hjshorter

I vote for keeping the same thread. A few thoughts... We need to sharpen our chef's knife, but poultry hacking was easy. The chicken was delicious and came out perfectly. However, it made a lot of sauce, and it was too winey, for lack of a better word. Maybe "raw" is what I'm looking for. I thickened what was in the pan with a tablespoon of butter and that rounded out the flavors. The chives didn't add much. If I do this again I may add a fresh herb like tarragon. The potatoes were a disaster. I used red potatoes and followed the recipe to the letter. Instead of a crusty gratin, we had cooked potato slices swimming in a sea of gelatinous stock. The best I can describe it is that instead of the potatoes absorbing the stock, the released all of their starch into the liquid. Tasty, but not attractive and not what I was looking for to go with the chicken because now we had two saucy runny things on our plate. The green salad was delicious. I had mine after, on the plate with all of the leftover sauce. Here's the finished chicken:

Eeewww. Tell me this wasn't at the sushi place (Sushi Taro?) in Cherry Creek? My in-laws order from them all the time, and we always go when we're in town.

We probably do eat earlier than most folks. We've got two little early birds, so we're up by 6 everyday, and asleep around 10. Plus their tummies are still an hour ahead of the clock right now.

Hmph. Well, it was delicious, but I have a few issues to talk about in the morning.

That's why I pull the paper towels before washing, turn the water off with a towel, and open the door with the same towel. I keep tissues handy in case the restaurant only has those damned hand dryers that take 10 minutes to dry your hands. restaurants could go to purell dispensers- eliminates having to touch a surface or have paper towels laying around. the wall dispensers could fit nicely in the kitchen area-staff can purell their hands frequently. i use purell at the hospital and it's cut down on wear and tear on my skin from too hot water and paper towels. I keep Purell in my purse and in our diaper bags. It's a lifesaver when traveling with two small children - for cleaning their hands, and my own after changing their diapers - if there's no restroom around.

Pepperidge Farm. They now have mini chessman cookies. Very cute.

Both, actually. And they were both up all night. Thanks for the tip, Seth. I will get some yukon golds today.

That's why I pull the paper towels before washing, turn the water off with a towel, and open the door with the same towel. I keep tissues handy in case the restaurant only has those damned hand dryers that take 10 minutes to dry your hands.

Due to small circumstances beyond my control, the menu has been put off until tomorrow night. I hope everyone has good luck with it tonight.

Ian and I went to Whole Foods this morning, and bought a lovely 3 1/2 lb bird that is waiting to be dismembered. One thing I did not write down is what kind of potatoes to buy. We got russets, the recipe calls for boiling potaotes. Oh well. I'm sure it will be lovely baked potato mush by the time it's done. I looked for ANWTC, but Barnes & Noble had five copies in hardcover and no paperbacks. Maybe it's time for an ecookbooks.com order.

I had...the Burger King Sante Fe Chicken sandwich. I had to go to Sears at the mall, and there's a BK right next door. So, my curiousity won out and I bought one. It was surprisingly not bad for a fast food sandwich. The bread was crusty, the chicken was hot, the poblanos and onions could be tasted individually, not too much sauce...it really was not as bad as I was expecting although it strikes me as something that could vary in quality wildly from place to place.

Hm, I forgotten about the New Way and I started that thread in the first place! I liked it, but hadn't bought it yet. Now that it's out in paper I will probably spring for it and I agree it might be a good one to cook through. Maybe not everything in the book, but perhaps a few menus from it.

I've never seen it, but it sounds interesting. What network is showing it?

Point taken. Actually, my kids probably would prefer a baguette and salami, and if I could find a drive through that offered something like that it would be wonderful. Not sure about the figs though. Convenience always comes at a price, and when you have children you wind up paying that price more often that you'd like. At least McDonalds now offers fruit and milk with the happy meal.

Thanks Seth. Those sound like good suggestions. For myself, I know a lot of techniques but need to refine them. I'm interested most in succesful execution. Whether we liked the dish is important but secondary, unless it totally sucks, in which case I will know never to try it again. We should evaluate the cookbook's directions and presentation. If anyone thinks of a way to make a dish better I for one want to hear it. And I don't have a problem with saving comments until everyone has cooked the menu.

Ach, don't bother. It sounds like a hassle. I'm the one who ordered it instead of buying it in the store. I can make it to the bookstore tomorrow to take a peek at the recipe. Seriously, forget about it. You sure? Actually, it would be a help. I have a sinus infection too and spent all day at the doctor for me and Ian, then standing in line at the pharmacy. It's basically scalloped potatoes with stock instead of cream, onions, and some garlic. If you have a similar recipe, go for it. If not, the chicken's the thing we're all trying. If you've got it, Mastering the Art of French Cooking has several potato gratins.

I get plastic occasionally, paper most of the time, and sometimes bring my own bag. We reuse paper bags at the store, or put our newpapers and junk mail in them and it all gets recycled. We reuse the plastic for various things around the house. If the plastic starts getting out of hand I take a bundle back to the store. All of the groceries around here have a bin for recycling plastic bags. The problem with bringing my own all the time is that I am usually buying more groceries than we have bags to put them in.

Sorry! Ian has a sinus infection and Emma is having the vapors or something, so last night was hectic. I will type it out tonight and PM you. I picked up Dessert Circus At Home at the library. I love Jacques Torres. His instructions are wonderfully thorough and everything looks delicious. I found a recipe for a blueberry tart that I would love to try, but it's going to be a long wait until blueberries are in season again.

That was about my children. I suggest you read what was posted again, because I don't think you got the point.

Wow, I had totally forgotten that Armour commercial until now. "Butter" "Parkay" "Butter" "Parkay" I must have seen that one a thousand times. Oscar Mayer's "My bologna has a first name" That's been resurrected recently. The Heinz ketchup "Anticipation" A1 Sauce. "It's not chopped ham. It's chopped steak!" The Jolly Green Giant That goldfish jingle is so weird. I like it.

Today's lunch was much less exciting than yesterday's. It was supposed to be a reuben, but I forgot to buy kraut at the grocery store because I had both kids with me and they were NOT on their best behavior. So, it was grilled corned beef and swiss, an apple, and diet A&W.

What a good idea. I used to catch his show on PBS back when, and thought the book looked interesting. If the library has it I will check it out this weekend. Seth, when is your new baby due?

You're welcome! Bummer about the binding. Can you return it? Seth, if I get a chance, I will PM the recipe for the potatoes. It may have to wait until the kids go to bed. The book is a little light on desserts. Maybe we can supplement with another book? Although one recipe in there I would like to do is Profiteroles.

I'm done with this topic.

Add Scott and Heather Shorter, please.