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Old 12-14-2015, 10:06 PM   #11
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Looks delicious, Joey!
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Whisk...I had to laugh at your pizza slices vs. oven fiasco. Glad you were able to rescue them!
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Old 12-14-2015, 10:12 PM   #12
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I didn't feel well earlier so DH made dinner. Pan-seared chicken thighs sprinkled with Penzey's Fox Point seasoning with rice and peas. He made a delicious pan sauce with white wine and butter. The seasoning gave great flavor to the sauce.
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Old 12-14-2015, 10:19 PM   #13
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Quote:
Originally Posted by Aunt Bea View Post
I roasted a beer can chicken today and realized how much I dislike plain roasted chicken!

Tonight was a large salad with shreds of white meat from that poor boring chicken to top it off.
Aunt Bea, I'm not a big fan of plain chicken, either. I found this recipe years ago and make it regularly; it works for wine-butt (I don't like beer) chicken, too. The soy sauce gives it great umami flavor (I use about 1/4 cup) but the chicken doesn't taste like soy and the salt in it helps dry out and crisp the skin. No basting is necessary; the fat renders and keeps the meat moist. I use different seasonings depending on what I feel like. I'd love to know what you think if you try it.

http://www.food.com/recipe/crispy-ba...ne-dish-449452
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Old 12-14-2015, 10:30 PM   #14
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DH said he'd bring me a burger when he came home from the bar after meeting a friend of his after work. He forgot.

So leftover Chinese for me.
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Old 12-14-2015, 11:02 PM   #15
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Quote:
Originally Posted by Aunt Bea View Post
I roasted a beer can chicken today and realized how much I dislike plain roasted chicken!

Tonight was a large salad with shreds of white meat from that poor boring chicken to top it off.
I'm sad to hear that Bea.

My favorite way of roasting a chicken is standing either with beer or wine, or nothing. Tonight I did yet another in the oven, and brushed it with duck fat only because I had it, and seasoned it inside and out with a mix Hawaiian sea salt flavored with vinegar and chili, with added smoked paprika. I've done all kinds of heavily seasoned ideas. I think the key is to roast it at high temps (425 degrees) to seal in the flavors, and don't over cook it. I personally love the giblets seasoned in the bottom of the pan, with some beer or wine with smashed garlic. The pan juices are wonderful. The leftover white meat (that's not our favorite), with some juices makes a great chicken salad for several lunches with mayo, celery, chopped pecans etc.
I really respect your cooking Bea, and hope I haven't offended.

The rest of our dinner tonight was stir fried veggies, and some Stove Top dressing for the SC.
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Old 12-15-2015, 12:18 AM   #16
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Quote:
Originally Posted by GotGarlic View Post
Aunt Bea, I'm not a big fan of plain chicken, either. I found this recipe years ago and make it regularly; it works for wine-butt (I don't like beer) chicken, too. The soy sauce gives it great umami flavor (I use about 1/4 cup) but the chicken doesn't taste like soy and the salt in it helps dry out and crisp the skin. No basting is necessary; the fat renders and keeps the meat moist. I use different seasonings depending on what I feel like. I'd love to know what you think if you try it.

http://www.food.com/recipe/crispy-ba...ne-dish-449452
Forgot to say that seasoning the meat directly, under the skin, makes all the difference
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Old 12-15-2015, 12:56 AM   #17
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I made patty melts tonight. Himself had his with American cheese, I used Swiss on mine. It was like a mini league of nations.

We also had some of the potato salad and coleslaw that I made on Saturday. One more round of each and they will be gone. Cleaning out the fridge before we go, too. OH for Christmas or bust!
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Old 12-15-2015, 01:38 AM   #18
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My appetite is still on strike so I had an old classic from my childhood.

When I was sick my Mom would make me creamed mushrooms on toast. It is just a basic rhue with butter and flour, then add water or stock, milk, salt, pepper, worcestershire sauce and... wait for it... canned mushrooms. Yup, my culinary instructors would cringe, but it really doesn't taste the same with fresh mushrooms. This is the only place I will use canned but I always keep some on hand just in case!
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