that (a) marinated the meat first, (b) used more spices, and (c) added tomato than not. The chef's recipe does not, so I'm making it to the letter, and then making some changes to see which version is more appealing. I have to get the dishes done tomorrow, I have two friends coming to pick up "CWS' Indian takeout" in the late afternoon (two different colored containers--blind taste test). I am even making Naan bread and have to decide if it will be spinach or cucumber raita. The rice is cumin brown basmati.
So... roast chicken for dinner tonight.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-19-2014, 12:32 AM   #12
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Beautiful looking scallops, CG! One of my faves.

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Old 04-19-2014, 05:18 AM   #13
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Nice looking plate, CG.

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