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CheshireCat

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    Cooking On The Corsican Part 53 Chicken Supreme

    in Cooking on a Boat

    Posted

    8 hours ago, Hylander said:

    Just been watching you on your youtube channel and have hit the bell so I will know when you have a new vlog ready.     

    That is a very good idea and for any one out there that wishes  to follow my vlogs and just to put one thing to bed cooking on the Corsican is not going anywhere I may not upload one a week but when I have the time I will be making and uploading my cooking videos as it is something I really enjoy and love to share with people , so I hope people continue to watch and enjoy them and please comment how will I know what you guys think if know one tells me all the very best … cheers ...

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    • Thanks 2

    Cooking On The Corsican Part 53 Chicken Supreme

    in Cooking on a Boat

    Posted

    6 hours ago, Hylander said:

    One tip I learned in the week is to coat your chicken pieces in corn flour,  just lightly.     It really does help get a nice colour on the chicken and the chicken also retains its soft juicy ness (?)  I tried it Saturday night for a curry and it works.

    You don't need to use corn flour any old flour will do it also help to thicken the sauce , you would not do it for chicken supreme as you want the to stay very light in colour .

    Cooking On The Corsican Part 51 Tmor

    in Cooking on a Boat

    Posted

    15 hours ago, Vaughan said:

    Thanks very much for that Geoffrey and good to see you and Steve out on the water again.

    The regatta has changed a lot since I last attended in the 80s - we never had such excellent facilities as that marquee - but it was always a lot of fun all the same.

    Pity about their attitude to filming, I don't understand that, you would think they would be glad of the publicity for such a famous and traditional event.

    By the way, it is actually Thurne Mouth Open Regatta, not open mouth regatta. Unless you are standing at the bar in the beer tent, of course!

    Thanks Vaughan , hope you are keeping well long time no see , we are always about on the river just keep a low profile keep our own council don't come on here much its not what it once was IMHO , however really nice to hear from you would be great to have a pint some time . cheers .

    • Sad 1

    Cooking On The Corsican Part 51 Tmor

    in Cooking on a Boat

    Posted

    So this is a short Vlog of Thurn Open Mouth Regatta it was supposed to be a lot longer , with a look at what go's on over the hole weekend event but sadly I was asked not to film only by one person so rather than a hole lot of problems I did reluctantly the world has gone made . However I was very annoyed later on to find other people filming and posting it on the internet but there you go that's my little moan over it just left a bad taste in my mouth . I do hope you all enjoy what there is thanks ,,,

     

     

    • Like 5

    Happy New Year Plus Some Tips Part 48

    in Cooking on a Boat

    Posted

    13 hours ago, eddybear said:

    Hi Jeff and Steve, nice to see you back cooking again be it only Cabbage I'm definitely going to try and do it your way it's got to be better than the soggy mess I normally end up with, Oh and  a Happy New Year to you both, regards Ted 

    Yes give it a go Ted You wont look back mate and a very happy new year to you and yours ...

    • Like 1

    Happy New Year Plus Some Tips Part 48

    in Cooking on a Boat

    Posted

    15 hours ago, Hylander said:

    Happy New Year to you all.    That was a nice surprise seeing one of your videos you have prepared for us.     Now Geoffrey I always use a lid (a) on a boat it helps prevent condensation (not a lot but helps) and also your cabbage would have come to the boil a darn sight quicker.     However never having been someone who will not listen to others ,  I will give your version a try.     I did not know about the 'above ground' and 'below ground' rules but are a very good guide.

     

     

    Don't worry to much on the boat I understand but try it at home  and a very happy new year lets hope its a good one ….

    Scotch Broth Soup Cooking On The Corsican Part 44

    in Cooking on a Boat

    Posted

    6 hours ago, ChrisB said:

    Your little clip took me back 60 years. That is broiling or poaching a chicken. When I was young on our farm we kept a few chickens for our own comsumption. That would be their fate come Autumn when they went off laying. Made into either very thick lumpy chichen soup or all meat removed for chicken pie.

    I kind of do it now. I cook my chicken in a terracotta pot. I eat the result as normal but you get great stock which I tend to use in Rissotto, though sometimes soup.

    fantastic stoke i to have used it in risotto or in anything that needs a good stoke but it dose make great soups and so many kinds i love it once it is skimmed it is also very healthy low in fat and very calories ...

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