Last night: dinner fail. Quick stir-fry wound up with overcooked meat and undercooked noodles.
Side note: crappy dinner makes for even crappier leftovers. Bleagh.
Ah okay, maize in american have always confused me.
Anyway, you should get a real stringy hen. The tougher and obese the better.
At the moment I’m living in Italy, Genova, renowned for it’s local organic produce, so I usually have more of a difficulty finding canned foods than fresh. Weirdly enough I used to find great frozen hen in the frozen food desk at a really cheap and shitty supermarket in Norway. That was a real blessing for a poor student. Chicken breasts or legs would cost around forty/fifty kr (6 - 9 ) pr. 200 gr, but a one twenty kilo hen would cost about 20/30 kr (4 -5 ).
Good luck with the stew!
That means 1.2 kilo, right? Or something else? I had to read that about five times over to figure it out you weren’t talking about a 20 kilo hen. Right? But 1.2 kilos sounds a bit on the small side for a hen to me, so I’m not entirely sure.
Yes, sorry. 1.20 kilo or so without head, feet and guts. They’re quite small, but works well enough. Here I get around 1.5 or more, fresh.
The rule for cupcakes and cookies is that the ones that fall apart are for the baker to eat, and contain no calories. I suppose that might scale up to giant cupcake-cakes. 
One of my recent fails was a crockpot chicken recipe I got from AllRecipes. I checked the comments before starting, looking for tips to add seasoning, reduce liquid, or pre-cook ingredients, because sometimes the recipes are a little off, but the comments mostly said “yummy” or a synonym thereof. Well, I got home after work and was welcomed by a wonderful smell of chicken and mushrooms, which was a good sign, but then I opened the crockpot. I couldn’t even call it chicken soup - it was colorless chicken breasts swimming in a pool of brownish water with mushrooms. It was hideous, and not the “chicken and mushrooms” recipe I was aiming for. I ended up pulling out the chicken, and tossing the rest. I shredded the chicken, made some gravy, and put that over rice. I’m very wary of crockpot recipes now, because it’s not like I can tell right away that something’s wrong, like I could with a regular recipe - I discover the carnage 8 hours later, when it’s too late.
And let’s not talk about my inability to have a cake come out of a bundt mold or tube pan unscathed. Thank goodness I’ve been frosting them lately, so I can glue the parts back together and only have a vaguely lumpy cake to show for it. It doesn’t seem to matter how much I grease the pans, I always get part of a cake when I flip them over.
Wow. I tried a new recipe for black beans and rice. Ingredients sounded good: sherry, soy sauce, balsamic vinegar all added at the end. And it was rated 4/5 forks. Very bland.
Later, I read the actual reviews. Lots of 5 stars saying things like, “finally, a recipe for people who do not need other tastes competing with the beans.”
Many one stars, “bland. Never again.”
And a 4/5 average.
Double whammy last night of trying to grill pork chops on the “light is on, but no heating” oven setting, and trying to heat up the frozen potato croquettes on the grill setting rather than the fan-assisted oven. Luckily I caught both mistakes after only five minutes of useless oven activity.