Orange Flavored Chicken or General Tso’s Chicken? Which?
2 years ago
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- 2 years ago
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Comments (18)jim, Nope, never done anything dumb in the kitchen myself, ever ever... ;-) We do like to tell a similar story about one Thanksgiving in my childhood. My Dad had made stock from the turkey carcass in the big stockpot, and it was sitting cooling in the corner of the kitchen. Later that evening, my mom asked my little brother (who, to be fair, was only 10 or 12) to take the pot downstairs. Now, what she meant, and thought was clear from context, was to "take the pot of stock and put it in the second fridge in the basement, where there is room for it." What my brother understood was "take that big pot full of really dirty water and dump it down the big sink in the laundry room downstairs." Being in a helpful mood, my brother even scrubbed out the pot while he was down there (he figured whatever was in it must be really nasty if mom didn't even want it poured down the drain of her kitchen sink) and brought it back up shiny clean, proud to be such a good son. Zabby...See MoreChickens. Lots of chickens.
Comments (25)Thanks, Teresa, I don't think I've ever seen a chicken pie recipe without vegetables, that looks really interesting and efficient, because Bud and Makayla wouldn't have to pick out the pieces of veggies, LOL. Ruthanna, the chicken pudding looks good, I'm going to try a couple of these as meals when Elery's family comes. I'll have 11 visitors for 5 days over the 4th of July weekend, so I'm going to have to find things that I can bake ahead or multiply to get enough servings. The following week is Fair Week too, so Bud and Makayla are spending the night tomorrow night, the fair entries will just have to be baked and frozen, then thawed for the fair. (shrug) Just as well, they're getting too complacent about all those ribbons every year, make 'em work at it this time! Ryse, where are you that you need to move to Tennessee for a better climate? I live in North/West Michigan and I really like to process chickens in the fall, far fewer flies and I don't rush so much to get the birds on ice like I do when it's warmer here. sleevendog, the traffic cones actually worked pretty well, but they weren't quite deep enough. Hey, I'm creative! I didn't have enough room to partially freeze all those halves before packaging, that was part of the problem, I think. On another food related note, the second calf of the year was born today, hooray. I left Mama to tend it and didn't bother them by getting close enough to determine whether it was a heifer or bull, I'll know soon enough. Oh, and Elery and I had chicken on the grill last night. No salting or pre-brining, because I wanted to see just how it was. Elery cooked it slowlyl on the cooler side of the grill and it was moist, juicy and delicious. I'm happy. Annie...See Moregetting flavor INTO chicken
Comments (18)I had to do a little googling before I roasted the bone-in breasts to find out roughly the times and temp, etc. I came across Kenji Lopez-Alt's blog where he was singing the praises of bone-in roasted chicken in terms of flavor. Untl just recenty I lived somewhere I could get boneless chicken breasts for $1.99/b. on sale on a regular basis. Might have been a side benefit of having a couple of huge poultry "farms" just up the road, but anyway, I am all about low-fat, low-cost protein, so I would load up the freezer with it and had developed a whole repertoire of recipes and methods for it. Just as KLA stated, the cooked boneles breast has virtually no flavor so you make a sauce for it or cut it up and add it to a flavorful mix. And on the flip side, I also noticed the bone-in breast had great CHICKEN flavor, but only the skin and pan juices had the garlic lemon flavors I added. Next time I will put the aromatics under the skin. I could skin and de-bone the breasts but I have such a tiny kitchen, limited time and limited enjoyment for fussing with food, so I'm always looking for quick and dirty albeit tasty methods. Here is a link that might be useful: Serious Eats...See MoreLow Fat Chicken Casserole -- I'm bored. Any Flavor Suggestions?
Comments (27)LOL! Cathy, it's the flowery part that's purple, but it's really Crayola style purple! The stems are still white and the leaves green. It stays purple when cooked, though the shade is affected by caramelization and such like. They also have a dusty yellow color and a leaf green. The purple is from the same antioxidant that colors red cabbage, and has be bred for prominence. The yellow (officially called "orange") is bred from a Canadian mutant. I'm not sure about the green, but just as there's a cabbagy purple, the green is also cabbagy in color (cauliflower is a cabbage cousin). But it just tastes like cauliflower. I roasted it yesterday along with the chicken, and steamed the purple asparagus (just has an outer purple tinge, like any variegated plant, and, like dragon beans, lost the purple in the cooking, so what a waste! It's not like asparagus or big tough beans make for nice eating raw!). Took them with some red jasmine rice to another one who'd had an out patient procedure. Colorful dinner, plain and nutritious, but my house reeked when we opened the door. I don't know how other people don't smell the sulphur! Thank-you for the kind wishes. She's doing well, but it's going to be a long recovery. John, I've heard of the potato trick but haven't eaten it. The main tricks I discovered were to use a smaller diameter pot than you'd think and use the end of your spoon to poke holes in the rice layer. And really truly use the dish wrapped in the towel. Maybe Modernist Cuisine guys or other food scientists can improve on it, but mammas have been doing it this way for at least a century, so just do what they tell you! Most recipes call for it, and I've been warned to steer clear of those that think they can do without it....See More
2 years agolast modified: 2 years agoI think cookebrook is right. General Tso’s is more sweet/spicy and Orange is more sweet/tangy. I much prefer Orange Chicken since my taste buds can be crazy sensitive to even mildly spicy.
I always have TJ’s Orange Chicken in the freezer for a quick, easy meal.
From TJ’s FWIW…
petalique thanked chloebud- 2 years agolast modified: 2 years ago
- 2 years ago
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