Whoda thunkit?

L

luvvey_00001

New member
My wife is a novice cook. One of the things she knows how to make is
baked Cornish hen. Yesterday, she had everything in the bowl for the
stuffing. She'd even chopped up celery. It was then that she
discovered that we were out of Swanson broth. What did she do? She
decided to moisten the broth with olive oil instead. Olive oil
instead of chicken broth.
I was at work yesterday evening until late, and was surprised when I
polished off the rest of the bird today. The stuffing was very
strange, but not inedible. Weird texture, but tasted OK. She'll
never be Julia Child, but at least she's not Lisa Douglas.

--Bryan
 
"Bryan" wrote


LOL! I sometimes run low on my crockpot broth and will use a weak dashi.
It makes a flavor difference but not as strong as say, those who like oyster
stuffing. More like 'an oyster may have walked by it'.
 
"Brooklyn1" wrote in message
news:[email protected]...

Especially if one doesn't have broth. Or maybe she just didn't have the
*Swanson* broth. Maybe she used some other kind of, um, dry broth and had
to moisten it?
 
On Mar 11, 5:30?pm, "cshenk" wrote:

I think they knew and were just being smartass. It seemed pretty
funny making that substitution. When she told me about finding out
there was no chicken broth, I asked her if she just used water. She
said, "No, I used olive oil."

--Bryan
 
Bryan wrote:




Sounds reasonable to me. I would not use Swanson or any other canned
chicken broth on a bet. That stuff is foul.

I often baste birds with a water / olive oil mixture, or a vegetable stock /
olive oil mixture, to which I add seasoning such as pepper or sage.

Steve
 
"Bryan" wrote
"cshenk" wrote:




Grin, odd but worked I guess from your report. She may have been reaching
for the end effect of a 'slightly greasy due to cooked in bird' dressing and
not realized that's from the drippings.

It you make much stuffed duck or goose, that would be an easy mistake.
 
On Fri, 11 Mar 2011 14:30:10 -0800 (PST), Bryan
wrote:

Some people learn from their mothers, some learn from television
cooks, others learn by doing. Hopefully you didn't make a big deal
out of it. If you *didn't*, what did *she* think of the results?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 18:30:49 -0500, "cshenk" wrote:

Others would know what Bryan meant to type.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 11, 11:51?pm, sf wrote:
She's learning by trial and error. I was nice about it. I even ate
the rest of the bird and the stuffing.

--Bryan
 
On Mar 11, 11:52?pm, sf wrote:

I meant stuffing, but bread would have meant the same as stuffing, the
bread/celery/seasonings mixture.

--Bryan
 
On 3/11/2011 4:30 PM, Bryan wrote:

It is nice that she is cooking, and I believe your son has also dabbled
a little in the kitchen. She had to make substitutions in her recipe,
but time management for many people can be a tough one. Learning herbs
and spices was not difficult for me, because I learned from my mother
when I was a child, my problem was learning to season foods with lemon
juice and different kinds of vinegar, which my mother did not routinely
use.

You are keeping a good attitude, that will help.

Becca
 
Back
Top