- ... I said I d put up the recipe, so here it is. It s very simple. I lost the bookmark where I found the original recipe (I recently had a computer crash),Message 1 of 3 , Dec 15, 2005View SourceOn 12/15/05, kenduskeagstream <kenduskeagstream@...> wrote:
It was a small gathering, but we had fun. We enjoyed chicken cooked in
oil, vinegar and "all the spices" and a garlicy yogurt dip
I said I'd put up the recipe, so here it is. It's very simple.
I lost the bookmark where I found the original recipe (I recently had a computer crash), but I saved the notes I'd made on it. You take a chicken and marinade it in the following (I did it overnight but I'm sure three or four hours would be sufficient):
1 cup white wine vinegar
1 cup olive oil
2 teaspoons black pepper
2 teaspoons dill seeds
2 teaspoons celery seeds
1 teaspoon salt
2 teaspoons pressed garlic
Mix it all together. Put the chicken in a just big enough to fit it and pour this stuff over, cover it up and stick it in the fridge. Turn it around every so often, hehe, about once an hour when you're awake. ;)
To cook, I heated the oven to 250 -- not an error -- and baked it for three hours, basting it heavily with the marinade every hour. If the weather were better, I would have slow cooked it on my grill outside, but it comes out really good in the oven.
Hasan ibn-Haroun al-Quirtibah
- We had a fine time on Wednesday. We enjoyed hard boiled eggs which tried to look like apples, multi colored chicken, a faux French onion soup (vegetarian),Message 2 of 3 , Jan 13, 2006View SourceWe had a fine time on Wednesday. We enjoyed hard boiled eggs which
tried to look like apples, multi colored chicken, a 'faux' French onion
soup (vegetarian), and miniaturized lemon tarts. We also talked a bit
about what would constitute "fake" food in the middle ages and why they
might do it. We will have to have this theme again sometime.
The next meeting I will host will be on Thursday February 2nd. Right
now I'm assuming at 6:00. However, it was noted that during the day
might work better for some. Any thoughts? And the theme for that
meeting will be medieval French food.
That is the next meeting I will host. Anyone may host a meeting. Just
let us know when and where.
We also talked about the purpose of the Cooks' Guild a bit. But we
were such a small group at the meeting that perhaps that would be a
better discussion for on-line.