Nov 9, 2010 #21 DaveSoMD Master Chef Moderator Emeritus Joined Mar 11, 2008 Messages 7,338 Location Maryland I LOVE shake-n-bake chicken. I'm a sucker for that crispy crunchy skin....
Nov 9, 2010 #22 merstar Head Chef Joined Aug 31, 2004 Messages 2,002 Orange chicken from the local Chinese Restaurant.
Nov 9, 2010 #23 taxlady Chef Extraordinaire Moderator Emeritus Joined Sep 13, 2010 Messages 33,596 Location near Montreal, Quebec We had chicken too. Used the leftovers from the Costco rotisserie chicken to make hot chicken sandwiches. We had salad with ranch style dressing.
We had chicken too. Used the leftovers from the Costco rotisserie chicken to make hot chicken sandwiches. We had salad with ranch style dressing.
Nov 10, 2010 #24 Bolas De Fraile Executive Chef Joined Oct 28, 2010 Messages 3,191 Calfs Liver I cooked the calfs liver with sage brown butter, saute pots instead of mash, and fried onion. I love calf liver.
Calfs Liver I cooked the calfs liver with sage brown butter, saute pots instead of mash, and fried onion. I love calf liver.
Nov 10, 2010 #25 powerplantop Executive Chef Joined Feb 26, 2009 Messages 2,504 Location Louisiana Zhizara said: That's what I was thinking, that or Operations. Do I take it correctly that you are involved in my low electric bills because of the power of the Mississippi? Click to expand... Now I get new power plants up and going. About 6 months ago I was involved with one in TN. Now in Chile.
Zhizara said: That's what I was thinking, that or Operations. Do I take it correctly that you are involved in my low electric bills because of the power of the Mississippi? Click to expand... Now I get new power plants up and going. About 6 months ago I was involved with one in TN. Now in Chile.
Nov 10, 2010 #26 buckytom Chef Extraordinaire Joined Aug 19, 2004 Messages 21,935 Location My mountain dw made chicken milanese, scalloped potatoes au gratin, and salads with "ken's" chef's reserve creamy balsamic dressing. the chicken was so tender i could cut it with a fork. the potatoes, au gratin from a box, were good but oh so salty.
dw made chicken milanese, scalloped potatoes au gratin, and salads with "ken's" chef's reserve creamy balsamic dressing. the chicken was so tender i could cut it with a fork. the potatoes, au gratin from a box, were good but oh so salty.
Nov 10, 2010 #27 J jonchinaski Assistant Cook Joined Nov 4, 2010 Messages 10 Location Colorado Awesome Bwossom!!! Last edited by a moderator: Nov 29, 2010