I’ve had some serious cognitive dissonance when visiting friends farms. They’re intelligent and sensitive animals.

I mean, there’s gotta be a way to use Nori to do the same thing. I wouldn’t even batter it, just make the fake bacon some guys are doing.

You’re correct, but if I cut that out I’m going to also have to stop making beef fat tortillas and stop drinking Diet Coke. It’s a slippery slope.

It was a crap shoot but I used the old two fry baskets together trick. Keeps them reasonably flat. You’ll still have a couple that get through… for home anything metal that you can hold something down with?

I’m going to look into that a little more, I get how it would work by making the skin on the breast contract but I feel like a quick pan fry before sous vide would give you the same effect with their application?

I feel like it should work? I’ll try it next time and get back with results. I’m wondering if leaving it with salt (the same way you would fake dry age a steak) would pull enough moisture out to crisp it without breading.

Thanks for giving me something to play with!

I respect and value your opinion, so I’ll eat one in the corner so you don’t see it

I would 100% agree with you if it wasn’t a lunch/light bite thing. Fried egg is the way to go, I’d get side-eyed straight to hell if I tried anything “Veggie” patty wise.

The cases I have on hand are usually 10#.

NOW if you have a local butcher chances are they’re still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd’s are any markup is only going to be about 10%, you’ll still get a good price.

End of summer’s a good time to push since you’ll have football season kicking off, it’s good for them to sell as a game night snack.

Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they’ll have access to it. They’re pretty versatile. I jumped to the sales side of the industry and I’m constantly suggesting this stuff as a way to push your cost down if you need to.

Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it’s classier right?) and pimento cheese… you’re good to go.

It’s also heaven

It was the great bacon crisis where a #10 box cost me somewhere in the region of $14/#

Thanks COVID!

Of course! We tried it two ways, but the most effective was this

-Dry your chicken skins

-Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I’d only leave them 15-20 minutes if you’re doing it at the house)

-Toss them in a flour dredge

-Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.

Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).

I don’t agree, but somehow, I really agree

I actually got the idea from a BBQ spot in Carolina that tried it out. Really glad I was scrolling IG that day.

Always!

Distributors package the skins separately. It’s basically boxing up all the skins from the boneless skinless chicken breast you buy in the store. I got it for something ridiculous like $0.49/# and use it so it doesn’t go to waste.

This looks amazing, I never realized this is something I’d be drooling over this early.

Bradford Watermelons was always my favorite. We’d get all sorts from them, but the watermelons would make it to the tasting menu.

https://bradfordwatermelons.com/

They also sold green runner peanuts before the pandemic.

I’m amazed Albon is still scrapping in the top right now