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Lazy Sunday afternoon
Apr. 2nd, 2006 12:27 pmEssay marking proceeds apace, with a few good papers, and a lot of papers demonstrating that students don't know how to properly cite material. The maximum length for the papers was 20 pages, double spaced, and I think that's probably too much for an undergraduate course. My guess is that only one-third of the students actually hit 20 pages, and many of those are stuffed with extraneous material. However, since I'm but the lowly TA, I don't get to determine the assignment parameters, and so it doesn't really matter what I think.
Much more exciting for me is the chicken we bought yesterday to roast today. I've been reading through roasting recipes in between essay marking, and now I want at least three or four chickens to roast so that I can experiment with different methods. First, there's the question of whether brining really makes the difference in moistness that some people claim. (Since I haven't started it yet, I won't be doing that this time.) Then there's the heat question--how high do I go? Start really high for really crispy skin, and then lower it down to 350 or so to cook the meat? Cover the breast at the beginning so that the meat stays moist, and then brown the skin at the end? Cook the chicken entirely on low heat for a very long time, as this recipe suggests? (Look at those reviews; there must be something to it!) And of course, there are seasonings to consider. Rosemary, garlic, onion, and lemon is popular. (Possibly with a bit of thyme or sage.) But then there's the spice mix in that other recipe. And probably many more possibilities if I were to look around. Oh, the choices!
Roast chicken! Chicken soup! Chicken fajitas! Chicken enchiladas! Chicken salad sandwiches! Yum, yum, yum.
Much more exciting for me is the chicken we bought yesterday to roast today. I've been reading through roasting recipes in between essay marking, and now I want at least three or four chickens to roast so that I can experiment with different methods. First, there's the question of whether brining really makes the difference in moistness that some people claim. (Since I haven't started it yet, I won't be doing that this time.) Then there's the heat question--how high do I go? Start really high for really crispy skin, and then lower it down to 350 or so to cook the meat? Cover the breast at the beginning so that the meat stays moist, and then brown the skin at the end? Cook the chicken entirely on low heat for a very long time, as this recipe suggests? (Look at those reviews; there must be something to it!) And of course, there are seasonings to consider. Rosemary, garlic, onion, and lemon is popular. (Possibly with a bit of thyme or sage.) But then there's the spice mix in that other recipe. And probably many more possibilities if I were to look around. Oh, the choices!
Roast chicken! Chicken soup! Chicken fajitas! Chicken enchiladas! Chicken salad sandwiches! Yum, yum, yum.
