Quote:
Originally Posted by French Fries
Depending on the pate, the meat and the spices used, I would suggest:
- Cornichons (a.k.a. gherkins)
- Olives
-...
Quote:
Originally Posted by Koukouvagia
What's the rest of the menu like? I supposed the artichoke hearts would be the best imo. But it is a little hard to imagine a german meat pate leading into a...
Hi all,
I got some meat pâté from my fathers-in-law, perfect home made German style with precise meat and spice combination. I would like to serve it on toast, as starter for a Spanish meal, but I thought...
Quote:
Originally Posted by cheflayne
If you are talking about wheat berries, I have made pilaf with them. Also used them in waldorf salad stuffing for apples. Basically anything that you would use bulghur or rice...
Hi,
I got a good amount of wheat whole grain. But except for using it (cooked) to enrich our bread, where else it can be used?
(The grain is the same used to make the wheat flour. I´ve seen many recipes using...
Quote:
Originally Posted by ordo
You can also inject part of the spiced (and filtered) brine into the chicken.
Another one who got me!!
I did a mess once using my brand new " german...
Quote:
Originally Posted by durangojo
perhaps the chicken you are using itself is the problem. fresh? frozen? young? old? free range? kosher? organic?
fresh, young and free range is best...well, kosher is...
Quote:
Originally Posted by DeepsouthNYC
I'm a fan of salting 24 hours in advance. Don't add the salt to a spice mixture or butter. Apply the salt to the chicken in advance. Before you cook the bird, add your spiced...
Quote:
Originally Posted by durangojo
also stuff but not overstuff the cavity with orange and onion wedges, whole garlic cloves and dry vermouth. a sprig of fresh herb is nice if you have it..... i like rosemary or...
Quote:
Originally Posted by Twyst
If you REALLY want to get flavor into your roast chickens you are going to have to brine them in my humble opinion.
What is your brine recipe?? I have tried many even...
