On Tue, 28 Jul 2009 08:46:11 +0800, "Phil..c" <invalid@invalid> wrote:

>koko wrote:
>> On Mon, 27 Jul 2009 12:54:30 GMT, "ViLco" > wrote:
>>
>>> koko wrote:
>>>
>>>> Dinner tonight
>>>> http://i32.tinypic.com/2nvcbw0.jpg
>>> Very nice and tempting skin color, a perfect orange-golden
>>> Did you use something yellow, as saffron for example, or was it just the
>>> baking? If just the baking, congrats
>>
>> I basted the bird with melted butter and sprinkled it with some
>> Lawery's seasoned salt and some chopped up lemongrass. I started it on
>> the upper rack of the oven then when it was getting nice and golden
>> lowered the rack so it wouldn't over-brown.
>> Guess I'll have to give the browning credit the the seasoned salt. I
>> think one of the ingredients is paprika.
>>
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 07/25
>
>Koko Your post reminded me of an experiment that I had hitherto forgotten.
>
>We had just moved and not a lot of ingredients were about
>the place
>So one large roasted chicken (that had thawed on the tip up in what we
>call an esky) half a bottle of paprika some olive oil
>half a jar of honey salt peper and lemons were on the tree
>and some bread and a couple of onions
>
>Put the bread and onions with some lemon rind into the blender we just
>unpacked (this is about 2 am )
>
>Sort of stuffing mix
>Then coated the bird with tiny bit of olive oil lots of honey and
>lemon juice and paprika roasted in similar manner as you .
>
>Came out with great crispy skin and tasted lovely with the opened
>champers
>
>Must try that again
>
Sounds like it was delicious.
>
>Koko I must say have yet to see a recipe you post that does not make
>my mouth water or persuade a try out . Thanks for all your posts and
>efforts .

Thank you Phil..c for your compliments and encouragement.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25