tag:blogger.com,1999:blog-6079520532538100750.post3902489832326218378..comments2023-07-22T05:43:08.351-05:00Comments on Chipped China: Food Experiment.... WIN!Rachelhttp://www.blogger.com/profile/17020823960481091772noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6079520532538100750.post-16482259202003106362010-03-26T09:27:47.740-05:002010-03-26T09:27:47.740-05:00Thank you, resident food master.
I stick to ingred...Thank you, resident food master.<br />I stick to ingredients that we actually keep in the house... And Feta is not one of them.<br />Deep-fried extravaganza: Boneless chicken "wings" with bbq, and brown fried rice balls. (I should make those for a family get-together sometime... Kind of addictive.)<br />And Paul is getting better at the chicken. He will eat around it if possible, though. I think to him it's a matter of principle: "I say I don't like chicken, therefore I can't eat it, even if it does taste good."Rachelhttps://www.blogger.com/profile/17020823960481091772noreply@blogger.comtag:blogger.com,1999:blog-6079520532538100750.post-25719028870967615382010-03-26T08:45:12.931-05:002010-03-26T08:45:12.931-05:00Um, it had chicken in it, and Paul ate it? Oh, and...Um, it had chicken in it, and Paul ate it? Oh, and 86 the water chestnuts. Those things are nasty. And if you 86 the cayenne, I would go with something like paprika or something else to give it just a little kick. Oh, and if you really wanted to be Mediterranean, you might go with feta instead of parmessan. Parmessan is too Italian. Not that there's really anything wrong with that. There's just a fine like where Parmessan is too Italian and feta is too Greek. <br />But whatever. I'm getting cheese fries. Oh, and what the deuce was this "deep-fried extravaganza"? Sounds delightful!JChttp://scrat-on-speed.xanga.com/noreply@blogger.com