tag:blogger.com,1999:blog-20190908.post115062165938746188..comments2023-06-27T20:09:07.901+08:00Comments on My Kitchen:My Laboratory: A Good RoastAnonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-20190908.post-1150849430129231752006-06-21T08:23:00.000+08:002006-06-21T08:23:00.000+08:00Gattina,Hee... then you don't need mint floss, jus...Gattina,<BR/><BR/>Hee... then you don't need mint floss, just use bay leaves, kekee..<BR/><BR/>But seriously, I can't be accurate abt the taste of the bay leaf coz the rosemary sort of 'masked' the bay leaf taste, I think best to use it in a stock so that the taste will come across. Anyway, that's something I want to do when I'm back :)Anonymoushttps://www.blogger.com/profile/06207512526381125799noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150829655663099332006-06-21T02:54:00.000+08:002006-06-21T02:54:00.000+08:00Angie,thanks! I guess I just need to shift to you...Angie,<BR/>thanks! I guess I just need to shift to your brand... mine is dried one also, had used in many dishes, but it gave me sort of mint taste, or I felt like my mouth just being flossed...Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150788531949002452006-06-20T15:28:00.000+08:002006-06-20T15:28:00.000+08:00You know, the secret to a brown, juicy sweet roast...You know, the secret to a brown, juicy sweet roast is a spread of bbq sauce on the skin in the last half hour or so. Does wonders!Ee Lainehttps://www.blogger.com/profile/03327320213619251608noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150778085130091592006-06-20T12:34:00.000+08:002006-06-20T12:34:00.000+08:00Eve, yup I did use a thermometer, also check that ...Eve, yup I did use a thermometer, also check that the juices ran clear before I took it out. Did you mean the herbs? These are the usual herbs I have in my freezer, so easier. But you can always use herbs that you like :)Anonymoushttps://www.blogger.com/profile/06207512526381125799noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150774624384489092006-06-20T11:37:00.000+08:002006-06-20T11:37:00.000+08:00Angie, did you insert a thermometer in the thickes...Angie, did you insert a thermometer in the thickest part of a leg to check for doneness? *curious* The recipe sounds great but too bad I don't have most of the ingredients. :(Tazzhttps://www.blogger.com/profile/07755629949455179316noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150726950867077322006-06-19T22:22:00.000+08:002006-06-19T22:22:00.000+08:00Thanks Ellena, it's truly delicious :)Gattina, you...Thanks Ellena, it's truly delicious :)<BR/><BR/>Gattina, you don't need to eat mine lah, tot you made a chinese roasted chick ;p<BR/>The dried bay leaves I used came in a bottle, and it's from the brand McCormick. I'm not sure if it has a funny taste coz I've never used the fresh ones beofre, so can't compare. But I taste more of the rosemary then other tastes, maybe because the bay leaf is Anonymoushttps://www.blogger.com/profile/06207512526381125799noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150722494718087672006-06-19T21:08:00.000+08:002006-06-19T21:08:00.000+08:00Angie,you two finished the chick so quick? Oh I'm...Angie,<BR/>you two finished the chick so quick? Oh I'm too late... :P<BR/>Any tip on choosing dry bay leaf? I bought some but it has some funny after-taste...<BR/>I'm glad the recipe works fine. That chef has many fantastic roast receipes although most of them are pretty complicated. But you're a great cook, shouldn't be a problem to you!Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-20190908.post-1150704434176910252006-06-19T16:07:00.000+08:002006-06-19T16:07:00.000+08:00Wow.. That looks great...... bet it must be very d...Wow.. That looks great...... bet it must be very delicious....Cuisine Paradisehttps://www.blogger.com/profile/03696555684695389328noreply@blogger.com