The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on March 12, 2013, 08:30:52 PM
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http://www.democraticunderground.com/115723365
Oh my.
First off, the diet cola primitive:
Tab (9,096 posts) Mon Mar 11, 2013, 07:55 PM
Who likes skin?
I have no apologies for being an omnivore (verging on carnivore). I like a good cooked skin on my poultry (and pork), and eating it. Yet I know some are fully for it, and some are fully against it (this is like the ketchup on eggs conversation I raised a few years ago). Who's with me? And, in the spirit of openess, who's against me? Why?
LeftofObama (1,977 posts) Mon Mar 11, 2013, 08:03 PM
1. I like it on Kentucky Fried Chicken.
Everything else kind of tastes bland.
Ugly, she with the face like Hindenburg's, pops in:
Warpy (67,541 posts) Mon Mar 11, 2013, 08:22 PM
2. Archie Bunker's famous grace
"Bless the meat and damn the skin
Open yer kisser and cram it in!"
I'm neutral. I avoid it because of the fat content but I appreciate its contribution to soups and stocks.
Scruffy Rumbler (324 posts) Mon Mar 11, 2013, 08:51 PM
3. One of the best parts of roasting a bird... the crispy seasoned skin! I'm in!
Stinky The Clown (50,342 posts) Mon Mar 11, 2013, 10:27 PM
4. The best part. If they sold just skin, I'd be buying it.
By the way, the very best skin I've ever eaten is when the chicken is done of the grill, weighed down with a "brick".
There are lots and lots of recipes all over the Intertubes and Youtubes. One step only a very few of them suggest is to separate the skin from the flesh. Done correctly, the skin is left intact but separated from the flesh. Use the handle of a wooden spoon to run between the skin and flesh to separate them completely, excaept at the edges to keep it in place. Take care with this step as it is easy to puncture the skin. One or two small holes won't matter. Too many will cause the skin to just be messy.
It is often seasoned both above the skin and below. The significance, however, is that the fat can drain off, leaving the skin incredibly light and crispy.
<<<utterly neutral about skin; whatever way it's served, is fine with.
Then Ugly, who won't go away:
Warpy (67,541 posts) Tue Mar 12, 2013, 03:00 AM
7. You'd love my Chinese smoked duck
I pierced the skin and let the fat render off in the oven. Finish cooking was in a wok lined with heavy foil into which was placed a smoking mixture of tea and spices.
I haven't done it for years since my present kitchen doesn't have an exhaust fan for the fumes, which are considerable.
However, yes, the skin was almost the best part. Almost.
Hmmmmm.
<<<thinking.
fizzgig (17,132 posts) Tue Mar 12, 2013, 01:12 AM
5. i'm an omnomnomivore when it comes to chicken skin
we fight over it
^^^the stout primitive.
Lugnut (8,578 posts) Tue Mar 12, 2013, 01:55 AM
6. I do!
DH always hands his over to me to eat. It's the best part of a roasted chicken.
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fizzgig (17,132 posts) Tue Mar 12, 2013, 01:12 AM
5. i'm an omnomnomivore when it comes to chicken skin
we fight over it
Well, maybe that explains her post in the boobyhatch:
Sun Feb 17, 2013, 01:41 PM
fizzgig (17,132 posts)
my husband seems to be spiraling downwards again
he's frustrated at his job
he and a friend of his had a falling out
it looks like his band is breaking up.
he's been talking about how he doesn't even want to be looked at
he's been doing not much else but playing video games for a week
http://www.democraticunderground.com/11513268
And she won't share the chicken skin.
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The "X" wife used to skin a chicken and make whatever.....my pet 'coon loved the cold rubbery skin off those chickens. You didn't dare get close to him when he was tugging on that chicken skin.
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(http://cdn.memegenerator.net/instances/400x/31099132.jpg)
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(http://cdn.memegenerator.net/instances/400x/31099132.jpg)
How about Pork Rinds, this I understand is pork skin. I hope.
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I love me some pork rinds........salt and vinegar..... :thumbs:
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I love me some pork rinds........salt and vinegar..... :thumbs:
I haven't had those in years. I used to like the hot ones.
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I haven't had those in years. I used to like the hot ones.
It takes years to get some products about the country. Up here it was almost impossible to get except in military commissary's the Old Al Paso products in the mid 60's.
Back then the corn tortillas came in a tin can. Each tortilla was separated with some kind of parchment paper, 18 per can. By the late 70's they were common in the grocery stores in this area.
Today I have not seen this product anywhere on the Eastern Sea Board for years. Only tortillas I have found are those ghastly things in plastic bags. What a difference, the ingredients list corn treated with lime, Hominy corn ???
Pork rinds are finally up here and being stocked everywhere. Pig picking and a peanut boil gaining popularity as are the 1,001 strange spices and food from all over the world.
So why is it so difficult to find the old fashion corn tortillas made with Corn ?
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Hominy corn ???
Oh, I'd say about 30.
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Oh, I'd say about 30.
:rimshot: :rotf: