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'Serenity'

Natter 70: Hookers and Blow  

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Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.

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sarameg - Sep 22, 2012 4:44:38 pm PDT #23064 of 30001

I'm pretty sure I will never cook a recipe so fussy. I'm all about roasting a bird at (I think) 425 for something like 45 minutes, flip, 45 more. Or maybe it is 30. I always have to look it up. It's never done me wrong.

Aveda makes Loki try to eat my haid: [link] The face is involuntary.

Liese S. - Sep 22, 2012 4:46:43 pm PDT #23065 of 30001
"Faded like the lilac, he thought."

Yeah, that described method is how I truss, I think. However, I'm not fussy about it, as noted by my punk rock goose, which was trussed with safety pins and a shoelace with the aglets cut off.

Amy - Sep 22, 2012 4:52:27 pm PDT #23066 of 30001
Because books.

Scrappy, I'm so sorry about the news. But I'm glad you could be with your mom right now.

I should be eating more and surfing the web less.

That was the plan, Stan.

§ ita § - Sep 22, 2012 4:52:48 pm PDT #23067 of 30001
Well not canonically, no, but this is transformative fiction.

I always roast my chicken by temperature. I hate cutting in and having the juices run red, and I hate when it's overly dry.

Were there really people who cried the time "ten o'clock and all's well"? When would that have been, era wise? Town criers? Something military?

§ ita § - Sep 22, 2012 4:53:57 pm PDT #23068 of 30001
Well not canonically, no, but this is transformative fiction.

That was the plan, Stan.

I did eat! A chicken leg! Your master plan was...at least partially successful. I thought long and hard about a piece of bread, but I'm out of anti-nausea meds, so I'm having fizzy lemon water instead.

Amy - Sep 22, 2012 4:56:40 pm PDT #23069 of 30001
Because books.

Were there really people who cried the time "ten o'clock and all's well"? When would that have been, era wise? Town criers? Something military?

I've always associated it with colonial America, but I have no idea, actually.

I thought long and hard about a piece of bread

Next, we introduce vegetables ...

sarameg - Sep 22, 2012 4:59:35 pm PDT #23070 of 30001

I've never under or over-cooked a bird. So either I'm not very picky or I just have found my zone. Well, last time I cooked one, as I haven't done one in this house (3 years) and I'm still figuring out this oven. It's not terribly consistent.

§ ita § - Sep 22, 2012 5:11:38 pm PDT #23071 of 30001
Well not canonically, no, but this is transformative fiction.

Since I bought the meat temperature with the alarm, I stopped paying attention to the times on the recipes--I follow the temperatures for the different things they want to achieve, but always working to the same target "safe" temperatures, and the thing yells at me when it's time to take it out.

But I'm also not interested in flip(oh god I can't stop myself)ing the bird. This recipe has (ideally) two temperature triggers. I prefer those (as noted) to time.

Pix - Sep 22, 2012 5:13:07 pm PDT #23072 of 30001
The status is NOT quo.

I really want something sweet.

Jesse - Sep 22, 2012 5:30:16 pm PDT #23073 of 30001
Sometimes I trip on how happy we could be.

I'm just barely over being full of burrito. Stupid Chipotle.

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