Pass your skin on down to me please! If it is crispy and delicious that is. If your preparation leaves it soft and flabby I don’t want it.
hmo
hmo
I also remove the skin after cooking bone-in thighs... and then I wrap it around the bit of meat that’s just under the skin and pop the whole thing into my mouth like the delectable treat it is.
if the way you cook chicken leaves the skin limp and greasy, you’re doing it wrong.
YOU’RE DOING IT WRONG.
Removing chicken skin after it’s been cooked?
Can I give you my address and UPS number? I will help you with that skin disposal.
More for me, and the “oyster” is the best part.
We also learn that chicken thighs have now surpassed chicken breasts in price, the former $1.24 a pound to breasts’ $1.13 a pound
Chicken thighs are by far the best part. While I don’t like that the price is going up, it would be nice if some restaurants start offering it instead of breasts.
You get a star for “don’t shuck on a carpet.”
I currently pay $20/hour for 2 kids (ages 6 and 2) in Los Angeles. I provide pizza. My husband and I go out once a quarter because date night is so expensive.
You’re going to hate my, but I was doing $20 an hour when I was 12 years old, and by the time I was 18 it was $50. Rich people pay goooood.
My 16 year-old daughter gets paid $20 an hour ($150 each day) to watch 3 demonically possessed little boys. They have broken windows and several flat screen tvs with previous sitters.
Take the tassels at the end and separate into two separate halves. Take ends and as much loose husk in each hand, and pull until the husk is open to the base. Twist or crack off base, and spin ear of corn on one hand to remove errant silks. Place shucked corn on clean plate, tray, etc, and tackle the next one. And…
Oh, well, babysitting in Manhattan was a real goldmine in the early aughts, lemme tell you.
Fun fact: As a kid, I thought the brand was Chefboy Ardee, and that he was a precocious Italian cooking wunderkind.
Honorable mention:
I ... I mean what the actual fuck?!