Comments on: A new recipe http://donburnside.com/a-new-recipe-2/ inter-media-gineering empire of Don Burnside Wed, 01 Feb 2012 21:51:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: db http://donburnside.com/a-new-recipe-2/comment-page-1/#comment-38417 db Thu, 08 May 2008 05:16:10 +0000 http://www.windthefrog.net/archive/wtf/a-new-recipe-2/#comment-38417 <p>I haven't as this is only the 2nd time I've made it, but that sounds like a great idea that I might use next time I make this (which will probably be next week).</p> <p>Thanks Lex!</p> I haven’t as this is only the 2nd time I’ve made it, but that sounds like a great idea that I might use next time I make this (which will probably be next week).

Thanks Lex!

]]> By: Lex http://donburnside.com/a-new-recipe-2/comment-page-1/#comment-38416 Lex Thu, 08 May 2008 05:10:50 +0000 http://www.windthefrog.net/archive/wtf/a-new-recipe-2/#comment-38416 <p>Sounds and looks tastey, especially with the vinegar and lemon zest and ultimately with the jalapeno.</p> <p>Have you ever tried dijon mustard as the kicker instead of the jalapeno and vinegar? It goes well with lemon.</p> Sounds and looks tastey, especially with the vinegar and lemon zest and ultimately with the jalapeno.

Have you ever tried dijon mustard as the kicker instead of the jalapeno and vinegar? It goes well with lemon.

]]> By: db http://donburnside.com/a-new-recipe-2/comment-page-1/#comment-38413 db Thu, 08 May 2008 04:17:19 +0000 http://www.windthefrog.net/archive/wtf/a-new-recipe-2/#comment-38413 <p>Total cook time for the chicken is about 20 minutes. Add about 10 for the sauce so call it 30 minutes start to finish.</p> <p>Not counting any side dish.</p> <p>I made changes to the sauce this week by adding about 2tsp of Basalmic vinegar and a bit of lemon zest. If I would have let it reduce properly, I'm sure it would have been awesome! But, I didn't and it was still pretty saucy.</p> Total cook time for the chicken is about 20 minutes. Add about 10 for the sauce so call it 30 minutes start to finish.

Not counting any side dish.

I made changes to the sauce this week by adding about 2tsp of Basalmic vinegar and a bit of lemon zest. If I would have let it reduce properly, I’m sure it would have been awesome! But, I didn’t and it was still pretty saucy.

]]> By: J/C http://donburnside.com/a-new-recipe-2/comment-page-1/#comment-38412 J/C Thu, 08 May 2008 04:12:52 +0000 http://www.windthefrog.net/archive/wtf/a-new-recipe-2/#comment-38412 <p>Looks good. How long did it take?</p> Looks good. How long did it take?

]]> By: wind(the)frog(dot)net » Recipe update http://donburnside.com/a-new-recipe-2/comment-page-1/#comment-38410 wind(the)frog(dot)net » Recipe update Thu, 08 May 2008 04:08:33 +0000 http://www.windthefrog.net/archive/wtf/a-new-recipe-2/#comment-38410 <p>[...] Chicken a bit a go. Made it again tonight and updated the post to include a pic. Check it out here. Posted in Food — by db on [...]</p> [...] Chicken a bit a go. Made it again tonight and updated the post to include a pic. Check it out here. Posted in Food — by db on [...]

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