My day began with an egg and cheese sandwich on a biscuit, followed by a cappuccino, which provided a little pick–me–up. Since nothing was ready on the Slow Cooker front and it was lunchtime, I commandeered some leftover ropa vieja from a tasting the Cook’s Country team was conducting. My baked brie tasting was the first Slow Cooker tasting of the day. Because it was my first time making the recipe, there was plenty to discuss (cook time, flavor profile, texture, and quantity). Another baked brie tasting was definitely in our immediate future.
After taking into consideration the notes I took from the previous day’s Buffalo wing tasting (my coworkers suggested I broil both sides of the wings—sans sauce—until the skin crisped before tossing them with sauce), it was time to taste them again. This time, we were satisfied.
Next, it was time to taste some more chicken. We tasted recipes for curry chicken, and lemony chicken with spinach and feta—both recipes for Slow Cooker—and discussed each at length. The major concerns with the curry chicken were the doneness of the vegetables, the amount of coconut milk, the amount of chicken, and the strength of the curry flavor. As for the other chicken dish, we focused on the amount of feta, when to add it, how to prepare the chicken (Cut it or shred it?), how much lemon to use, and how long to cook the rice.
I ended the work day with a Back to the Future moment—more baked brie. This version fared better than the last, but it was still in need of some minor flavor profile tweaks.
Later that night, I enjoyed a corned beef sandwich on pumpernickel with potato chips for dinner. No analyzing necessary.