Fun Stuff > CHATTER
A Cooking Thread?
Papersatan:
roasted roots, wheat berries and chicken. The chicken came out with much less flavor that I had hoped. I did a flour, wet, flour breading where the wet was an egg goat cheese and lemon juice, and the flour was just salt and cayan, and then I fried it in oil with some thyme and fennel (the tops from the fennel root in the veggies). It wasn't bad, but I was hoping it would be tangier I guess.
Carl-E:
Cayenne is actually pretty mild unless you use large quantities. Try some fresh ground black pepper inthe flour dredge next time. Or white pepper - it's a little hotter.
Papersatan:
I under-seasoned the flour hoping the lemon and goat cheese would show up, but you couldn't really taste either. next time I will just make a sauce and not bread it at all.
pwhodges:
I made a leek and smoked haddock risotto; my wife went out of her way to say how nice it was. I didn't use any onions, but fried up the leeks at the start instead, and used a different risotto rice which seemed a bit creamier than the usual arborio; I poached the haddock in milk separately, drained it, flaked it, and stirred it in at the end, with a bit of reduced-fat creme fraiche (which also added to the creaminess, of course). Otherwise the usual risotto process, with a bit of wine at the start and then vegetable stock added slowly for the rest of the cooking.
Lines:
That sounds delicious, even though I've never had leek and haven't the faintest idea of what it's supposed to taste like.
I can't wait to start cooking real food again! I either haven't felt well enough to lately or just haven't had time and I miss having actual dinners. At least I have a homemade lasagna in the freezer that I can pop in the oven tonight because I'm not even sure I have anything TOO cook. Hmm.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version