That's a bummer,
rr. Could you maybe rinse the chicken off and use it for some other dish with a lot of ingredients to mask the saltiness? It would be a shame to toss them out. Didn't you say the weather is cooling off again? How about soup?
...Thai Pork Peanut dish...This is a first-time-for-me recipe...
The verdict is: I'll make this dish again. Himself
really liked it, which surprised me. I thought he'd like it just enough that I could slip it in again sometime. He did admit that he probably had a taste for something like this and I lucked out, but he still thinks it should be a semi-regular. The recipe I used came in a freebie booklet from "Allrecipes". It was adjusted a bit from the online recipe, but the changes are minor.
Slow Cooker Thai Peanut Pork
- Online calls for 8-9 hours cook time on low; paper version said 2 hours. Seriously? Big difference. I cooked it on low for about 3 1/2 or 4.
- Online calls for 1/4 cup peanut butter; paper version used 1/2 cup. I used 1/2 cup. I would not reduce the amount.
- Online said to put peppers in with meat right from the beginning; paper version said an hour before expected completion time. They were actually in there almost 1 1/2 hours and were OK, but they could have come out and been set aside had the dish required even more cooking.
- Both recipes called for chopped green onions. I forgot. Too bad.
Actually, with the fauxlantro (parsley) and peanuts, never missed the onion. This time.
Now the (un)glamour shot:
