The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Chris_ on January 31, 2013, 10:20:29 PM
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My brother put my roasted chicken recipe on the menu at his restaurant.
We'll see how it goes. The smell of it cooking would bring a dead man out of his grave, it's that good.
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He runs the kitchen for a local non-profit. They have the public kitchen for the homeless and then they have a restaurant that serves dinner every night for paying customers. They use the money to fund the homeless kitchen. The staff is mostly volunteers that come in to cook for them... he got started because my mother volunteered there after she retired. He was staying with her after he moved down here from Ohio.
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I'm trying to convince him to go with my teriyaki pork chops.
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I'm trying to convince him to go with my teriyaki pork chops.
Roast chicken sounds better
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:hammer:
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:hammer:
Tell your brother I said that.
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Yeah, pork doesn't do well in most restaurants. I like to marinate mine for 24-48 hours before cooking it. That way, it doesn't dry out. The pork chops I've seen in some restaurants aren't marinated at all and end up being dry.
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Yeah, pork doesn't do well in most restaurants. I like to marinate mine for 24-48 hours before cooking it. That way, it doesn't dry out. The pork chops I've seen in some restaurants aren't marinated at all and end up being dry.
Ya, I agree, but if pork tenderloin is done right, it comes out juicy.
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My brother put my roasted chicken recipe on the menu at his restaurant.
We'll see how it goes. The smell of it cooking would bring a dead man out of his grave, it's that good.
So you get a percentage of sales ? :whistling:
.
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I don't know... it's a non-profit. :rofl:
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Yeah, THIS MONTH our business is "non-profit". :whatever:
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Roast chicken sounds better
His teriyaki pork chops are the bomb. I know, as I ate some he made. :-)
Would love to test out the chicken recipe, to see if it is better. :whatever:
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The recipe is stupid simple and you can make as much as you want.
4 parts cumin, paprika
1 part powdered garlic, cayenne pepper
I always keep a bowl of it in the cupboard. I put plenty on, almost too much, but it's really good. Jason said he was going to mix it in with some Panko breadcrumbs.
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The recipe is stupid simple and you can make as much as you want.
4 parts cumin, paprika
1 part powdered garlic, cayenne pepper
I always keep a bowl of it in the cupboard. I put plenty on, almost too much, but it's really good.
No butter under the skin????
Crap, I gotta go looking in the recipe archives for your pork roast recipe. I gotta make that again soon.
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I think it's the same recipe or close to it.
I use dark meat (chicken thighs)... they're cheap and have plenty of fat.
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I think it's the same recipe or close to it.
I use dark meat (chicken thighs)... they're cheap and have plenty of fat.
Yeah, that recipe is what reminded me of your pork roast recipe. I have a mess of whole chickens, I will probably try your recipe out on one of them.
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Yeah, that recipe is what reminded me of your pork roast recipe. I have a mess of whole chickens, I will probably try your recipe out on one of them.
Cut the chicken down the middle and remove the breast bones. Lay it out flat, douse it with seasoning, and roast until done.
I purposely undercook chicken breasts to 155°. As long as you remove them from the oven and cook the rest of the chicken to 165°, you'll be fine. I've never had a problem with chicken breasts and they stay juicy.
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I will do this next weekend, when I plan ahead to thaw it. Thanks!
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gonna have to try this chicken!
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The recipe is stupid simple and you can make as much as you want.
4 parts cumin, paprika
1 part powdered garlic, cayenne pepper
I always keep a bowl of it in the cupboard. I put plenty on, almost too much, but it's really good. Jason said he was going to mix it in with some Panko breadcrumbs.
Sounds good, I'll give it a try. Thanks.