EPT[Hasu Cook] 5: Coq au Vin - Page 2
| Blogs > Newbistic |
|
QuanticHawk
United States32044 Posts
| ||
|
JingleHell
United States11308 Posts
| ||
|
Perjantai
Finland18 Posts
| ||
|
See.Blue
United States2673 Posts
 Seriously though looks amazing. Love these. Godsend for a poor grad student  | ||
|
Froadac
United States6733 Posts
On May 26 2012 06:01 Hawk wrote: I think I already have homemade frozen chicken stock somewhere. It's for standard chicken soup, used a roast chicken carcass... I'd still get the same effect if I defrosted and added in a bit more thyme and a bay leaf? Or is it better from scratch following that? I don't think the difference would be that substantial. | ||
|
Newbistic
China2912 Posts
On May 26 2012 09:37 Froadac wrote: I don't think the difference would be that substantial. I concur. If your stock uses roast chicken carcass it should already be brown (I think?), but if it isn't that's still fine. I think most people just use store bought chicken stock or beef bouillon. | ||
|
Alabasern
United States4005 Posts
| ||
|
Mobius_1
United Kingdom2763 Posts
5/5 | ||
|
Grettin
42381 Posts
| ||
|
Kenpachi
United States9908 Posts
On May 25 2012 17:15 Newbistic wrote: Hasu means trash or sewage in Korean. I originally named the series Hasu cook because I thought hasu meant "average-level", but it was not meant to be. Then laziness took over and the name is now stuck. i was like wtf when i saw the title and the blog. they dont add up lol | ||
|
Mithriel
Netherlands2969 Posts
Sadly im just single and i dont enjoy cooking a shitton of a food for only 1 person. So i barely cook, but once i find someone ill coq... cook for her! | ||
|
-orb-
United States5770 Posts
Awesome write-up, and I hope to get to taste your coq some day  | ||
|
ThatGuyDoMo
Australia516 Posts
| ||
|
Xapti
Canada2473 Posts
| ||
|
Alethios
New Zealand2765 Posts
That looks incredible, i'm salivating. | ||
|
HwangjaeTerran
Finland5967 Posts
| ||
|
solidbebe
Netherlands4921 Posts
| ||
|
W2
United States1177 Posts
| ||
| ||
