"Mr Libido Incognito" > wrote in message
...
> Well I finally did it...(got tired of spun lime slices under the skin
> chicken).
>
> Tonight I took some (3 cloves) garlic,salt, fresh ground black pepper,
> butter and terragon (from a jar) and made a paste in my mortor (or is it
> pestel?). So it's garlic butter paste under the skin spun chicken for
> supper....Smells heavenly...making me very hungry.
>

What is spun chicken - I never heard of it.

It is "mortar and pestle" with the former being the bowl and the latter
being the crusher.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm