I’m making white chicken stock a couple nights back, violating all manner of classical French culinary rules and I’m getting pissed. Why? Because I’m not doing it right. That is to say, I’m going against my Cordon Bleu training...
In today's exciting episode, we secretly replaced the coffee AnotherDamnCook normally drinks with well, the same shit, only with ice.
Let's see if he can tell.
Well, fuck. I have to write an excerpt. I hate these things.
I'm posting this for my offspring who requested I do so. I have no idea what he will do with it, not my problem, but here it is.
He digs it. MrsDamnCook digs it and at only 154 calories per portion, I can dig it, too.
I like to serve mine over cauliflower rice if I'm dieting. If I'm not, I like to serve over real rice with a side of cornbread. That reminds me. I really need to post some cornbread recipes. I have three. Regardless of what you serve them with, I tend to like to garnish mine with fresh, finely chopped raw tomatoes and onion.
Cheers.
It's marinated. It's lamb. It's grilled.
God, I hate writing these excepts. I never know what to put. But I know I have to have enough words for it to look balanced on the page.
There. That ought to do it.
