man, i used to eat buckets of this stuff. then - one day i must have hit my lifetime limit because now i can't even pass a panda express without wanting to hurl
There is a Cooks Illustrated recipe I made recently (Sept&Oct 2007: Improving Glazed Chicken Breasts) that I thought was delicious. A key step is to reduce the glaze by cooking it down to a syrup - which takes some insight into when it is thick enough.
Only a 1-star rating from Holly (bummer!); but I'll send you the recipe if you want to try it, but can't get it at the library.
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man, i used to eat buckets of this stuff. then - one day i must have hit my lifetime limit because now i can't even pass a panda express without wanting to hurl
Is this photo taken with your new camera? Looks good!
Oooh, I love Asian glazed chicken, too.
There is a Cooks Illustrated recipe I made recently (Sept&Oct 2007: Improving Glazed Chicken Breasts) that I thought was delicious. A key step is to reduce the glaze by cooking it down to a syrup - which takes some insight into when it is thick enough.
Only a 1-star rating from Holly (bummer!); but I'll send you the recipe if you want to try it, but can't get it at the library.