Comments on: Fennel high and oven-fried chicken

By: A Scientist in the Kitchen | In a hurry coleslaw

A Scientist in the Kitchen | In a hurry coleslaw — Fri, 15 Aug 2008 10:01:57 +0000

[...] had picnic in the garden and decided for oven-fried chicken once more. For some reason, there were no vegetables to accompany the dish (read: prepared lunch [...]

By: Donace

Donace — Sun, 13 Jul 2008 22:04:02 +0000

damn that made me hungry! i’ve written this down for further refrence.

By: A scientist in the kitchen

A scientist in the kitchen — Wed, 30 Jan 2008 03:27:26 +0000

I would be excited to see a fennel plant, I don’t we grow it here in the Philippines. Does the bulb taste like the seeds?

By: Laurie Constantino

Laurie Constantino — Mon, 28 Jan 2008 09:58:36 +0000

MMM – this looks wonderful. I like the idea of combining fennel and chicken. I am a big fennel fan – it goes particularly well with seafood and pork, both of which you have in abundance.

A piece of trivia for you – the fennel that Prometheus to steal fire was Ferula communis, a giant fennel that is related to edible fennel but is not itself edible. When I first saw giant fennel growing in Greece, I got really excited about all the ways I could use it in cooking, but then had to shed a tear when I found out it wasn’t edible! Boo Hoo!

By: Kalyn

Kalyn — Mon, 28 Jan 2008 03:18:46 +0000

I’m a huge fan of fennel seeds. I consider it to be essential in tomato sauce for pasta, and love it in curry powder too. Your chicken sounds just delicious. Hope it was a good birthday for your dad!

By: White On Rice Couple

White On Rice Couple — Sun, 27 Jan 2008 23:36:28 +0000

Fennel is such a fantastic flavor and yet there are not as many recipes using it! Thanks for the inspiration on fennel again!