nonnihil ([info]nonnihil) wrote,
@ 2008-02-20 17:13:00
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Entry tags:anarchist history, food, recipe

Lame-out
Too tired to do proper meal-planning, so I picked up some boneless chicken thighs on the theory that I've always got something lying around to do with them.

Unrolled them flat, seasoned each side generously with salt and spanish paprika, rolled them back up, let them sit. Then roasted them over carrots, onions, and garlic (400 degrees, 15 minutes just the veg, then 45 minutes chicken and veg). Sliced the chicken, served plus the veg over warmed, oiled pita.

Overall rating: Good, might have been better with rosemary and sage, perhaps a lemon slice wrapped up in the thighs.

Lessons Learned: None -- this was a lame-out meal of boring ingredients interacting in known ways.

Fun fact: Individualist agitator Ezra Heywood was imprisoned five times and died at hard labor in prison for publishing articles critical of marriage laws. As soon as his judicial murder was complete, the same Attorneys General attempted the same against his intellectual successor Moses Harman, who however managed to survive years of hard labor sentences despite being in his seventies.




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[info]dolohov
2008-02-21 09:36 pm UTC (link)
The warmed pita is a good idea; I'd have probably gone with rice just out of habit.

Speaking of chicken thighs, I've been trying lately to recreate the teriyaki chicken recipe that I still dimly remember from Yama's in Morgantown. I found a ginger-current wine that makes a fantastic base for the sauce, but I'm having a terrible time getting the chicken itself right. I've tried roasting it, braising it, pan-frying. The texture is never quite right. Any thoughts?

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[info]nonnihil
2008-02-21 09:42 pm UTC (link)
The problem might not be the cooking method but the state of the chicken beforehand. For a meatier texture like most restaurant teriyakis, a soak in some sort of alcohol will do the trick (the alcohol replaces water in the chicken, but then leaves much more quickly in cooking).

Unfortunately I never had the teriyaki at Yama's, so I don't know quite what you're aiming for.

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[info]dolohov
2008-02-21 09:59 pm UTC (link)
That's a thought. I've tried marinating the chicken in the teriyaki sauce, but that's low-alcohol. (It also usually leads to an odor of burned soy sauce, which I particularly dislike) I'll give that a try next chance I get.

The teriyaki at Yama's is quite good: very much like the street food I used to get in Kyoto and Hirakata. I don't think he uses a charcoal grill like they do, though.

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