Chef Edward Lee has a recipe for simulating that crust using a cast iron skillet.
He's all about mixing influences from his Korean heritage and Kentucky upbringing.
exasperation
joined 10 months ago
Average chicken size has risen significantly through the introduction of specialized huge breeds. This article summarizes an academic paper that describes how we went from breeds that averaged 900g (2.0 lbs) to 4.2 kg (9.2 lbs) at 56 days old.
Cooking is my happy place. I now have a white collar job, producing words on a digital page, where most projects are measured in months and even individual tasks within those projects are measured in weeks, so I like to work with my hands to turn around something tangible on shorter timelines. Cooking is how I can turn raw ingredients into something delicious and beautiful.
It also helps that I used to cook professionally, so I have a lot of useful experience and knowledge about how to do things quickly and efficiently.
I normally buy air-chilled chickens around 4 lbs. Those run about $3/lb where I live, at Whole Foods.
But I've been boycotting Amazon/Whole Foods, so I bought my chicken from a big box store near my house. There, the whole roaster chickens are ordinarily gigantic (6-10 lbs). And the chicken already cut up into parts might be 12 lbs or more.
But there was a particularly sad looking 8-lb chicken for $1/lb, nearing its expiration date. I figured I had a plan to use it up within 3 days, so I bought that one.
Long term I might need to find a better chicken source. There are some specialty butcher shops in my city but I'd have to drive out there.
Honestly, just noodles (I went with some generic "Asian" dried noodle from a big box U.S. grocery store), carrots, ginger, scallions, a lot of black pepper, and the simmered meat, in the stock I had made. I basically did it countdown style: added pepper and ginger at t minus 10 minutes, added carrots and meat at t minus 7 minutes, added scallions and a little bit more black pepper as I took it off the stove. I stirred in some chili crisp for my own bowl, but the kids got a non-spicy version.
where saddam
Nobel Laureates Daniel Kahneman and Angus Deaton at Princeton University published a study in 2010 showing that money buys happiness only up to about $75k per year (in 2010 dollars, for Americans), at which point happiness plateaus and more money doesn't meaningfully buy more happiness.
Years later, Matthew Killingsworth at the University of Pennsylvania published a study showing that happiness didn't really plateau with money, but kept increasing at $75k and beyond.
They got together to see if they could reconcile their different findings from pretty similar methodologies.
As it turns out, Killingsworth's data did show the same plateau, at pretty much the same place, if you focus only on the least happy 20%. In a sense, the Kahneman data was focused on only measuring unhappiness, and didn't properly distinguish between people who were kinda happy, people who were moderately happy, and people who were really happy.
So now the most widely accepted analysis is that there are people who are deeply unhappy, for whom giving them more money might not make them emotionally better off, at least past $75k in 2010 dollars. But for the rest of us, the majority of people will continue getting happier with more money, well up to the $500k income.
Heaven Hill makes a lot of good stuff. Too many brands, though.
I've never heard that Heaven Hill isn't union friendly. I always see their brands on the union-supported lists.
You've completely missed the point of the comment you're replying to.
Note that Brown Forman also owns the following bourbon/American whiskey brands:
- Woodford Reserve
- Old Forester
- Coopers Craft
They also own the following European distillers:
- Slane (Irish Whiskey)
- Benriach (Scotch)
- Glendronach (Scotch)
- Glenglassaugh (Scotch)
Jack Daniels is obviously their highest volume brand, but some of these other brands are pretty big, too.
That shit isn’t even bourbon.
It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).
They just choose not to label themselves with that name.
Modern diets are just selection pressure. Evolution marches on.