Adventures in Food

I shall not be delayed by lack of photos.

Last night, a roast chicken, using Jamie Oliver's technique for roasting the potatoes - boil them for 12 minutes, let them steam dry for a minute, then rattle them around in the dry pot to get all chuffed and fuzzy, then add them to your partially cooked chicken and roast for 45 minutes. Then, as the chicken rests once out of the oven, pour the potatoes and pan juices into skillet and boil off the juice/let the taters soak it up, and fry a bit more in the chicken fat. It ain't duck fat, but I won't kick them out of bed.

Vij's Family Chicken Curry recipe - excellent. Probably even better with cilantro, which lay forgotten in the fridge.

Pan-roasted trout, who knew you were so easy! Also, butternut squash soup with pork stock is yummy, but v. porky. Perhaps too porky.

Coming up: Mussels a la mariniere and a report from Atlanta dining.