tag:blogger.com,1999:blog-1134384403689315687.post8267641913278302250..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Chicken And A Brick Make Beautiful Music TogetherSuehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1134384403689315687.post-52384111610080045722009-06-09T01:43:50.161-04:002009-06-09T01:43:50.161-04:00I've got to get my hands on some cumin seeds. ...I've got to get my hands on some cumin seeds. I bet I could order them online. Think of all the delicious curries and Mexican food you could make!<br /><br />Sounds like some good recipes. I've never made chicken under a brick before.Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-12902321214313699262009-06-07T20:56:27.139-04:002009-06-07T20:56:27.139-04:00Oh gosh, Adam,
I was actually thinking of taking a...Oh gosh, Adam,<br />I was actually thinking of taking a more truncated approach to the show this time. I better decide what I'm going to do, because it starts in FOUR minutes. Stay tuned!<br /><br />I would think that the 2 hours should be amended if the food is not in a coolish house. If it's outside, I'd err on the side of caution, no matter how rock solid one's gut is.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-50788515649301670352009-06-07T20:50:01.260-04:002009-06-07T20:50:01.260-04:00I was thinking two hours at room temp is a bit muc...I was thinking two hours at room temp is a bit much, but maybe I'm wrong. If it's good enough for Food TV, then I guess my rock gut can handle it :)<br /><br />I sadly won't be watching Food Network Star this go around... I wasn't impressed with the last one, and the real reason is I don't have a TV.<br /><br />So the ball is in your court with your judgments and recaps of the show. No pressure, Sue :)Adamhttps://www.blogger.com/profile/08494977879326006105noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-13165121171730824102009-06-07T18:19:20.242-04:002009-06-07T18:19:20.242-04:00Hi Anon,
She added the chopped up olives to the co...Hi Anon,<br />She added the chopped up olives to the cooked calamari for "a salty punctuation".Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-35206561493972518842009-06-07T18:01:18.117-04:002009-06-07T18:01:18.117-04:00What did she do with the chopped up olives?What did she do with the chopped up olives?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-26088564076306164082009-06-07T15:37:39.711-04:002009-06-07T15:37:39.711-04:00Anon,
I'm so sorry to hear that. I just checke...Anon,<br />I'm so sorry to hear that. I just checked the reviews and I saw that one person suggested leaving it on top of the stove for much longer than the recipe suggests. Did you use small Cornish hens or did you use a larger chicken? Maybe, as per your experience, the pan should be turned down and the hen should be allowed to cook for a bit on top of the stove at a lower heat.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-83752430220253592302009-06-07T14:17:39.288-04:002009-06-07T14:17:39.288-04:00i have tried the "brick trick," but the ...i have tried the "brick trick," but the chicken never cooks evenly.<br /><br />the dark meat, as expected, is undercooked...and everything else is burned beyond recognition.<br /><br />anyone have any suggestions?Anonymousnoreply@blogger.com