When in Winston Salem, skip eating at Willow. Here is why:
(Earth Unplugged) Chillies are know for their powerful spice but why are they spicy? Maddie Moate explains all.
While scouring the nation for good places to eat, where we stay is important. This place is the "Hotel from Hell." Here is why:
Vicki James-I previously posted a lengthy blog about my efforts to cook a juicy roast chicken with crispy skin. If you read the post, you know that I described the difference between chilling methods employed in poultry plants. Your garden variety grocery store chicken is placed in a water bath to cool it after it is slaughtered, to control bacteria growth. Fancier chickens are air chilled, a longer but equally effective process. Because it more labor intensive to air chill a chicken, they cost more. If you allow a water chilled chicken to dry out in the refrigerator for several hours, you can achieve the crispy skin the air chilled chicken is known for.
I had never cooked an air chilled chicken before and decided I wanted to try it. For comparison, I roasted an air chilled Bell & Evans chicken from Whole Foods one week, and tried a Greenwise air chilled chicken from Publix the next. An air chilled chicken is much easier to prepare. When I removed the Bell & Evans chicken from its wrapper, there was scarcely any fluid from the chicken. The chicken was indeed drier. I allowed it to sit on a platter for thirty minutes to come to room temperature. I rubbed it with a mixture of one tablespoon of salt, one tablespoon of baking powder ( which helps to blister the skin), and freshly ground black pepper to taste. I started the chicken on convection roast 400 degrees and turned it down to 350 after 15 minutes. Due to a kitchen thermometer malfunction, I actually ended up cooking the chicken to 190 degrees instead of the optimal 165. It was still the tastiest chicken I've ever roasted. The skin crisped perfectly and the meat was still juicy. I give it two thumbs up.
Vicki James-If you google “Perfect Roast Chicken” on your computer, you will find dozens of recipes by wonderful chefs. But if you are trying to decide which recipe to make, it can get pretty confusing. I think you have to start by deciding what you would describe as a perfect roast chicken. For some cooks, the skin is not important. They don't care if it's crispy because they are going to remove it anyway. These food folk are after moist succulent meat only. These people are not my people.
Now this is something different, a spicy popping surprise.
The Austrialian non melting ice cream sandwhich is an internet hit. It is something fascinating and something pretty gross.