On my last day at work I talked to my chef about opening a restaurant together in a few years and he was very receptive to the idea.
That's pretty cool.
That looks great. I'll keep it in mind for one of my meals for the sake of leftovers; it seems like it would still be delicious the next day.
I made some banana bread last night. The recipe was all , so I only combined the ingredients what looked like just enough. Nope, there are pockets of flour all over the place in it. It turned out alright otherwise... I'll eat it, but wouldn't serve it to anyone else. It's not really sweet, so sliced and toasted topped with blackberry preserves is the best way to have it imo.
On my last day at work I talked to my chef about opening a restaurant together in a few years and he was very receptive to the idea.
That's pretty cool.
Boo, Hiss.
That looks really good animegirl! I might try that, chicken thighs are on sale this week.
I'm moving into a new place on Friday. Next week I should start cooking again.
I can do all things through Christ, who strengthens me.
The dark meat is more moist. I use the breast if I'm making Chicken Cacciatore. Leg sections (thighs or drumsticks) for normal recipes like BBQ, Mandarin, Orange glazed, etc.
I can do all things through Christ, who strengthens me.
The great thing about leg quarters (usually available in 10 lb bags for cheap) is that it contains my two favorite cuts of meat, thighs and drums. They may not be the healthiest, but damn are they good. They are the best cuts for grilling and frying imo.
I got a bitchin 8x8 pan for roasting things and a huge motherfucking stock pot for $8 at Goodwill. Also: some more spoons. I am on the lookout for a ladle because I have fallen deeply in love with making sauces over the past week and a half.
There are so many Goodwills in this city. I bet I can find everything I need for less than $40.
Just remember this thing when buying pots and pans: If there is any question of whether or not you could kill someone with it, then it's not heavy and solid enough.
Boo, Hiss.
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