Tuesday, July 12, 2011

A Dick Tracy Moment

I don't know how many of you will remember the old Dick Tracy cartoons on TV, but one of the best parts was the opening sequence where a police car is driving through the city with siren blaring and lights blazing.
The scene was drawn from directly above, and the cool thing was watching all the cars and trucks pull off to the side to let the cops go by.
This morning on my way to work, I was driving up Hayes between 7 and 8 Mile when an ambulance was heading South with full lights and siren.
It was very gratifying to join all the other drivers in pulling off to the side to let the ambulance go by. Note that I said I joined - it wasn't a matter of my being the first and everyone else realising what they should be doing, but rather everyone on both sides of the road pulled over to let the ambulance roll.

Very cool.

Oh, and Dick Tracy's wrist radio was cool as well.

Monday, July 11, 2011

Carnage du Jour - 09 July 2011

Chicken? Another Chicken recipe?
Of course, folks - it's the most consumed protein in America (source: I made that up, but I'm probably correct).

At any rate, we had a couple nice chicken breasts ready for cooking, and that's just what we did.
We have a great old roasting pan (I guess that's what you'd call it - kind of like a 9x12 cake pan, but heavy aluminium), so I preheated the oven with that pan inside. Once all was up to temp (375F), I pulled it out onto the stovetop with the burner on high to keep things going.
The breasts had been rubbed with a combination of chipotle powder and Old Bay (great on chicken by itself, too!), so I just put a bit of oil in the pan and put the skin sides down to sear.
Once they got a bit of a crisp on, they were flipped over, the burner turned off, and the pan returned to the oven.

The accompaniment this evening was a nice wide egg noodle pasta tossed with some Alfredo sauce with pearl onions and sliced black olives along with the pan drippings from the chicken.
There was a nice plate of asparagus spears as well, so all in all, there was nothing to dislike.

The chicken was so moist and tender that it surprised even me, and everything else did nothing but enhance the overall experience.
I think I'm going to do chicken this way again soon, and I would encourage you to give it a try as well.