I have, and they do. They have an ever-so-slight beerlike bite to them, but it's not the lactic tartness of sourdough.
You don't leave there hungry, that's for sure.
--Patrick
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You don't leave there hungry, that's for sure.
--Patrick
I made risotto only one time. It turned out beautifully, but all the stirring was like torture.and shallots
The key to a proper risotto is adding liquid a quarter cup at a time, and stirring until it's completely absorbed. You can't rush this step. Those instant packages of risotto, and the rice cooker risotto setting will not do. They do not make risotto. If you don't stir constantly, adding a little liquid at a time, you won't get that awesomely creamy texture. That texture is what separates "rice" from "risotto".
My wife loves it. But I can't bring myself to make it that often for the same reason.
Shoyu chicken with brown basamati rice and steamed veg.
I have only been using it as a lunch replacement and occasionally for dinner if I am in a hurry. I start missing food too much when I drink nothing but soylent.
That looks disgusting. But a lovely shade of nail polish.
Soylent worries me not because I dislike the idea, but because it's made by an engineer and not a nutritionist.
I'm trying to get away from making the same things all the time. Chicken cooked in milk is tonight's experiment.
I don't know about regular milk, but I can definitely recommend coconut milk.
The recipe called for whole milk. I don't use it, so I mixed half & half with 2%.
I'd make it again. It had a nice, delicate flavor. I made a green salad and orzo pasta with garlic, Parm, and butter to go with it. The seasoned milk/juice was amazing over the pasta. Chicken in milk recipe
Maybe they call it something else where you are, but in most of Canada (at the least) half-and-half is a type of cream, usually ~10%. So when Celt Z mixed 10% with 2%, they got closer to 6%.
I read his post as mixing whole milk in equal parts with 2% milk, not with half-and-half.
I'm the one who made the recipe and didn't have whole milk.
But you're right, @Eriol, about both the half & half and how I went about mixing it. I like half & half in my coffee (fyi in case I ever come visit you guys).The recipe called for 2.5 cups of whole milk. I had 2% milk and half & half on hand. So I used 1 cup of half & half mixed with 1.5 cups of 2% milk. I figured it would at least come close if it made a difference at all. Since the chicken was only being cooked in the milk I didn't think it was necessary to be pinpoint precise. I just thought the added fat would help make the meat more tender/less dry.
Ah.
No, it is referred to as "half&half" here also, being half cream (36%) and half milk (3.25%), but I read "half and half" to mean the proportions mixed, not the name of the product.
--Patrick
Speaking of 1/2 and 1/2 in coffee, I recently discovered that almond milk in coffee tastes amazing. I generally only drink black coffee, but I might change that.
You know what tastes even better?
Almond milk in coffee with a splash of amaretto.
I have this on good authority.
And by that I mean I think we've gone through two bottles of Disaronno in the last two months, and none of it has been me.
--Patrick
I've had Irish Cream and Kaulula(sp?) in coffee and both are great. I'll have to try amaretto.
Tacoma doesn't have any ethnic/hallal/kosher/Costco? Or is that not relatively easy? What sort of curry are you making? Vindaloo?
This weekend we made homemade Caesar salad dressing with homemade croutons and served tossed that with baby kale. I grilled 1 1/2 in NY strips. I tried a new method of salting and putting the steaks in the freezer for ~30 min prior to cooking and then threw them on a rocket-hot grill. I added some hickory chips to the coals about 2/3 through the cooking time and it gave the steaks a nice smokiness without being overpowering. We had twice baked potatoes with it too. Yum! For those interested: Medium steaks.
The freezer helped prevent a large gray band of overcooked meat. There was just an 1/8 in of gray. I should have taken a pic. It was a thing of beauty. The freezer also helped dry out the exterior so that I got a crispier crust on the sear. I feel like writing steak poetry now.
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It'll be a coconut/tomato based curry with potatoes, cauliflower, and peas. I could go to Costco, but I don't really want to spend 18 hours in the store trying to buy one item (this is the busiest Costco I've ever been to), and I haven't found a kosher or halal store yet. We do have a lot of great Asian options though. That steak and salad sounds awesome. Did you use anchovies or anchovy paste in your Caesar salad dressing?
Anchovy fillets. I did it right! Raw egg yolk and everything!
I haven't see either since we lived in California. Even then, goat was just starting to show up in regular supermarkets instead of only the Mexican/Hispanic grocery stores.
They have lamb at one grocery store chain around here, but the times I've bought it it's been pretty nasty.