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Chicken Problem

sounds delish. thanks much. (we're garlic hounds, so we'd probably up the garlic ration.. ;-)

Liz

Feb 23, 2008
TinLizzie in Home Cooking

Portugese sweet rolls?

uhh...thanks...sounds good, but I think 3K miles to HI is a little far to travel for this treat. ;-)

Thanks anyway...
..Liz

Feb 23, 2008
TinLizzie in San Francisco Bay Area

Chicken Problem

Ohh.. that sounds good! Do you think I could freeze in the marinade? I have one of those vacuum sealers, in which I re-package all my meats when I get home from the store...in meal-sized portions. I'm thinking...apply some marinade (not enough to ooze out during the vacuum process), and freeze...when thawed and cooked, maybe the pressure from teh vacuum-sealing may have forced the flavors deep into the chicken????
(wishful thinking, on my part, maybe??)

...Liz

Feb 23, 2008
TinLizzie in Home Cooking

Chicken Problem

ok...that is really wierd, because you'd think the sauce would be the 'moisture' for the meat. We tend to like flavors 'cooked into' things, so every bite all the way through has the flavor, and not just the outside, as when saucing just prior to serving.

Thanks for your insight.... I'll tray that next time, though...
...Liz

Feb 23, 2008
TinLizzie in Home Cooking

Chicken Problem

IC--thanks for your reply. I'll try that ... (the crock pot device was used so dinner would be all ready to eat when the tired shoppers (us) got home!) ;-)

Liz

Feb 23, 2008
TinLizzie in Home Cooking

Chicken Problem

The subject is: boneless, skinless chicken breasts, (none of us like dark meat, and hubby's doctor-ordered diet requires skinless).

The cooking method is, "drowning" in liquid sauces, either in the oven or the crock pot--(covered, in either case).

On three separate occasions, cooked by three different people (myself, and each of my daughters), the chicken has been the most miserable, dried-out, chewy meal we have ever had the misfortune to eat.

The crock-pot dishes simmered on 'low' for about 4 hours, (while we did Christmas shopping, in one case), the oven dish cooked for not quite a full hour, at 350 degrees.

HOW is this possible?? 'Dried out' during cooking, it most certainly was NOT...the liquid level never dropped to expose even a little bit of the chicken, and the sauces were not excessively thick; rather, they were very liquid (say, the consistency of Russian salad dressing, which, in fact, is a major ingredient of one of the dishes in question).

We simply do not understand how a food cooked in that much liquid can end up dry. This is the oxymoron of cooking!

Thanks for any pointers, or information you can provide.
...Liz

Feb 23, 2008
TinLizzie in Home Cooking

Portugese sweet rolls?

Thanks for that...I don't know about the 'through Easter,' thing, though...when we had them, it was the middle of summer.
(shrug)

Feb 23, 2008
TinLizzie in San Francisco Bay Area

Portugese sweet rolls?

Ok--
This post is more in line with your regular topics than my first one.

Many, many years ago, when my girls were still in grammar school, we went on a vacation to Massachussetts. In the greater New Bedford area, there is a fair-sized Portugese population, and a few of their bakeries.

Our hostess treated us to some most delicious sweet rolls called "Malasadas." (spelling is guesswork.)

Since then, I have scoured the So. San Francisco/Daly City/Pacifica area, as well as Half Moon Bay, in search of a Portugese bakery. No luck.

I now live out by Antioch in the far eastern side of Contra Costa County. Has anyone ever heard of these sweet rolls, eaten them, or know where I can buy some?

Thanks for any info...

...Liz

Feb 23, 2008
TinLizzie in San Francisco Bay Area

Wine of Unknown Provenance

I think a preference for one wine (or champagne) over another is purely subjective, and no one person can truly provide an accurate recommendation to another.
The nastiest, most bitter and overall unpleasant 'wine' experience I ever had was upon the occasion of being served a high-end very expensive French champagne. There are truly no words to describe my disgust with it; simply put, I found it undrinkable. It was beyond 'dry,' beyond 'brut.' It felt as if my mouth were trying to turn itself inside-out.

On the other hand, I have had some very nice, mellow, pleasant wines, not too bitter, not cloying, in the surprisingly affordable $8-$12 range. Certainly not rotgut, but not pricey, either.

Price is no more a reliable guide than are charts. Trader Joe's "Two-Buck-Chuck," while certainly not gourmet class, is not rotgut, either. It's drinkable, and certainly worthy of being served for a casual dinner.

Others might disagree with me heartily, and think I have 'no taste.' As I said to start with...it's too subjective to make authoritative pronouncements.

...Liz

Feb 23, 2008
TinLizzie in Features