Can I have a little bit from everyone each of you? I mean, everything looks tasty!
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Makes sense. I wonder what would happen if you skinned it first, if that would hurt the moistness of it…
We’ve cooked the skin separately (for various poultry, for various reasons when there was extra skin or we skinned them) and it can be really amazing.
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Cool pot holder!
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This is a simple yet enormous “thank you” to @Ryuthrowsstuff for all their posts in this thread and other food-related threads where they’ve taken the time to explain the science behind cooking, as well as what it actually means in the kitchen.
Cooking and science are two great tastes that not only go together, but have to go together, and understanding what’s happening in the kitchen is necessary to at first control it, and then to extrapolate into new creations. So thanks, I’ve really appreciated what you’ve shared.
(Edited for grammar, like pretty much all my posts)
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Don’t get me wrong, I love Thanksgiving day. But this is my faaaaaaaaaaavorite part: making a cold turkey sandwich the next day with a few bits of everything else. 
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Great idea for when folks can gather safely again!
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That is a really cool idea!
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Right?
(Wish I could add the gif here, but I guess the file is too big.)
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Would it surprise anyone here to learn that I know Andrea, the guy who wrote this?
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I am never surprised with the reach of Boing Boing Happy Mutants!
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Hello Chicken Little! (For those of you too young to know this book:
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It tastes like…despair
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I was asked why red onions aren’t called purple onions (since their color is closer to the latter than the former).
Might anyone here know the answer?
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In Brazil we call It “cebola roxa” that is exactly purple onion. I will make tabouli salad with some red onions for lunch (I think a lebanese chef died now).
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Ha, that is good to know! Thanks also for the groovy tune. (I’m tempted to listen again while cooking, but I value my intact fingers. Experience has taught me that fun-time dancing and chopping are a dangerous mix.)
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Well, in italian they’re called red too (cipolle rosse), this seems a reasonable enough explanation:
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