Recent content by JMediger

My package says "1/4 C. dry" for the Nutritional Facts then the recipe on the package (not the one I use though) says to use 1 C and you get 3 C's of cooked rice. Does that help?

I think he had a thermometer for the grill, I'll look tonight. I don't know! Bone-in just sounds way harder than a plain old breast or thigh. Then again, just grilling is way harder than I thought it would be. Much easier when I was just responsible for refreshing cocktails on the deck...

I'm happy I know how to light the grill Andy! Bone-in chicken? Eeeek! I might screw up enough courage this weekend to try it. We'll see. :rolleyes:

Sadly, no Indian stores. Lots of Asian and Hispanic but no Indian ... I'll skip the coconut milk in this and just make more curry :) I'll stop today and see what they actually have for fenugreek leaves vs. seeds and then will check out Penzy's probably. Thank you for the feedback (and the recipe)!

The Serious Eats recipe looks very good. One question ... can I use boneless breasts or thighs? I am getting more comfortable on the grill without DH but bone in chicken scares me just a little. Thoughts?

And another question ... I don't think I can find fenugreek leaf, rather, it's like a seed. ???

Andy, is your recipe one that I could use coconut milk in rather than the milk and cream? After buying many frozen and packet meals, I'm just starting to experiment with cooking Indian cuisine and am finding that many use coconut milk but never (or rarely) the whole can. If I can have multiple...

I make my own stock and that's what I use most of the time. But everything has natural sodium. Vegetable stock would be the lowest but even veggies have natural sodium. I needed to actually track how much sodium he was taking in so my own made it even harder. If I had to follow a low sodium...

MadC ... I had actually found several very good salt substitutes and used them with seasoning meat or veggies I was cooking. The problem I ran into was when I wanted to make a roast or needed braising liquid. It's hard to make just water taste good even with seasoning. I found that by...

And I did :smile: but didn't get a real firm answer. She recommended that I still calculate what the original liquid contained and record that as different meats and foods absorb differently. It wasn't long after my original post, though, that the situation changed. Still good information though.

Salt / Sodium isn't bad unless in excess or if your body can't process / absorb it properly.

My grandparents had bread with every meal, regardless of the meal. My mom served bread with most meals and now, I find I do to. I think, in part, it becomes a utensil. My grandfather mopped up sauces and gravies with his bread. My mom taught us how to use it as a way to push food onto our...

Looks yummy! I have lots of salmon in the freezer from the last time Monte went fishing on Lake Michigan and am terrified to cook it! He was the official fish cooker ... You have inspired me Laurie!

I agree! But this is a fun idea ... Would be fun with kids as a science experiment so show solid to liquid back to a variation of the solid.

This is where I'm getting confused too GB. I've never tasted ghee ... does it taste like brown butter? I never thought about straining it and keeping it because it's so easy to make BUT I have burnt my fair share of butter getting the right shade of brown so ...