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| What's your favourite chicken recipe? | |
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| Topic Started: May 10 2012, 04:38 AM (410 Views) | |
| FuzzyO | May 10 2012, 04:38 AM Post #1 |
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Last week I had a friend over for dinner and remembered just in time that he is lactose intolerant, so I couldn't make chicken paprikash. I had a real craving for it so made it for myself the next day, though I realised it isn't really the chicken I like, it's the sauce and spaetzle or noodles. What's your favourite way to prepare chicken? |
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| Deleted User | May 12 2012, 04:11 AM Post #16 |
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Deleted User
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Fuzzy - if you favorite chicken dish involves milk or cream, try substituting unsweetened coconut milk. It is still sweeter than dairy milk, but could add an unexpected layer of flavor to a traditional recipe. Our son is lactose intolerant so I often substitute coconut milk in recipes. |
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| FuzzyO | May 12 2012, 04:27 AM Post #17 |
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That's a great idea and I feel comfortable using it with Asian recipes, but do you think a Hungarian papriash would taste OK with a hint of coconut? |
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| Deleted User | May 12 2012, 04:31 AM Post #18 |
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Deleted User
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Only one way to find out! |
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| angora | May 12 2012, 05:38 AM Post #19 |
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WWS Book Club Coordinator
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just my opinion but, I love paprikash and think that coconut milk would make it way too sweet. I'd rather not have it at all than have it sweet. |
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| Tipacanoe | May 13 2012, 06:27 AM Post #20 |
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Blue Star Member
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I grew up on roast chicken every Sunday. We used to get capons, stuff em with Scottish oatmeal stuffing and sausage meat. Best meals I ever et! :super: |
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| Trotsky | May 14 2012, 12:47 AM Post #21 |
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Big City Boy
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Me too with the Roast Chicken on Sunday...after chicken soup. My favorie recipes are the two callled SATURDAY CHICKEN and SUNDAY CHICKEN (similar but Sunday involves curry and apples) from the ancient I HATE TO COOK BOOK by Peg Bracken. Julia Child was asked what she would ask for as her last meal and she said "a perfectly roasted chicken." Edited by Trotsky, May 14 2012, 12:49 AM.
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| FuzzyO | May 14 2012, 12:52 AM Post #22 |
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I certainly don't agree with Child on that one, I'd choose very rare roast beef over chicken any time.
Edited by FuzzyO, May 14 2012, 12:52 AM.
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| Dana | May 14 2012, 04:20 AM Post #23 |
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WWS Hummingbird Guru & Wildlife photographer extrordinaire
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I have found that kaffir lime leaves add a nice subtle flavour to chicken dishes, including soups tho I like tarragon there, too. It did take me a while to figure out what that special flavour in some Thai dishes was...kaffir lime leaf. Good in a light curry too or coconut curry. |
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| Tipacanoe | May 14 2012, 05:00 AM Post #24 |
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Blue Star Member
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I love that flavor too. Never see the lime leaves in grocery stores here tho. What should I look for? Maybe, I am not looking properly. Of course, I should ask if I can find someone. :-) |
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| angora | May 14 2012, 05:08 AM Post #25 |
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WWS Book Club Coordinator
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I havent seen the kaffir lime leaves either and would love to use them. Of course, here in small town Ontario there isnt too much ethnic offered. Although, two Thai restaurants opened a month ago - maybe we'll broaden our horizons a bit. |
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| FuzzyO | May 14 2012, 05:10 AM Post #26 |
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I like Freshco because, here at least, it offers a good selection of ethnic foods. |
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| Trotsky | May 17 2012, 01:46 PM Post #27 |
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Big City Boy
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For me it would be 6 big lobster tails and a half pint of brown-black butter...with Brussels Sprouts. |
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| Deleted User | May 17 2012, 01:52 PM Post #28 |
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Deleted User
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and the very best in the world? The Red Bull in Nairobi, Kenya. |
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| FuzzyO | May 17 2012, 02:08 PM Post #29 |
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I'd happily go for the lobster tails if I knew I had less than two hours left, thus avoiding my body's stupid violent reaction to seafood. |
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| Trotsky | May 18 2012, 12:14 AM Post #30 |
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Big City Boy
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Yeah, Who wants to die HEALTHY? |
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