JonParker's Profile

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Paula Deen: I’m Just Like ‘That Black Football Player’

She really needs to shut up now.

Cajun crock pot

Ha! Fixed that.

Feb 27, 2014
JonParker in Home Cooking

Cajun crock pot

We've got a potluck Tuesday night and no free time that day. Any ideas for a simple and not too expensive crock pot meal that we could cook all day?

Feb 27, 2014
JonParker in Home Cooking

Would you eat lime mayonnaise?

I make a lime -habanero mayo that's delicious.

Feb 23, 2014
JonParker in General Topics

Dried mushrooms? What's the point?

Mine is a Cuisinart.

Safe to Eat Cured Mullet Roe (aka Karasumi, Bottarga) if it's Moldy?

Agreed. I'd cut off the moldy part and eat it.

Jan 31, 2014
JonParker in General Topics

Chile powder or chile sauce for Texas style chili?

For my last batch I tossed in a recipe of Rick Bayless's chile de arbol sauce -- 40 toasted chile de Arbols, 3 cloves roasted garlic, and 3/4 cup water puréed in a blender. That and some ancho powder was all the chili I used, and it was delicious.

Jan 30, 2014
JonParker in Home Cooking

becoming the moderator

There is nothing healthy about them. Check the box-- it's not "Fruit Loops." It's "Froot Loops." Froot is a whole different thing.

Jan 24, 2014
JonParker in Site Talk

The Oatmeal strikes again....

I once got a flyer for New York South Pacific Chinese sushi

Jan 11, 2014
JonParker in Food Media & News

What Are You Planning For New Years Day?

Deviled egg pro tip: while a couple of eggshells are good for your disposal, 24 at one time will clog it to the point that professional intervention is required.

Dec 30, 2013
JonParker in Home Cooking

CHOW Reviews: Cuisinart Brew Central 12-Cup Programmable Coffeemaker

Three years is a really decent lifespan for a home coffeemaker.

Dec 02, 2013
JonParker in Cookware

Why do restaurants fail?

^^^ This.

Nov 29, 2013
JonParker in Not About Food

Papa John's... Is it a cultural thing?

Dominos used to be inedible, now it's far and away the best chain pizza.

Nov 29, 2013
JonParker in Chains

Papa John's... Is it a cultural thing?

Only the College Park original. The rest are chain crap.

Nov 29, 2013
JonParker in Chains

Rubbing the turkey with butter, or oil?

That's essentially what I do with chickens using the Zuni Cafe method. Nothing else I've tried gives me that delicious crispy skin.

Nov 23, 2013
JonParker in Home Cooking

Rubbing the turkey with butter, or oil?

Thomas Keller also says that butter will steam the bird and prevent the skin from getting crispy.

Nov 23, 2013
JonParker in Home Cooking

NPR: See How Food Stamp Cuts Are Hitting Across The U.S.

They aren't "your" tax dollars. They are the price you pay to live in this society. If you object, you're free to leave.

Your back of the cupboard, out of date food stuff

In general there's no reason to toss booze.

Nov 12, 2013
JonParker in General Topics

Chopped: irritating aspects of

There's an old saying that the difference between people with tattoos and people without is that people with them don't care that you don't have any.

I have tats, and I'd guess that close to 100% of my friends have some sort of body modification. We are no more filthy or criminal than you presumably are.

Nov 11, 2013
JonParker in Food Media & News

Tipping and Tooting

Well, as I have pointed out repeatedly, I don't cut the tip period. If the service is really awful I'll speak to a manager, but I never tip less than 20%.

Nov 09, 2013
JonParker in Food Media & News
1

Odd News on the Mexican Coke Front

I never did like Pepsi even when they were both made with sugar. Mexican Coke rules.

Also, I don't care that it's more expensive. It's not that I'm rich, but I drink like three bottles a month. At that volume, it doesn't really matter.

Nov 09, 2013
JonParker in Food Media & News

Chicken Lyra

Here's Lyra.

Barilla launches massive diversity campaign

Your Grandma is awesome.

Nov 08, 2013
JonParker in Food Media & News

Tipping and Tooting

Chicken Lyra

Oops. When you add the shallots.

Nov 06, 2013
JonParker in Home Cooking

Best ways to use green bell pepper?

Anne Burrell says that she finds no excuse for green pepper. Green peppers are bell peppers that have not been allowed to properly ripen. I love all kinds of peppers, but I can't stand them unripe. I'm with Anne all the way.

Nov 06, 2013
JonParker in Home Cooking
1

Chicken Lyra

She is adored indeed. I made this for the first time last night while measuring everything so I could post this. Usually I just eyeball it. I served it with baked potatoes and roasted Brussels sprouts tossed in balsamic vinegar.

Chicken Lyra

I named this after my new kitten. It's very close to a poultry stroganoff.

4 lg, chicken thighs
2 tbsp. vegetable oil
2 tbsp butter
8 oz. sliced cremini mushrooms
2 lg. or 3-4 small shallots, finely chopped
2 c. chicken broth
1/2 c. heavy cream
1 tbs. fresh tarragon
2 tbs. sherry vinegar (much preferred) or white wine vinegar
1 tbs. corn starch
Salt
Freshly ground black pepper

Pat chicken thighs very dry with paper towels. Add 1 tbsp. vegetable oil to skillet, turn to medium heat, and add 1 tbsp. butter. Salt and pepper chicken on both sides. When butter is melted and foamy, add chicken to pan, skin side down. Sear for 5-7 min. until golden brown, flip, and sear the other side, about 5 min. more. Remove chicken to plate.

Drain off fat, then add 1 tbsp. butter. Add mushrooms to skillet. After a minute or two, add the shallot and sherry vinegar. Cook, stirring frequently, until mushrooms are staring to turn golden brown and shallots are soft, 5-7 min.

Return chicken to pan and add enough chicken broth to come about halfway up the thighs. Reduce heat to simmer, and cook for 40 min or until internal temp is 160, turning halfway through. Add more broth if needed.

Remove chicken, pour liquid into a fat separator and return broth to pan. Dissolve corn starch in 2 tbs. water and add to broth, along with heavy cream. Stir frequently until sauce is thick. Check seasoning, and add salt and pepper if needed. Spoon sauce over chicken and serve.

Barilla launches massive diversity campaign

I'm not sure what you're trying to say here.

Nov 05, 2013
JonParker in Food Media & News

Roasting a Chicken - am I doing too much?

Shallots are even better.

Nov 05, 2013
JonParker in Home Cooking