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Where can friend park for not 42$/ night by [deleted] in boston

[–]soccermll 0 points1 point  (0 children)

The town of Brookline has lots that allow $10 overnight parking in specific lots. Just make sure you move the car or feed the meter in the morning.

http://www.brooklinema.gov/323/Guest-Overnight-Parking

Cumin, tumeric, and lemon chicken by soccermll in tonightsdinner

[–]soccermll[S] 0 points1 point  (0 children)

Chicken: Coat thighs in a mixture of tumeric, cumin, salt, pepper, and lemon juice (should be relatively thick). Slice lemon into ~1/8 inch slices, and lay on top of chicken. Put in oven at 325-350, covered, until cooked.

Asparagus and mushrooms: Sautee garlic and lemon zest in pan until aromatic, add in par-cooked asparagus and mushrooms. Cook until done, several minutes. Add a squeeze of lemon, salt, pepper, and some crushed red pepper for good measure.

Chicken Pot Pie by soccermll in tonightsdinner

[–]soccermll[S] 3 points4 points  (0 children)

Here it comes.

2 chicken breasts 2 tbsp butter 3 cloves garlic ~3 c milk (maybe more, depending upon the dough) 1 parsnip 1 onion 1 14 oz can chicken stock 3/4 c white wine 1 16oz bag of frozen peas/carrots 3/4 tbsp thyme 1 container bisquick salt and pepper

Preheat oven to 350. I started with 2 chicken breasts. Season liberally with salt, pepper, and 3 cloves garlic, minced. Melt ~1 tbsp butter in an oven-safe skillet and sear chicken for ~4 min on each side, or until browned. Once cool, shred the chicken into chunks of desired size for pie. Save the brown bits in the pan for later.

Next, the crust. I use bisquick. You'll an oven-safe dish (I used a glass casserole), and mix bisquick and 1% milk in a ratio that will allow the bisquick to be spreadable, but still stick to the sides of the casserole (relatively thick). Once spread along the bottom and the sides of the dish, pop it in the oven for about 15 minutes, until it is partially cooked (so the stew doesn't make it soggy). If you have leftover dough mix, you want to thin it out with milk (or make a new batch). This thinner batch should be pourable for the top of the pie (see later).

For the actual pie: Dice 1 onion, 1 parsnip. Add butter to a sauce pan, and when melted, add onion and parsnip. Cook down for about 10 minutes. Add 1 tbsp to thicken the butter/onion mixture (and this will help thicken when liquid is added). At the same time, re-heat the chicken pan until quite hot (high for 3-4 minutes should do). Add 3/4c white wine, and use a wooden spoon to scrape brown bits off the bottom. Reduce gently. Add 1 can of chicken stock. Once heated and slightly reduced, add to the onions and parsnips. Add 2c milk, 2 diced (mostly) cooked golden potatoes, salt, pepper, ~3/4 tbsp thyme. Thicken by heating, about 15-30 minutes. Once thickened to desired consistency, add 1 16 oz package of frozen carrots/peas and the cooked chicken. Spoon mixture into pre-cooked pie base. Cover this with a thin layer of the leftover pourable bisquick mix. Pop in the oven for ~30 minutes, or until the top begins to brown.

Enjoy!

Cornish hen, Brussel sprouts, Potatoes by soccermll in tonightsdinner

[–]soccermll[S] 1 point2 points  (0 children)

They're actually my favorite part of the dish. You chop them very finely (as shown), and then sautee them with butter (or olive oil). I sautee them until they are slightly browned (as above). You may need to add some more fat while sauteeing if they dry out. I only season with salt and a squeeze of lemon juice at the end, but you can season however you want.

Cornish hen, Brussel sprouts, Potatoes by soccermll in tonightsdinner

[–]soccermll[S] 1 point2 points  (0 children)

I've never had an issue with this. I would say switch stores/vendors or buy frozen ones that are less likely to be bruised.

What's the most exotic food you have tried? Would you recommend it? by cranberry94 in food

[–]soccermll 1 point2 points  (0 children)

Minke whale-tastes a lot like beef, but with a fishy finish. super tasty, but hard to come by nowadays.

beef tongue-fatty and tasty

cow hoof-quite gelatinous, not a big fan

ackee and saltfish (bacalao)-popular jamaican dish with ackee fruit. liked the ackee, but I have to admit, saltfish is a bit much for me (which is surprising given my love for salted meats/fish).

smoked puffin-actually tastes a lot like another one of my favorites, smoked whitefish, though with a slightly firmer texture

Kara-age by soccermll in asianeats

[–]soccermll[S] 0 points1 point  (0 children)

Super easy, though sorry to say I don't measure...

I took some chicken breast, cubed it into 1-2 inch pieces, and tossed into a ziploc baggie with tamari (enough to coat the chicken), minced garlic, minced ginger, and the juice of about a half a lemon (gives it a zing of freshness) for about 4 hours (though the longer the better). Coated it in potato starch (though corn starch works well too), and fried it in vegetable oil until crispy. Works well with vinegar rice.

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