What Are You Eating?
- Thread starter Brute
- Start date
Blade steaks, smells like Bacon.
Cornell chicken, holy cow!
Cornell Cooperative Extension | Cornell Chicken Barbecue Sauce and Safe Chicken Barbecues https://share.google/iz1dT43pEywkBvcXX
It's so good. I can't believe I never got around to making it before. It's going into my rotation now for sure. Next time I'll part out the chicken (or buy bone in skin on thighs) because it would have been easier and quicker than cooking the whole bird in one piece.
So true. Meat eater Salmo understands and appreciates the importance of vegetables, but draws the line at cauliflower and brussels sprouts.
Oh yeah, one of my favorite things to cook and eat ever. I think I learned about it from @troutpocket. Yep, you can do just thighs or just quarters, that’s the way to go IMHO.
This site is annoying with ads but has some extra tips. I really like their “Simon and Garfunkel” poultry seasoning on the Cornell chicken. https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/
I just used fresh rosemary, sage, and thyme from the garden for my poultry seasoning. Should have put parsley in, too!
I did not marinate like some of the recipes call for, I just basted frequently while the chicken cooked.
Yum, I’ve never done it with fresh herbs—more of a dry rub type thing after the marinade/brine. I’m a big fan of brining chicken for the grill (or most anything). It takes time for osmosis to occur and I think basting chicken skin is sort of pointless since the function of skin is to act as a barrier. Plus I really like the subtle taste-o-vinegar from the Cornell recipe.
I pricked the skin all over with a fork. And I flipped the chicken every 5 minutes out so and basted each time, more heavily toward the end. Plenty of that vinegary goodness in every bite!
I'll try marinating next time and compare results.
now this is salmo approved
FinLuver
Native Oregonian…1846
Please stand-by as I wipe the drool and make sure my iPhone is still functional.
Damn I’m hungry now and it’s after 8:30pm.
You would be most welcome at the swap & shop or any other get together and whip up that meal! That meal hits it outa' the park!
It's my go to meal for Memorial Day weekend...
what have you got against Whole Foods?
My dentist keeps suggesting this.
ok...aging causes thinning of the gum tissue around both implants and 'normal' teeth. The thinner the tissue gets the more susceptible it also becomes to bone erosion and a loss of structural support = loss of tooth/implant.
In a typical gum implant procedure:
- the periodontist ( best done by them vs a standard dentist) slices open the base of the gum at the implant site to expose the tooth/implant
-next a fairly deep section of tissue is removed from the roof of the mouth about 1" long by 1/2" wide
-that tissue, the implant, is then stitched into place around the tooth base, with dissolving interior and exterior stitches stitches
-before the procedure begins a mouth guard is created by 'casting' your upper palate where the implant donor is removed from. This mouth guard covers all the upper teeth and the roof of the mouth.
-Because the implant site cannot be stitched closed, it has to heal by filling in which takes a few weeks.
- For the first week to ten days the donor site is highly sensitive, downright burns like hell at first if not protected by the mouth guard. With the mouth guard in place the site is sensitive but doable. Typically the mouth guard is worn full time for the first few days to a week with removal several times a day to clean and let the tissue breathe.
-so diet for the first week is all soft food such as eggs, cottage cheese, yogurt, pasta, soup, protein shakes, etc, with all chewing done by the opposite side of the implant location. After the first week tender cooked fish, beans, chicken, etc can be added.
-The point of all this is to keep the transplant site completely protected from any disturbance while the graft 'takes' and roots in. At first the grafted tissue appears all white and then gradually becomes pink as the graft becomes fully vascular.
-If at the two week exam the periodontist sees normal progress the patient will be cleared to move on to solid foods, while still avoiding chewing any 'hard' foods on the implant side for another two weeks.
Being there is no dental coverage available for those on MediCare that covers gum implants, the procedure cost (this my second) is about 3K a pop.
Hope you find this helpful.