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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3360352" data-attributes="member: 9374"><p>Chicken thighs I needed to use up, so I decided to make some chicken cacciatore for Sunday lunch:</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-fsrqmX9/0/0be8f3e0/X2/20200503_131306-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://www.snipershide.com/shooting/attachments/1588536165505-png.7315930/?hash=434c6a099ed169134ae1d11923832f7d" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-LxXbzcQ/0/c565d972/X2/20200503_141244-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-nfWMPvL/1/199eb9ff/X2/20200503_141757-X2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://www.snipershide.com/shooting/attachments/1588536186012-png.7315931/?hash=434c6a099ed169134ae1d11923832f7d" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p><img src="https://www.snipershide.com/shooting/attachments/1588536274344-png.7315939/?hash=434c6a099ed169134ae1d11923832f7d" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Was pretty good. The garlic bread comes out awesome... I melt butter (REAL butter!) with garlic let it simmer a bit, then strain it and brush it heavily on the bread. Toast the bread in the oven and when it's good and crispy I put on some muenster cheese and let it toast a bit more to melt it. Phenomenal. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p></p><p>The asparagus is like I normally make it, marinate in S&P, olive oil and garlic with a little horseradish for an hour or two, then spread out on a rack and broil for 15-20 at 350F.</p><p></p><p></p><p>Overall it was pretty good, although I should have added more seasoning to the cacciatore. Net time...</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3360352, member: 9374"] Chicken thighs I needed to use up, so I decided to make some chicken cacciatore for Sunday lunch: [IMG]https://photos.smugmug.com/Street-tacos/i-fsrqmX9/0/0be8f3e0/X2/20200503_131306-X2.jpg[/IMG] [IMG]https://www.snipershide.com/shooting/attachments/1588536165505-png.7315930/?hash=434c6a099ed169134ae1d11923832f7d[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-LxXbzcQ/0/c565d972/X2/20200503_141244-X2.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-nfWMPvL/1/199eb9ff/X2/20200503_141757-X2.jpg[/IMG] [IMG]https://www.snipershide.com/shooting/attachments/1588536186012-png.7315931/?hash=434c6a099ed169134ae1d11923832f7d[/IMG] [IMG]https://www.snipershide.com/shooting/attachments/1588536274344-png.7315939/?hash=434c6a099ed169134ae1d11923832f7d[/IMG] Was pretty good. The garlic bread comes out awesome... I melt butter (REAL butter!) with garlic let it simmer a bit, then strain it and brush it heavily on the bread. Toast the bread in the oven and when it's good and crispy I put on some muenster cheese and let it toast a bit more to melt it. Phenomenal. :D The asparagus is like I normally make it, marinate in S&P, olive oil and garlic with a little horseradish for an hour or two, then spread out on a rack and broil for 15-20 at 350F. Overall it was pretty good, although I should have added more seasoning to the cacciatore. Net time... [/QUOTE]
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