A somewhat nontraditional chicken fricassee, inspired by the version served at Gumbo Ya-Ya. This batch is too spicy (due to the Euclid Kroger’s epically inconsistent peppers) and not dark enough (due to my inability to get a roux that dark without burning it), but quite delicious. It definitely bears playing with, I want to get better at braising (Especially maintaining color and texture), and this is a easy, tasty way to practice.
Web Presence
Page Navigation
Meta
-
Recent Posts
Random Quote
What if…
– your programming language required you to write useful docs,
– using those docs, it checked your program for mistakes,
– it even used the docs to speed up your program,
– this feature already exists!
And what if it was called static typing.— David van GeestCategories
License
Unless otherwise noted, this work is licensed under a Creative Commons Attribution-ShareAlike 3.0 United States License.