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Jan. 31st, 2009 09:07 pmwent for a quick IKEA run with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
tamtrible, which turned into a lengthy Costco run in which I put back almost everything I put in the cart, which turned into a much more productive grocery shopping adventure at Sunflower.
I tried making my famous Curried Chicken with Peaches, but with pork instead. Just like that really old commercial about that restaurant where all the customers order chicken dishes with pork substituted. I substituted some ribs that were on sale. The first thing I noticed was the impact of the darker color; the meat was no longer the same color as the peaches when coated with curry. It was also tougher to chew, and probably could have benefited from smaller pieces. I also could have selected a lighter cut, but those were more expensive.tamtrible stayed to act as guinea pig.
The chicken carcass has been thawing in my fridge since I said it was, and she told me I should put it in a pot of boiling water and then set my stove on the lowest possible setting, and then cook it for like a day, and I can add the vegetables whenever, and it will eventually become a stock. Now, when I looked this up online, I remember it talked about browning the meat first and a few other things before I got bored and stopped reading, so I'm not sure what's optional and what isn't. Before I dump my precious baby carrots and leftover onions into this pot, I'd like to check with the LJ nation and ask you all: am I actually on my way to making something edible, or should I empty my stockpot into the dumpster now?
tamtrible, which turned into a lengthy Costco run in which I put back almost everything I put in the cart, which turned into a much more productive grocery shopping adventure at Sunflower.I tried making my famous Curried Chicken with Peaches, but with pork instead. Just like that really old commercial about that restaurant where all the customers order chicken dishes with pork substituted. I substituted some ribs that were on sale. The first thing I noticed was the impact of the darker color; the meat was no longer the same color as the peaches when coated with curry. It was also tougher to chew, and probably could have benefited from smaller pieces. I also could have selected a lighter cut, but those were more expensive.
tamtrible stayed to act as guinea pig.The chicken carcass has been thawing in my fridge since I said it was, and she told me I should put it in a pot of boiling water and then set my stove on the lowest possible setting, and then cook it for like a day, and I can add the vegetables whenever, and it will eventually become a stock. Now, when I looked this up online, I remember it talked about browning the meat first and a few other things before I got bored and stopped reading, so I'm not sure what's optional and what isn't. Before I dump my precious baby carrots and leftover onions into this pot, I'd like to check with the LJ nation and ask you all: am I actually on my way to making something edible, or should I empty my stockpot into the dumpster now?
