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I like to put fresh tarragon under the skin of the chicken before grilling or baking it.

Ice. It gives me the creeps. Frozen mugs are the worst. I remember the old-timey metal ice trays with the pull-up handle release. Yikes, even as a kid. I don't like cold watermelon or fruit, either. My boyfriend many years ago used to get the chills when he would eat cereal and hold a paper towel at the same time. He said the nubs on the backside of the paper towel bothered him.

We have free-range chickens. From what I have read, the eggs can actually stay in the henhouse for up to two weeks before gathering. Of course I gather them every day, and I would say that, once they get washed and go in the fridge, they should stay in the fridge. For the price they charge for these type of eggs, I feel they should take the time to wash and refrigerate them.

I never salt or soak the slices, and I make sure they're not sliced too thin. Then I simply dip in flour, then an egg/milk mixture, then cornmeal. Each one seasoned, of course. That gives a slightly thicker coating. I just use canola oil to fry. How about trying some panko crumbs as the last dip? They always seem to make things puffier.

chinese-style chile in oil on top of a torn piece of crummy American cheese slice on top of a saltine cracker. spicy on bland on salty.

FRIED SALT PORK ---My dad, as a late night snack, would soak some slices of salt pork in water for a while, then dip them in a batter and deep fry them. Yum! Healthy, too, eh?