And the Facebook:
I also set up an Instagram account, as well as the website, which I put together through Squarespace. I don't have a link for that yet, as I seem to be having some trouble getting the domain to populate over from GoDaddy, but here's a shot of the home page:
So, most of that is in place. And obviously, the concept is now public. Burmese food, doing Burmese food (or a somewhat Westernized, PDX take on it, at any rate; I'm not making any claims at authenticity). This weekend, I gave a couple pieces of equipment I'll be using a test run. Chicken, meet my new convection oven. You two are gonna have so much fun together...
Very, very important. I'm not sure what this thing could be immersed in, aside from a bathtub or a swimming pool, but very, very important nevertheless:
Trust me, they said. Then they trussed me:
The chicken fits in the oven very nicely. Shouldn't be too much trouble cooking two at a time:
And, here's the finished product. I brined the chicken overnight, but apart from that I didn't really season it at all. Just dried it off a bit, and threw it right in. And it was fantastic.
I also gave the pressure cooker its inaugural run. Stock takes about a quarter of the time in one of these.
I tossed in the bones from just the one chicken, six quarts of water, and some aromatic vegetables and herbs (in this case, I want a Southeast Asian flavor profile, so I went with a couple of shallots, along with some lemongrass, green onion, and parsley that I'd put in the freezer not long ago. If you make stock, or plan on starting, always remember to save those veggie scraps and put 'em in the freezer):
Of course, you'll want to strain that and get it into an ice bath once it's done: