Sounds like it came out in a good way overall.
Enjoy!
Jacob Kruger
Blind Biker
Skype: BlindZA
"Resistance is futile, but, acceptance is versatile..."
On 2017-06-23 17:35, Dani Pagador wrote:
Hi, Jon.
Just wanted to write to say thanks for the Sweet Hot Mustard Chicken
recipe you sent earlier this year. I finally got a chance to try
making it, and it was really tasty. I left it to marinate for a little
longer than eight hours, thinking it would be really spicy--the fumes
were coming out of the glass I used to blend the marinade, and I
increased it by half, thinking I had more chicken than I actually
did). It was entertaining, and the onions were a great accompaniment.
I won't be so afraid to leave it to marinate for longer if I need to
when I make this again. I think it'll be a regular at our house, too.
The leftovers will go in to a casserole, and in to birritos. I can't
wait to try it with the homemade salsa that's sitting in my fridge.
I can't remember whether someone asked what the best approach is to
slicing the onion. I managed to get it in to rings, nicking my fingers
in the process halfway through. My slices came out a little chunky.
I want to get the onion ring thing down for this chicken, and of
course, to make onion rings, something else on my to-try list.
More Later,
Dani
