On Fri, 11 Jul 2008 10:23:52 -0700, sf wrote:

>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!

well, i do use a timer for the main. i guess i just don't remember
how long the sides take, or it takes me a different amount of time
each time.

i mean, it's not a half-hour apart, just enough to irritate me.

your pal,
blake
** Posted from http://www.teranews.com **