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Jul. 26th, 2008 10:26 pmToday I brought some food to Blogathon, aka Team Venture. No, there might not have been a large scale organized Blogathon, but ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
shadesong decided she should host again anyways. I offered food, she accepted, and that's about that for foreshadowing.
So, the food I brought:
2 roasted lemon garlic chickens, with my special blend of herbs and spices - only eight, so definitely not Colonelial;
1 quart of rosemary roast potatoes, with a hint of lemon, salt and ancho pepper;
3 lbs of noodles with over a quart of peanut sesame sauce;
Caramelized onions (chicken fat and chicken broth were used for this);
A little salad stuff, notable a head of romaine and a seedless cucumber.
I dropped it off before work* and came back after work to pick up my metal bowl. Not a scrap remained of the food, which didn't surprise me too much in that there were over a dozen people blogging and a few people coming in and wandering out as pit crew. I am gratified that people enjoyed. As one of the bloggers requested I post about the potatoes, which were very well received, here's all I did:
Oven preheated to 425
Large baking sheet liberally oiled with canola oil
I took some 10 small red potatoes and cut them into generally-wedge-shaped pieces approximately the size of 1-2 knuckles of my thumb. I did take care to cut off any suspect bits, which might have equaled one of the smallest of the potatoes in size. You could use a couple of medium russets instead, but the small reds are good here.
Each piece should have a potato-flesh side down in the oil as opposed to the skin.
The potatoes should cook for some 50-70 minutes, to desired doneness. After taking the potatoes out of the oven, sprinkle on the spices and salt - I had ground ancho pepper, kosher salt, and some fresh rosemary leaves handy among other spices, and didn't want to overcomplicate the palate. After placing the potatoes in the dish, sprinkle on some lemon juice or maybe some vinegar - what ended on the potatoes was about an ounce or so.
I thought the potatoes were a bit overdone at 70 minutes and did make sure to *ahem* not serve the most overdone pieces to the bloggers; but people liked. 50-60 minutes works pretty well generally.
Anyways, good night.
*To be discussed behind friend-lock only.
shadesong decided she should host again anyways. I offered food, she accepted, and that's about that for foreshadowing.So, the food I brought:
2 roasted lemon garlic chickens, with my special blend of herbs and spices - only eight, so definitely not Colonelial;
1 quart of rosemary roast potatoes, with a hint of lemon, salt and ancho pepper;
3 lbs of noodles with over a quart of peanut sesame sauce;
Caramelized onions (chicken fat and chicken broth were used for this);
A little salad stuff, notable a head of romaine and a seedless cucumber.
I dropped it off before work* and came back after work to pick up my metal bowl. Not a scrap remained of the food, which didn't surprise me too much in that there were over a dozen people blogging and a few people coming in and wandering out as pit crew. I am gratified that people enjoyed. As one of the bloggers requested I post about the potatoes, which were very well received, here's all I did:
Oven preheated to 425
Large baking sheet liberally oiled with canola oil
I took some 10 small red potatoes and cut them into generally-wedge-shaped pieces approximately the size of 1-2 knuckles of my thumb. I did take care to cut off any suspect bits, which might have equaled one of the smallest of the potatoes in size. You could use a couple of medium russets instead, but the small reds are good here.
Each piece should have a potato-flesh side down in the oil as opposed to the skin.
The potatoes should cook for some 50-70 minutes, to desired doneness. After taking the potatoes out of the oven, sprinkle on the spices and salt - I had ground ancho pepper, kosher salt, and some fresh rosemary leaves handy among other spices, and didn't want to overcomplicate the palate. After placing the potatoes in the dish, sprinkle on some lemon juice or maybe some vinegar - what ended on the potatoes was about an ounce or so.
I thought the potatoes were a bit overdone at 70 minutes and did make sure to *ahem* not serve the most overdone pieces to the bloggers; but people liked. 50-60 minutes works pretty well generally.
Anyways, good night.
*To be discussed behind friend-lock only.
