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Dinner - Nathan
February 4th, 2006
09:20 pm
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Dinner
When rolled up burrito-style, raw chicken does not stick to itself nearly as well as a steamed tortilla.

But it worked out OK in the end.



(chicken Kiev recipe in the current Cook's Illustrated)

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From:alphacygni
Date:February 5th, 2006 02:35 am (UTC)
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And it was VERY VERY TASTY.
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From:fyfer
Date:February 5th, 2006 05:36 am (UTC)
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I no longer get cook's Illustrated. :-( Not that I'd be likely to make chicken.
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From:pekmez
Date:February 5th, 2006 12:59 pm (UTC)
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I do get cook's illustrated, and guessed where that was going before clicking on the cut.

It looks yummy, but overall I am less inspired by the stuff in recent issues. A little too fancy for me to bother with, or else just making me ask "why? that doesn't even sound yummy."
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From:coraline
Date:February 6th, 2006 02:01 am (UTC)
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i greatly fear that a schism has developed, with much more of the non-nonsense non-fancy stuff being shifted over to cook's country, their new magazine. i just bought an issue, and i'm torn -- there are several things i might make from it, but it totally dispenses with the food-geekery aspect, and the bits that are aimed to appeal to the middle-american housewife generally just bug me. and many more of the things in C'sC are "which type of frozen biscuit is least icky for use in this quick chicken pot pie?" which is useful, but i'd rather avoid the frozen biscuits in general.

so i worry that the stuff that i like has fallen out in the middle between the magazines. which is sad.
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From:pekmez
Date:February 6th, 2006 12:45 pm (UTC)
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yes, I got a free sample of cook's country and hate the entire character even though a few of the recipes look okay.

Not food-geeky, and really I'm more of a foodie than that, that's why
I read the magazine, it's just I'm not enough of a foodie to want
to buy filet mignon to cook at home, and if I'm going to roast a leg of
lamb, I want it to taste like *lamb*. They used to have recipes that
were foodie enough to make me happy, but not all involving things you
would only cook for a dinner party.
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From:coraline
Date:February 6th, 2006 03:29 pm (UTC)
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perhaps i shall write a letter.
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From:nathanw
Date:February 6th, 2006 07:27 pm (UTC)
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Cook's Country definitely bothered me; it seemed to go beyond "this is simple" to "complicated food isn't what real people eat". I think my threshold for the complexity of the recipes in CI is higher; I haven't made everything, but I think I've made everything so far that struck my fancy....
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From:gljiva
Date:February 6th, 2006 11:24 pm (UTC)
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I might've made the chicken kiev, before Kata came along.
It just seems like every issue has something you can do with a nice
expensive cut of meat, which doesn't excite me as much as the recipes
for things like salads with baked goat cheese, or green beans in tasty
sauces, or interesting salad dressings, or fabulous desserts used to a year
ago. Lately there are one or two recipes in each issue that look interesting, one or two that make me wonder what they were thinking because their stated result sounds lame, and a few that I don't want to buy the ingredients for.

This last issue was particularly a disappointment to me, except I may try making that chocolate cake because I promised one to someone who did me a favor, and I think he would like it.
From:drwillia
Date:March 9th, 2006 10:22 pm (UTC)

carbonara

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So, Nathan, what recipe do you use for carbonara? I have tried several, and some are god awful. One even called for boiling a half lb of bacon in a pint of water till you had a greasy sludge. Which one have you settled on?
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From:nathanw
Date:March 10th, 2006 12:25 am (UTC)

Re: carbonara

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I like the recipe from Mark Bittman's How To Cook Everything, which I usually do as a half recipe:

1tsp olive oil
2oz bacon, minced
1 egg
1/2c Parmesan
1/2 lb spaghetti

Heat a large bowl (glass is good) by filling it with hot tap water and set aside. Start the spaghetti boiling. Cook the bacon in the olive oil until crisp; don't drain any fat. Empty the bowl and beat the egg and Parmesan together in it; add the bacon and all the fat in the pan. When the spaghetti is done, drain and toss with the rest of the mix; add black pepper.

(also, hi. What inspired you to get an account? Commenting here?)
From:drwillia
Date:March 10th, 2006 03:24 pm (UTC)

Re: carbonara

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Yup. commenting. I wanted to respond, but the damn program made me sign up before it let me in. I don't expect to actually start one of these. I already have two web pages and my class blogs. But I likethe idea. Do you know Jessica Higgins' travelog? It is www.travelpod.com. It really is great. SHe canpop into internet bars in Tanzania or wherever and report, pictures and all. Sam is off to N'Orleans end of this month to feed the poor.
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