I roasted chicken thighs for dinner tonight:

http://i1.tinypic.com/mr6cld.jpg

That's cauliflower again with baby carrots and red onion this time.
And baked okra. The thighs sit on a reduced chicken stock with a
caramelized mirepoix and Dijon mustard.

No chiles. I'm slipping. But there was some Tabasco sauce in there
somewhere.


modom

modom > wrote in
:

> I roasted chicken thighs for dinner tonight:
>
> http://i1.tinypic.com/mr6cld.jpg
>
> That's cauliflower again with baby carrots and red onion this time.
> And baked okra. The thighs sit on a reduced chicken stock with a
> caramelized mirepoix and Dijon mustard.

Looks good. Mmm, carrots and cauliflower again, but no blood oranges. Has
there been some sort of coup? :-)
--
Rhonda Anderson
Cranebrook, NSW, Australia

On Fri, 27 Jan 2006 21:13:05 -0600, modom wrote:

> I roasted chicken thighs for dinner tonight:
>
> http://i1.tinypic.com/mr6cld.jpg

> modom

Presentation is horrid...

On Sat, 28 Jan 2006 14:18:07 GMT, jay > wrote:

>On Fri, 27 Jan 2006 21:13:05 -0600, modom wrote:
>
>> I roasted chicken thighs for dinner tonight:
>>
>> http://i1.tinypic.com/mr6cld.jpg
>
>> modom
>
>Presentation is horrid...

It could have been better, I admit, but horrid?


modom

On Sat, 28 Jan 2006 08:54:17 -0500, "Dee Randall"
> wrote:

>
>"modom" > wrote in message
.. .
>>I roasted chicken thighs for dinner tonight:
>>
>> http://i1.tinypic.com/mr6cld.jpg
>>
>> That's cauliflower again with baby carrots and red onion this time.
>> And baked okra. The thighs sit on a reduced chicken stock with a
>> caramelized mirepoix and Dijon mustard.
>>
>> No chiles. I'm slipping. But there was some Tabasco sauce in there
>> somewhere.
>>
>>
>> modom
>
>Thanks for your picture. Is the okra fresh or frozen. If it is frozen,
>which is about all I can get this time of year, tell me what you did? Add
>oil and bake at 350?
>Dee Dee
>
Frozen. I tossed a bag o' cut pods in a skillet with olive oil, salt,
pepper and some Tabasco. Brought it up to a sizzle on the stove top,
then set it into a 350F convection oven for about 30-35 minutes. I
cooked it till it was pretty dry.

modom

"modom" > wrote in message
...
> On Sat, 28 Jan 2006 08:54:17 -0500, "Dee Randall"
> > wrote:
>
>>
>>"modom" > wrote in message
. ..
>>>I roasted chicken thighs for dinner tonight:
>>>
>>> http://i1.tinypic.com/mr6cld.jpg

>>
>>Thanks for your picture. Is the okra fresh or frozen. If it is frozen,
>>which is about all I can get this time of year, tell me what you did? Add
>>oil and bake at 350?
>>Dee Dee
>>
> Frozen. I tossed a bag o' cut pods in a skillet with olive oil, salt,
> pepper and some Tabasco. Brought it up to a sizzle on the stove top,
> then set it into a 350F convection oven for about 30-35 minutes. I
> cooked it till it was pretty dry.
>
> modom

Thanks, modom, I've saved your instructions and frozen okra (I LOVE okra) is
on my grocery list.
Dee Dee

modom wrote:

> On Sat, 28 Jan 2006 14:18:07 GMT, jay > wrote:
>
>
>>On Fri, 27 Jan 2006 21:13:05 -0600, modom wrote:
>>
>>
>>>I roasted chicken thighs for dinner tonight:
>>>
>>>http://i1.tinypic.com/mr6cld.jpg
>>
>>>modom
>>
>>Presentation is horrid...
>
>
> It could have been better, I admit, but horrid?
>
>
> modom
I wouldn't go as far as horrid at all. The food presented would have
looked better on a more neutral background aka plate. A pale beige or
ivory would have made that chicken pop right out. A perfectionist would
have said to wipe the plate but do any of us do that for home
presentations? While I agree that food is a lot about presentation,
none of us are profressionals so a little lee way can be allowed. I
think some need to be reminded these are pictures of food you have
prepared and take it as is. It is staged, doctored, coloured,
aldulterated, or anything. It is exactly what you made whether your
camera of choice picks up all the nuances or not. Anyone who criticizes
is welcomed to do better or get a life. Your food looked wonderful and
I'm sure it tasted very good. I like the way you did your chicken. Now
when can I come for dinner?