The VN Recipe Thread

#451
#451
VOLtownUSA said:
I got two of these for the rice
yellowrice.gif
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I'm just mad about Saffron.
Saffron's mad about me.
I'm-a just mad about Saffron.
She's just mad about me.

They call me Mellow Yellow,
Quite rightly.
They call me Mellow Yellow,
Quite rightly.
They call me Mellow Yellow.
 
#454
#454
Saute involves pan-frying in a sauce, I just meant to pan-fry it on medium low heat, don't let it get too hot.
 
#456
#456
Behr, about all these heat settings, our stove isn't very good and will only cook on high pretty much
 
#457
#457
VOLtownUSA said:
So just fry it in olive oil?
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Yeah, just don't let it get too hot. Just keep it at a very light sizzle.

VOLtownUSA said:
Behr, about all these heat settings, our stove isn't very good and will only cook on high pretty much
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If it starts popping (poping) like bacon or smoking, pull it from the heat and let it cool a minute. Arrrgg, I want to be there to see what you have to work with.
 
#458
#458
Behr1213 said:
Yeah, just don't let it get too hot. Just keep it at a very light sizzle.



If it starts popping (poping) like bacon or smoking, pull it from the heat and let it cool a minute. Arrrgg, I want to be there to see what you have to work with.
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OK, I'll do my best. Thank you Behr, I wish you were here too
 
#459
#459
Just chill and don't stress, it's really not a big deal bro. The main thing is to not let it get too hot and you'll know if that happens. If you have to pull it from the heat then put it back on several times, it's fine. No worries. You can't screw up chicken, and unless you catch the house on fire or burn yourself... it's all good.
 
#462
#462
Needed to cook a little longer. No sweat, you'll get it right the next time. Let me know how much you have left over, maybe we can fix it if there is enough.

What does your dad not like about it?
 
#466
#466
I don't know, he just had it in his mind when he saw it was yellow that he wouldn't like it.
He said " that crap looks like it has eggs in it" :ermm: He complained about the garlic smell and says it's making him sick.
 
#467
#467
U might have to stick to more conventional meals here at the beginning. I should have thought that thru a lil better
 
#468
#468
I'm sorry Kat, I should've cooked it longer, I knew I should've added a little more water to it at the start. Dad told me not to, I go in there to fix stuff and then he goes and "corrects" everything I do
 
#469
#469
It'll be ok. Don't sweat it. You're doing a good job. I'm not a big fan of garlic either. Everyone has different palates
 
#470
#470
I have never met one person that didn't like that rice and very few that didn't like garlic.

FWIW. I'm happy you had an open mind and tried it. Other than it being under cooked, how did you like it? Did you put onions in it? How did the chicken turn out?
 
#471
#471
wildnkrazykat said:
It'll be ok. Don't sweat it. You're doing a good job. I'm not a big fan of garlic either. Everyone has different palates
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Thanks Kat, I'm just afraid he's going to say "forget it"
Behr1213 said:
I have never met one person that didn't like that rice and very few that didn't like garlic.

FWIW. I'm happy you had an open mind and tried it. Other than it being under cooked, how did you like it? Did you put onions in it? How did the chicken turn out?
Click to expand...

I thought it was great, only some of it was crunchy. I did the garlic like you said, the onions the last 10 min, and basiled the chicken. The chicken is all he'd eat out of it, he said it was great. I liked it all.
 
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