Take a guess... [Archive] - Professional Soldiers ®

Penn

11-10-2011, 15:27

Roasted garlic pictorial, Egg bloosom squash, white sweet potato and....Roasted

That black stuff under the garlic is Truffle.

Penn

11-10-2011, 15:30

Honey, low the temperture

alelks

11-10-2011, 17:38

:confused:

Penn

11-10-2011, 20:56

Confused; Its another "Roasted Chicken Dinner" interlaced with a walkin tour, of trains, bars, and art shows in West Philadelphia. I was attempting to make it interesting, but I guess not?

Sigaba

11-10-2011, 21:05

Chef--

FWIW, you had me at "roasted garlic.":lifter

Please continue.:munchin

mark46th

11-11-2011, 09:07

I guess it's one of those "Ya had to be there" things...

akv

11-11-2011, 11:31

Chef Penn, Happy Veterans Day!

Speaking of roasted chicken, the Zuni Cafe out here in SF makes a roasted chicken with bread salad that is unbelievable, and worth the hour wait.

I'm not sure if it's just a regional thing, but it's very popular in this area. The recipe is on the internet, but frankly well beyond me.

http://smittenkitchen.com/2008/12/zuni-cafe-roast-chicken-bread-salad/

mark46th

11-11-2011, 12:56

Separating the skin from the flesh of the bird to add spices/herbs is a great technique as is salting poultry a day or two before cooking. I started brining the Thanksgiving turkey a few years back. The Chinese blow air between the the skin and flesh of a duck to make the crispy skin on Peking Duck. Good stuff.