The awesomeness of the Capsicum!
25 Nov 2012
I was making lunch today, which involved roasting, chicken, butter and cheese. It ended up looking nothing like the pictures in the recipe book I was following. Given the nature of the ingredients involved, I think the photos may have had a little artistic licence. For example, how does a mixture of cheese, butter and tomato purée retain it's solid state at 200 degrees centigrade to then to reveal a nice layer between the breast of the chicken and the skin as it is carved? But we are all wiser after the event :)