Last year for Halloween I made a dish I called “Chicken Massacre”, which I’ll probably make again this year. Its stewed chicken feet, hearts, gizzards, and heads. It looks horrifying, which is what I wanted 
[quote=“Chefguy, post:50, topic:599585”]
I’ve cooked at their house before, so I know they have some serviceable knives and cutting surfaces./QUOTE]
Good - at least you know what you’re getting into :p.
Big ol’ tbone, broiled and served with garlic stir-fried broccoli and brown rice.
How’d it taste? 
Just cranked out a batch of breakfast burritos for the freezer.
The mister diced potatoes and cooked them in the rice cooker with chicken broth, garlic and pureed chipotle - super good, although the cooker is now… soiled. That plus sauteed onions and green chilies, chopped bacon, scrambled eggs, shredded pepper jack and cheddar, all rolled in the large size tortillas. I’m looking forward to lunch tomorrow!
Absolutely wonderful! I should explain though, I’m Chinese and I actually eat that stuff all the time. The white people at work were less than thrilled.
I did a chicken lomo saltado the other night that turned out well. Last night was a beef roast with mashed turnips and balsamic caramelized onions. I’m going to put together a cottage pie in a day or two using the rest of the mashed turnips.
Oh, and I promised to make some stuff for a bake sale. I think I’ll make toffee bars and maybe some snickerdoodles.
I have a question. I made a raspberry sauce last night, which I could swear I’ve made before just by melting some raspberry jam and thinning with a little water. But the last few times I’ve tried it, the stuff would gel again as it cooled. I tried cooking sherry last night in place of the water, but it still didn’t work. Does anyone know what I could use to thin the sauce that would break the bond of the gelatin? Or possibly I’m using the wrong jam.
The mushroom Wellington was a big hit. Hubby would like me to do it again, only with Italian sausage and ricotta. Reminded him of calzones. The yams, not so much. I blame the yams as they were totally tasteless. Everyone did enjoy eating the candied walnuts and mini-marshmallows off the top of the yams.
The surprise hit of the night, though, was the roasted butternut squash. So easy and so delicious. I got the recipe from gawker and tweaked it quite a bit.
One cubed butternut squash
One bell pepper and one poblano pepper from my garden (the pepper plants are still delivering, while the tomatoes all died)
Two large pinches of dried rosemary
Four stalks of cilantro leaves (toss the stalks, use only the leaves)
One huge serving spoon of olive oil
Salt and pepper to taste.
Toss all that together in a bowl. Put it on a baking dish and grate some pecorino romano over it. Put it in a 400 degree oven until butternut is tender-- about an hour- stirring it occasionally. Grate some more pecorino on it when you pull it out.
The one butternut was not enough as the kids fought over the last of it.
Does boiling ungel gelatin? It might be hard to control the temperature, though.
Nope, to make a natural gel you boil it and keep boiling it to get it to gel. If you over cook it, you have candy (ask me how I know this :p). Unfortunately I don’t know how to make it more of a sauce, unless you add way more water to it?
That probably is what I did differently before. :smack:
For some reason I had it in the back of my head that recipes always warned not to boil gelatin. Maybe that was either for a different reason OR completely a product of my imagination!
Doesn’t hurt to try more water.
Or maybe you’re mixing up don’t over boil it with don’t boil it? I’ve made strawberry candy by overcooking it (home ec class!) and I started some canning this season so I made several jams and all had to be boiled to a certain point to gel but if you over boiled it they warned it could be too thick. They also said if it didn’t set you could boil it again and re-can it. This was the same for the recipes that used pectin and the ones that didn’t.
Seems like when I’ve made a glaze//sauce like that I thinned the jam with orange juice. I don’t know if the acidity would help or not; you could try adding a little lemon juice to the water.
I’m going to try that next time, papergirl. Even if it doesn’t work, it sounds tasty!
Jam and jelly are normally thickened with pectin, not gelatin. The site I looked at says to thin stiff jam with water or fruit juice so maybe it’s the specific jam you’re using that’s weird.