For Sunday roast this week, I'm doing one of my most favourite roast recipes - Roast Chicken! This is one of those roast recipes that doesn't take all day, so I seem to have time to be alone with my thoughts before Comedy Central's Roast of Justin Bieber comes on and think about all the foods I hate...
You may be surprised and perhaps won't agree with some of my ranting, but I hope it's somewhat amusing. Feel free to roast your most-despised food trends, I find people's personal distastes fascinating!
I don't love chili. Guinea Pig thinks its weird since I love cumin and basically anything spicy, both of which make up chili's flavour profile. It's when chili is made with ground beef and not browned first that puts it in the "No thank you I'd rather eat an apple" zone. My beef with it is when ground beef is thrown into the broth raw and the meat boils, rather than browns. Boiled ground beef chili looks like the symptom you describe to your vet so he can diagnose what's wrong with your dog.
Cabbage rolls may be the original carb-free wrap of healthy food hipsters who had no idea they were on a paleo diet, but a steamed cabbage leaf is nature's 3-ply wet toilet paper wrapped around something your elderly cat coughed up. The meat centre of a cabbage roll is dry, but oddly juicy too?. This phenomenon is an unexplained foodie X-File.
Tabbouleh is not a meal salad. It's a condiment, side or topping at best. I refuse to accept parsley as a primary salad green. Parsley is the token green in Italian meatballs. It's not a lead actor. At best, it's a one liner background character in an ensemble cast of ingredients. I'm starting a petition that tabbouleh be free with meal purchase - like ketchup or relish!
Now that I've gotten that off my chest, back to my Roast Chicken recipe.
2 tbsp dried oregano
1 tbsp dried paprika
salt & pepper
1 uncooked, whole chicken
1. Preheat your oven to 415 degrees.
2. Prep your chicken by rubbing olive oil under and over the skin of the chicken being careful to not rip the thing! But if you do, it's NBD. (no big deal)
3. Sprinkle all the dried herbs all over the skin evenly.
4. Bake for 75 minutes until cooked through and enjoy with crusty bread and coleslaw.
5. For extra credit - While your chicken is tented & resting, one should definitely cut up an old baguette into rustic crouton shapes and sop up all the drippings left behind. Bake for another 15 or so minutes until crispy. Serve as croutons on a salad!
Last roast KIMCHI
- I love kimchi, but feel quite strongly that it only tastes good on Korean food. It's like the gratuitous trend of truffling everything. I just turned truffles into a verb apparently. (truffle cheese, truffle bacon and truffle chocolate!) whether it goes together or not. Toronto - Stop ruining my brunch eggs, tacos and pizza with kimchi PLEASE!!!