squishface's Profile
My Own Perfect Roast Chicken
Wow - what a great recipe! Worth noting I used a bird from the farmers market that had been walking around the day before, but the meat was so moist and tender and tasty prepared this way.
I didn't have preserved lemons on hand, so I followed your advice and stuffed a few whole ones inside and added a bit of juice on the outside. Aside from that, I used about 2-3 tbsp of unsalted butter in the cavity and under the skin. Massaged (gross, right?) chopped garlic, dried thyme, and the butter under the skin, and topped the whole thing off with a healthy sprinkle of salt.
I was nervous about cooking the bird at such high heat, but when it was done it was brown and crispy and AMAZING. (And so easy.) Thanks for sharing your recipe!
Union Square
Republic: meh food, incredibly bad acoustics, and you may be seated at a 4-person table with another party of 2. That said, if you're there the spinach lime noodles are pretty good.
any places to have lunch for $4 in Union Square?
I'm a huge fan of Cafe Medina's soups, but they're not cheap - expect to spend upwards of $6 for a large to-go.
Saving & Emailing Recipes
It would be really helpful to have a place where we could save recipes we've tried or would like to try (see epicurious's recipe box). Failing that, I'd like to be able to email a recipe to myself.
It's not often that I'm ready to cook when I find a recipe I like.
I like the style of the recipe reviews, though!
