First we roasted the chicken (pictures missing), saved the breasts, other choice meats and potatoes for the soup, and made stock from the rest.
I hope you enjoy our riveting pictorial critique of culture.
Total cooking time: 8 hours.
Friday, January 16, 2009
Curry Mee Performance
Ashley and I decided to make this traditional Malaysian soup from a recipe in the New York Times (www.nytimes.com/2009/01/07/dining/071lrex.html?ref=dining).
First we roasted the chicken (pictures missing), saved the breasts, other choice meats and potatoes for the soup, and made stock from the rest.
I hope you enjoy our riveting pictorial critique of culture.
Total cooking time: 8 hours.
First we roasted the chicken (pictures missing), saved the breasts, other choice meats and potatoes for the soup, and made stock from the rest.
I hope you enjoy our riveting pictorial critique of culture.
Total cooking time: 8 hours.
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3 comments:
im pretty excited by this post. get in my mouth. i fear for the finger in picture 5.
How much of that 8 hours was untended simmering and how much was active? I bet those flavors melded so hard.
Prob something like 6 to 2. Flava!
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