I recently came into possession of a clay roaster - what Victor was talking about a month or so back. My first use of it was beef stew. I followed the directions (fancy THAT!) in the instruction booklet and thought the outcome was okay. The meat wasn't as succulent as my stew meat usually is, but maybe it takes some practice -- possible that larger chunks would have been better. Next time.
I have a whole chicken in the roaster right now. I mixed 3 cloves garlic, a fistful of parsley, and some thyme with about 1-4 cup butter - a workout in a small electric food chopper made it all green - and stuffed it under the skin as we are taught to do in Clever Chicken Treatments 101. Raw, the garlic is pretty potent.
about chinese kimchi accidentsThe Origin of the Kimchi Accidents-- Korean Importers It has been a big hotspot in Korean media recently that excessive lead was...
OK, this is later: I've just posted pics and a little info on my webpage (URL below). It was okay, but something needs work. The juices were flavorless - I expected that to be better. So far, I'm preferring the results from my $5 vertical roaster gizmo.
The potatoes were good. The cole slaw was good if you like that kind of thing. The olives from Zabar's were FABulous, dahling. Simply FABulous. The carrots were okay and the celery was icky.
There you have it. -- about our trip to San Francisco for Nephew Pat's wedding last weekend.
