Comments on: Recipe | Roast chicken with Pedro Ximenez

By: jamesramsden

jamesramsden — Wed, 08 Jun 2011 08:10:53 +0000

In reply to Tori @eat-tori. Ooh that sounds brilliant. Will try that. J

By: Tori @eat-tori

Tori @eat-tori — Tue, 07 Jun 2011 20:54:45 +0000

Oh, hello. This looks brilliant. Am equally obsessed with Pedro (as it’s colloquially known in our flat- usually in the context of ‘oh dear,it’s been one of those days- do I need to call in Pedro?’). A splash of it with a couple of squares of very dark chocolate can make the prickliest of days tolerable. A while ago I busted out a Pedro sabayon with blackberries. Was pretty cheerful. But this, this is something else.

By: jamesramsden

jamesramsden — Mon, 06 Jun 2011 07:48:11 +0000

In reply to Gob Bluth II. Creep ;-)

By: jamesramsden

jamesramsden — Mon, 06 Jun 2011 07:47:32 +0000

In reply to Michael Toa. Thanks Michael, J

By: jamesramsden

jamesramsden — Mon, 06 Jun 2011 07:44:24 +0000

In reply to Hamish. You're welcome sir, glad you approve, J

By: Hamish

Hamish — Wed, 01 Jun 2011 14:19:32 +0000

I’ve wanted to cook this since you tweeted it last week. Thanks for sharing the recipe it looks awesome.

By: Michael Toa

Michael Toa — Wed, 01 Jun 2011 13:19:53 +0000

I also love saying Pedro Hxxximenezz. But I especially love hearing it a la Nigella on her series. Such fun word. I also like saying ‘couscous’ and ‘beurre blanc’ for some reason.
You assaulted the bird.. That makes me laugh. The bird does look tasty. Yum.

By: Gob Bluth II

Gob Bluth II — Wed, 01 Jun 2011 12:42:25 +0000

Why only a ‘moment of fridge sluttery’? Why not 2 or 3 moments? Perhaps more?