Dinner tonight - or last night.

So I found Marco's recipe - http://able2know.org/topic/72647-274#post-5058591

Gotta remember, page 274.

I’m making chicken and rice for dinner! It’s my own recipe I made up. Cooking it with sautéed onion and celery, frying the chicken then putting it all together with some cream of mushroom soup, will make a nice juice to put over the rice. Antonio loves chicken and rice!

Nothing fancy for dinner tonight. Marco brought his deep fryer out and made hot-wings! He mixes his own breading.

Had them with Mac & Cheese and steamed green beans.

This is actually going to be for tomorrow, but I'm planning it now.

Sanderson Farm whole chickens where on sale for .77 lb. so I bought 3 of them.

Tomorrow I'll brine them for about 3 hours, then roast. I'll put 2 of the chickens whole into zip lock bags and freeze. I've got one of those thingies that sucks all the air out (or you put a straw in the ziplock after you put the meat in, close as much as you can around the straw, suck out the air yourself, and quickly pinch closed.

I find breasts too dry for my taste, even good ones, so I like to brine them in kosher salt, brown sugar & apple cider vinegar, mixed with water. I'll throw in garlic or any other spices. I make it up as I go along.

Makes all the difference.

Dinner and drinks at a lovely location here

http://www.reddotbrewhouse.com.sg/aboutUs.php

Chicken Parmigiana in the pub tonight, $5.00 with a schooner of beer. Top value.

What's that other stuff there, Dutchy?

Potato Chips and salads, lettuce, tomato, cucumber, red cabbage etc Roger.

Thanks. I've the feeling that potato chips means something different there. They look a little like what we sometimes call home fries.

You're right Roger, there are obviously cultural differences here.

Marco is making chicken and pasta, I can’t get any photos because I’m still banned from the kitchen when he’s cooking.

And for good reason too!

Re the 3 chickens I brined today.

They came out of the oven about an hour ago, and are so pretty!

Cooling down now so I can freeze 2 of them.

saving that post describing the brining et al.

I still like spatchcocking..

oh I spatched them down pretty good to make them all fit underwater. Bones crunching, air from the inside farting upwards. They was flatter'rn normal.

Then, in the oven at 450 for 20 minutes, down to 350 for a little more than an hour, basting every 20 min, or when I thought of it.

Falling off the bones.

listening.

(Meantime I tried making my own corn tortillas today. Simply horrible. I tossed them. Waaaaah.)

Bicolored morning picked stole tonights dinner plate.
Almost sentimental falls month next week.
I wonder if folks hold larger diameter end of cob to a specific side. I do the horizontal pass, left to right, and did try the vertical rotating cob. Upwards vertical.
Time for honeydew.

Alex! So good to see you!

I am making Jambalaya tonight. A little milder than normal for my youngest's taste buds. Too spicy last time.

Nice to see your sunshine mismi.
I had hamburgers, with a side of dill, radish, scallion elbow macaroni salad.

I put this on the burgers.

you made "special sauce"...?

http://www.youtube.com/watch?v=9UWq26V01po