You are amazing! I bought annatto seeds yesterday and now I don't know what to do with them! Rick Bayless always uses Achiote so I though Annatto Seeds would get me rolling, but I don't know how to use them. Do you leave the seeds in this dish, or should you strain them out of the oil after the oil turns red?Giniling Turo-Turo Style with lumpia on the side! (I spent about 3 hrs rolling lumpia, made a full package of 50!)
Giniling Turo-Turo Style (dish from filipino fast food)
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Do you leave the seeds in this dish, or should you strain them out of the oil after the oil turns red?
Ah I see that now. I thought the straining part was referring to a different part of the recipe. Thanks for pointing that out.It says to strain the oil so I assume you throw the seeds out.
So what is it if it isn't chicken? I've never heard of it! I love roasted or fried califlower, it completely changes the flavor and makes it sooo scrumptious!!
Oh yeah- We're having City Chicken tonight with roasted cauliflower.
If you don't know what city chicken is, here's a hint...
It ain't Chicken!
hmmm that sounds good! I have some country style bnls pork ribs, you can cut those up and use them right? or does it need to be a leaner cut? Also I just bought a thyme plant yesterday at a farmers market, so that just might be my first recipe to use some of it for!
I took a peek at your websight, that cheese cake looks to die for!
Do you have the city chicken recipe on there also?
We have some leftover grilled chicken, so I'm going to make pesto fettuccine with chicken, chopped tomatoes and chopped Fresno chiles from the garden; I might have some more spring peas still in the freezer I could add. And I'm going to pick up some fresh mozzarella on the way home to make caprese salads.
Oh yeah- We're having City Chicken tonight with roasted cauliflower.
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ohhhh, i love city chix!!! sounds like dinner tomorrow.