TimeOut

I've had a busy few weeks and after finishing some work at home tonight, decided to cook a simple meal drawing upon my Southern roots. For a few months now, I've been receiving a delivery of seasonal, locally-grown organic fruits and vegetables, and it so...  

That looks delicious Daos ... my favorite stress-food would be rabbit in a Flemish sauce or even pasta ... or some special chicken we bought from a French farmer ... See you, Filip

Is it tomato-based? I love eating rabbit too (despite having pet rabbits as a kid). I like rabbit in a stew with potatoes, carrots, onions, and garlic. Cheers, Daos

... carrots, onions, probably garlic and beer .... and i suspect my wife puts in loads of other stuff .... . Dang, now i'm hungry again ... Filip

No message body

And healthy. Much unlike Ming's BLT post. JerryW This message has been edited by JerryW on 2010-11-02 06:41:52

...he probably doesn't eat like that every day -- or at least, every meal ! Cheers, Daos

Daos, should be yummy....

Over these next few days I will slice some of it for sandwiches and salads. I like meals that create leftovers, which I can use to make fresh, new things to eat. Cheers, Daos

That is one delicious looking chicken Daos! Yum!

All you need is a young chicken (3-4 lbs.), kosher salt, cracked black pepper, and olive oil. Generously salt and pepper the cavity of the chicken; rub the oil over the entire chicken and sprinkle a good amount of salt/pepper over the whole bird. Roast it... 

I'll have to give it a try someday. But perhaps a taste of your homemade chicken will inspire me to create my own. Thank you for the recipe, I definitely will have to try it someday, and I will let you know how much I enjoy it.

No message body

No message body

No message body

... or two. Cheers, pplater.

No message body

I am trying to perfect chicken wings, and then MW will really have something to sweat over! Cheers, Daos

Daos, the way to perfect the wings, legs and underside of a roast chicken is to start roasting it upside down for perhaps 30mins then put it the right way up. that stops the legs and underside sitting in juice the whole time. G

...but can't be bothered to put that extra effort into my random weekday chicken! It's a great trick though! Cheers, Daos

That chicken looks like it's cooked to perfection - juicy and moist. Most chicken are overcooked and I cannot eat the white meat - too dry. Your ingredients sound very yummy. Bon apetite Frrederick

...the white meat of my roast chicken or turkey (turkey is even tougher to cook properly, but I have a surefire recipe) and enjoy it. A juicy piece of freshly roasted fowl (my favorite is duck) is a delight. Cheers, Daos

that roast chicken would make me feel really good. roast dinners have always been part of life for me and thats the biggest thing i miss about being on my own, sunday roasts. there's no point me cooking a roast chicken or leg of lamb as i'd never be able ... 

..anyway, Graham! Nothing like cold roast lamb slices with freah bread and some good cheese and chutney the next day(s)... The closest I come to comfort food is Rendang...but that takes hours! So by the time you get the comfort...you're over it anyway....  

good idea Ben, especially as we have the best lamb here in Wales. i've heard that a couple of skinny islands in the middle of nowhere also do some pretty ok lamb, but i dont believe it myself G...  

....that most of the lamb in those areas outside of Wales came from those skinny islands in the middle of nowhere. At least, according to their export departments... I love cold roast leg of lamb. We usually buy a leg on the way to the house on the rainy,... 

I love my cold lamb on a baguette with jalapeno-mint jelly and brie. Cheers, Daos

...I think I already typed it somewhere, but slices of cold lamb, in a fresh roll/baguette, some proper cheddar, chutney and just-picked lettuce. If you ever make it down here to Australia, Daos, you're not leaving until you've done: Mubcrab, Rendang, Pho... 

They are some sort of weird prawn. Looks like a cross between a Lobster and a horseshoe crab. Lots of good things to eat in Oz (based on my constant Food Network viewing + discussion with Andrew during his visit). I hope to visit Australia someday -- most... 

The are Balmain bugs and Moreton Bay bugs. Supposedly they taste different, but I eat Balmains so rarely, I don't think I'd know. Both are a form of lobster - Slipper Lobsters - not sure of the details or differences, but obviously the flattened (depresse... 

...American crayfish? I love all sorts of crustaceans and shellfish. Yum! Honestly, you and I are always talking about food and eating! LOL! Cheers, Daos

But a close second to rare roast beef sandwiches with bearnaise sauce. Regards, Richard.

...so my lamb sandwich is more practical! I do love rare roast beef though! Cheers, Daos

A nearby gourmet food store to me sells fresh bearnaise sauce in jars. I go through it pretty quickly. Regards, Richard.

No message body

Bad boys the both of you! You should totally roast your leg of lamb. I LOVE leftover lamb. I cut it up into hash with sweet potatoes; slice it onto baguettes with jalapeno-mint jelly and brie for sandwiches; wrap chunks in pita with hummus, sliced cucumbe... 

dont get me wrong Daos, i eat well, but i have to watch my weight carefully as i cant exercise and 3 days of leftover cold lamb with all the stuff on the side would put me the wrong side of 15stone very quickly. last night i had a nice large rump steak wi... 

as someone whose interests lay more with timepieces than with food, I am somewhat embarrassed to admit that this TimeOut forum has become my most favourite forum on the Purists. I love the variety of topics, the photography, etc. And you, Daos, always man... 

MW, does a fantastic job of keeping the forum hopping with topics that run the gamut. Plus, everyone contributes such wonderfully diverse posts. TimeOut is one of my favorite forums too, and I check it every day. I love all the food posts (I'm a huge food... 

Looks delicious Daos. How long and at what temp do you roast the chicken? I like how the chicken came out crispy but still moist on the inside. When can we come over for dinner :P Regards, ED-209

I buy a fresh whole young chicken between 3-4 lbs. My local Pavilions carries organic free-range birds, so even better. I pre-heat the oven to 450 and roast for 1 hour if between 3-3.5 lbs. and 1 hour 10 min for 3.5 to around 4 lbs. I then let the bird re... 

Hey Daos, Pomegranates flavor roasted chicken looks really tasty & the skin part looks crunchy. Do you still have leftovers? ... dark meat for me please Regards, ATM

The skin was crunchy and delicious. Of course, now that I've been keeping the leftovers in the fridge that's done for. If I roast a whole young chicken (between 3-4 lbs.) I eat it for an entire week. Besides eating it with veggies, I slice it in sandwiche... 

Hey Daos, Does Reign likes "Monkey"? I can bring "Monkey" to play with Reign, while I dash to your kitchen for yummy leftover Good thing it's almost lunch time... got to get Rotisserie chicken soon.... ATM

No message body

If you do cook regularly, why not do a series of threads on this?

I try not to bore everyone with my constant pictures of food and my dog! Thanks for checking out my photos! Cheers, Daos

will look for them. i am not a regular in TO section

No message body

That last picture looks soooo tasty! I just ate a big dinner but I want to grab my fork and poke at my computer screen now! Cheers, Anthony

...Ping made you something even more delicious! The chicken is so easy to roast. Anyone can do it! Cheers, Daos

1. Quick and Easy. Nothing beats chocolate or hot chips with vinegar. 2. Takeaway. My current favourite is Seafood pad thai. 3. Homeccoked. Lamb cutlets covered in mushrooms with oyster sauce and potato mash. Regards, Richard.

The flavor combo is amazing! Richard, you're making me so hungry! Cheers, Daos

yummy.!' how come i wasn't invited ;0)))))))) oh well maybe next time ! Bon Appetit :0))))

...we will have to organize dinner! Purist dinners are always fun! Cheers, Daos