I was always afraid I wasn't cooking our meat long enough so I would always
cook it just a little bit more making the meat tough & dry. I invested in a
$30 talking cooking thermometer & I don't regret it one bit. If you can, I
recommend folks invest in one of these wonderful kitchen tools. If you
in the dark list <Cookinginthedark@acbradio.org>
Cc: Charles Rivard <wee1s...@fidnet.com>
Subject: [CnD] chicken thoughts
I’m not sure what I am going to do with a 5 pound package of chicken thighs
that have the bones and skin intact. I do want the bone and skin to remain
intact. I’m
-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 26, 2016 1:11 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] chicken thoughts
Getting back on topic, I hope, by reminding that I'm looking
: Sugar
Subject: Re: [CnD] chicken thoughts
We have one of those restaurants here in Fresno. I love their honey mustard
sauce. They have contest on who can eat a dozen of their hottest sauces
dipped wings in just 3 minutes, it's crazy.
‘I had rather stand with God and be judged by the world, than
by God.’
-Truly Blessed, Sugar
-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 26, 2016 9:37 AM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] chicken thoughts
Hey Charles,
Where I'm from, Minneapolis
!!
-Original Message-
From: juliette via Cookinginthedark
Sent: Monday, September 26, 2016 11:36 AM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] chicken thoughts
Hey Charles,
Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of
hotness) from Buffalo Wild
Message -
From: Charles Rivard via Cookinginthedark <cookinginthedark@acbradio.org>
To: cooking in the dark list <Cookinginthedark@acbradio.org>
Date: 09/26/2016 6:19 am
Subject: [CnD] chicken thoughts
>
>
> I'm not sure what I am going to do with a 5 pound package of chicke
I’m not sure what I am going to do with a 5 pound package of chicken thighs
that have the bones and skin intact. I do want the bone and skin to remain
intact. I’m considering to either bake them in the oven covered with either
barbecue sauce or with Shake ‘n Bake, but I want to add another
