lol this looks like it tastes like weed
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This would be a good spot for new recipesâŚ
Iâm stuck with plain olâ.same olâ
Usually sit some chicken breast In a ziplock with water and salt / herbs /spices
Then throw on stove top and decide for.pasta. wrapsâŚstir fry with rice.
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Looks good! I think you could get more mileage out of your flavors by cutting the water and making it a rub without having to change any other ingredients. Very little actually penetrates meat (salt is an exception because sodium ions are very small unlike the large molecules responsible for the flavor of the herbs and spices), so usually I just put salt on for about 30 minutes before I plan to cook it, then toss it with the spices shortly before cooking in a bowl of on a cutting board.
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Okay thanks !
I take suggestions very well 
Way I see it, if someoneâs taking the time to speak with you and explain something, itâs worth a listen
I only recently started the baggy + water thing trying to add some flavour quickly as I was getting a lot of tasteless chicken.
Itâs worked a little. Itâs possible the spices i use have a salt base.
But Iâd really much love get those flavours INTO the meat. Thatâs why I like cutting It up and frying as it seems atleast the bites have More flavour lol
Think Iâll throw it into some wraps tonight!
Thanks Joe, I find the baggy of water and raw chicken is scary also having all that rawness floating around the sink .
Rr
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The good news is it looks like you have a lot of tasty ingredients involved and youâre doing a lot of things right. Cutting it into little bits is a good idea for a stir fry, because youâre increasing the surface area of the chicken and giving the spices a larger area to rest on.
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Another week, another Curry⌠rockin the Green Thai this time with Tofu, kale, Swiss chard, spinach etc
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If you want your spices and herbs to flavour then its better to chop up the chicken like you do, then marinate in the fridge for 24 hours. Instead of water you can use yoghurt to mix your herbs and spices into. That will make your dish a bit more creamy. Or just dry rub like GlassJoeGrow said and leave in the fridge, the longer you leave it the more flavour it absorbs.
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You can also add a bit of olive oil or sesame seed oil to the marinade. It will pick up the oils left in the spices and given enough time, infuse into the fat in the meat.
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If I had a cuber at hand, Iâd eat them on the regular. (Add also like to have a nice Hobart stand mixer and slicer but it is what it is, eh? thatâs what you get for having worked with that type of equipment before!).
There is a place called Lindyâs in Tallahassee that has gizzards on the menu, I think they just use one of the pressure-cooking deep fryers though. They usually run out before lunch. If they are still in business these days.
Iâve also eaten them seasoned and pressure cooked to tenderness over rice. We thickened the broth to a nice gravy with corn starch.
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I had a boiled egg and oatmeal with too much sugar.
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Fried liver & gizzards are very popular in these rural townsâŚthese are liversâŚwould you eat these on a bed of rice, I didâŚbtw, I didnât cook this but I did cook the tender gizzards.
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IME the best use of chicken livers is in pâtÊ
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Well that would depend these days on the salt content. I might and then again chicken livers are really good with salt but not so great without. And you have to be really picky about the bile sacks and color or they can be bitter as quinine. But when they are rightâŚmmmmhhhmmmm
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Homemade Carnitas ready to go in the oven. Slow cooked, then shredded and finished with the broiler to give it that crispy texture.
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