The TTLG Official Cookbook, 2nd Ed. - by Mr.Duck
bob_doe_nz on 29/11/2015 at 01:01
Quote Posted by faetal
and Bob's lamb shanks I think - both look awesome :)
And if it doesn't turn out quite right, I can imagine this coming from you...
[video=youtube;FWBUl7oT9sA]https://www.youtube.com/watch?v=FWBUl7oT9sA[/video]
demagogue on 29/11/2015 at 03:52
Ok, for our Tokyo Thanksgiving party I made potato salad. I feel like it's the most generic thing ever, but if we're all contributing something, here's mine. I did add one little thing to make it memorable and more Japanese though.
Potatagogue Salad
5 potatoes
3 eggs
1 onion
1 apple or less
4 celery stalks
1/2 jar of olives
3/4 cup of mayo (I've read mayo based dressings also good)
1 table spoonful of wasabi (dijon mustard is traditional)
Celery salt and ground pepper to taste
So, hard boil the eggs and boil the potatoes until they're soft, probably not less than 15 minutes. Then take them out and peel the eggs, apple, and potatoes (potatoes are easier to peel while chopping though). Then you chop everything that can be, potatoes, eggs, onion, apple, celery, and olives, and mix it all with the mayo and wasabi in a large bowl and sprinkle in the celery salt and pepper. Then chill it in the fridge, although it's good still warm too.
It's a simple dish. I added the wasabi in place of the mustard to Japanify it and add the right dash of evil to deserve the name 'potatagogue', and it gives it a kick.
Makes 4 or 5 servings.
nickie on 29/11/2015 at 10:01
We love potato salad so variations on a theme are welcome.
@ faetal. I rarely buy whole chickens anymore. The fussy eater in the household will only eat well-cooked chicken breast which I find can be rather dry on a whole chicken - I like my food undercooked. Catering is rather tricky which is why I don't enjoy cooking anymore and prefer quick and easy recipes. I now buy large frozen chicken breasts at a freezer food shop which are remarkably good, don't dry out and have taste. And they're cheap! Adding a potato will take away the saltiness with less effort.
Edit. What I ought to do is get around to making the summer pudding I always make for the 25th December. I don't like the traditional pudding so freeze fruit in the summer. Once I've done that I'll have some more freezer space available to store some stocks.
faetal on 29/11/2015 at 10:39
Quote Posted by nickie
The fussy eater in the household will only eat well-cooked chicken breast which I find can be rather dry on a whole chicken - I like my food undercooked.
If you cut a lemon into quarters and stuff them inside the chicken, then cook it breast up with butter smeared all over the bird - that breast will stay moist (at the slight cost of the meat below the lemons tasting a bit like lemon). I made a roast chicken last night using this method and it was perfect. I cooked it for 20 minutes per 450g plus 20 more minutes at 190 C. I leave it covered with tinfoil for the first 3/4 of the time, then remove it at the end to let the skin go nice and crispy. I also baste it with the juices every 20 minutes.
nickie on 29/11/2015 at 13:50
If the breast isn't dry, I'll be accused of undercooking. :)
I would normally put butter under the skin but if and when I get an oven again, I'll give the lemon a go. Sounds tasty. At the moment it's just more practical and cost effective to buy the bags of breast.
heywood on 29/11/2015 at 14:25
I think the best way to roast a whole chicken is to spatchcock it and then cook it bone side down on the barbecue, elevated over medium hot coals. Heating the breast from the underside through the ribs helps the bird cook more evenly so the breast isn't totally overcooked when the thighs are finally done. You can't really do this in an oven though because the heating is mostly from above, unless you want to cook skin side own in which case you don't get the crispy skin. For oven roasting, I use almost the same method as faetal, except I stuff slices of butter and minced garlic between the skin and breast meat before cooking, and only cover the breast with foil. I also brine the chicken overnight before oven roasting which produces a juicier result but not as juicy as spatchcocked on the barbecue.
nickie on 30/11/2015 at 12:09
:D If only I could get my hands on some astronaut food.
Note to people using fingers to get a pinch of turmeric - best not.
Sulphur on 1/12/2015 at 04:09
As long as you're not wiping off on an apron, clothes, or another person, you'll be fine, if a bit gold-fingered for a bit.
bob_doe_nz on 1/12/2015 at 06:00
So Sulphy. When will you regale us with a curry recipe? :joke:
