By Rob

Oct 23, 2008 6:52 AM | Link to this

I was pleasantly suprised by the flavor of this dish. For such a simple dish, the richness and depth of flavor in the broth was amazing. I used the thighs as instructed but am not a real fan of them. Is there any trick I could use with boneless skinless breasts to get a flavor or richness similar to the one you made? BTW, thanks for your time and patience!

By Linton Hopkins

Oct 22, 2008 11:57 AM | Link to this

Jan,
There are many alternatives to saffron such as cracked fennel seed or roasted garlic cloves. The dish is delicious without adding anything else. The whole point for me was to use items I usually stock in my pantry at home. Trust me, I don't keep saffron around all the time, but for a small special treat it has a wonderful aroma and flavor and when used judiciously it is cost effective as well. Thanks

By Linton Hopkins

Oct 22, 2008 10:38 AM | Link to this

Hello Everyone. I wanted to answer a few of the questions that have come up.
I first wanted to thank you for watching and responding. I will answer Andi's question first.
The doneness of meats is a great question which even puzzles professional cooks. The easiest way it pierce the meat in the thickest part with a small knife and look at the meat. You could use a instant read thermometer and shoot for 160 internal temp for chicken. Fish should be delicately cooked and I prefer to have mine slightly underdone rather than over. It should be cooked just till it is done, the meat should be firmer.
You have to learn which number on your electric stove corresponds to a slight simmer. That will correspond to medium high heat.
I hope that helps. Please E- mail me if you have any other questions.

By Linton Hopkins

Oct 22, 2008 10:26 AM | Link to this

Joe,
I appreciate your concern about peanut oil in regards to its allergy potential. At Eugene we cater to many allergy or dietary requests. We have many guests who peanut allergies who dine with us frequently and suffer no harm. Dining at Eugene is about you, not us. This recipe can be done with many other fats based on your own preference. Thanks.

By atlfoodie

Oct 21, 2008 5:47 PM | Link to this

Linton: I recently went to Holeman & Finch... the burgers are the best I've ever had! Any hints you'll part with?

By Joe

Oct 19, 2008 5:05 PM | Link to this

Everyone knows that peanut oil adds flavor, a lot of flavor. Everyone (except maybe you) also knows that, of all the oils used for cooking, peanut oil is the most likely to cause a allergic reaction. Eugene's will be another restaurant we won't be able to eat at.

By Jan

Oct 17, 2008 1:27 PM | Link to this

Saffron? This is not something I can afford to have just sitting around waiting to be used.

By andi

Oct 17, 2008 11:38 AM | Link to this

I have the hardest time cooking meet but mostly chicken and fish. If you shouldn't cut the meet while it's cooking so it doesn't loose it's juices or flavor how do you really know it's done? Especially cooking chicken & fish I tend to cook too long I always add minutes, usually 10 -20 and when a recipe calls for med or low heat what is that really when your stove shows numbers? My 5 or 6 doesn't always seem to be medium like I would think should. Help! :-)

By EveningEdge guy

Oct 17, 2008 10:58 AM | Link to this

Carolyn: The onions should be quartered (this is now added to the recipe). And we have revised the recipe to call for up to eight onions, one per chicken thigh. Linton will correct me if I have this wrong. Thanks for the great question.

By BobDog

Oct 16, 2008 9:09 PM | Link to this

Linton, great recipe. You suggest using a different oil if peanut allergy is an issue. Refined peanut oil is non-allergenic because all of the proteins have been removed during the refining process. Aromatic peanut oil could be allergenic because it has been only moderately refined, thus the peanut aroma remains.

http://www.anaphylaxis.org.uk/information/peanut_oil.html