Over-rated - Ketchup
Under-rated - jalapenos
Peppers in general (especially orange) are vastly underrated.
Over-rated - Ketchup
Under-rated - jalapenos
Over-rated - Ketchup
Under-rated - jalapenos
May 28th is national burger day. What do you prefer on your burger?
Over-rated: Ketchup
Under-rated: Heinz 57 sauce
Over/Under on how many burgers Nate Stanley will have?
Over/Under on how many burgers Nate Stanley will have?
Do they really think the world is just waiting for their opinions?
It might be appropriate to do another "Hot Takes" edition of the mailbag for take judging sometime soon.Why do so many people think this is a thread in which to discuss their own answers to the questions we are giving Fitzy? Do they really think the world is just waiting for their opinions?
Question 1
Since it's a short week, does that effect the release time of the mailbag?
Everybody sucks at grilling boneless, skinless chicken breast because grilled boneless, skinless chicken breasts suck. Sure, if I'm really hungry and absolutely nail the marinating/seasoning and grilling they're not too bad. But at the same time I can do a complete half-ass job cutting it up, breading and frying it and it's glorious. My wife makes sure the grilled boneless, skinless chicken breast is a family staple for health reasons. I always imagine the old Sci-Fi books that include a futuristic world with some colorless, flavorless foodstuff that everyone gets for perfect nutrition. You know grilled chicken breast has to be a major ingredient.I feel like I can just about prepare an entire meal on a grill, but I suck at grilling chicken breasts. They are either underdone (no bueno) or overdone about every time. To my defense, I much prefer boneless skinless thighs, so it doesn't affect me much.
What food is your undoing?
All weeks contain 7 days. (Other than during Leap Year, of course).
Your friend, Smart-*** Guy
I feel like I can just about prepare an entire meal on a grill, but I suck at grilling chicken breasts. They are either underdone (no bueno) or overdone about every time. To my defense, I much prefer boneless skinless thighs, so it doesn't affect me much.
What food is your undoing?
Marinating is definitely a key point, I've also found if you tenderize/pound them out so they are an even thickness, helps a lot with getting them cooked evenly and taste worth while. I would agree, hind quarters or the whole chicken are my preferred cuts.Everybody sucks at grilling boneless, skinless chicken breast because grilled boneless, skinless chicken breasts suck. Sure, if I'm really hungry and absolutely nail the marinating/seasoning and grilling they're not too bad. But at the same time I can do a complete half-ass job cutting it up, breading and frying it and it's glorious. My wife makes sure the grilled boneless, skinless chicken breast is a family staple for health reasons. I always imagine the old Sci-Fi books that include a futuristic world with some colorless, flavorless foodstuff that everyone gets for perfect nutrition. You know grilled chicken breast has to be a major ingredient.
It's not terrible, but of all the wonderful meat options this glorious first world life avails us, why anyone would crave a grilled chicken breast escapes me.
Marinate for at least a couple of hours. I finally got this right about a year ago. Using a BBQ sauce or something else as a glaze helps retain the juiciness too. Of course, this generally eliminates the healthy benefits of grilled chicken.I feel like I can just about prepare an entire meal on a grill, but I suck at grilling chicken breasts. They are either underdone (no bueno) or overdone about every time. To my defense, I much prefer boneless skinless thighs, so it doesn't affect me much.
What food is your undoing?
What do you recommend for a good marinade on chicken?Marinate for at least a couple of hours. I finally got this right about a year ago. Using a BBQ sauce or something else as a glaze helps retain the juiciness too. Of course, this generally eliminates the healthy benefits of grilled chicken.