With the Superbowl coming up this is the perfect time to discuss....What part of the chicken wing do you like? The flat "wing" part or the little drummies? I personally like the wing part better and it seems I am...
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In a hurry yesterday, I poached three kind of thick boneless chicken breasts (fresh, not frozen) in a pan of water with some salt, a small chunk of onion, and some celery. I let it simmer til the insides weren't...
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So, my great grandmother used to make what she called "creamed chicken and biscuits" when we were little (she was born in 1907 and died in 2004) and it was amazing. She only made it in the winter when it...
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I'm organizing a lunch for about 200. Volunteers will make/prep dishes in advance and we'll be able to do some minimal reheating just beforehand. I need to do at least one chicken dish and think boneless breasts or tenders will...
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Hello all, I am looking for a good chicken hash recipe, any ideas?...
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I was watching some of the Anthony Bourdain marathon on the Travel channel earlier tonight and came across an episode from the new season in which Bourdain goes to Tokyo ... and eats "rare" chicken, which was essentially raw in...
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As an alumnus of Cornell, I was surprised that the New York Times heralded this chicken preparation. I never ran across it in my 5 years at Cornell (Ph.D.). Have anyone tried it? Here's the NYT article: http://travel.nytimes.com/2008/08/22/travel/escapes/22nyfood.html...
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I love chicken salad. Usually I make it with chopped walnuts and dried cranberries, salt, pepper, and a little dash of cayenne. But this is getting a little old...and I want something new. What do you add to your chicken...
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My own thoughts, with quotes from Col. Harland Sanders' autobiography, are at: http://www.blogsmonroe.com/food/?p=561...
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I am trying to find a recipe for a Russian food, Kafteles (chicken and beets). Most of the recipes call for creating a borsht by soaking beetroot in water for three weeks. Has anyone done this with success? Are there...
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