I was going to show you the Vegetable Lo Mein recipe that I had pictured in a resurrection post. I was going to be happy and eat my noodley goodness. I was going to be soooo smart and substitute the rice noodles in the fridge instead of working harder to find some soba noodles. If you couldn’t tell, it was a complete failure. I don’t know if I didn’t cook them enough or too much or if they are just not made for warm dishes, but I ended up with some veggies and mush. I am trying to have it for lunch tomorrow, but I have a bad feeling that the other two servings will go the way of the dodo. (Edit to add – yep. Crap. Tossing) I be not happy and I be not sharing those pictures.
Slightly related, anyone have any recipes for napa cabbage? I got over a half a head to use up.
I can however, show you the experiment with the split chicken breasts I bought. I am not a fan of bone on chicken. I am a bit squeamish when it comes to that stuff. Why did I buy them? Cause I needed chicken and look at this deal:
I cut the rib part off the chicken, why? Because the interwebs told me to, that’s why. If any of you are squeamish – there is a definite *HURK* factor here. I also trimmed some of the excess fat on *HURK*. I took some oil and garlic and basted them a little with it and even tried to get some under the skin *DOUBLE HURK* and got them ready for the oven:
Put them in for 40 minutes at 350. When I took them out, the temperature was just below 165. I put them back in for another 15 minutes, but 5-10 would probably be enough.
There is just something about pulling the chicken off the bone. I don’t like the texture of the chicken that is closest to the bone. I don’t have this much issue with fried chicken. I don’t know if I am cooking it wrong or what. I might try it in the skillet next time and see what it is like. For my next recipe, I will be using the good old boneless/skinless chicken breast.