(no subject)

[theweaselking]

Some day I will write a cookbook.

It will be entitled "Cooking with White Zinfandel: 101 reasons John is no longer allowed in the kitchen"

(I have committed gross acts of cheffery and the results are mostly awesome, and the non-awesome ones are certainly interesting. And eminently tasty, just not quite as anticipated!)

Comments

You should get a bored artist

[disgruntledgrrl.livejournal.com]

And make it a webcomic

[theweaselking.livejournal.com]

I mean, seriously, the spice mix rub on the chicken was absorbing all the olive oil and it was starting to stick to the pan! And I added a little more oil, and it absorbed it all again! I didn't want to add more oil, but I needed some liquid.

So I was all "hey, wine is good to cook with. What do we have? White zin? Well, it's that, port, or vodka. Very well, now I am cooking with a rose!"

3/4 of a glass later, everything was gravy!

So to speak.

[the-dense.livejournal.com]

this is me, but usually with beer. and i don't wanna be right.

[lafinjack.livejournal.com]

I did something similar once with my teriyaki. At the end I add cornstarch to soak up the liquids that haven't burned off and to give it texture, and one time I kept adding and adding cornstarch and instead of getting thicker and building a crust it kept getting more and more syrupy. I finally gave up and served it up... and it was so sweet I realized I had just used about a cup and a half of powdered sugar on a largish serving of teriyaki and noodles.

[silmaril.livejournal.com]

I would buy that book immediately.

Just sayin'.

[le-trombone.livejournal.com]

This is a far, far better story than my chili-powder-instead-of-cinnamon-oops story.

Mine did turn out well (if different), was your's good also?

[lafinjack.livejournal.com]

Not as good as usual, very runny, VERY sweet, but still decent.