I made a terrine!!!
Can you believe that? If I’ve not already been challenged enough trying to make jellies everyday, I decided to go a whole leap further and try my hands at making a terrine. I hardly eat terrines much less think of making one.
It’s one of those foods that I try maybe at a really fancy restaurant (like when we went to Chez Panisse) and then don’t even think of attempting at home. That has been one aspect of this Royal Selangor Jellyriffic Challenge that has been good. It has really pushed me to try new things and be adventurous in foods that I would not normally try.
But even then, I decided on baby steps. Some terrines call for pâté-type meats and fats and different animal parts that I’m not so used to working with. I found this recipe which called only for chicken meat. Oh yeah, I can do that!
Continue reading Easy Chicken Terrine Recipe
This is the story of a food experiment gone awry.
Chicken Propped up on a Guinness Beer Can
It all started when I read an article in the paper about Arthur’s Day, a day to commemorate the signing of the lease on Arthur Guinness’s brewery, over 250 years ago. You know, the maker of the popular Guinness Stout beer. The company is holding a worldwide music festival on September 22 to celebrate.
That article sparked an idea in my head to cook something with Guinness beer in time with Arthur’s Day. But I wasn’t interested in making an Irish Stew. I wanted to revisit a cooking technique that I hadn’t done in a long time, since before we moved from San Jose to Kuching: Beer Can Chicken. In the past, I’ve gotten tasty results using Heineken beer, so I figured to try making it again, only this time using Guinness Stout instead.
That was the start of the troubles…
Continue reading Guinness Beer Can Chicken