Yay. Rob was here - had a lot of fun getting
stuff, but there was more than he could handle.
Also, he stirred up a bunch of dust, which got
us all coughy.

I trust he got enough to more than satisfy him.... ;)

He seemed happy enough with his take, but
you'd have to ask him to be certain.

The tooth is slowly contributing itself back into
my calcium intake - there have been a few sandy bits
as well.

Would ingesting a calcium supplement help any, I wonder...?

Been there, done that. Didn't help.

Hmmm... that's not so nice....

I'm on various medications that do something
to something called the calcium channel. I
figure that might have something to do with
something. How vague is that?

Wonder what her problem was... but maybe that was from a new batch of prime rib she'd not known was almost ready...?

Either that or she was protecting a short
supply for more regular customers.

I suppose that's also a possibility... :)

We were a nonnative couple stranded in a
place where nativity stands for everything.
Speaking of which, it was Christmas dinner,
and prime rib was the special. I ended up
getting crispy flounder, which was a good
facsimile of (the better sort of) Cantonese
sweet and sour fish.

In Germany, the blood sausage was

variable depending on whether the maker cheaped
out by using lots of filler. I had one that
appeared to have nice big chunks of lard that
turned out to be potato. That was near the
Polish border. The pork belly was uniformly
pretty good, though.

Potato instead of lard is indeed a disappointment...

Distinctly; but for others the other way
round might be equally disappointing.

I suppose. ;)

Some people like potatoes. I tolerate Lilli
because she also likes fat, in addition to
the potatoes.

+

Of course wings [were] more than $5.

Of course.... although it does seem strange that wings command
such a premium... I know, they've become a specialty item
now... (G)

Well they are the most delicious part of the bird and consequently
have become the most expensive part despite having a large ratio of skin, fat and bone to meat.

Oh, I dunno... the tail is pretty tasty, and thighs are more appealing
to me than the wings, generally... Being small, with a greater
percentage surface to inside area, they might take on more sauce, I suppose.... ;)

The tail is tasty in the same way that wings
are, only more so. Thighs, you already know
how I feel about those. I'm not sure the main
appeal of wings is the ability to catch sauce.
Certainly the wing sauces I know are kind of
one-dimensional, two-dimensional at best and
not anything to mask chicken flavor with.

Richard doesn't care much for wings... he considers them to be too much
work for the little bit of meat you get from them... :)

But the meat is not the point of wings. It's
the crunch of the fatty skin - the dish is a
socially acceptable way to get delicious fat
for people who would not normally do so.

Bezar-Spiced Soy Roasted Chicken
categories: Singapore. poultry, main, Emirati
servings: 4

8 chicken thighs, bone-in, skins-on
1 lg hd broccoli, bite-sized florets
h - Marinade
2 Tb bezar spice
4 Tb light soy
2 Tb oyster sauce
1 Tb Korean sesame oil
1 Tb dry sherry
1 Tb apple cider vinegar
1/2 ts curry powder

Mix the marinade and pour it all over the
chicken. Seal and leave to steep overnight
in fridge, or at least 6 hr.

Remove chicken from fridge, assemble on
roasting tray, skin side down, making sure
not to overcrowd the tray.

Meanwhile, toss the broccoli in the chicken
marinade, dabbing lightly so the broccoli
isn't waterlogged, and spread it out with
the chicken.

Roast at 220C/435F for 20 to 25 min, then
flip the chicken over to skin side up, to
continue roasting for another 15 to 20 min.
The chicken's ready when the skin starts
sizzling, and that can be seen from the
outside of the oven.

In the meantime, set a different timer for
the broccoli, as soon as the broccoli has
been roasting for 25 min and the edges are
charred, take them out first.

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