I'm not getting in a cock fight with @Matt B
What Are You Eating?
- Thread starter Brute
- Start date
Marinating chicken in pineapple juice does wonders for the bird.
I won’t be googling that one, but when I was a kid it had two main meanings. Primary was a joust where two people are trusty steeds and hoist knights upon their shoulders who thereupon engage in battle to dismount the other knight. This was frequently done in the water.
The secondary meaning was on the monkey bars, a 1v1 battle where you hang with your arms of course and grapple your opponent with your legs to try to pull them off.
I’ll believe you’re not totally full of shit and you get a crisp chicken skin. I think piercing holes in the skin helps with that a lot. Having endured a lot of badly grilled chicken, including going through my own learning curve, and it maybe being my favorite meat, I guess I have my opinions is all. It’s good, though, I should check my assumptions periodically.
It was mostly yellow kernels with a maybe few kernels beige/white. It was labeled simply as "sweet corn" and was partially shucked with the tops cut off and wrapped in plastic in groups of four ears.
Semper_Fly
Steelhead
I know this dish probably isn't everyone's jam, but I eat this once a week. Local fish monger here in Edmonds sells these fresh poke bowls for around $13. I mix it up with regular + spicy tuna.
Daaamn! That's raising the stakes!
But can it compare to this:
Flavorably. I'd say your chicken compares flavorably.
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Chicken and pasta salad look excellent. But isn't that broccoli kinda' over done? Or is "crisp" broccoli a thing that I don't know about?
Looks potentially tasty; what is it in English?
I like all mustard.
plaegreid
Steelhead
Oven-roasted broccoli is so freakin' good. I usually like mine a little crispier than MattB's there. Chop up the broc, toss with olive oil, s&p, red pepper flakes, and bake on a sheet pan at ~420 (blaze it) until done to your liking. A little grated parm on top after plating never hurts.
Mapo Tofu is a Chinese dish of ground pork, tofu, garlic & ginger with chicken stock thickened with corn starch...soy sauce, oyster sauce, sesame oil & Szechuan peppercorns ground in a mortar...I add spinach after cooking to let it wilt before serving over rice.
Japchae is a Korean noodle dish using sweet potato glass noodles...I had some skirt steak that I did not cook yet, sliced thin on the bias, with shiitake mushrooms, bell peppers, carrots in a sauce of soy sauce, sesame oil, sugar, minced garlic, sesame seeds, and fresh ground black pepper.
Yes it is a thing that you didn't know about but now you do. I first had "blasted broccoli" at the Black Bottle in Seattle back in the day. It's been a staple for a while. I didn't cook this batch--I was busy using my license to grill.
Sometimes I like just good ol' crisp-tender steamed broccoli, too.
Huh, good to know, I guess. I grew up on my mother's style of English over-cook everything, so I'm leery of over-cooked food. I think we steam broccoli for 7 minutes, maybe only 4; I'd have to check with Mrs. Salmo to be sure. I see that people often put asparagus on a grill, and I'm paranoid that it will end up as blackened mush.