Aftermath: Chicken

6/19/06 19:54
Success! See the full set of pics here.

Well while I was pretty worried, the chicken turned out great. Ina has a few odd steps in her recipe and this isn’t the one I recall her doing on tv, but it still made a great bird. Still, the bacon threw me for a little bit of a loop. So it was probably from a book instead of her tv show and it was suggested to use the bacon to garnish the plating of the bird… but I just snacked on it while waiting for the chicken to finish cooking!

So now I suppose I must move on to something more complicated next. I’ve had my nose buried in Julia’s “Mastering the Art of French Cooking vol. 1” so we shall see.

You may also like...

3 Responses

  1. Krista says:

    So, have you read the memoir Julie and Julia (or whatever it’s called) on the woman who cooked her way straight through “Mastering the Art of French Cooking”? If you’re contemplating digging into that as a sort of challenge, you should probably check out Julie’s comments on the journey.

    I, personally, am exploring vegan cooking (not that I’m vegan, but the cooking principles are cool).

  2. Brian says:

    I haven’t read that book yet, but I was angry for her getting to it first. 🙂 In reading Mastering the Art, I’ll likely read it most of the way through before trying things. Some stuff I just don’t care for at all, but it has a lot of practical information on cooking terms and methods and I LOVE the way they write the recipes. I’d like to be a little more simplistic and practical in the kitchen without resorting to frozen meals all the time.

    I’m fascinated by vegan cooking, mostly vegan desserts.

  3. Krista says:

    Yes, vegan baking is the true mystery (imagine a semi-religious tone to that word). I’ve got a ridiculous pile of blogs that I watch on that subject. I’m really excited that the author of Vegan with a Vengeance is coming out w/ a cupcake cookbook this fall.

    I once dated someone who was 3/4 the way through culinary school. It was both a humbling and empowering experience: (1) culinary school does clearly teach one things one doesn’t accidentally stumble upon w/ experimental cooking but (2) I know the cooking basics well enough that a good recipe will get me to about the same spot — some minor errors occur, of course — as culinary school would. I’m thinking of getting a cooking textbook at some point and experimenting my way through that. Or, if I had the funds, going to culinary school in NYC (*laugh* Not until I graduate w/ the Ph.D. and make money for awhile).

Leave a Reply

Your email address will not be published. Required fields are marked *