What is for Dinner tonight...?
- Thread starter Janne
- Start date
Dry vermouth over ice with Navel Orange zest.
"String Chicken"
Skinless, boneless chicken thighs stuffed with a typical bread crumb dressing.
Wrapped with a length of cotton butcher string, oiled and seasoned and baked by the dozen in oiled pyrex pie plates.
Lime marmalade glaze when they come out.
Roast potato wedges with Greek seasonings.
Big glass of robust red from the Maipo Valley, Chile.
Some sort of a rabbit food-salad thing.
Janne: where does whale fit in the spectrum of meaty things?
"String Chicken"
Skinless, boneless chicken thighs stuffed with a typical bread crumb dressing.
Wrapped with a length of cotton butcher string, oiled and seasoned and baked by the dozen in oiled pyrex pie plates.
Lime marmalade glaze when they come out.
Roast potato wedges with Greek seasonings.
Big glass of robust red from the Maipo Valley, Chile.
Some sort of a rabbit food-salad thing.
Janne: where does whale fit in the spectrum of meaty things?
Need to try whale to go with alligator, etc.
The lime marmalade was either stupidly simple or a big dose of beginner's luck, or both.
Very thin sliced limes, water and measured sugar. That's it.
2.5 lb/2kg limes (a dozen or less)
Very fine slice, pick out the seeds and save all juice
Into a plastic pitcher with 8C water overnight in the fridge.
Bring to a boil, simmer 45 minutes.
Measure hot to add 1C sugar per C of lime goop.
Bring to a rolling wild boil for 12 - 15 minutes. Just don't let it boil over.
Pack in hot sterilized jars on a sheet pan (in case a jar breaks, you will thank me.)
Stand on a rack until tomorrow = lime marmalade. I got about 2 liters total in 250ml jars.
I really got stuck with the chicken = had to debone all 24 of them myself. Not fun.
Ate 3 and froze the rest, more tonight.
Guess you're happy that you didn't have to clean the whale, huh?
The lime marmalade was either stupidly simple or a big dose of beginner's luck, or both.
Very thin sliced limes, water and measured sugar. That's it.
2.5 lb/2kg limes (a dozen or less)
Very fine slice, pick out the seeds and save all juice
Into a plastic pitcher with 8C water overnight in the fridge.
Bring to a boil, simmer 45 minutes.
Measure hot to add 1C sugar per C of lime goop.
Bring to a rolling wild boil for 12 - 15 minutes. Just don't let it boil over.
Pack in hot sterilized jars on a sheet pan (in case a jar breaks, you will thank me.)
Stand on a rack until tomorrow = lime marmalade. I got about 2 liters total in 250ml jars.
I really got stuck with the chicken = had to debone all 24 of them myself. Not fun.
Ate 3 and froze the rest, more tonight.
Guess you're happy that you didn't have to clean the whale, huh?
I've made Key Lime Pie with those. Crushed Graham Wafer crust.
I've got a real honker of a garlic press that can hold 1/2 Key lime
so juicing a bag of them just takes minutes. Cute little things.
I've got a real honker of a garlic press that can hold 1/2 Key lime
so juicing a bag of them just takes minutes. Cute little things.
Long day today so cheese and onion omelette with roll and butter. And likely a glass of lightly fermented grape juice to cleanse my palate both before and after.
We had garden snails with garlic butter and onion tops, we collected them 4 days ago purged them stuck them in the freezer for about 15 mins then placed them in a pan of boiling water with a large pinch of sea salt for about 4 mins, removed them from their shell and gave them a rinse then put the back in the shell and put a dollop of garlic butter over the top and stuck them under the grill for a further 2 to 3 mins.
No Sturm listed in the BC liquor catalog. Might be what the guy a block over is making, so his kids have warned me.
We are very well off with the wines from Argentina and Chile.
Thawing the chicken in the cupboard to keep my cat out of it.
We are very well off with the wines from Argentina and Chile.
Thawing the chicken in the cupboard to keep my cat out of it.
No, the cat is a fairly good friend with a lot of doggie personality (raised with 2 big Chessies.)
I've never taken advantage of the opportunities to eat cougar or lynx. Dog and Llama are terrible.
I googled 'sturm'. If you were here and starting with CA Zinfandel grapes, very interesting taste
and a very good predictor of wine quality at about Day 3 or Day 4 in the primaries.
I never made more than 450liters/100 gallons at a time.
I've never taken advantage of the opportunities to eat cougar or lynx. Dog and Llama are terrible.
I googled 'sturm'. If you were here and starting with CA Zinfandel grapes, very interesting taste
and a very good predictor of wine quality at about Day 3 or Day 4 in the primaries.
I never made more than 450liters/100 gallons at a time.
Escargot are like calimari and bison. The slightest bit of overcooking and the meal is ruined = have another slurp.
