auntiemeesh: (spices)
[personal profile] auntiemeesh
Well, we won't know until tomorrow if it's killed me or not, but the food was cooked and consumed with a minimum of bloodshed or angst. I had picked up some chicken breasts over the weekend which I thawed out this evening and brutally wrestled into edible submission. I'm not really sure how one usually goes about cooking meat, since I prefer to get my meat already cooked by professionals, but my method tonight was to liberally sprinkle the meat with some lemon pepper seasoning that I bought at CVS (because I seriously don't have anything even vaguely resembling anything other than salt and pepper), throw it into a frying pan with a bit of oil at medium heat. Once it was nicely seared on both sides I turned the heat down and let it cook until it was white all the way through. I'm not sure what heat setting this is supposed to be accomplished at, or how long it should take, so I was forced to slice into the meat frequently to see how much progress was being made. When I was satisfied that the meat was thoroughly cooked, I let it cook just a little longer because I'm terrified of food poisoning, but then used the same spatula thingy to take the chicken out of the pan as I used to put it in, so that may have defeated the purpose. *sigh*

So I had some lemon chicken with rice and diced tomatoes for supper. Now I'll just wait and see if I've irrevocably poisoned myself or not. Tomorrow, I think I'll just go with a baked potato - sounds nice and safe, doesn't it?

Date: 2008-03-27 10:48 pm (UTC)
From: [identity profile] shirebound.livejournal.com
then used the same spatula thingy to take the chicken out of the pan as I used to put it in, so that may have defeated the purpose. *sigh*

Yeah, it's tempting to do things like that! Hopefully you'll live to spatula another day.

I'm proud of you! Being able to cook even simple things (which is all I ever learned) is exciting.

Date: 2008-03-28 01:24 am (UTC)
From: [identity profile] auntiemeesh.livejournal.com
I will be happier once I've figured out how to cook simple things *well* so that they are yummy, not just vaguely edible, lol. But it's better than ordering out all the time, financially and healthfully, so I guess I'll keep working on it. :)

Date: 2008-03-28 01:03 pm (UTC)
From: [identity profile] ani-no-mouse.livejournal.com

Sorry about the skulls - I couldn't find a userpic that seemed even remotely relevant.

Two homecooked dinners in a row! WOW! Sounds like you handled cooking the chicken like a professional - but you're right, you really should thoroughly was the spatula after using it on raw chicken before using it again on cooked chicken. It's all because of the horrendous conditions in which the poor chickies are reared and butchered. :(

Date: 2008-03-28 01:05 pm (UTC)
From: [identity profile] ani-no-mouse.livejournal.com
of course, what I meant was "thoroughly wash" not thoroughly was. Thoroughly was what? you might ask.

Date: 2008-03-28 01:32 pm (UTC)
From: [identity profile] eve11.livejournal.com
Sounds like a success!

Oh, so when you do get a chance to buy spices-- and check around because I've seen stores have big canisters of these, generic brand, for like $1 each, I think the first-tier spices/seasonings you should get are:

Chili Powder
Garlic Powder
Cumin
Chicken Boullion Cubes
Soy Sauce
Tabasco

You can do a lot with those to add flavoring in meals. Then if you are feeling more adventurous you can get stuff like:

Paprika
Ground Sage
Ground Thyme
Ground Ginger
Cayenne pepper
Curry powder
Crushed red pepper flakes
Sesame seeds or sesame oil
Worcestershire Sauce

That'll run you the gamut for some basic spicing from Europe through India over to Asia :)

Date: 2008-03-28 10:54 pm (UTC)
From: [identity profile] auntiemeesh.livejournal.com
Hm, maybe we can arrange a stop at the grocery store tomorrow after our study date.

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