Reddit mentions: The best coriander

Sort of made it up on the spot with stuff I had laying around, but I'll give it a shot.

Make white rice like you normally would. Salt and pepper chicken and brown it on all sides in a pan with olive oil. While doing that, put some bourbon (I used about a cup of Larceny) and some honey (I used maybe two table spoons) in a pot and bring to a boil. Reduce until the bubbles begin to sustain indicating the glaze is thickening. Pour it into a cup and refrigerate until it is at room temp and fully thickened. Transfer browned chicken to a sheet pan and put in oven at 400 degrees while you prepare the rice. heat olive oil in a pan then add your aromatics (I started with scallions, garlic, and red bell peppers but you can use any veggies you like). Add rice and other veggies (I included broccoli which I par cooked by quickly steaming) after aromatics have sweat out and begin to soften. Season with salt, pepper, and Moroccan Seasoning and cook until veggies are done. Remove chicken from oven when it is almost done and pour the glaze over it before returning it to the oven. Once it is done cooking, allow it to rest and reabsorb the juices before plating. Place the chicken on top of the rice and spoon the glaze from the sheet pan over the chicken and serve.

Sorry if my formatting sucks; if anybody can help me out there be my guest.

Here's a format friendly version

Ingredients:

• White rice
  
• Chicken thigh
  
• 1 c of bourbon
  
• 2 tbsp honey
  
• olive oil
  
• veggies of choice
  
• garlic
  
• salt/pepper
  
• Moroccan Seasoning
  
  
  
  
  
  
  Directions
  
  
• Make white rice like you normally would.
  
• Salt and pepper chicken and brown it on all sides in a pan with olive oil.
  
• While doing that, put some bourbon (I used about a cup of Larceny) and some honey (I used maybe two table spoons) in a pot and bring to a boil.
  
• Reduce until the bubbles begin to sustain indicating the glaze is thickening.
  
• Pour it into a cup and refrigerate until it is at room temp and fully thickened.
  
• Transfer browned chicken to a sheet pan and put in oven at 400 degrees while you prepare the rice.
  
• Heat olive oil in a pan then add your aromatics (I started with scallions, garlic, and red bell peppers but you can use any veggies you like).
  
• Add rice and other veggies (I included broccoli which I par cooked by quickly steaming) after aromatics have sweat out and begin to soften.
  
• Season with salt, pepper, and Moroccan Seasoning and cook until veggies are done. Remove chicken from oven when it is almost done and pour the glaze over it before returning it to the oven.
  
• Once it is done cooking, allow it to rest and reabsorb the juices before plating.
  
• Place the chicken on top of the rice and spoon the glaze from the sheet pan over the chicken and serve.

Goya makes a seasoning sold at Wal-Mart called Sazon that you can mix right into the water when you cook the rice and goes very well with beans.. here's a listing on Amazon with an example of the box; Wal-Mart has a similar price point and the box has about 20 packets of seasoning. Also, you could switch it up and use pinto beans, black beans, pigeon peas..

https://www.amazon.com/dp/B004TUMGE0/ref=cm_sw_r_other_apa_mToEAbEFTPTDW

I recently brewed 3 different Goses split from the same mash and the soured on the hotside with 3 different Lacto cultures. They fermented with different yeast strains (WLP029, WLP007, WLP090). They all have a strange off flavor, it sort of tastes like Diacetyl but not quite so buttery/butterscotch. Since I used different yeasts, I would be surprised if they were the culprit. I'm suspecting the coriander I used might be to blame after reading around, several recipes say to use the right type of coriander but never specify what that type is. This is the coriander I used and crushed: coriander Could this be the problem?