Culinary

[edg]

I made "spicy chicken with mushroom" again last night, having marinated the chicken for 24 hours and then let it sit (in the refrigerator) for a further 24. It's getting to where I want it to be, but it's not there yet; of particular note, last night, was that I didn't cook the chicken before frying it, which I usually do. It made the meat more... I dunno, substantial than I expected it to be. Also, I tried using saffron rice last night instead of white rice. It was an interesting experiment, but the flavoring was a bit off, so I think I'll be going back to white rice in the future.

Not that any of you care. :)