What Are You Eating?

And now the report. It was very good, the moistness is given an 11/10 as all the breast meat I had was very,very tender. It did make me think of Indian tikka dishes where the concept is similar but they use plain yogurt vs buttermilk and add a load of spices to soak in and a load of turmeric to give it a gold color. In future I’d take this route to get the lovely moistness but also getting a stronger flavour; the other half was “love the texture but needs more flavour and spice, I prefer your chicken”

If you like roast chicken that is very moist and tastes of just roast chicken, no more and no less this is the one for you. It is simple in the best sense and easy to make. I’ll make similar next time but ramp up the spice coefficient.

Also the recipe noted an hr cooking, I ended up at 70 min and 10 min resting and then after cutting thighs, still saw bloody meat so gave is an extra 10 min at 400 with convection. May be my oven, which I hate but know it holds the right temp, it just takes longer to cook stuff than recipes note., it preheated for an hr so should have been perfect.

Dave
 
Dave Boyle said:
And now the report. It was very good, the moistness is given an 11/10 as all the breast meat I had was very,very tender. It did make me think of Indian tikka dishes where the concept is similar but they use plain yogurt vs buttermilk and add a load of spices to soak in and a load of turmeric to give it a gold color. In future I’d take this route to get the lovely moistness but also getting a stronger flavour; the other half was “love the texture but needs more flavour and spice, I prefer your chicken”

If you like roast chicken that is very moist and tastes of just roast chicken, no more and no less this is the one for you. It is simple in the best sense and easy to make. I’ll make similar next time but ramp up the spice coefficient.

Also the recipe noted an hr cooking, I ended up at 70 min and 10 min resting and then after cutting thighs, still saw bloody meat so gave is an extra 10 min at 400 with convection. May be my oven, which I hate but know it holds the right temp, it just takes longer to cook stuff than recipes note., it preheated for an hr so should have been perfect.

Dave
Click to expand...
Have you considered an oven thermometer?…you can get an accurate analog thermometer for around $20…you would be surprised what your true temp is compared to the oven knob…also works in the grill
 
Dave Boyle said:
And now the report. It was very good, the moistness is given an 11/10 as all the breast meat I had was very,very tender. It did make me think of Indian tikka dishes where the concept is similar but they use plain yogurt vs buttermilk and add a load of spices to soak in and a load of turmeric to give it a gold color. In future I’d take this route to get the lovely moistness but also getting a stronger flavour; the other half was “love the texture but needs more flavour and spice, I prefer your chicken”

If you like roast chicken that is very moist and tastes of just roast chicken, no more and no less this is the one for you. It is simple in the best sense and easy to make. I’ll make similar next time but ramp up the spice coefficient.

Also the recipe noted an hr cooking, I ended up at 70 min and 10 min resting and then after cutting thighs, still saw bloody meat so gave is an extra 10 min at 400 with convection. May be my oven, which I hate but know it holds the right temp, it just takes longer to cook stuff than recipes note., it preheated for an hr so should have been perfect.

Dave
Click to expand...
I think size of chicken and interior temperature of chicken to start are variables that are going to affect the final cook time.
 
Size matters
 
All very good points, I used a digital probe to test the temp and it checked out fine much to my great surprise. The chicken/b milk sat out at room temp from 10 am and then in the pan at 330 so bird was not cold af the core. And not a big bird at 2.5 odd lbs, my oven sucks.

These are all great points and I don’t want to seem like a dismissive dick, I just need to factor in more time, till I buy a new oven. Maybe at the next Albert Lee sale…..

Dave
 
An older oven can heat up fine, and an oven thermometer can help, but as the temp drops from cooking, it can be 25 or even 40 degrees below the set temp before it switches over to heating back up again, so not much can be done about that, except add 25⁰ or so to every setting you want... not ideal if baking.
 
Beef Stroganoff, salad, and a bottle of Reynvaans Syrah...
My Mom and I were very pleased.
:)
Nothing beats cooking dinner for Mom back at the old homestead.
 
We have sort of a tradition my mom started (RIP) of going out to dinner to celebrate birthdays. Mine was on the 8th, and we went out last night. Mrs. Salmo learned from one of her tennis pals about an Italian place in Lacey. Bocco. Been open 3 years and somehow we hadn't heard about it. We'll be repeat customers there. Mrs. Salmo heard and told me to listen: the cooks and chef were all speaking Italian.

And wine was 50% off last night, so we upgraded to something even Brute might approve of. Food was delicious, and portions were generous enough that we will be enjoying the leftover stew and rigatoni tonight. Maybe it was the half off wine, but after we arrived we noticed there was a line of waiting diners both inside and outside the door. Like I mentioned, we'll go back.

So for you wine snobs out there, Montepulciano or Barbera D'asti, and why? Years ago a waiter at a San Francisco Italian place advised me that Barbera is more acidic and pairs better with food. I like it, and that's what we had last night. But I like the hearty flavor of Montepulciano, and it always goes well with food, according to me.
 
It's most important when drinking wines, to drink what you like.
I would have chosen the Montepulciano over the Barbera, if for some reason the Italian place was out of Chianti...or I wasn't willing to spring for Brunello, which would likely be the case.
;)
 
Salmo_g said:
We have sort of a tradition my mom started (RIP) of going out to dinner to celebrate birthdays. Mine was on the 8th, and we went out last night. Mrs. Salmo learned from one of her tennis pals about an Italian place in Lacey. Bocco. Been open 3 years and somehow we hadn't heard about it. We'll be repeat customers there. Mrs. Salmo heard and told me to listen: the cooks and chef were all speaking Italian.

And wine was 50% off last night, so we upgraded to something even Brute might approve of. Food was delicious, and portions were generous enough that we will be enjoying the leftover stew and rigatoni tonight. Maybe it was the half off wine, but after we arrived we noticed there was a line of waiting diners both inside and outside the door. Like I mentioned, we'll go back.

So for you wine snobs out there, Montepulciano or Barbera D'asti, and why? Years ago a waiter at a San Francisco Italian place advised me that Barbera is more acidic and pairs better with food. I like it, and that's what we had last night. But I like the hearty flavor of Montepulciano, and it always goes well with food, according to me.
Click to expand...
Montepulciano is both a grape varietal (grown near Abruzzo) and a wine growing region in Tuscany , using a completely different grape, the sangiovese…which I love, found in both vin nobile de montepulciano & brunello

But like Mossback said…if you like the wine , drink it
 
Ive been to some great sushi joints in my life, including Michelin started ones in Tokyo…but three nights ago may have been the best one io all, in Las Vegas of all places

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Maguro...bluefin

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Black cod under uni, over king trumpet mushroom

Uni over caviar & king crab
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