Reply To: The Random Post Thread (Game Potential)
Oh, about the slicing of those baked onions… you do it several times in sort of an 8-pointed star fashion. Nothing fancy, just make the cut, turn your knife 45 degrees and do it again. It’s like you’re making a “bloomin’ onion”, but the cuts aren’t as many or as deep. It’s just so the wine, butter and seasoning can settle inside as it cooks.
Also, about the amount of water in the chicken bog… if you’ve got slightly too much it’s not the end of the world. Just leave the cover off the pot and turn the heat down. It’ll fix itself through evaporation.