birria de chivo with tons of fresh tortillas. Man, I miss my Grandma!
I could not agree with you more. White meat has so much less flavor, is dryer and the texture is gritty compared to dark meat. Of course at Thanksgiving one year my wife’s niece made a turkey for her first time and the only people that got food poisoning were us dark meat eaters.Never understood this obsession with white meat. It's bland, worse in texture, worse in ability to resist heat, worse in flavor. It's worse in everything.
I can't wait until someone genetically modifies a chicken with 4 legs instead.
Never understood this obsession with white meat. It's bland, worse in texture, worse in ability to resist heat, worse in flavor. It's worse in everything.
I can't wait until someone genetically modifies a chicken with 4 legs instead.
I will not stand for this fried chicken thigh sandwich erasure.For the record I love white meat in the right applications, i.e. Hainanese Chicken Rice or a sandwich. My example was specific to McD’s chicken nuggets haha
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I can't wait until someone genetically modifies a chicken with 4 legs instead.
I would like it on record that when I eat chicken wings, there is nothing left but bone and the really big bit of cartilage at the top of the drumette.- I think that - to a lot of westerners, anyway - chewy/rubbery is a turn-off, so connective tissues turn legs/thighs in to Russian Roulette. When I make stuff like chicken adobo, my son will leave a lot of meat on the bones, and I'm pretty sure that it's because he's grossed out by the prospect of biting in to/chewing on a tendon.
Pastrami on rye. From Katz’s. Only have had it 3 times, but I crave it pretty much daily…
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Was always a staple when visiting family in New York.Pastrami on rye. From Katz’s. Only have had it 3 times, but I crave it pretty much daily…
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Yeah here in the Mojave, ~shrug~Was always a staple when visiting family in New York.
Used to always go to a great deli in Florida too.
Wish there was one near me here in California that was decent. There’s one down in San Diego I forget the name of
....almost makes you wish for a nuclear winter?Yeah here in the Mojave, ~shrug~
a good bibimbop. With soup.
This is my breakfast 3 or 4 days per week. Well, for most of this year, at least, and no signs of getting tired of it.or more simply, steamed rice + fried egg(s) + soy, i.e., gyeran bap
gochujang required, banchan optional
Sooo any has recommendations for a cooking apparatus for gyeran jeem??
I still remember being 11 and being taken to Katz for the first time by my mom. I couldn’t understand why all the sandwiches were $18+Pastrami on rye. From Katz’s. Only have had it 3 times, but I crave it pretty much daily…
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My favorite cuts are the more robustly beefy cuts, like hanger, flank, skirt, flat iron, strip—although I’d happily eat a steak from almost anywhere on a steer. I’d agree that hanger is the beefiest cut, also love how the loose muscle structure takes on seasoning/marinade well—because of hangers’ innate chewiness, I prefer it cooked closer to the medium side of medium-rare. Ah, it’s been months since I’ve eaten a hanger, long overdue now.To me, hanger steak is the steak that almost makes every other cut of steak irrelevant. Especially since hanger steak is cheaper. Best cut on the cow yet one of the cheapest.
Turns almost every other red meat comparison into a 'well it's great.... but it's no hanger steak'. You just can't beat it for flavor.
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