Monday, November 20, 2006

Satay My Way

Satay My Way

You won't be needing bamboo skewers where you're going. This was my first attempt at cooking chicken. I cooked it with no one in the house. All I had to go on was myth, heresay, and what I have heard from people who actually know how to cook. The best I was hoping for was the greatest thing I've ever eaten. The worst I feared was a ragging grease fire and salmonella poisoning. The result was something inbetween. My marinade consisted of 1 cup of plain yogurt, a teaspon each of garlic and ginger, and a table spoon of turmeric. I felt no need to skewer my satay, as I find it easier to eat and they were not necessary for cooking. I learned that larger pieces were unwieldy in the pan and that you can kill a wok if you don't use enough oil (as my mom pointed out when she came in towards the end of the operation). Overall it was okay. Good for a first attempt. It was a bit bland, but I picked the simplest marinade I could find. My marination technique was somewhat unrefined, but it got the job done. The darker pieces got a 30 minute marinade bath while the lighter ones sat with a brush of marinade for about 15 minutes. My main problem is that I don't think about obtaining food until I'm hungry, so cooking my own meat just adds to the wait for food. I probably would have been done sooner, but I was really paranoid about salmonella. But it was okay. I washed it down with Rolling Rock. If you're going to buy your beer in the supermarket, go for the cheap stuff. Otherwise your better off going to a distributor. Rolling Rock is far better than any of the popular Dutch beers. And the Yodels didn't hurt either.



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