The Earl of Sandwich

5 minutes not long enough for any variety potato

Other than the potato thing, the recipe is pretty straight forward. Most recipes of that nature precook the spuds in the liquid, though. Depending on how small they are diced, boil them for anywhere from five to 15 minutes, just until tender, then drain and add to the saute pan.

A couple of comments:

As Ed mentioned, five minutes is way to short for any potatoes. But the same can be said for a lot of given times. Keep in mind that many recipes are based on using industrial equipment, and your home stove does not run as hotly. The number one example would be when reducing liquids, and you read something like start with two cups of liquid and "reduce to 1/4 cup, about six minutes." Yeah, right! Not on any home range I know about.

Another trick: Start bacon in a cold skillet, and cook over lower heat. That will help it render better. Same goes for anything you are rendering. And sometimes it helps to add a tablespoon or two of water, along with the fat. What happens is the water warms up first, and transfers the heat to the fat to get it started. Eventually the water evaporates and you're left with the rendered oil.

Does that mean you'll actually come and clean my windows, Kevin?

No one here is looking for a payback but Thank You

Wow that seems sumptuous. I want to try that too. :)

Kevin!

Try a Tarragon chicken salad with toasted almonds, served in a half avacado or a tropical chicken salad with chopped pineapple,golden raisins , curry, coconut and chopped macadammi, served in a 1/4 pineapple . I love any kind of chick salad

And something to keep in mind: When you make stock, start with full birds. Remove them after about 40 minutes, strip the meat off the bones, and return the bones to the pot.

That will provide oodles of poached chicken, ideal for things like chicken salads (as well as chicken a la king, chicken pot pie, chicken croquettes, etc. etc. etc.).

Speaking of chicken salad; awhile back I had an abundance of small sweet peppers and came up with this chicken salad as a filling. Makes a great sandwich or salad plate as well:

2 large chicken breasts, poached & diced (or equivilent)

1 cup red onion, chopped and caramelized

1/2 sweet red pepper, chopped fine (can be roasted first)

2 oz Gorgonzola, crumbled

3/4 cup mayo

Salt & pepper to taste

Paprika

18 small peppers (Sweet Apple, Jingle Bell, Orchid, etc.)

Combine first 7 ingredients.

Cut the shoulders off the peppers. Remove seeds and ribs. Fill with chicken mixture. Sprinkle lightly with paprika. Top with shoulder pieces as caps if desired.