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That looks gorgeous and delicious, @Norm Matthews. Wonderful plating! Did you have any sort of sauce to go with the rice?

I came across a chicken breast recipe that has a crispy skin and is juicy inside like a thigh. It is served with the first joint of the wing still attached, otherwise boneless. It was first served at the Statler Hotel but everyone refers to it as Airplane Chicken because when airlines still served hot, fresh cooked meals, it was a mainstay. I cooked an Italian recipe to go with it called potato pie but there must be a learning curve on that and I served the chicken with rice instead.

Hi All I want to make a chocolate bar with a baked biscuit base, caramel middle and marshmallow top. I would like to assemble as one and then cut on my guitar cutter. Does any know of a thin baked biscuit recipe that can be cut on a guitar cutter without crumbling or breaking up or breaking my guitar strings?

This is my current fave among Sauvignon Blancs. It's light and crisp, and although it has enough minerality to be noticeable I don't think it's as pronounced as many of the Marlboroughs. Goes well with chicken and probably fish although I haven't tried it. Sips very nicely on its own, too.

The third line from the bottom is 2 tbsp sweet paprika. And the almost-as-cryptic line below it is 2 tbsp Lawry's Seasoned Salt. It is good. We used it for breading pork steaks and chicken thighs, then oven-roasting them. Our own version of Shake'n'Bake. I'm glad you like its looks!

I like it. But when it's 90 degrees, any chilled Pinot Grigio hits the spot!

Kinda food, kinda not. Putting it here anyway.

Smithy, could you please decipher the third line from the bottom on Russ' list of ingredients? This sure looks good.

well, I don't know about anybody else, but the topic/post caught my attention because I have, independent of "experts," found that potatoes do better with more salt than one might suspect.

@rotuts I suspect the answer is even simpler. Most websites these days make money out of advertising. So how do people (that's us😃) find information? We use search. Sadly, the mighty search engines of today use algorithms to maximize results for their advertising income, not truth or accuracy. So the end result is that websites pay attention to search analytics and copy or add articles based on search topics. They are not interested in truth or reality, its all about the bottom line. The same author or organization may have many, many different websites all with the same information, subtly different. That results in the spread of myths and misinformation, anything and everything is repeated adnauseam without regard to truth or authenticity.

I recall Batali saying this years ago. Made me angry because it was so FOS and said with such conviction. And those dolts at NYT recommended using old pasta water on your house plants to conserve. Might be OK if you were growing pickles. Obviously written by someone who doesn't cook or grow plants. Sheesh.

Me too, and I think I bought a bottle of that once for that reason. I don't remember what I thought of it, which probably means it was okay be not stellar. How do you like it?

And there are days when hardly anything is going on. 🤷🏼‍♀️

Busy much?

Panko coated air fryer pickerel and chips. Enjoyed the Green Giant "Fibre Mix Veg" Black Bean Garlic Beef, Bitter Melon with Ho Fun Sheet Pan Roast Rosemary Chicken Thighs, baby taters and carrots Weight Watchers Jambalya

@AlaMoi Interesting. Lets assume the above is reasonably ' intelligent ' remember ' intelligent ? ' before the Web ? its possible those amounts copy amounts people have become used to in processed products from the 'Store' once your tongue has been set to commercial levels very difficult to go back to lower levels .

The plan for today was to prep and cook the hobo stew so that flavors will meld for tomorrow’s meal. To that end, I grocery shopped yesterday and started assembling the ingredients this morning. Before I could gather it all to begin, I got a text from my son, asking if I’d cook dinner for them. Three out of four family members are down with cold and flu symptoms, and the three year old can’t yet cook! (I’d actually made the offer yesterday, when two out of the four were sick.) The extra grocery store trip and the start of the meatball stew (one of my son’s favorites, not mine) means I haven’t begun the CFM. Taking a break and gathering my energy for this afternoon’s work. Partially assembled ingredients: The gathering of the pots. First batch of meatballs browning. Meatball stew starting to simmer.

I'm a sucker for funny names.

it seems a number of "other experts" do have thoughts about salting potatoes . . . The Pioneer Woman: "Fill a large, heavy-bottomed pot with water and salt generously. Just like cooking pasta, you want the water for potatoes to be salted generously. Since potatoes are quite bland and starchy, they need a lot of salt (more than you think!) to transform into a flavorful, savory vegetable side dish." Serious Easts: "Add more salt than you think. This is especially important when cooking whole, skin-on potatoes, since the skin acts as a barrier that slows salt absorption; under-salting the water will leave them bland inside. I'm pretty aggressive with the salt in my potato water, making it at least as salty as pasta water (which should be around 1 to 2% salinity, or, as I describe it, as salty as your tears), and sometimes even more so—pushing into true "salty as the sea" territory of around 3% salinity." bon appetit: "Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)"

Garden Ending Skillet Potatoes Fingerling-collards-Kale-pickled jalapeno-roasted pablano-salsa

I'm wondering the same. The words that I do recognize (ROCKS, WHOLE) are -- as @liuzhou pointed out regarding WHOLE -- words that can have culinary applications but have plenty of other applications too. Then there are words like today's that are quite obscure in this part of the world. I only found it by guesswork. In the middle there may be words like PLATE or TABLE that to me simply aren't interesting challenges. (And what sort of Phoodle Fact would go with them?) So I'm not sure what the Goldilocks "just right" medium may be, if there is one.

I missed the edit window but wanted to add that I made a half recipe of the recipe above with artichokes, chicken and preserved lemon ricotta and it made 2 ample servings.

I bombed. I'm starting to wonder who their target audience is. I don't think i'm one of them as 2 out of 3 puzzles were for words I've never heard of.

@AlaMoi, it could be this post is actually a response to your post above. https://forums.egullet.org/p2462338

so obscure!