Posts by pcieluck

Quote: Originally Posted by skewered  Hi everyone!   Every time I make split pea soup it foams up a lot while heating up.... I wouldn't worry about foam or scum at all. It's likely to happen...

Someone saw me making potato gnocchi the other day for use in chicken and dumpling soup, and that person said "you should buy bisquick dumplings." I had nothing nice to say to that person, so i sighed and bit my tongue. lol...

It will seem wasteful, but try frying up some dried mushrooms (not rehydrated) with shallots, garlic, and thyme. Deglaze with some wine, then add some cream and chicken stock and simmer. You should get a nice coffee color...

Stock. Any fowl smell my room mates have created are easily kicked to the curb by the smell of simmered mirepoix and herbs.  Makes the entire home smell like thanksgiving day each week on my day off.

Indeed, roast the chicken over high heat. I always start at least 425 and once the browning starts to form, i will turn the heat down until the meat is cooked through. if cooking a whole chicken, work some herbed butter under the skin....

a buttermilk marinade sounds good, i was thinking of marinating to get a nice mild onion flavor to it anyways.

indeed. but like i said it's easy to make these things kinda chewy and not so good to eat. so i want to make these as tender as possible.

Quote: Originally Posted by chefedb  Funny, I never heard the term City Chicken??? I have heard Country Fried. No sir. completely different dish

I'm sure most of you are familiar, it's not really chicken at all. It's breaded skewers of pork and veal. I've accepted the task of making these for Christmas dinner. I want them to be distinctly different, but they need to be very...

Quote: Originally Posted by NewAtThis  That sounds good...but i dont have any pasta...but baked chicken sounds good. Anyone have specific recipes? no pasta?! I'll be darned if you dont have a couple eggs and...