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I wasn't sure if I was supposed to use fine or course corn meal, so I used fine. I didn't cook it for the 15 minutes the recipe said, only 10. I probably didn't do the pouring in part right. But, with the previously sauteed mushrooms and onions, YUM. totally yum. For me, anyhow.
I'm making this for stuffing for a capon, and I have no illusions whatsoever that![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
eor will ever eat any sort of stuffing - I have never seen him eat any sort of stuffing - but the recipes I've consulted mostly recommend cooking the bird with stuffing (I think it's for the moisture it imparts, as well as the spices flavoring the meat) so I figured I'd make it how I would like it, with mushrooms and onions. Although at the moment I don't want to add any of the other spices suggested by the various recipes I've consulted. Sage, coriander, thyme. I know I don't like thyme much at all. Savory cost too much - nearly $6 for a small bottle, and I only needed a Tablespoonful. I've never needed it for another recipe, so I decided against buying it.
Obviously, at this point, this bird is not getting cooked this morning. Between consulting recipes and then realizing I didn't have a roasting pan so I had to run to the store anyway, and then having to clean the snow off my car, and realizing I'm going to have to leave for work early because I'll have to clean the car again (it's snowing worse, now) and drive slowly - well, I'm going to stuff it and leave it in the fridge and do it tonight. Given that it's going to take a while to cook (2 & 1/2 hours or anywhere from 15 to 30 minutes per pound - not that I'm sure how much it weighs - or until the middle of the stuffing reaches 180 degrees) that might mean it gets done aftereor's been asleep for an hour. I might actually ask if I can leave work early to come home and finish this, although I suspect they won't want me to do so because it's Christmas week. I'll ask, anyhow.
I'm making this for stuffing for a capon, and I have no illusions whatsoever that
eor will ever eat any sort of stuffing - I have never seen him eat any sort of stuffing - but the recipes I've consulted mostly recommend cooking the bird with stuffing (I think it's for the moisture it imparts, as well as the spices flavoring the meat) so I figured I'd make it how I would like it, with mushrooms and onions. Although at the moment I don't want to add any of the other spices suggested by the various recipes I've consulted. Sage, coriander, thyme. I know I don't like thyme much at all. Savory cost too much - nearly $6 for a small bottle, and I only needed a Tablespoonful. I've never needed it for another recipe, so I decided against buying it. Obviously, at this point, this bird is not getting cooked this morning. Between consulting recipes and then realizing I didn't have a roasting pan so I had to run to the store anyway, and then having to clean the snow off my car, and realizing I'm going to have to leave for work early because I'll have to clean the car again (it's snowing worse, now) and drive slowly - well, I'm going to stuff it and leave it in the fridge and do it tonight. Given that it's going to take a while to cook (2 & 1/2 hours or anywhere from 15 to 30 minutes per pound - not that I'm sure how much it weighs - or until the middle of the stuffing reaches 180 degrees) that might mean it gets done after
eor's been asleep for an hour. I might actually ask if I can leave work early to come home and finish this, although I suspect they won't want me to do so because it's Christmas week. I'll ask, anyhow.