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picture of tonight's dinner
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 |
picture of tonight's dinner
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 |
picture of tonight's dinner
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... |
picture of tonight's dinner
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 |
picture of tonight's dinner
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 |
picture of tonight's dinner
"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 |
picture of tonight's dinner
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? |
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