Tonight's dinner
Sep. 13th, 2006 10:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrI poached chicken breasts in wine and served with an herb sauce over the top, a puree of parsley, basil, capers, garlic, and non-fat yogurt. Yellow tomatoes from the garden were the accompaniment.
I thought it delicious.
Rob deemed it a mere three out of ten on taste and one out of ten on presentation. "It looks like vomit chicken," he said bluntly.
Yes, a woman must have nerves of steel to cook for this family.
Edited to add: I will say in Rob's defense that this was an unusually severe comment on his part. Usually he's more . . . diplomatic.
I thought it delicious.
Rob deemed it a mere three out of ten on taste and one out of ten on presentation. "It looks like vomit chicken," he said bluntly.
Yes, a woman must have nerves of steel to cook for this family.
Edited to add: I will say in Rob's defense that this was an unusually severe comment on his part. Usually he's more . . . diplomatic.
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(no subject)
Date: 2006-09-14 03:51 am (UTC)(no subject)
Date: 2006-09-14 03:52 am (UTC)(no subject)
Date: 2006-09-14 04:44 am (UTC)a weektwo weeks. And he cannot do hot dogs, hamburgers or anything that comes frozen with breading on it already. And nothing out of a can.See, this is why we've always taken turns cooking. You just don't talk that way to someone about the food when it's your turn the next night. Even if you truly feel that way.
(no subject)
Date: 2006-09-14 03:56 am (UTC)It sounds delicious to me.
(no subject)
Date: 2006-09-14 04:23 am (UTC)(no subject)
Date: 2006-09-14 04:26 am (UTC)We used to have a rule (because we needed it!) about not calling the food bad names during a meal. (In our case, it was because certain people liked to say things like "asper-guts" and "mouse-turd" and "Ratatouille is made out of Rat and Tooey" and a certain other person objected.
(no subject)
Date: 2006-09-14 04:41 am (UTC)(no subject)
Date: 2006-09-14 04:49 am (UTC)I'm not a big fan of capers myself, but that also depends on how many you used; half the problem is just the salt level, and in moderation and balanced to the dish that can be made not a problem.
(no subject)
Date: 2006-09-14 04:59 am (UTC)One day. Maybe not today, maybe not tomorrow, but soon and for the rest of their lives, your family will appreciate all you do for them.
(no subject)
Date: 2006-09-14 11:27 am (UTC)(no subject)
Date: 2006-09-14 05:05 am (UTC)Usually I hate it when five million people chime in to give you advice or commisserate, particularly on a kind of minor point, but... I can't help it, here.
There was probably context and tone and all kinds of other things, but seriously. Things like that? That's not really OK.
/Is/ that OK? I mean, on your end of things?
(no subject)
Date: 2006-09-14 11:28 am (UTC)(no subject)
Date: 2006-09-14 05:24 am (UTC)"It looks like vomit chicken," he said bluntly
I was a terribly picky eater as a kid (George Carlin: "You know what another term for 'fussy eater' is? BIG.PAIN.IN.THE.ASS") but am better about it now. OTOH, my husband will eat just about anything, and enjoy it, but I don't really like to cook.
(no subject)
Date: 2006-09-14 05:56 am (UTC)(no subject)
Date: 2006-09-14 06:08 am (UTC)He could stand to lose a few pounds anyhow.
(no subject)
Date: 2006-09-14 04:52 pm (UTC)Rob
(no subject)
Date: 2006-09-14 08:09 pm (UTC)(no subject)
Date: 2006-09-14 06:35 am (UTC)(no subject)
Date: 2006-09-14 11:20 am (UTC)(no subject)
Date: 2006-09-14 02:11 pm (UTC)There are spousal exchanges that sound a lot worse in print, and I'm guessing this is one of them.
(no subject)
Date: 2006-09-14 02:21 pm (UTC)Sounds yummy to me.
(no subject)
Date: 2006-09-14 02:23 pm (UTC)Yeee ghods! I'd'a smacked him with a wooden spoon.
I must confess that my first reaction to my mother's lasagana was pretty much like Rob's reaction...
(no subject)
Date: 2006-09-14 03:51 pm (UTC)B
(no subject)
Date: 2006-09-14 04:13 pm (UTC)-- we share cooking chores
-- he'll try anything I make and likes a good amount of it
-- once in a while he'll say, "I'm not too hungry so thuis would be a good night to go out for [something I like that he doesn't]" - I do this for him too.
-- he'd probably have followed with something constructive like, "The herbs are OK, I think it's just the yogurt. Could you use cream or something as a base instead?" I haven't poached in wine but I've got a recipe for chicken poached in vinegar and chicken broth that's very tasty.
On the other hand if it had been on top of continual complaining about my cooking when he didn't do any, I'd have been extremely upset, and it sounds like this was the case at your house.
I'm with all the others who say it sounds tasty, though. Did you cook the sauce at all, just warm it up, or serve it cold? If cold, did you leave the garlic raw?
Food ratings
Date: 2006-09-14 04:48 pm (UTC)Curious that no one asked if it really did look like vomit. It did. A little too vivid a green for real life, but texture-wise the image was evoked dramatically. It was difficult to start in. Really. Note that I ranked the flavor higher than the presentation.
Re: Food ratings
Date: 2006-09-14 04:53 pm (UTC)(no subject)
Date: 2006-09-14 04:50 pm (UTC)(no subject)
Date: 2006-09-14 04:55 pm (UTC)Rob
(no subject)
Date: 2006-09-14 05:00 pm (UTC)My thought is that the flavor of yogurt grows on you, more easily so if you either start young (the girls) or if you already like sour cream.
I most definitely prefer a *thick* authentic yogurt. Many of the yogurts most typically eaten in America are rather thin and runny. If you have an opportunity to try one that is imported from Greece or the Middle East (I'm told Trader Joe and Whole Foods has one, as do speciality stores) you might find that the thicker consistency makes a more appetizing base for a sauce, appearance wise.
(no subject)
Date: 2006-09-15 01:49 am (UTC)Just once
Sounds delicious to me
Date: 2006-09-14 06:17 pm (UTC)(no subject)
Date: 2006-09-17 02:09 am (UTC)It *sounds* delicious, Peg!