tag:blogger.com,1999:blog-11625994.post112990019241608770..comments2023-11-02T04:22:30.709-04:00Comments on an invitation to the barbecue: Chocolate Butter CreamsUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-11625994.post-40925476693904554842007-05-10T15:43:00.000-04:002007-05-10T15:43:00.000-04:00where do you use the condensed milk?where do you use the condensed milk?angiehttps://www.blogger.com/profile/15228327818050320460noreply@blogger.comtag:blogger.com,1999:blog-11625994.post-1130124364726411182005-10-23T23:26:00.000-04:002005-10-23T23:26:00.000-04:00Ah. Yes, thanks. I think that's exactly what hap...Ah. Yes, thanks. I think that's exactly what happened, and I definitely needed permission to stir. That would have shown me just how dry it was becoming in the lower depths. But I was afraid of disrupting the chicken. I've mentioned I'm not much of a cook, right?<BR/><BR/>I'll try the entire recipe again next weekend and let you know how it goes. In the meantime, I've got boneless skinless chicken breasts that are begging to be cut up for tagine!Mia Goddesshttps://www.blogger.com/profile/01678040478668445201noreply@blogger.comtag:blogger.com,1999:blog-11625994.post-1130104580593195752005-10-23T17:56:00.000-04:002005-10-23T17:56:00.000-04:00Thanks for the tip, Jon. I need to use wax paper! ...Thanks for the tip, Jon. I need to use wax paper! I should have thought of that... Mia, the trick, I think, is to keep adding broth if things start to look dry and don't be afraid to stir once in awhile to keep the rice from sticking to the bottom. I didn't have this problem-- but I also noticed I had to keep adding broth because the rice was absorbing more than the recipe claimed. Let me know how that works!Rachelhttps://www.blogger.com/profile/12627330189814604776noreply@blogger.comtag:blogger.com,1999:blog-11625994.post-1130096085353462832005-10-23T15:34:00.000-04:002005-10-23T15:34:00.000-04:00Hey Rachel! So, I made the Afghani chicken, and y...Hey Rachel! So, I made the Afghani chicken, and you were so right ~ easy and delicious! I'll totally make it again, no question.<BR/><BR/>I just have a "tip" type of question... is there some trick to getting the rice to NOT stick to the non-stick dutch oven??? About 1/3 of the rice was inedible because it was stuck on there...Mia Goddesshttps://www.blogger.com/profile/01678040478668445201noreply@blogger.comtag:blogger.com,1999:blog-11625994.post-1129910514345040542005-10-21T12:01:00.000-04:002005-10-21T12:01:00.000-04:00Ahh, those do look good! Totally bad for me ofcou...Ahh, those do look good! Totally bad for me ofcourse. :)<BR/><BR/>The sticking problem is exactly the same as you would see for dipping truffles. Try putting them on wax paper, they should come up easily. <BR/><BR/>And don't use Pam when you make them because she would just eat them all herself.Jon (was) in Michiganhttps://www.blogger.com/profile/17457505077183982152noreply@blogger.com