No good mayor lost his position here. 

Unfortunately, we kinda do. Never underestimate people’s stupidity and gullibility, especially now. :-/

Not so much related to washing off plague germs and such, but I do dunk berries in some water with a bit of vinegar in it. It doesn’t alter the flavor at all and it does a decent job to help mitigate mold growth so that those strawberries don’t end up all nasty because you put off eating them for an extra day. Oh, and…

While I love the idea behind this, many of these badges and such are made in China and China DNGAF about our pitiful American attempts to regulate intellectual property. Maybe they could put some sort of heat on individual PDs, but most unfortunately that might be a tenuous, if nearly impossible task to undertake.…

Oh, I really need to put on my bigboy chef pants and try deboning a whole chicken. I basically know how to do it, but haven’t yet. Your post speaks an absolute truth though, as I know that it would lead to some incredible chicken eating action!

I really hope you try it! Probably the most ‘difficult’ part is removing the backbone, but a good pair of kitchen shears or a cleaver/knife will make short and easy work of that. It is again, imo, one of the best ways to cool a whole chicken. Totally worth the minute or so to de-backbone the chicken. 

Darth’s Serious Eats post works and works well. I go with lower temps, but have had great success. You’ll need a decent to good insta-read thermo (critical) and a 10" or 12" cast iron. I use a 12", but you could probably get away with a 10", if your chicken’s not too large.

Yup, spatchcocking is by far my favorite way to cook a whole chicken. More of the crispy, less of the soggy. I always do a brine too of some sort and this one definitely looks like a worthy one to knock out.

Found a nice stainless steel bolt in a can of some soup long ago. Very crunchy, but I can’t say that it added much to the overall flavor profile. Nothing else really. Aside from the bonus soup hardware and maybe a stray hair every now and then, I guess I’ve been shorted on surprises...or I didn’t notice eating them? 

LOL! This looked healthy for a nice balance to the muffins, but what TF did I expect?! Bet this would be tasty with reduced balsamic (I have a big jar full of the reduced stuff). Come in for the healthy vegis, stay for the decadent sauce.

I’ve never eaten that cereal, but, yeah, I may have eaten a cookie or 3 for ‘breakfast’...

Shit, you’re evil, Allison. Evil! I’m still working through the FOUR TEEN THOU SAND batch (which was every bit as incredible as advertised!), then it’s the donut post and now this corny, sweet muffiny trap! Social isolation via not being able to fit through the front door, I guess?

“I’ve said many times that Bernie Joe Biden needs to win in November, and I will phone bank as much as I possibly can to do my part to make sure that a Bernie Biden win happens’...while I talk as much shit as I possibly can to see that it doesn’t by inflaming those against him by taking every opportunity to make him…

He’s always been so utterly desperate to make any and all forms of peaceful protest, especially and specifically against him illegal, but even more so he’s desperate to start mowing down people with live, non-rubber bullet ammunition. In his drug addled psychopathy, being able to kill people without pause is only…

“Humans can’t possibly alter the climate....daahuuurrr!”

Yeah, I’ll admit that my mind just immediately went ‘there’. Even worse (or better?), I was quickly reminded of a certain scene from an even darker place.

I already regularly rinse berries in water with vinegar because it helps extend the freshness of the fruit a bit. You can’t taste it and if it takes out a few errant ‘bonus proteins’, oh well. I’ve never tried a salt water dunk and I probably won’t after this. Unless something is either rotting or teaming with vermin,…

He’s the new brand of ‘concern Republican’. The type to promote using propane instead of old school gas and wood during cross burnings because propane is more efficient.

Yup, the old scrape it out method. That’s how I do it too.

Some really awesome signature dishes here, thanks for sharing them! It’s always interesting to see the processes and inspiration that pro-chefs, such as yourself, go through to come up with their dishes. Looks like a fun and incredible restaurant you have too. Anyway, thanks again for the cool (and warm at the same…