"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 08-29-2006, 03:25 AM   #11
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Quote:
Originally Posted by buckytom
i've been thinking of using ishbel's trick of planting it between slate steps in a garden walk. it would smell fantastic as you'd mash it a little with each step. (and my sneakers wouldn't stink ).
You should definitely plant it (and any other durable herbs) this way. You are right, the smell is gorgeous and it looks great too!

The recipe sounds great!
__________________

__________________
lulu is offline   Reply With Quote
Old 08-30-2006, 01:38 AM   #12
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Quote:
Originally Posted by buckytom
i've been thinking of using ishbel's trick of planting it between slate steps in a garden walk. it would smell fantastic as you'd mash it a little with each step. (and my sneakers wouldn't stink ).
My mom has it planted all over her yard. It makes a great ground cover and doesn't seem to mind a little trampling here and there.
__________________

__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 08-30-2006, 02:46 PM   #13
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by buckytom
mish, if you try the tequila, let me know how it comes out.

i got tequila-lime marinated out a while ago using it on fish skewers on the grill. i might be tempted again. btw, what tequila would you use?
The tequila-lime marinated fish sounds to die for. What kind of fish did you use. (Cooking wheels turning - bet salmon or shrimp would be heaven.) What did you make for sides?

Re the tequila, how about airliners I haven't had tequila since a bad experience at a club, when shooters were sent to our table, during a 15-minute special So, I don't go out and buy a big bottle. I have looked at a few recipes calling for gold - cuerva (sp?) I have considered attempting a copy-cat version of California Kitchen's Tequila Lime chicken. I like your version because it's a piccata, much lighter and sounds very tasty. Thanks for sharing.

BTW, what do you do with the worm (shudder, lol)?
__________________
mish is offline   Reply With Quote
Old 08-30-2006, 02:57 PM   #14
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
Quote:
Originally Posted by mish
Re the tequila, how about airliners I haven't had tequila since a bad experience at a club, when shooters were sent to our table, during a 15-minute special So, I don't go out and buy a big bottle. I have looked at a few recipes calling for gold - cuerva (sp?) I have considered attempting a copy-cat version of California Kitchen's Tequila Lime chicken. I like your version because it's a piccata, much lighter and sounds very tasty. Thanks for sharing.

BTW, what do you do with the worm (shudder, lol)?
Yep, Cuevo (or some other middle of the road brand) would be a good choice for cooking. It's good enough to cook with, but no so good that you'd feel bad about using $65 a bottle tequila in anything but a brandy snifter.

And Mish, no worries about the worm - that's usually only in Mezcal, not tequila!

John
__________________

ronjohn55 is offline   Reply With Quote
Old 08-30-2006, 03:04 PM   #15
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by ronjohn55
Yep, Cuevo (or some other middle of the road brand) would be a good choice for cooking. It's good enough to cook with, but no so good that you'd feel bad about using $65 a bottle tequila in anything but a brandy snifter.

And Mish, no worries about the worm - that's usually only in Mezcal, not tequila!

John
Thank you, John. I hear ya about spending big bucks for alcohol in a recipe. As you can see, I'm not familiar with brands particularly T. I would like to give it a go, and good to know there won't be a worm. Go for the Airliners
__________________
mish is offline   Reply With Quote
Old 09-26-2006, 10:49 AM   #16
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Buckytom, I made this last night. It got raves.
Thanks
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 09-27-2006, 12:21 PM   #17
Senior Cook
 
Foodfiend's Avatar
 
Join Date: Sep 2004
Location: Georgia
Posts: 277
Okay, this might seem like a stupid question (I'm extremely good at asking this kind), but in the directions it says to "pour the reduced stock and thyme into a cup, place the chicken back in the pan and pour the stock/thyme reduction back over the chicken". What's the reason for this? Why not just dunk the chicken in the reduction instead of the other way 'round? I'm assuming there is a reason, and I just can't figure it out, but I am willing to learn as I'm trying to get back into the kitchen and cook more than eat take-out all the time, and this sounds/reads delicious. Thanks.
__________________
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain
Foodfiend is offline   Reply With Quote
Old 09-27-2006, 12:38 PM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,777
not a stupid question at all ff.

you could do it the way you mentioned, i'm sure. i like to pour the deglazing liquid over the chicken to help it coat well, and also i can control the amount of liquid relative to the chicken that way. you don't want it too soupy, or too thick or dry. i tend to go on the thicker side, and add just a little remaining stock near the end to get the sauce just right.

oh, you're welcome lyndalou. i'm glad you enjoyed it. the lime and thyme just slightly sets it apart from regular ol' chicken piccata.

mish, sorry i mished your question. ?;>)
i usually make a starch like roasted or nuked potatoes, and often a salad. since it was summertime, i made a cuke, tomato, and onion salad.
__________________

__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.