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Redux. Er, re-chicken.
Sep. 7th, 2010 08:34 pmI planned to make focaccia as this week's Resolution Recipe, but I failed to read the recipe closely enough beforehand. Every foccaccia recipe I've found emphasizes that you have to let it rise overnight to get that lovely open texture, as well as develop focacia flavoritude. Sadly, I did not discover this until Sunday morning and that afternoon was the only time open to make foccacia. So, maybe next week...
I'll use a redo as this week's RR instead - I prepared the livers of fowl, pullet, pork, or other animals again for W&D's Labor Day barbecue. I made these at the war and the thought was doing them at home would allow better hygiene, spice mixing control, and a fuller edit of the recipe redaction. Also I'm far more likely to make them at events if all I have to do is pull them out of the cooler and plop them on the fire...
People who tried these on Sunday, I'd like your input. Especially if you also had them at the war.
( Enough foreplay, get to the act already! )The original is here.
What I'm reading: Brandon Sanderson, Book One of my 10-book, ten-pound-each-book opus, because finishing the Wheel of Time series has made me want to write similar length.
I'll use a redo as this week's RR instead - I prepared the livers of fowl, pullet, pork, or other animals again for W&D's Labor Day barbecue. I made these at the war and the thought was doing them at home would allow better hygiene, spice mixing control, and a fuller edit of the recipe redaction. Also I'm far more likely to make them at events if all I have to do is pull them out of the cooler and plop them on the fire...
People who tried these on Sunday, I'd like your input. Especially if you also had them at the war.
( Enough foreplay, get to the act already! )The original is here.
What I'm reading: Brandon Sanderson, Book One of my 10-book, ten-pound-each-book opus, because finishing the Wheel of Time series has made me want to write similar length.
