April 23, 2020
In
All recipes, Poultry
Flatten the curve (bird)
[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] " In this climate where any certainty is elusive at best, I can promise you this
July 26, 2015
In
All recipes, Noodle/Pasta/Rice, Poultry
TURMERIC BUTTER CHICKEN RICE
WHEN YOU RELEASE THE CHICKEN-BAG WITH A SCISSOR OVER THE BED OF COCONUT RICE, ALMOST LIKE GOD-SENT, A STREAM OF PROMISED GOLDEN LIQUID WILL PERCOLATE FREELY INTO EVERY THIRSTY GRAIN OF HAPPINESS THAT YOU'LL ALMOST HEAR THEM PURR. [ezcol_1half] Hey, I own a shit load of cookbooks, I do. And I'm not saying it isn't a problem. Especially when it's become a very common first remark that people make when they visit our apartment, noticing from the ungoverned stacks that seem to occupy every flat surfaces of every able furnitures, evidently overrunning our shelving-space that is already working its double-layer capacity. And my worst fear is that before long, Jason has to kindly ask Thomas Keller to scooch over before he can "relieve" himself, if you see what I mean. So yeah, there is an issue there. But you know, I guess it could be reasonably understood. I mean, for someone like me and for what I sort of do, I guess, it makes sense. What doesn't make sense, at all, is that for someone who owns this many cookbooks, I have almost never cooked a recipe from any one of them. And I mean never, except maybe once but not really, ok? Because I can't follow instructions. Period.
May 2, 2015
In
All recipes, Poultry
MY FAVORITE ROAST CHICKEN
[ezcol_1half] IN A NECESSARY IF NOT RELIGIOUS FINALE, YOU ARE GOING TO PICK THROUGH EVERY LAST SNIPPETS OF OFFERINGS ADHERING TO THE REMAINING CARCASS [/ezcol_1half] [ezcol_1half_end] Hello friends. I am an absolute sucker for a good roast chicken recipe. As soon as I hear the words "roast chicken", my mouth is watering and my stomach is rumbling. I'm sure I won't be the only one. If you were previously convinced that you know roast chicken, or how to do one right, well to that I say, I'm convinced that you don't. This is a recipe forged through years of corrections, beginning from the inspiration of Thomas Keller's roast chicken doused in thyme and garlic butter, and manipulated by my own techniques through experience, then re-polished through a vinegar bath anew. The chicken is not only accompanied by baby potatoes and garlics roasted inside its own grease, but - yes, I'm not done yet - but it has to, has to, be eaten with a runny sunny-side up. That's right. Chicken and egg, I don't know why you have to ask. This is now a roast chicken recipe, with its entirety, a simple elegant yet unbeatably tasty form