Chopped salad tonight. Everything chopped and dressing (red onion, olive oil, red wine vinegar, water, salt and pepper) made, but I won't put them together until just before eating.
My wife will be making risotto with asparagus tonight (she is the master of risotto and I bow before her mastery). This afternoon I smoked a chicken plus a chicken leg quarter for future use in enchiladas and chicken salad. The smokiness adds a whole lot in both things. And I have been able to do what I thought was impossible: Smoke chicken low and slow and yet have crispy skin. I crank up the temperature in the middle of the cook from 240 to 250 F to near 300 F and then bring it back down. Chicken doesn't need to be cooked low and slow, but by doing that it helps with getting a smoke flavor and keeping it juicy. But without some time at higher temperatures the skin is never right. I suppose I could do a finish under the broiler instead.
Chicken is an interesting flavor, isn't it? There are times when I'm over it and need a break - but I always end up coming back! When it's cooked right - there's nothing like it! I just finished up some chicken veggie soup and have enough BBQ chicken for one more sandwich and then I'm done for a bit. It's almost turkey season anyway so I guess that's next. Yesterday on my way home from errands I stopped at Pappas Drive-In and got a Famous burger - all the way - no cheese. Oh man.......so good......
Baz— We use Ms. Jan’s Mama’s recipe for our Thanksgiving and Christmas cornbread dressing-it’s the same as my Mama’s except Jan’s Mama pressure cooked a hen-deboned and chipped it up into the dressing-and use the broth from pressure cooking the hen in the dressing-so moist and so good!
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.........that's sounds heavenly, Bill! My compliments to Ms. Jan and Mama!
Since you all use onions in your cooking, I thought you might enjoy this read regarding “the true onion constant”! The address is not working for some reason. medium.com/@drspoulsen/a-solution-to-the-onion-problem-of-j-kenji-lopez
I can’t get the link to work so I typed it in. You will have to copy it and paste it into your browser. To be fair, our resident professor of engineering @GatorLurker will appreciate it the most…
Our tonight’s supper is some of Ms. Jan’s best work- she has taken a family size tray of beef tips and after searing she added her homemade soup blend mix. Seasoned with salt, pepper, season-all salt, one large bottle of V-8 juice, and your choice hot sauce. Jalapeño cornbread will be on hand. Ice cold longnecks and chilled wine are available on the back porch. Life is good in Gator Nation!
I got a 404. Intrigued. My best guess is that the "onion constant" is about 2*pi: the amount you need to multiply the time to caramelize in a recipe.
Yesterday my wife made an okra and tomato stew and I made the rice to go with it. Today my wife had a crown prep so she wanted won ton soup so we are having Chinese take-out. I hope she is going to Yummy House. There used to be a place just off of NW 13th Street and just south of NW 23rd Ave that was excellent for take-out. Sit down dining was rustic at best.
Off and on I have been able to Lurk-to me at least, in Florida the best turkey season is Spring Gobbler season and unfortunately that clashes with that other spring sport that is popular at our house. So it is enjoyable when my schedule fits but it is secondary. Of course it goes without saying that the 101 proof Wild Turkey is a different animal.
