Thursday, September 24, 2009

computer expertise

from : (click below to see bigger)

Wednesday, September 23, 2009

boneless chicken

Boneless chicken farm:
Starting with a 7 lb whole chicken, adjust to your chicken as necessary.
With a sharp paring knife, (small blade) start separating meat and skin from the ribcage.
First cut 12:31pm

The side against the back has more bone (less meat), need to be somewhat more careful.

Both sides of the rib cage are stripped now, keep going down the sides of the rib cage.

Keep rolling the meat down all sides, then when enough of the ribcage is open, just twist off the bone.

Cut through joint at thigh (leave the thigh bone), remove one bone at a time if needed.

Near the wings, more small bones need to be removed.

Empty chicken ! (chicken puppet?) (hello, there, what's your name?)

Deflated chicken
12:51pm flatness

Make about 1 cup white rice (add 2 cups water to make 3 c total), add most of a 1 pound bag of diced carrot and peas, mix in.

Beat two medium eggs and fry flat at bottom of pan.

Slice into squares about the same size as the carrots and peas.

Sew up neck end first.

Back and forth across the gap.

Stuff with rice, carrots, peas, and egg mixed together.
Before stuffing, taste to see if you want to add some salt / pepper for flavor.

Sew up bottom of bird.
Tuck the tips of the wings underneath, as seen below.

Put on rack, and roasting pan.
1:16pm on rack

Tie drumsticks together.

Roast at 350F for 1hr 20min or until internal temp reaches 170F, or thigh temp reaches 180F.
Raised to 400F for about 10 minutes to try a little external browning, about 20 min into the cooking (prob should have preheated and started at 400F and then dropped to 350F.) There is some continuing cooking after the bird is removed from the oven.
Pure luck that the popper popped up right after I removed from the oven.
2:50pm out of oven

Other view.

Slice through - look, ma, no bones !

Another view.

Reassembled bird with slices taken out.

Bon Appetit !

Everything you want (need) to know about miso but were afraid to ask.
check out Trevor Corson's explanation and photos.

Actually, if you have not read his book on Sushi, it give you a really authentic background on where sushi and so many other foods that you have probably seen, comes from. There is such basic explanation of why fast-twitch and slow-twitch muscles taste different. Fast twitch of course is anaerobic (just like sprinters) and slow twitch have to be aerobic (like distance runners). They have different nutritional and resource needs / expenditures, and of course they taste different. - check it out. I have not read his "secret life of lobsters" (yet), just have not quite got around to it.

Tuesday, September 22, 2009

if you wake up and see this in the mirror, stay home

or you could have been inducted into the "Cult of Skaro"

Sunday, September 20, 2009