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Old 10-19-2004, 08:50 AM   #11
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Quote:
Originally Posted by kitchenelf
Forgot to say - I made lemon chicken a couple months ago from a winery cookbook and it called for marinating overnight in 1 1/2 cups of lemon juice, and there were other things too but the lemon juice was #1 - OMG - it was so sour we couldn't eat it! So if your recipe calls for THAT much lemon juice be afraid, be very afraid
Wow that sounds potent! No, I will fill the cavity of the chicken with lemon slices then put some garlic under the skin, then bake. Ideally this should produce a moist bird with a lemon essence!

Thanks for your help everyone! I'll let you know how it goes!
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Old 10-19-2004, 09:03 AM   #12
 
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waynet, i'm curious. does your friend always insist on each of you paying your own way?
Buckytom
You had me stumped on that one for 20 seconds. Maybe I should have said "my mate from Holland". Wise minds think alike. :P
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Old 10-19-2004, 09:35 AM   #13
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Taboo, you probably don't need reminding, but I forgot to include in my recipe that you need to get rid of the fibrous skin on the lower 3/4 of each asparagus stem.

I usually hold each spear about 2 inches into the tip, laying it horizontally on the cutting board (tip pointed at me). Then with a peeler using a single outward stroke, peel with light pressure down the stem. Turn the spear to peel all sides.

Here's a neat tip a chef taught me: Where exactly to cut off to discard the dry fibrous bottom of the spear? Hold the dry end with thumb and index finger and try to bend it to break if off. Where it naturally breaks off is that point.

Good luck with the in-laws!
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Old 10-19-2004, 09:52 AM   #14
 
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Originally Posted by Chopstix
Hold the dry end with thumb and index finger and try to bend it to break if off. Where it naturally breaks off is that point.

I learnt that one from a TV chef, works well. I believe it works with bamboo chopstix also.
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Old 10-19-2004, 10:11 AM   #15
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Originally Posted by WayneT
Quote:
Originally Posted by Chopstix
Hold the dry end with thumb and index finger and try to bend it to break if off. Where it naturally breaks off is that point.

I learnt that one from a TV chef, works well. I believe it works with bamboo chopstix also.
Keeps away those bamboo fibers from between the teeth, huh? :D
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Old 10-19-2004, 10:42 AM   #16
 
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Chopstix, the bamboo chopstick tips are nowhere near as tender as asparagus!
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Old 10-19-2004, 11:00 AM   #17
 
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If you are making lemon chicken, why not try another dessert so you don't have lemon twice?
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Old 10-19-2004, 11:08 AM   #18
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you could make every dish something that has lemon in it, and pretend it's an episode of iron chef! i'd bet they would be impressed, and your cuisine would reign supreme!!!!
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Old 10-19-2004, 11:22 AM   #19
 
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If my memory serves me correctly, lemons are dud automobiles.
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Old 10-19-2004, 12:01 PM   #20
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Hi Taboo.

Sounds lovely. Would you be interested in serving some soup - i.e. French Onion or Carrot Bisque (think I have the recipes)? I have an easy cheese soufflé recipe (looks fancy, but, a no-brainer - though I know you'd like to keep it simple). Perhaps some hors d'oeuvre, to sit, munch & chat?
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