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I've always thought putting parsley on a plate was stupid, and the judges on Chopped (all great chefs) seem to agree.
Anyway, Arthur Hailey said it best in one of his early books, Hotel, when he had the sous chef say: There's too much parsley on the plate and not enough in the soup.
I've made Peter Reinhart's English Muffins, though not lately, you start them on the griddle in rings and finish them in the oven.
When we first got a food processor, around 40 years ago, we used it a lot.
I don't use mine very often these days, nor do I use a stand blender. (I don't think there's even one in the kitchen.) I use my stick blender frequently, though.
We had herbed chicken for dinner, but it was not a big hit with my wife, because one of the herbs I used was savory and she didn't like the taste of it. I've got lunch for the rest of the week, I guess.
I think my mother would add a little vinegar to canned tomatoes.
I've got a 14 cup Cuisinart, I may try this with some freshly ground whole meal flour. I normally do free-form loaves, but I think this one might work better in a loaf pan as it provides some support.
We had tacos tonight.
Browsers used to be pretty easy-going but some of them have started to get a bit paranoid, bordering on obnoxious, about security issues that may or may not be important on some sites.
I don't see any reason to use https, and it costs money to buy a certificate, generally $100 or more a year.
Maybe you should throw an infrared thermometer into your travel kit. 🙂
I'm making the Swiss Steak recipe today, smells good.
If you don't remove the breast bone when you spatchcock a bird, you should at least crack it so the bird lays flatter.
I haven't cooked stuffing inside a bird in years. I will stuff a goose with a mixture of apples, lemons, brandied prunes and almonds (as recommended by James Beard), and I've done that with turkey and chicken as well, but that's to flavor the meat and the juices, not to eat.
I've deboned a chicken a few times, then stuffed it, but that doesn't really count, since it cooks much faster without the bones. It's also kind of fun to be able to just cut off a slice of chicken and dressing at the table. Some years ago I made a turducken by deboning both a chicken and a duck and partially deboning a turkey, that was a lot of work, especially the duck. Duck bones are large and long.
The chef who taught the course I took on deboning a chicken said that he used to have to debone Cornish game hens, he got to the point where he could do them in about 2-3 minutes each.
I made a batch of banana nut mini-muffins last night.
I'm not sure what the point to air-drying the chicken for that long is, and it does appear to be optional. Personally, I think the juices in a bird are part of what makes the broth so flavorful.
My son likes to spatchcock a turkey, he says it cuts the cooking time at least in half, which means the meat is more evenly cooked.
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