Other people have real jobs. I cook and bake.
I've mastered the deep fryer and the art of making alfredo sauce, as well as how to flip an omelette without a spatula. I create recipes while wandering around grocery stores, then promptly forget them right after I've made the meal. I walk into kitchens and food happens, whether or not I have all the right ingredients or tools. After all, improvised tools is only a -2 to my skill check.

Monday, March 19, 2012

Small-serving marinated chicken

After struggling for the better part of thirty minutes to skin and bone (and otherwise clean) six pounds of chicken thigh meat, I decided I wanted to branch out and try a few new marinades.
The best part of these, though, is that they are portioned to serve one or two people, fit neatly into a bento, and aren't just boring old chicken. Each bag got two or three thighs.

I stuck with my standard sweet & sour (which has turned into a ginger-garlic-orange sauce), made up a lemon herb, then a very simple teriyaki.
For the other two, I got a little... out there.

Here you go, in BLUR-O-VISION!


From left to right:
Terikayki, S&S (ginger-garlic orange), lemon herb, tequila lime, and blackberry merlot

I shall report back to tell you how the boozey ones turn out.

Recipes to follow.
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