wildmanh
Part time Leather Bender/Sheath maker
- Joined
- Jul 9, 2000
- Messages
- 7,764
I posted my recipe in the HI Cantina cook book, it can be found on page 4 for those that are interested. No wine for me, but if anyone makes the dish, I'd love to know which wine you think would go good with it.
Today I made Dutch Oven chicken soup using the recipe listed in the link above. Used my Byrd Raven folder and RC-4 for all cutting duties. I found that the RC-4 worked well on the potatoes, onions and cellery but my folder worked best on the carrots. Sure the RC-4 would cut them, but the Byrd went through them with less effort even though it's a little sharper.
Made some Gluten free corn bread for a work party tonight and just had to try some with my soup. Even though I added 1/3 less milk it was still pretty good. Made regulare corn bread too but I can't eat it so I can't comment on it. Looks good.
Sauting the garlic and onions:
After adding 7 chicken thighs, herbs and spices:
Carrots and Cellery ready to go in the dutch oven:
Finished soup with corn bread:
Gluten free corn bread on the left and normal on the right:
I've learned that when you cook with gluten free flower you need to add extra water/milk or the recipe comes out to thick. So forgetting 1/2 cup of milk made things interesting. Either way, it taists great specially with a little honey and butter on the top. :thumbup:
Today I made Dutch Oven chicken soup using the recipe listed in the link above. Used my Byrd Raven folder and RC-4 for all cutting duties. I found that the RC-4 worked well on the potatoes, onions and cellery but my folder worked best on the carrots. Sure the RC-4 would cut them, but the Byrd went through them with less effort even though it's a little sharper.
Made some Gluten free corn bread for a work party tonight and just had to try some with my soup. Even though I added 1/3 less milk it was still pretty good. Made regulare corn bread too but I can't eat it so I can't comment on it. Looks good.
Sauting the garlic and onions:
After adding 7 chicken thighs, herbs and spices:
Carrots and Cellery ready to go in the dutch oven:
Finished soup with corn bread:
Gluten free corn bread on the left and normal on the right:
I've learned that when you cook with gluten free flower you need to add extra water/milk or the recipe comes out to thick. So forgetting 1/2 cup of milk made things interesting. Either way, it taists great specially with a little honey and butter on the top. :thumbup:
