Thu February 01, 2018 6:31 am
durdencommatyler wrote:Kaius wrote:durdencommatyler wrote:Kaius wrote:I worked with an older food prep lady back in my Applebee’s days that enjoyed eating raw chicken
Oh my god.
You worked at Applebee's?!
I did. From 2002-2006.
The one on Haggerty?
Thu February 01, 2018 6:32 am
Kaius wrote:durdencommatyler wrote:Kaius wrote:durdencommatyler wrote:Kaius wrote:I worked with an older food prep lady back in my Applebee’s days that enjoyed eating raw chicken
Oh my god.
You worked at Applebee's?!
I did. From 2002-2006.
The one on Haggerty?
Yeah I think I saw you eat some raw chicken once.
Thu February 01, 2018 6:35 am
durdencommatyler wrote:Kaius wrote:durdencommatyler wrote:Kaius wrote:durdencommatyler wrote:Kaius wrote:I worked with an older food prep lady back in my Applebee’s days that enjoyed eating raw chicken
Oh my god.
You worked at Applebee's?!
I did. From 2002-2006.
The one on Haggerty?
Yeah I think I saw you eat some raw chicken once.
How come you didn't stop me?
Thu February 01, 2018 11:43 am
washing machine wrote:chicken tartare. Nice.
Thu February 01, 2018 1:39 pm
LoathedVermin72 wrote:You’ve got a fun week ahead of you
Mon February 05, 2018 5:52 pm
Mon February 05, 2018 8:10 pm
Tue February 06, 2018 1:20 am
Sun June 27, 2021 11:31 pm
Mon June 28, 2021 12:45 am
Mon June 28, 2021 1:01 am
Norris wrote:I'm gonna use this, which a friend recommended to me: https://riehlfood.com/chef-johns-butter ... d-chicken/
I think I will use the seasoning that would normally be mixed in the with buttermilk to season the chicken while it's in the sous vide. Then once that's cooked, I'm going to deep it in buttermilk on its own, and then dredge through the spice/flour mix and fry it. I'm thinking I sous vide to 160 and then the little bit of time in the oil to get it crispy will get me to the 165 degrees I want.
Mon June 28, 2021 3:12 am
epilogue wrote:It takes a long time to get over bad chicken.
Mon June 28, 2021 3:14 am
Mon June 28, 2021 3:17 am