h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

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You can chop the chicken into chunks and brown, then add chopped and boiled potato, then add thai chilli peppers (or better yet Sukang Ma'asim vinegar) and vinegar. Add a splash of milk and very lightly mash the whole mixture. Serve over rice.

Like I have anything *but* time?

MR, when I have chicken and don't know what to do with it I usually make chicken and rice. I use my mom's recipe in the winter and bake it. But in the summer I cut the meat into chunks, saute it in olive oil with a little garlic, take it out of the skillet, add 1 cup of parboiled rice to the skillet with diced onion and bell pepper, saute until the veggies get soft, add 2 packets of chicken MBT broth and 2 cups of water, add the chicken and cook it until the rice is done. I add peas or asparagus or broccoli or whatever I have on hand, veggie wise when I add the water. Super easy and on the table in under 30 minutes.

My smellfungus has resigned her office on my board!!!!!!!!!! See F131414?thread=297065

Hi Mr. Cyde. Nice to meet you.

When I have chicken, I make chicken salad. Not very original, but I'm a sucker for it.

Excellent news Hypathia,


When I was feeling depressed I brought a new fish, according to all the theory clown loaches.

(see ---> http://www.aquariumfish.net/catalog_pages/sharks_eels_loaches/sharks_eels_loaches.htm for a picture)

are happiest in pairs, one of my pair died a few months ago, i've sorted out the problems that killed him, so I brought a new one to keep him company he's about half the size of Gladys, (the exising one) Of course being my fish, they're chasing each other around the tank but Fred, the new fish seems to be standing up for himself.

Thanks, Hypatia, but I'm off the rice for now. I was thinking of using some sort of marinade, but then again, I'm thinking a shake or two of beau monde seasonings, and it's all good. Maybe with a sauce or something. Black olive tapenade? Or is that too rich for chicken?

I like the Sizzle & Stir sauces for chicken, no effort at all

A new thing for me is 'pizza' chicken, from when I was doing low carb. Bake a couple of chicken breasts in a dish with a tin of chopped tomatos and som basil then, when the chicken is cooked, ad a layer of mozzerella and pepperoni then pop back in the oven for a bit.

Else I look through the cookbooks.

Well done H on the lease of freedom

MR, have you tried Italian salad dressing as a marinade for meat you're going to grill? I use the Good Seasons so I can make it with olive oil and red wine vinegar. It works on chicken, beef or pork. I tried it on lamb and didn't like it for that.

Marv, I think Starbucks coffee is over-roasted and tastes burnt, too. My favorite is Kona, but it's so expensive I only buy it for a treat.

Hypatia, congrats on the good fortune.

Hello, Mr. Cyde and welcome.

My favorite marinade for pork and chicken is the Oak Hill Farms Vidallia Onion Vinagrette. It's great on pasta salad, too. The only place I've ever seen it is at Costco.

[Munchkin]

Speaking as a non-coffee-drinker - not 'real' coffee anyway, since my latest preference is vanilla latte - I thought that the Starbucks' vanilla latte was a bit expensive until I saw the size of the cup! I ordered a small one, but it was considerably bigger than what is considered as a small latte in Sweden...

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(nice use of "smellfungus", Hypatia. )

errrr, hi everyone. I'm supposed to introduce myself as Z's flatmate. So hi. That's me!

It's a busy night for welcomes; hi Aeschlepius!

I'm off to .

Greetings,Aeschlepius, welcome to the salon!

Witty--it all comes back to Costco, doesn't it?

Hello new people! With all the talk of cooking chicken, I thought for awhile that's what Z was doing with those . My new favorite way is from Julia Child's "Art of French Cooking". Sprinkle shallots, salt and pepper across your pan, then add the chicken and saute until brown, putting dabs of butter on top from time to time to keep the chicken moist. Set the browned meat aside and deglaze the pan with a good slosh of white wine and more butter and a sprinkling of tarragon, boiling down the liquid until you have about half a cup left of thick, buttery sauce.

NO! *covers fish's ears* - or I would do if they had any. My fish are far too nice to eat. And besides I'm vegetarian.

sorry that of course should be "*covers fishs' ears"

Greetings Aeschlepius.

One of my favorite recipes is to sear Filet Mignon in a pan with shallots, garlic, and olive oil.

Then deglaze with Merlot, beef stock, and butter. Yummers.

Courtesy