Liquid gold for both the cook and the cardiologist of the cook!And I just was inspired by Craig NOT to get rid of any grease!
Wed., January 10: Liveblogging dinner!
Liquid gold for both the cook and the cardiologist of the cook!And I just was inspired by Craig NOT to get rid of any grease!
Wed., January 10: Liveblogging dinner!
Lol. I always save my bacon fat..but only for a few days. It just looks ugly after that!!Leftover bacon fat is a foreign concept to me. Doesn't everyone cook bacon to be able to "harvest" the fat? I always add some to the canola oil I use to do the GF chicken parmesean, it makes the canola oil flavor palatable.
I'm making "Alice Springs Chicken" tonight.
A simple thin crusted pizza, topped with smoked ham, pepperoni, roast beast and sopressata done using the convection setting at 500*F, very good.
View attachment 45832
This is the way I do it. The video shows how to truss a turkey, but it will also work with chicken.
http://www.foodnetwork.com/videos/how-to-truss-a-turkey-0112582
Enter your email address to join: