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06-24-2014, 06:14 PM | #1201 | |
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06-24-2014, 06:14 PM | #1202 | |
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What's for dinner? Here's mine...
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I'm seriously going to blame the pics on my lighting. Most of the pics I take aren't with my phone and have better lighting. I wasn't inclined to bring out the big camera for an overcooked steak. |
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06-24-2014, 06:17 PM | #1203 |
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It was cute that you put the butter pat on it, like a fancy bow on a butt-ugly baby's head.
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06-24-2014, 06:17 PM | #1204 |
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06-24-2014, 06:18 PM | #1205 |
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06-24-2014, 09:04 PM | #1206 | |
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06-24-2014, 09:07 PM | #1207 |
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looks fine, i'd destroy it and your toilet
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06-24-2014, 09:08 PM | #1208 |
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i had 5 scrambled eggs, couple ounces of frozen jimmy dean sausage, and a homegrown tomato all diced up and cooked together with some cumin, salt and pepper
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06-24-2014, 09:33 PM | #1209 |
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06-24-2014, 09:34 PM | #1210 |
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06-25-2014, 07:27 AM | #1211 | |
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I'm not sure what I did with this one (beyond overcooking it, obviously). It's one of two things: I either mistimed it (don't think so), or my grill was hotter than normal. I'm thinking the grill was hotter than I'm used to, and I rarely pay attention to my grill thermometer since my dampeners are set for where I like it. I just cleaned out my ash catcher, so it probably was getting better air flow than it's used to. |
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06-25-2014, 07:27 AM | #1212 |
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06-25-2014, 09:19 AM | #1213 |
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I didn't want to go out to buy more chicken. So didn't pay as much attention to the split breasts, bone-in and skin-on, just the ingredients. I just thawed out what I had on hand--two one of my boneless skinless.
Once I saw how dark that sauce was, I started doubting the recipe and went back to read it again.* I kept comparing the picture to it and couldn't understand how yours was so orange. Soy sauce is really dark. I used the Tamari because soy sauce has wheat in it, but it's the same thing. Anyhow, as I looked at that black bowl, I started thinking how the fat from the skin must mix with the sauce. Plus my breasts were small, they cooked fast, and weren't in the oven that long. So mine came out very dark brown. It still tasted pretty good but not as good as that pic looked. The SO liked it. I saved the leftover sauce. I am going to try it again with the right chicken cuts. I think that is the key and the length of cooking time. My sides were great! I made coconut jasmine rice then added finely chopped scallions to it when cooked. I made asparagus, only because the green beans at my farmer's market and closer supermarket had too many dark spots. I made a nice green salad with a homemade citrus basil vinaigrette that was delicious. *BTW, I think a comma and hyphens would have helped in the first part of the recipe, because I just I still didn't get the "skin-on" immediately particularly when the skin easily seen in the pic. You can tell the bone is there easily. Or I need glasses. Plus what was that "O" in front of each ingredient? I kept wondering if it had some meaning, though I just chalked it up to something that happens when you cut and paste from another document into another program. |
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06-25-2014, 09:30 AM | #1214 | |
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To answer the "O" query - that's SR being SR. That's O for "of". For instance: one 10 oz. jar (of) apricot preserves. The sauce is dark to start, but it lightens up some with the chicken drippings. If I end up doing this again with my sous vide modifications, I'll probably pour the accumulated juices into the sauce and give it a quick boil. |
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06-25-2014, 12:38 PM | #1215 |
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Heh! Heh! Yeah I wondered if those "Os" were something special and I was doing something wrong.
I am going out now to get the right chicken but want to ask you, how large were yours when you made it. Because that's a boat load of sauce and you cook it for awhile, first on high heat and then lower for a long time. I'm afraid if the breast is too small, that it will be nearly done at the higher heat's time. |
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