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Old 02-13-2014, 08:19 AM   #31
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Ah, don't be hard on bones. I have at times thought that someone who didn't like, say, a rock'n roll band that I didn't' like were missing out on some great music. I don't believe that anymore. I was merely making a reference to him that if you don't enjoy something, and you don't use it, you aren't missing out on anything. On the other hand, if you've never tried some thing that may be truly wonderful, just because you haven't had it before, then you may indeed be missing out.

Roll_Bones, I took no offense at what you said. Only remember, sometimes you have to look at things through someone else's eyes, or in this case, taste some things with someone else's tongue, metaphorically speaking of course (that's kind of a weird statement, isn't it.). Oh, and you just keep your tongue away from me.

Seeeeeeya; Chief Longwind of the North
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Old 02-13-2014, 08:38 AM   #32
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I use spirits a lot when I cook. I like to get as many layers of flavors in a recipe, so wine, and other things are just nother ingredients I use. There are some types of dishes that it just doesn't belong in, or taste good IMHO, even though some recipes call for it....but, for me, when making sauces, it is right up there with, garlic, onions, oxygen, etc....lol....
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Old 02-13-2014, 11:46 AM   #33
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Originally Posted by Chief Longwind Of The North View Post
...
Only remember, sometimes you have to look at things through someone else's eyes, or in this case, taste some things with someone else's tongue, metaphorically speaking of course (that's kind of a weird statement, isn't it.). Oh, and you just keep your tongue away from me.

Seeeeeeya; Chief Longwind of the North
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Old 02-13-2014, 12:02 PM   #34
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I haven't made this dish in some time. SO has an issue with the texture of the skin's being soggy and limp. I've made it without the skin, just browning the chicken pieces but she was underwhelmed.

Does this bother anyone else?
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Old 02-13-2014, 02:11 PM   #35
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Originally Posted by Andy M. View Post
I haven't made this dish in some time. SO has an issue with the texture of the skin's being soggy and limp. I've made it without the skin, just browning the chicken pieces but she was underwhelmed.

Does this bother anyone else?
Yeah, I don't like soggy chicken skin, either. I brown it with the skin on, to get lots of nice fond, then remove the skin before continuing with the recipe. Then we eat the skin as an appy
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Old 02-13-2014, 03:37 PM   #36
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Yeah, I don't like soggy chicken skin, either. I brown it with the skin on, to get lots of nice fond, then remove the skin before continuing with the recipe. Then we eat the skin as an appy
Yes, this works!!!
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Old 02-13-2014, 06:50 PM   #37
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Solution to the skin issue: Just take it off before you cook it.

If you trim the pieces well and brown the skin enough, most of the fat is rendered. It becomes very thin and not rubbery at all. I also pick some off and leave it on the side of the plate. It is all dead animal, no matter how you slice it...
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Old 02-14-2014, 07:47 AM   #38
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Looks sooooo good, except I don't see any celery in this dish. In my tongue-world, celery is a necessity with chicken. It adds a titch of salty flavour, strangely.
I've been off or near-off salt since triple bypass 13 months ago, and now I can really TASTE salt, even in raw vegetables. I looked it up: yes, many veggies contain sodium, straight from the garden.
Once you reduce your salt intake (difficult at first, but ok after 6 months or so....) you can taste sodium in vegetables. Who knew? Celery, to this tongue, tastes salty. I wonder what other tastes I'm not aware of?
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Old 02-14-2014, 08:06 AM   #39
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Looks sooooo good, except I don't see any celery in this dish. In my tongue-world, celery is a necessity with chicken. It adds a titch of salty flavour, strangely.
I've been off or near-off salt since triple bypass 13 months ago, and now I can really TASTE salt, even in raw vegetables. I looked it up: yes, many veggies contain sodium, straight from the garden.
Once you reduce your salt intake (difficult at first, but ok after 6 months or so....) you can taste sodium in vegetables. Who knew? Celery, to this tongue, tastes salty. I wonder what other tastes I'm not aware of?
Throw some in there, then.
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Old 02-14-2014, 12:52 PM   #40
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I will be making my chicken cacciatore in a few days, after all the stuffed cabbage rolls are gone. I like to make mashed potatoes with it and serve the tomatoes and mushrooms and stuff over the mashed potatoes.
I love stuffed cabbages. Can I get your recipe?

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Ah, don't be hard on bones. I have at times thought that someone who didn't like, say, a rock'n roll band that I didn't' like were missing out on some great music. I don't believe that anymore. I was merely making a reference to him that if you don't enjoy something, and you don't use it, you aren't missing out on anything. On the other hand, if you've never tried some thing that may be truly wonderful, just because you haven't had it before, then you may indeed be missing out.

Roll_Bones, I took no offense at what you said. Only remember, sometimes you have to look at things through someone else's eyes, or in this case, taste some things with someone else's tongue, metaphorically speaking of course (that's kind of a weird statement, isn't it.). Oh, and you just keep your tongue away from me.

Seeeeeeya; Chief Longwind of the North
Thanks Chief. No offense meant or taken. Good points and all in good conversation.
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