#mymainisanoops

[mymainisacook]

So I was supposed to post a recipe today, had it all typed up. Of course I waited until the last minute to edit the pictures, but instead of hitting the button to email the pictures to myself like I normally would...I deleted them. Yup. I currently have a program installed to rescue deleted pictures but it might take a day or two before they actually show up in the program, so....the recipe will be delayed even more than it has been. Oops!

[mymainisacook]

Hey guys, concerning the Poultry Pitaru recipe. I know squirrel-atwar had some issues with the sugar burning, and I realized that some of my chicken breasts must have still had some frozen parts in them, and the moisture kept the sugar from burning. I’ve adjusted the baking time to include a lower threshold. (and now you know you don’t have to let the chicken 100% thaw for this recipe to work!) Remember: starting at a shorter time is always a good idea!

[mymainisacook]

WoW: Spicy Vegetable Chips

I was so excited to see some of the newer additions to the WoW crafting log. Gotta rag on WoW as always, one-ingredient recipes are a good excuse when you take TONS of liberties with said recipe, but not that helpful when you’re looking at 10 different recipes which, other than their names are pretty much the SAME RECIPE. On top of that, I remember when there were like.....3 recipes that were NOT meat. 

When I saw this, I knew that I had to do this recipe, but was also a bit nervous because...I can’t make chips. I tried several times but chip making with an oven continued to elude me. However, I figured I could give it another shot. 

In the original recipe, it involves 25 of each vegetable, but because oven-baked chips take at least 1-2 hours to bake....yeah that’s not happening. Also, having a mandolin slicer is incredibly helpful to get everything uniformly thin. Much of the spices are to taste, so start on the lower end of the measuring and work your way up.

~Ingredients~

1-2 Zucchini

1-2 Carrots

1-2 Turnips

1/4 cup Olive Oil

1/4-1/2 tsp. Cayenne

1/4-1/2 tsp. Garlic

1/4-1/2 tsp. Paprika

1/4-1/2 tsp. Salt

~Instructions~

Step 1. ) Preheat the oven to 250°F. Clean your veggies and slice them. I used a mandolin slicer on the thinnest setting possible. 

Step 2. ) Lightly press some water out of the slices with a paper towel or napkin. Mix the spices with the olive oil. 

(I tried all sorts of shapes and thickness for the veggies ^ )

Step 3. ) Lay out your veggies on trays lined with parchment paper. I was experimenting with different sizes and shapes of cuts in the picture above, but I recommend keeping all zucchini on one page, all turnip on the next, etc. Use a spoon or brush to add a small amount of oil and spices to each slice. 

Step 4. ) Place your trays (up to 2 at a time) in the oven and allow to bake for 1 - 1.5 hours. You can pretty much set and leave them for the first 45 min. of this time frame, but you’ll want to go in 10 min. increments after that so you don’t accidentally burn them. The veggies are ready when they are crispy with no soggy parts.

Step 5. ) Remove from the oven and place chips on a plate lined with napkins/paper towel to absorb any extra oil. These will be optimally fresh for 3-4 days, if stored in a container with extra napkins to absorb oil.

~Results~

Soooo let’s see how each of these did.

LOOK HOW BEAUTIFUL THE TURNIPS AND ZUCCHINI ARE OMG AND THEY WERE DELICIOUS AND-

The carrots would NOT bake. I tried three different times and the carrots just got smaller and smaller, while veggies next to them were burnt to a crisp. I may have to count this as only a partial success, if only because I could not best the carrots. 

I want to remind you that this blog is as much a learning experience in cooking for me as it is for everything else. I try to present the best of anything that I make, but sometimes...you only partially succeed. But even that partial success can be delicious.

Original Game Recipe