tag:blogger.com,1999:blog-4756162133178009917.post5789779424639991276..comments2023-12-11T10:30:33.446-08:00Comments on Fugue Salad: The Great Roast Chicken Trialsjaneannechovyhttp://www.blogger.com/profile/01965405250604022222noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4756162133178009917.post-86600956339108666402008-02-25T13:13:00.000-08:002008-02-25T13:13:00.000-08:00Yay! Glad it worked out so well. Adriana, how wa...Yay! Glad it worked out so well. Adriana, how was yours?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-46557291988215951832008-02-25T08:20:00.000-08:002008-02-25T08:20:00.000-08:00The results: abolutely super moist and amazing fla...The results: abolutely super moist and amazing flavor! I willl definitely do this recipe again :)janahttps://www.blogger.com/profile/06538362162139679868noreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-54427524952063714242008-02-24T15:58:00.000-08:002008-02-24T15:58:00.000-08:00I'm trying roast chicken recipe #1 today with thym...I'm trying roast chicken recipe #1 today with thyme. We'll see if it's a winner with my crew :)janahttps://www.blogger.com/profile/06538362162139679868noreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-28117614247517793742008-02-23T08:37:00.000-08:002008-02-23T08:37:00.000-08:00I've heard of cakes using mayonnaise before, but n...I've heard of cakes using mayonnaise before, but not one in which the mayonnaise provides *all* the eggs, oil, and acid for the recipe. But it does seem like a nice shortcut, and has the side benefit of making a batter that's safe for everyone to snitch, including those who are immune-compromised. ;) But no, they didn't taste funny at all, just delicious.<BR/><BR/>Hooray for macho boy rolling over! The bebe hasn't done it quite all the way yet. Does he have more hair than he did at Christmas?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-13321178551904559142008-02-22T21:38:00.000-08:002008-02-22T21:38:00.000-08:00Hi, Emily B. here. Thanks for the test kitchen com...Hi, Emily B. here. Thanks for the test kitchen comments on roasted chicken! <BR/><BR/>Did you notice a special flavor with the cupcakes from using mayonnaise? I have not heard of that before as an ingredient for chocolate cake.<BR/><BR/>Bebe is sooo cute. Mine rolled to his back today--weird to have him growing up but fun too.Guesshttps://www.blogger.com/profile/16094900960952930173noreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-55133333783550978932008-02-21T12:25:00.000-08:002008-02-21T12:25:00.000-08:00As for cooking with three kids, well, I don't post...As for cooking with three kids, well, I don't post about the times we get takeout. And this week the bebe has been in a growth spurt, which meant that Tuesday she took two four-hour naps. Number Two's taken a couple of naps this week, too. I had originally planned on roasting this chicken on Monday, or maybe even Sunday (I forget), but wasn't able to make the time for all the needed prep until Tuesday night. So we had other dinners (sausage with pearl couscous, takeout pizza) until I could get it together and pull it off. Don't for a second imagine that I could cook like this every night. A week when we only get takeout once is noteworthy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-69894034727296688132008-02-21T12:08:00.000-08:002008-02-21T12:08:00.000-08:00I rarely brine anything because of Mavis's high bl...I rarely brine anything because of Mavis's high blood pressure. And even brining is more work than I typically like to do. Method #2 specifically says not to brine, since it will keep the skin from getting crisp, and the dry-salting seasons the meat just as well (it was definitely not bland).<BR/><BR/>The cupcakes were actually super easy. I made the ganache and the boiling-water/cocoa mixture the night before, and then assembling and baking them was a snap. I used my smallest scoop to portion out the ganache for the filling (instead of a teaspoon as specified in the recipe), and a ladle to fill the cups (instead of transferring the batter to a spouted measuring cup). <BR/><BR/>Oh, and as I think I've posted here before, I think it's way, way simpler to make ganache in the microwave instead of heating the cream on the stove and pouring it over the chocolate. For this recipe, I put both chocolate and cream in a glass bowl and microwaved for two one-minute stints on high, stirring in between. Then I popped the lid on the bowl and put it in the fridge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-61600952772232178572008-02-21T06:54:00.000-08:002008-02-21T06:54:00.000-08:00Perfect timing! I just brought home a poulet rouge...Perfect timing! I just brought home a poulet rouge from the coop and planned to roast it today. I usually roast at 275 degrees for about 3 hours, turning ever 20 minutes. But I'm up for something new, so I'll try #1.<BR/><BR/>Mmmmm, roast chicken on a cold, February day.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4756162133178009917.post-33520951489701883442008-02-20T23:36:00.000-08:002008-02-20T23:36:00.000-08:00Woman, your food makes me drool.That second chicke...Woman, your food makes me drool.<BR/><BR/>That second chicken is way too high maintenance. Why not just buy kosher, or throw one in a brine, and roast it? I like that recipe. :-)<BR/><BR/>What is UP with those cupcakes?? HTH do you find time to do all this...you do really have three children, right?Swizzieshttps://www.blogger.com/profile/05140490483001953823noreply@blogger.com