dinner

I’ve made three meals using my fancy-ass Nomiku now. Tonight’s was the second batch of Jerk chicken. I did it at 63°C for 70 min where last night I did 64°C for 45 minutes. I also did not dredge them in flour and fry them this time, opting to just put them in a lightly oiled skillet. I should have used the non-stick skillet because they did stick pretty badly. The longer time and slightly lower temperature made the chicken come out more like a piece of fish. It was very good. I mixed it with penne pasta, a Kalamata olive pesto I made and steamed broccoli.

Also my sourdough starter is going ok. I’m not entirely sure what it’s supposed to smell like but it’s kinda unpleasant and vinegary at feeding time so I think maybe it’s going to fast. I don’t really have a way to keep it at 65°F – 70°F though so I guess that’s just how it goes.