Only freedom will do

slowlyfading

Love John Barry - have that going in the background now Happy Sunday!

edinburgher

Erm, how are your burned bits this morning :eek:

Thankfully not so bad! I've got a bit of a red mark on my thigh, but the more worrying one has died down

I'm sure INOD was only joking, I don't have it in me to be a fraudster, I blame my Catholic upbringing for a healthy sense of guilt

The break will be lovely, we're going for some Japanese food and quite possibly a fancy restaurant that we've been meaning to visit for a while.

There may be the odd drinkypoo, I have ordered a basket of Scottish snacks and ales for our arrival

Other than that? Stoat about, visit some historic graveyards and our old stomping grounds in and around the city and start to think about Christmas.

Karmacat

edinburgher wrote: »

Thankfully not so bad! I've got a bit of a red mark on my thigh, but the more worrying one has died down

Good grief, that *does* sound bad!

I'm sure INOD was only joking, I don't have it in me to be a fraudster, I blame my Catholic upbringing for a healthy sense of guilt

I was including INOD, honest

The break will be lovely ...

It sounds glorious!

edinburgher

Oh wow - chicken cooked at 230 degrees celsius is a revalation - it only took 70 minutes! Crispy on the outside, soft and white on the inside. Also very pleased by my Yorkshire puddings that rose to the size of battlements despite this being the first time I've ever made them

slowlyfading

Can you really cook a chicken at that higher heat? :eek:

gallygirl

edinburgher wrote: »

Oh wow - chicken cooked at 230 degrees celsius is a revalation

Hope you didn't drop any somewhere tender :rotfl:

edinburgher

slowlyfading wrote: »

Can you really cook a chicken at that higher heat? :eek:

Absolutely, best chicken I've made in years. I think it might have dried out were it not for the brining, but very pleased with the end result.

Brine was:

250g sea salt
125g sugar
2 lemons
slice lemon
whole head of garlic, sliced horizontally
tbsp black peppercorns
tsp fennel seeds

Brought to the boil, brought to room temperature, refrigerated. Chicken was left trussed, then brined for 4 hours (should have been 6). After that, washed and dried and left uncovered in the fridge for 3 hours (lots of fun osmosis going on there). Then 70 minutes in the very hot oven.

No further fanciness required, om nom nom. Next time I'd like to stuff the breasts with miso butter and bung some bacon on top. You can never have too much bacon.

Hope you didn't drop any somewhere tender :rotfl:

I am pleased to report... that I did not burn my crotch.

Edit: turns out that osmosis isn't as important as I thought. Damn, those are some food nerds.

edinburgher

Where are Monty Python, we've been invaded with spam! :eek:

Habibiboo

:wave:

Spamalot indeed!

Hope your burns heal quickly ... the Vaseline with Aloe Vera is good for burns and blisters.

in_need_of_direction

Or see if mrs ed has any 8hour cream. It's amazing