- Aug 12, 2014
- Reaction score
True true. It is VERY difficult to overcook/grill chicken thighs.My secret for super juicy, flavorful chicken breasts? Chicken thighs.
We've got this local wine tasting place, Coopers Hawk. Good wines, I suggest the Almond white something-er-other.Smothered pork chop with chanterelles and slow cooked green beans
No, never done sous vide. I get really good results for poultry, breasts included (even turkey), by grilling them skin-on at 325 over indirect heat. Pull 'em off at 165°, no more. For skillet cooking, I do prefer boneless skinless thighs.True true. It is VERY difficult to overcook/grill chicken thighs.
However, you've apparently never sous vide a chicken breast. No grain, just juicy goodness. Not as flavorful as thighs though, no argument there.
You've apparently never reverse-seared a thick-cut pork chop.I NEVER get pork chops anywhere - I consider it cardboard.
I've had Mateo's salsa. Lots of cumin in there. Good, but I prefer a pico de gallo ( or salsa fresca), with mostly veggies and not much sauce (and def no binders like xanthan or guar gum).
Maybe somebody should make a salsa thread. I love it, but I have very particular thoughts about it. Also, particular thoughts about the requisite chips.Side note, since I was talking about salsa: If any of you happen to visit the metro Detroit area/Detroit proper, it's an experience to visit Mexican Village in Detroit. Trip Advisor will tell you the rest. I've found Xochimilco to be somewhere really good to eat and I like the authentic salsa they have.
I'm right there with you. The Mexican salsa I learned is, for lack of a better word, watery. The flavor is to die for though. I have solid recipes for salsa, a really hot salsa and pico de gallosalsa thread...requisite chips
I don['t know what those are. I'll check it out.hatch chiles.
I LOVE them and usually buy pounds of them this time of year and roast them on the grill, skin, seed, and freeze; but I ate some Hatch chile/cheddar dip (Costco sells it and it's DELICIOUS!) and within a few minutes my upper lip puffed WAY up, then my lower lip - I took a couple Benadryl and it quit. Then a week or so later ate a little salsa that had Hatch chiles and the same thing started happening! So now I'm a-skeert to buy the dang things, seems I have developed an allergy. I ate Serrano chiles in a homemade Salsa Mexicana two nights in a row with no bad effects. Not sure what to make of it but not willing to try the Hatch again any time soon!I'm a sucker for hatch chiles.
I hope you are alright and get to feeling better soon.As I’ve been too fatigued to stand and cook a whole meal, hubby has stepped up last night juicy chicken breasts corn on the cob, and sugar snap peas. Last week he cooked top round London broil perfectly, fresh green beans and cheat Pre made mashed potatoes with just a few reminders from me about timing.