Comments on: Actual Conversation from Tonight’s Dinner Party

By: margo solod

margo solod — Fri, 21 Jan 2011 11:56:01 +0000

come here, amy. i will teach you

By: cke

cke — Fri, 21 Jan 2011 02:50:11 +0000

Done.

By: Amy

Amy — Thu, 20 Jan 2011 12:19:43 +0000

Yay, cke! Let’s harass Shayne until she invites us over for weekly cooking lessons!

By: cke

cke — Thu, 20 Jan 2011 02:13:18 +0000

Hey Amy,
I’m the CFD’er (or as I like to say DCF’er) who accosted you by hug the other day. It seems we have even more in common from reading your recent posts. Frankly now I can’t help but wonder about trends when it comes to daughters of UU mothers kitchen abilities. I wasn’t learned on that cooking stuff myself and I’d love some company for a “meals for dummies” or “keep it simple stupid” cooking class. There might (?) be some local class offerings. Albeit classes probably not advertised in my skillful words. Or maybe Shayne would be up for teaching from the griddle. :)
Can’t-cook-worth-a-damn,
Courtney

By: Amy

Amy — Wed, 19 Jan 2011 19:25:26 +0000

I’ll try it, Shayne! If it doesn’t come out, you’ll do one burpee for every ounce of rubber chicken I have to feed to my dogs.

By: shayne

shayne — Wed, 19 Jan 2011 16:20:05 +0000

awesome chicken breasts, every time:
brine the breasts (~4) in a 1/4 cup coarse kosher salt (plain ol’ salt works fine, too), 4 cup water mixture for 1-2 hours in the fridge. i do this in a gallon size ziplock bag.
remove from brine, put them in a baking dish, sprinkle both sides of each breast with spice of your choice (recommended: fresh ground black pepper. no salt needed, the brine makes ‘em salty enough on their own).
bake at 400 for 20-25 minutes (in a regular oven! although a single breast would probably bake alright in a toaster oven – you are correct about the *oven* thing… kind of :). if the breasts are big, they might need a little extra time. the great thing about brining them first is that it’s almost impossible to overcook (that is not a challenge, btw ;). they should come out moist and delicious. if they don’t, you can blame me & i’ll do bad chicken burpees for time – your call on number of reps. i hate burpees, so that should tell you how confident i am in the above method!

By: Granddude

Granddude — Wed, 19 Jan 2011 12:34:50 +0000

We have a rubber chicken that, when squeezed or jumped on (ask Nate), it makes a horrific noise. Maybe you should try that with the one in your fridge to make sure it’s dead.

By: margo solod

margo solod — Wed, 19 Jan 2011 11:57:25 +0000

dogs love rubber chicken.