I hope it works out well for you sweetums. Any kind of medium-height pan will do as long as it can "take the heat" and keep on going.
Oh my gosh, that sounds delish!!! Ahhh! I totally wrote all that down, Im going to try it tomorrow...
I tried my hand at roasting a whole chicken last night in the oven and it was delectable! I removed the stuff inside then rinsed it thoroughly with water and patted it dry with paper towels, then rubbed 1/2 lemon all over and squeezed it inside then stuffed the bird with rosemary, thyme, and 2 lemons (halved), rubbed some olive oil all over and seasoned with salt and pepper. Into my le creuset french (dutch) oven uncovered at 450 degree for 20 minutes, then down to 350 for about 60 minutes. With about 20 minutes to go I added some cloves of garlic and slices of potatoes (never moving the bird) and took it out, covered pan with aluminum foil for 10 minutes then served it all and everyone just loved it. There was nothing left but bones. haha
Lol, absolutely...Ill have some posted soon...Thanks doll!
I thought maybe you'd have the Indian side down much better than me. Fish and chicken are mostly the only ones I eat too though occasionally I do have a bit of pork. I have a great and simple marinade for chicken though that's absolutely terrific imo. I'll give you some. (any Indian recipes you have that you'd share would be most welcome too)
Im actually not terrible in indian so whatever else you can offer would be great...Im trying to compile a recipe book for when Im on my own, like not living at home...and I love chicken, if that helps...fish and chicken are basically the only meats I eat...
I'll do that sweets. Is there anything else your interested in? I cook a variety of dishes (ranging in ethnic background) though I'm weakest in Indian for some reason. haha
WOW...You should post some recipes...I'd love to refer back to this later...
Yeppers and it's been simply delicioso. (though I don't like that show really, haha). It's a mixture of 2 cups of whole wheat (from a local miller) and 2 cups of unbleached all-purpose flour. Last night I made a sponge from 1 tsp yeast, 1 cup water, 1 cup all-purpose, and 1 cup whole wheat which I'll use tonight to finish an artisan loaf by adding 1 cup of each flour and letting it rise again...it's incredible. Sometimes I do french bread, sometimes small loaf pans, tonight I'm going to use an oval le creuset baking disk and let it puff up and overflow from that.
Wheat bread? Like whole wheat brown bread?
