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Monthly Archive for June, 2015
I can’t believe I didn’t have this on my own calendar. It really is one of the best pop tunes ever recorded. It still sounds wonderful today.
I would give you the last week of my life if you allowed me to listen to this song on the last day of my life.
Ticket listeners will know what that sentence above means.
The whole list is great. A sample:
10) Can more fairly present both sides of controversial political issues in Minnesota, that of the Democrats and that of the communists
This continuous drumbeat of obvious overreach by the government is depressing.
It is obvious that those that disagree will have to be sent to a re-education camp. Dissent will not be allowed.
I’m posting this because everybody else is, and well… it’s funny.
It is nonsense on stilts to think of this person as any other than the man known as Bruce Jenner.
For those of you that read Sailer, it really is funny that Bissinger is the journo on this article.
Did this again tonight, but did it on the grill this time. Still used the cast iron skillet. Essentially used the grill as an oven.
The original post:
This is a very typical dinner around the White Rock Kitchen. Roast chicken. I can take, in this case, a 6lb whole chicken and have it on the table in less than an hour. Not bad when you consider that I walked through the door at about 6:30pm. We do tend to eat a little late in the evening at White Rock Kitchen, but we do eat together most nights. I like having dinner with the family.
Here’s the chicken at the start:
Here I’ve cut the backbone and the keel bone out of the bird:
Because I didn’t plan ahead, this will have a white trash aspect to it. I next rubbed the bird down with some olive oil and seasoned it with regular ol’ Lemon Pepper Seasoning. We have this in the large container you can get from Sam’s. Here’s the chicken ready for the oven:
Notice that I’ve cut the knuckles off the drumsticks and have also taken off the wing tips.
Don’t forget to slash the bird at the wing joint:
And between the leg and thigh:
I put this in a 400 degree oven.
You can see my cast iron skillet that I use to cook the bird. The cast iron was put into the oven empty and was preheated along with the oven.
You will have a hard time overcooking the bird. I sometimes use a temperature probe and cook the bird to 160 degrees internal temperature in the large part of the breast. Sometimes I just look at it. Sometimes I get involved in something else and it will come out of the oven kind of shriveled up. It has always tasted good. It has never turned out dry. With the skin and fat left on the bird, the meat will remain nice an moist.
Here it is straight from the oven:
It fell apart when I took it from the skillet to cool:
After resting for a few minutes, here it is cut up:
It was delicious.