Freezer meal. Shepherd's Pie, smells great - have to wait for it to cool. Last one, guess I'll have to make more. Love freezer to table in ... well, OK, close to 2 hours but still - did nothing but check the temp every so often.
Monday's late tax not done supper for the 29th of April, '24
- Thread starter dragnlaw
- Start date
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If you have answers, please help by responding to the unanswered posts.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,446
Collards, veggie rice, natto. Crustless pumpkin pie.
cjmmytunes
Head Chef
Chicken teriyaki with noodles, and fortune cookies.
Cooking Goddess
Chef Extraordinaire
Freezer meal here, too. I pulled the container of Salsa chicken from the freezer for Friday supper. When I sprained my ankle on Friday, I didn't want to bother with anything. Finally made rice to go with the chicken tonight after three nights of (mostly) Himself suppers.
Aunt Bea
Master Chef
A light version of chicken parm with whole grain pasta, fat free cheese, mushrooms, and sauce with a side of leftover green beans.
I overcooked the BSCB and was disappointed in the cheese.
I overcooked the BSCB and was disappointed in the cheese.
Ate with my sister again. It's the last chance for a while, she will be heading back home to California early tomorrow. I put out some cold smoked salmon, capers, red onion slices, and dolmades. We just piled salmon and the other stuff on top and ate that with a knife and fork. We really enjoyed that. Snacked and gabbed for long enough that we got full. Well, I also had a couple of pieces of knækbrød (Scandinavian crisp rye bread) with Camembert. I had to eat the Camembert - it was getting quite ripe. It was delicious.
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Kathleen
Cupcake
Leftover spaghetti and meatballs with salad.
pictonguy
Sous Chef
I made chicken karaage yesterday which I haven't made in quite a while, nothing like pigging out on an old favorite.
Do you mind describing chicken karaage? Where is it from?
pictonguy
Sous Chef
Sure. it's a Japanese version of fried chicken.
I use boneless skin on chicken thighs, which is traditional and you definitely want to retain the skin then cut into decent sized pieces, normally 6 per thigh, that kind of size. Then microplane some garlic and ginger added to the chicken along with some soy sauce, sake, sesame oil, red Thai chili which is not traditional and then add an egg and mix that in, some people might add mirin for a little sweetness, I don't. Take equal parts flour and cornstarch and dredge each piece and set aside to set up.
Heat some oil and this is a two stage frying. For the first stage in batches to maintain heat and to ensure the chicken isn't crowded fry at 325 for about 4 minutes and remove to a mesh grate and after all the chicken has cooked at this temp I like to have the chicken sit for a while and come to room temp. Increase the heat to 350 and fry for another 4 minutes or until the chicken has reached at least 350 interior temp and dust with a little maldon sea salt.
I normally keep it simple and garnish with lemon, and a little garlic and rice wine aioli.
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Thanks, @pictonguy.
pictonguy
Sous Chef
Your welcome. I substitute cauliflower sometimes and that works really well.
