Hey, relax dude. Anthony Bourdain doesn't know you (or anybody that he doesn't already know). He's an insightful guy, and a lot of what he says is the truth based on his life, his experiences and his viewpoints.
You're...
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Originally Posted by silvers
keep looking --there are mich better brands out there--if you buy on the basis of money only ---thats a mastake
Dude. I think he's already bought a range. Check...
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Originally Posted by ChefDave11
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Originally Posted by chefedb
I use breast and thigh mixed as it is not as dry.
Wouldn't that just give you a combination...
Great points, Berndy.
If you're only losing a tail a week, you could probably justify keeping it on.
If you're losing 50% of them...then pull fewer out of the freezer.
Quote:
Originally Posted by chefedb
I use breast and thigh mixed as it is not as dry.
Wouldn't that just give you a combination of moist thigh meat and dry breast meat?
It's quite possible to cook white...
I never said that you were wrong or that I disagreed with you, just that they were technicalities that completely did not pertain to the OP's stated purpose.
You and I both knew what the OP was asking for. None of the 3 JN...
What what WHAT?! Warmth melts ice, sorbet and other frozen things??
Reading the OP's post, it's obvious the issue she's referring to is regarding emulsification - or lack thereof.
