It is perhaps fitting that the first meal I intended to post on The Maker Makes was sort of a failure. This chicken was well overcooked* (although the marinade gave the chicken some great flavour). The original plan was to make some Indian food, Tikka Masala. But I foolishly took the chicken out of the freezer before I actually had all of the ingredients (some of which had to be sourced from an Indian grocer) putting the cart before the horse as they say. This meant I had to figure out something to make with that chicken.
This is where my rubber chicken turns into a win. Normally I am not particularly flexible. I envy people who go to the kitchen and just whip something up, but I must follow a recipe. So, while dinner wasn't perfect, it was cooked. I managed to avoid wasting ingredients by improvising in the kitchen and M seemed happy enough to eat it (it also made some delicious leftover chicken sandwiches for lunches). Good enough.
I also conducted a bread baking experiment this week. I started with my go-to white bread recipe (this Amish White Bread) and attempted to amp up the nutritional value with whole wheat flour. The whole wheat bread turned out great (I plan to post the recipe next week), although I think I will keep trying for the perfect whole wheat sandwich bread.
*There seems to be a discrepancy between the doneness temperatures that result in good tasting meat, and the recommended temperatures for killing bacteria. My meat thermometer suggests cooking poultry to 180, but by the time this chicken was at 170 it was basically rubber. Rather than place the responsibility for eliminating foodbourne illness on producers, requiring them to engage in production practices which prevent, rather than promote, the growth of bacteria, the responsibility falls on consumers who are required to cook their meat into oblivion to ensure that it is safe. In other words, I'm blaming my rubber chicken on society.