experiments in cooking, flotsam

Friday Flotsam: Endless Varieties of Roasted Chicken

It began of course with the basics. Thyme as the primary seasoning.

Always the roasted chicken is stuffed with onions – for flavoring the meat though it’s fine to eat some too. Usually there are potatoes, often carrots, last time, plantains.

Since then it’s a rotation of flavorings.

Lemon, infused with thyme.

Home-roasted garlic butter under the skin.

Or Berbere and other seasonings, an Ethiopian flair.

Or this week, with a jollof seasoning rub from Ghana.

A roasted chicken is a great excuse to invite the folks over, to share a meal. Plus all the leftovers to enjoy for days after.

Do you have a favorite way to season a chicken for roasting? Let me know in the comments. I’m always tweaking to make something otherwise basic into something new.

Not this week’s chicken
experiments in cooking, flotsam

Cake soup

Cake soup is what happens when you make a cake and accidentally put twice as much water as called for, and don’t realize it until it’s way too late to just double everything else up.

This should look more done than this. Also toppings went in late which is good because otherwise they’d be on the bottom

Through the oven window it looks like it’s okay but then one goes to take it out of the oven an it… waves. Sloshes, even.

So um… nope. That’s not yet food.

In the end the cake did cook and it tastes fine but is a little off texturally. Kind of like it partially steamed rather than baked. Which is true.

In the end it has more of a dense texture like a very moist pound cake than the super fluffy version I’d have if I hadn’t started with cake soup.

Still it’s cake, right?