Wait. Wasn't this what my last post was about?
I clean the fridge out today. It took me all afternoon. It may have been the worse ever.
When cheese is moldy, simply cut out/off the mold. It's still good. Bread, not so much. When you see mold on bread, the mold it already distributed throughout even if you can't see it. But don't tell my family. Mold on cheese is only where you see it. But there is the problem of mold getting everywhere when you are cutting off the mold, on the cutting board, knife, your hands just to name a few places. Then that mold gets back on the cheese. Simply rinse off the superficial mold and pat dry. Good as new. Only better because it is even more aged.
What are you grating? Bread?
Cheese.
What is that?? I'm very suspicious. Sniff sniff. Moldy.
So it's not. It's too hard to be moldy. It's just very sharp.
I had some spreadable savory cheese that turned rock hard, which I grated and cleverly disguised.
Just 2 of the amazing ingredients I am using up in this recipe.
Poached Chicken Breast and Chicken Broth
From Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes. Like Hawaiian Haystack.
Ingredients
- 4 1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
- 1 onion, cut into 8 wedges
- 2 carrots, quartered crosswise
- 2 celery, quartered crosswise
- 2 dried bay leaves
- 3 garlic cloves
- 6 sprigs parsley
- 3 sprigs fresh thyme or 1/4 teaspoon dried
Directions
- Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.
- Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.
- Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3 months.
- When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.
