General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Monsur Fromage du Pollet
 
Posts: n/a
Default Supper Tonight

Tonight it was half a rotisseried chicken (Leftover from last night) and
a bundle of asparagus, rolled in oil,well salted then broiled.

Yumm!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban
  #2 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

Burritos.

Carol

--
Coming at you live, from beautiful Lake Woebegon!
  #3 (permalink)   Report Post  
jmcquown
 
Posts: n/a
Default

Monsur Fromage du Pollet wrote:
> Tonight it was half a rotisseried chicken (Leftover from last night)
> and a bundle of asparagus, rolled in oil,well salted then broiled.
>
> Yumm!


Do I need to ask if you like rotisseried chicken? Visited my brother
yesterday; he has a rotisserie attachment for his grill which he's never
used. I told him (warned him!) about you. He wants to know what
spices/seasonings you put on your rotisserie chicken.

Jill


  #4 (permalink)   Report Post  
Arri London
 
Posts: n/a
Default



Monsur Fromage du Pollet wrote:
>
> Tonight it was half a rotisseried chicken (Leftover from last night) and
> a bundle of asparagus, rolled in oil,well salted then broiled.
>
> Yumm!
>


LOL am also having leftover rotisserie chicken. But cold on a flour
tortilla, topped with 'solid' gazpacho: diced cucumber, onion, tomato,
sweet pepper with olive oil, chile vinegar and salt.
  #5 (permalink)   Report Post  
Monsur Fromage du Pollet
 
Posts: n/a
Default

"jmcquown" > wrote in
:

> Monsur Fromage du Pollet wrote:
> > Tonight it was half a rotisseried chicken (Leftover from last
> > night) and a bundle of asparagus, rolled in oil,well salted then
> > broiled.
> >
> > Yumm!

>
> Do I need to ask if you like rotisseried chicken? Visited my
> brother yesterday; he has a rotisserie attachment for his grill
> which he's never used. I told him (warned him!) about you. He
> wants to know what spices/seasonings you put on your rotisserie
> chicken.
>
> Jill
>
>
>


Just lime slices under the skin....but outside on a BBQ the bird will be
drier...more moist cooked inside the house. At least that's my theory.
Fresh off the 'in house' rotisserie the bird after being cut in half and
plated drips juices from your fork on the way to your mouth and has a
nicely crisp skin. I never have been able to do that on a BBQ rotisserie.
I slice the lime paper thin and cram under the skin around 10 paper thin
slices. A valid use of the mandolin. Perhaps lime zest and butter would
work outside on the BBQ rotisserie.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban


  #6 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default

In article >, Monsur Fromage du
Pollet > wrote:

> Tonight it was half a rotisseried chicken (Leftover from last night) and
> a bundle of asparagus, rolled in oil,well salted then broiled.
>
> Yumm!


Sounds pretty tasty to me. I had salmon, roasted potatoe chunks (skin
on), and salad with balsamic vinegar and olive oil drizzled over. I
overcooked the salmon, though, and it was on the dry side. Tilapia
tomorrow. :-0)
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
  #7 (permalink)   Report Post  
Bob
 
Posts: n/a
Default

Monsur Fromage du Pollet wrote:

> Tonight it was half a rotisseried chicken (Leftover from last night) and
> a bundle of asparagus, rolled in oil,well salted then broiled.
>
> Yumm!


Went out to eat at Aqua in San Francisco. Shared ahi tartare, seared
hamachi, chestnut soup, skate wing with fingerling potatoes, a selection of
cheeses, a chai tea soufflé, and a mocha mousse. Split a bottle of viognier,
and each of us had a glass of Sauternes with the cheese and dessert.

It's good to be me.

Bob


  #8 (permalink)   Report Post  
George
 
Posts: n/a
Default

Monsur Fromage du Pollet wrote:


>
>
> Just lime slices under the skin....but outside on a BBQ the bird will be
> drier...more moist cooked inside the house. At least that's my theory.
> Fresh off the 'in house' rotisserie the bird after being cut in half and
> plated drips juices from your fork on the way to your mouth and has a
> nicely crisp skin. I never have been able to do that on a BBQ rotisserie.
> I slice the lime paper thin and cram under the skin around 10 paper thin
> slices. A valid use of the mandolin. Perhaps lime zest and butter would
> work outside on the BBQ rotisserie.
>


Same result here. I was never able to get a good result using the BBQ
attachment on the "outside" grill. Those indoor countertop machines
produce a better result.
  #9 (permalink)   Report Post  
Kate Connally
 
Posts: n/a
Default

Dog3 wrote:
>
> Monsur Fromage du Pollet > wrote in
> :
>
> > Tonight it was half a rotisseried chicken (Leftover from last night) and
> > a bundle of asparagus, rolled in oil,well salted then broiled.
> >
> > Yumm!
> >

>
> This sounds great. I may have dumped hollandaise on the asparagus. Dammit,
> I am freezing. The temp in the house is fine. My hands and feet are just
> frigid. I'm running the dogs out constantly. I'm finally getting
> enchiladas tonight... Woo Hoo


It's about time. I'm really sick of hearing you whine about
those enchiladas. ;-) (Just kidding, dear. Actually I could
use some enchiladas myself!)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
supper tonight hahabogus General Cooking 11 10-03-2008 01:44 AM
supper tonight hahabogus General Cooking 1 23-05-2007 04:00 AM
Supper Tonight Goomba38 General Cooking 1 23-01-2007 01:22 AM
supper tonight Mr Libido Incognito General Cooking 5 25-01-2006 09:11 PM
supper tonight Mr Libido Incognito General Cooking 5 25-10-2005 10:42 PM


All times are GMT +1. The time now is 10:04 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"