Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Yes, I use a lot of rice flour in place of wheat flour, but it doesn't behave the same way when you expect your dough to rise. With steam buns, it would yield a very different end product. More like a rice dumpling, which is another Dim Sum item I like.

Rice flour works VERY well for thickening gravies and sauces. It is much easier to use than wheat flour because it doesn't clump as much. I can even just sprinkle a bit more in a gravy as I stir it, and it blends completely without lumps. I can't taste the difference between rice flour and wheat flour in any kind of savory gravy or sauce, but it is more expensive than wheat flour.

yes, rice flour is a lot more expensive than wheat flour. But cha shu bao is traditionally done in rice flour in Chinatown. The wheat flour ones are much chewier.

The wife is gone to League City, TX, to hang with her Mom, who just had carpal tunnel surgery, so I'm grazing around for myself.

Tonight I picked three kinds of lettuce and some spinach before covering the beds to keep the dam deer out for the night. Snatched a little green onion, too, for a salad with mushrooms and olives and a bit of ranch dressing. Along side were two nuked leftover pork ribs that we barbied on the Cobb before she left.

Fifteen minutes from alive in the garden to mastication - the greens were almost fat in the mouth. Mmmmm!

The Jack Russells appreciated the bones and Vinnie the Cat got to lick the plate.

Those potatoes sure look good!

Chicken breast stir-fried with Pico de Gallo, Chipotle Salsa, Mushrooms, black beans, and fire roasted corn. 200 calories per serving.

Got any favorite BBQ'd chicken recipes? Maybe it's my peasant tastes, but chicken leg quarters have more flavor for me, although I use chicken breast in stir fry, Indian (phall), and sometimes add to chicken broth along with noodles/rice,vegetables, etc.

Its the gourmet in you! I usually get the butcher to skin and bone leg quarters for me for grilling.

Breasts are so uninteresting (gawd, when did i turn into cal rick?)

have you tried a tandoori marinade for grilled chicken? you wont regret it... until you have to clean the damn grill.

Plain yoghurt
lemon juice
Cumin
ground coriander
Tumeric
fenugreek (this stuff is vital for that "indian flavour")
ground ginger
paprika
salt
cayenne chili powder
red food colouring (optional but it does give a pleasing effect)

you can play about with proportions to suit your taste and volume of chicken but generally 1 part of each, going easy on the cayenne.

skinned and boned chicken leg quarters, make a few slashes, prick all over with a fork to make sure the marinade penetrates. Marinade for at least one day - two is better, but no more than that.

there will be a clean up job after as the yoghurt will crust and stick to the grill, so when grilling a number of different meats, put these on last!

serve with a mint riata (mint sauce & yoghurt for a quick fix)