.
Perhaps it was too moist, the first time. Perhaps it was the vinegar, which had time to evaporate overnight? Whatever the case, heated, to a point where the skin could and did crisp, the chicken tasted much better. Next time I will merely brine it. Then leave in in the fridge, in a wash pan, after being blotted dry, to dry more fully. Say, overnight, tented in plastic wrap (over the wash pan, leaving plenty of air to allow the chicken to dry). Yea, a lot of work. But if I don't salt brine it, often it is tasting bad. No real choice. And, since chicken can taste really good, it turns out, if done and processed correctly... I need the protein.
That, and cauliflower, broccoli, and water, made for a very good meal. I could have eaten more, I think I had four and an half drumsticks, I was tiring of all the goodness. So, shared with the girls. They absolutely loved it, so I know it was good. Then again, they liked it last night too, and I didn't. Perhaps they saw the potential that I couldn't? Though, if the chicken is bad, they really won't eat it.
Now, for another meal. But what? I am still a bit tired and confused, baffled by the world. But I know I need to eat. It helps recover, even from merely going without sleep for three days. Hmm... perhaps a salad. But with what? Tuna? Oh, I could make eggs! If I have a pan available. If not, I could get one ready. I need to clean a little pot, so as to boil half the eggs, anyway. Hmm, warm boiled eggs, though, too, would be super on a salad.
Oh, I need to set up an italian dressing. Do I have any good oil? If I don't have olive, I could try avocado oil? I don't have an italian spice blend I like, but I do have bits and pieces of what I'd usually use. Oh, and a bit of hot. Not every time I make italian dressing, spaghetti, or such, do I like it hot. But every third time, or so, I like some serious to light heat, depending on the mood. So, yes, some carolina reaper flecks, some of the 90k cayenne ground, and maybe a touch of the standard hot pepper flakes. The mix, you see, hits several levels of heat. Actually, adding black pepper also perks those pepper tips up just a wee. *wink* Love me some heat, and know how to do it like a heat wizard.
Even if I don't have a salad tonight, I may go ahead and set up the spicy italian dressing for a soon to be meal. I'll just put it in a smaller canning jar, let it marry out, overnight, then put in the fridge tomorrow. I like to pull it out, if I think in advance, and let it warm to room temp while I wait for the meal. Not always can that be remembered, but it's... a nice touch.
Oh, and reset kefir. Will see how it works out. The liquid, while not exactly whey, was put in one jar. The grains and some of the thicker curds, were put back in the jars they were in, with milk added. Those will get a first ferment. The other jug will be given a second fermentation. Tomorrow, I will probably put all in the fridge, considering getting more milk this week so as to manage that, and get it all up and going again. Then, begin cycling the jugs through. A jar lasting two to three days, then cycling through. Double souring all of it, so that I don't have blood sugar spikes. Or... that's the plan. I sure miss that stuff.
Well... on to... something. On to dinner. Maybe figuring out supper, or whether to go without that. Don't know. Sorting out life as I wrestle with death? Amen.
"I could try avocado oil?"
ReplyDeleteIf you do, let me know how it turns out. Also let me know of other uses for avocado oil (or what avocado oil can replace). In my entire recipe file I have only one which calls for avocado oil, and I'm durned if I go out and buy the stuff for only one use. Thanks in advance.
Touching (again) on the subject of sleep: reporting that the recent fluctuations in local weather has been playing merry Hob with my joints, and therefore my sleep. I've been doing better recently, however, and the improved sleep has brought about a series of interesting dreams. Entertaining, even. Last night I found myself in what could best be described as a "Twilight Zone" episode. Not screaming, smiling fun but, as I said, interesting.
The thing with the Twilight Zone, for me, was whether I could better see myself as the 'victim' or the villain... or situation. If I didn't like the victim, it... could be hilarious, even if supposed to not be. Or, if just in a mood to be disagreeable?
ReplyDeleteAvocado oil can replace almost any oil. Currently, I have it in my spritzer. And, when air frying something, or just want a bit of oil, I use it. It has a higher smoke point. The only thing is, sometimes it tastes a bit different. I wouldn't use it in a vinaigrette, unless I found one I really liked and acquired a taste for it? To be honest, save for cold and cool foods, it is superior to extra virgin olive oil. That last is great for vinaigrettes and dipping at room temp, but not great for cooking. And, the olive oil that is better for cooking, because of the higher smoke point, light olive oil, is not as healthy to cook with as either of those first because it is more processed.
Avocado oil is better to cook with than evo oil because, if you break an oils smoke point, you... create bad things. Oh, heck, I know I used to do it a lot. But who knows what all is, or will be, wrong because of it. Live and learn, try to change, adjust, fix mistakes.
The only reason I trust these newer truths is because the media, government, and corpo/pharma at best ignore those notions. Mostly poo-pooing. It doesn't suit the bottom line. Oh, should add the mic too, the medical one.
OK, if avocado oil can replace the usual oils then that works for me. Thanks.
ReplyDeleteNot just replace. Most oils shouldn't be used. Corn, canola, rapeseed, and many other "oils" are extremely highly processed. If it can't be simply squeezed, ala olive, avocado, or slowly rendered such as tallow, lard, or duck... and it isn't processed simply and rightly, it shouldn't be used. As for Crisco? See the flame on the side of the bucket? It was created as a wax replacement, for candles. Not for consumption. Ugh.
ReplyDeleteSo, yes, avocado, lard, olive for some things, tallow, any of that. The other thing, of course, is keeping cooking under the particular oil's smoke rating. Going above it damages the oil, and the food. Oh, if you want to make your own, ghee is a good way to go. Also has a high smoke point, and is shelf stable for a goodly time. More so if you have a basement or root cellar. Ghee is NOT clarified, it goes steps beyond. And, use moderately cheap butter to do that, don't use grass finished milk butter. Crazy talk there.
Well... that's my story, and I'll stick with it. I'd be dead if I hadn't at least roughly followed my own advice. Odd how real fats are actually very good for the heart, unlike what doctors try to say.