On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy
> wrote:

>On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:
>
>>
>>Oh, and I'm also very good at cooking chicken; I have the knack of not
>>drying it out.
>>
>>Bob
>
>y'all intimidating me with your strengths. how about weaknesses? i
>have a hell of a time getting the main and hot side dishes to come out
>at the same time, even though i prep everything beforehand. maybe
>that's why i like cold sides or something that can be held at
>temperature, or chinese stir-fries and other one-dish meals.
>
>(or course i know someone will reply 'i can't get the crust on my
>*salmon en croûte* to come out flaky enough,' but no matter.)
>
It sounds like you can't get the timing right, not that you can't do
it. Take a suggestion from Bob. Start with chicken and a *timer*. I
suggest buying a vertical roaster, for perfect chicken every time -
but that's your call. While the chicken is roasting, make your
sides.... and use the timer. Start by baking a potato along with that
chicken or maybe make some plain rice.... work up to mashed potatoes,
fancier rice or even (store bought) noodles. Learn how to make gravy
and do it while your meat is resting. Vegetables are a breeze if you
have a steamer. Just cut them up (uniformly), put them in the pot and
TIME so you don't end up with mush. Do one thing often enough that
you know how long it takes!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West