I agree with the others. Gravy is made after in the same pan while chicken is kept warm. Pour off most of the now chicken flavored fat with fond and proceed. The salt needs to be cut back if you find yourself using enhanced chicken. The added cream isn't needed either. Plenty of mouthfeel from the roux.
Slice of cheese swiped with mayo then another slice of cheese swiped with muffuletta olive salad. Repeat until inch thick and a final slice of cheese. Heated until melted if functional. Cold if barely standing.
Once again something that is incredibly easy to enjoy has been over complicated by SE. Morels do not need the soy umami boost or anything else for that matter. I've been hunting and eating them for forty plus years and have never heard of such a thing for cooking and enjoying fresh harvest morels. Just soak in salted water to rid of critters. Flour very very lightly for some texture and brown in butter/oil at medium heat. Why would you distract from a good thing with all the extras? Just doesn't make since! Oh and watch out for the mushrooms that looks the same but isn't hollow. The solid ones can be lethal. Just saying.
While I won't/can't disagree with any of this. I will agree that basil and even rosemary are special. Given trimmed stems, upright storage, in unclorinated fresh water. They both can be propagated. Given time and care, both will develope roots and can be potted or planted. I now have four basil plants and two rosemary plants growing in pots on my windowsills from store purchased boxed herbs.
Love these posts. Except now I have four bottles instead of just one. Thanks Nikki. Yeah, a bit sarcastic but thank you all the same.
This looks perfect for my first acidic recipe in my new-ish Lodge Serving Pot (smaller dutch oven). As we are a family of two I'll just cut the recipe in half. Cooking times should be similar. The temperature for the breast might shorten time a little so I be careful to monitor that. Tomorrows dinner!
Buffalo chicken take off? Sorry son, hot chicken has been around for decades longer then anyone even thought of coating worthless chicken parts in hot sauce.
I second selyar. There isn't a Trader Joe's or a Whole Foods within a hundred miles from where I currently live. Where are the more common national brands. And seapak isn't one of them.
@KevinGardo you skimmed the post didn't you? Have another go at it and read it this time. Especially the review for Campo's.
The bread isn't included in the ingredients list in the microdata format for offline viewing. Love this recipe have made it three times at 1/3 scale just to have some on hand for easy side or breakfast. Freezes well but goes fast.
@Arielleeve the thermopop is still a viable option for you. When/if you order. Do so from thermoworks.com and search for and add pot clip to your order. The stainless one is part # PH001.
Don't forget that the Thermopop's display is backlit and rotates.
One trick pony darn it.
Glad to see a temptest1 and not a thermopen for once. I sincerely hope you guys are over that stupidity. Compared to the temptest1 the thermopen is a one horse pony.
Here in central Indiana if you serve hm salad made with ground ham and not bologna people won't eat it. Unfortunately I can't find a good fried bologna here anymore. At least not one that isn't a slab of the deli stuff. Need to find me a shipped supplier now.
I also haven't seen veal for purchase in decades. I just checked with Gordon Food Service and Sysco. And here i thought beef prices were high. Veal for meatballs just isn't going to happen in my lifetime. A lean cut of pork will have to do.
Fried bologna sandwich.
@Kenji after reading willsfca first comment it had me on.the floor with a tear in my eye and stitch in my side. My very first thought that got me going was the what about that Popeye Chinese chicken thing thought? Food Lab has always had its fun side and enjoy every one of them. Your response was dead on and a polite way to tell willsfca to step off. Here's to many more years Food Lab and SE!
I can see doing this next weekend. Firebrick to line the hole. Fill it with wood. Red oak, cherry, or hickory sounds good.let it burn down to a bed of coals. Bag of lava rocks on that. A weber kettle size grill grate next. Load the food. I don't shuck corn anymore. It gets injected under the husk with butter and what not. When done the bottem end gets cut off and get squeezed out removing silk and all. Metal on top and bury it. Yep, give it a go Saturday.
Two strikes with the first two ingredients listed. Then got to the cheese sauce. Velveeta? That's three strikes in and of it's self. The meatloaf will go on menu for this week. Tomato sauce, pickapeppa, and mustard glaze. The cheese sauce for fries from this site to pass around. Tomorrow's dinner.
There are a few domestic cheese makers that would whip the pants of you for calling their parmesan imitation. Look harder then your local supermarket. To call trader joes your second best is down right insulting. I can honestly say that i hope you never find them. More cheese for those of us who actually know better.
Hard wood fired grill.
Having moved into a second floor apartment, with no where to put a smoker, I've experimented with liquid smoke. With ribs, the best results is a weak brine with a small amount added. Make sure its liquid smoke and not the smoke flavoring. The later has other junk in it. I wish i could have posted this anonymously as i would never never have advocated liquid smoke before moving. Wouldn't mind seeing some food lab work on this.
I also was thinking brewers malt. A third of the cost and it would be fun to experiment with the different lovibond and protein levels.
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