Comments for Adesina Media

Comment on Checking the Doneness of Meat by Adesina Media – Simple Hanger Steak

Adesina Media – Simple Hanger Steak — Wed, 17 Mar 2010 03:15:40 +0000

[...] for about 7 minutes on each side. That being said, this is a great opportunity for you to use the doneness test when cooking up your [...]

Comment on Italian Chicken Soup by Ange

Ange — Tue, 16 Mar 2010 20:16:54 +0000

I agree! It’s like stracciatella gets an upgrade with the inclusion of the rice and vegetables.

Comment on Italian Chicken Soup by Maria

Maria — Tue, 16 Mar 2010 20:11:57 +0000

We just had this soup last night, and it was yummy. I love having the egg in chicken soup…stracciatella chicken soup! You can’t really beat it. It’s so good.

Comment on Fresh Guacamole (and Bean Tostadas) by Briana

Briana — Tue, 16 Mar 2010 08:54:01 +0000

I am so excited for these!

Comment on Italian Chicken Soup by Adesina Media – Chicken and Rice Soup (Canja)

Adesina Media – Chicken and Rice Soup (Canja) — Tue, 16 Mar 2010 05:29:22 +0000

[...] This soup was a part of my collective food memories well before I had even worked behind a stove. Both my Brazilian and Sicilian ancestors believed in the power of chicken and rice soup, so as a kid, if I was feeling punkish, this is what I got. If I was REALLY sick, I had this soup without the veggies and chicken – just broth and either rice or pastina (itty bitty italian pasta as small as grains of rice). To this day, if I need a comforting meal, I make a pot of this recipe for canja or some Italian Chicken Soup. [...]

Comment on Making Better Chicken Stock by Adesina Media – Italian Chicken Soup

Adesina Media – Italian Chicken Soup — Tue, 16 Mar 2010 05:28:21 +0000

[...] I’ve detailed the recipe below as if you were making it without any leftovers, but know that I rarely actually make it this way. Typically, I save the bones and leftover meat from a Roast Chicken night and use that as the basis of my stock. Also, rather than simmering uncooked rice in the stock, I toss in a carton of leftover steamed white rice from Chinese/Thai/Vietnamese takeout. If you want to learn more about my perfect tricks for stock, take a look at this. [...]

Comment on Whole Roasted Chicken with Mushrooms and Herbes de Provence by Adesina Media – Italian Chicken Soup

Adesina Media – Italian Chicken Soup — Tue, 16 Mar 2010 05:26:06 +0000

[...] know that I rarely actually make it this way. Typically, I save the bones and leftover meat from a Roast Chicken night and use that as the basis of my stock. Also, rather than simmering uncooked rice in the [...]

Comment on Previously Unreleased: Beat Down MS by Ange

Ange — Mon, 15 Mar 2010 02:45:29 +0000

I like it!

Comment on Making Better Chicken Stock by Adesina Media – Chicken and Rice Soup (Canja)

Adesina Media – Chicken and Rice Soup (Canja) — Mon, 15 Mar 2010 01:44:40 +0000

[...] The beauty of this soup is that it’s 100% made from scratch, all with ingredients lying around the kitchen. Sure, it takes a little longer than cracking a can of Progresso, but the resulting soup is like a giant hug. Last time I checked, canned soups weren’t passing out hugs. I’ve detailed the recipe below as if you were making it without any leftovers, but know that I rarely actually make it this way. Typically, I save the bones and leftover meat from a Roast Chicken night and use that as the basis of my stock. Also, rather than simmering uncooked rice in the stock, I toss in a carton of leftover steamed white rice from Chinese/Thai/Vietnamese takeout. If you want to learn more about my perfect tricks for stock, take a look at this. [...]

Comment on Whole Roasted Chicken with Mushrooms and Herbes de Provence by Adesina Media – Chicken and Rice Soup (Canja)

Adesina Media – Chicken and Rice Soup (Canja) — Sun, 14 Mar 2010 21:35:42 +0000

[...] that I rarely actually make it this way. Typically, I save the bones and leftover meat from a Roast Chicken night and use that as the basis of my stock. Also, rather than simmering uncooked rice in the [...]