I just realized. LulI have never been called textured vegetable protein before
I just realized. LulI have never been called textured vegetable protein before
Ya know, I tried BTB a long time ago and found it too salty for us... and it ain't cheap!I must have cought a 24 hour bug, because in the past couple hours I went from feeling great to feeling like garbage. This stuff dissolved in hot water is like liquid crack. It's so tasty.
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I love this dish ... need to make it again soon!
Thanks..one of my favourite Sunday dinners...I just use the most basic recipe. Brown chicken in olive oil and butter. Remove. Add garlic cloves, soften. Deglaze with a bit of dry white wine, reduce add chicken stock and herbs(I tied some thyme from the garden together) and simmer. Return chicken and bake at 350 for about 45- 1 hour.Than
That looks amazing mate - did you follow any particular recipe? I have the French Cooking Academy one in my queue to do.
WOW! How did you morph your picture?The plan was hot butter chicken today but I have gathered, contrary to my earlier belief, that it does not look different to chicken curry when vacuum packed and frozen. Therefore it was chicken curry (with yellow Jasmine rice).