The Culinary Arts Thread

Rookie. I'll pull the bone out when I serve my bowl up out of convenience. But it get cooked bone in.
Rookie? Lulz. You should try shredding it once you pulled the bone out, let it absorb the flyover of the roux and get all incorporated, or as Emeril would say "let all the ingredients make love with each other" before serving it.

Good thing he didn't read your recipe. 😀
 
Rookie? Lulz. You should try shredding it once you pulled the bone out, let it absorb the flyover of the roux and get all incorporated, or as Emeril would say "let all the ingredients make love with each other" before serving it.

Good thing he didn't read your recipe. 😀
I don't use breast meat. It gets too dry. So I don't need to shred. Just, legs, thighs and sausage. I simmer it til I can pick up the end of the leg, twitch it, and the meat falls off....that sounds too perverted for this thread.
 
I don't use breast meat. It gets too dry. So I don't need to shred. Just, legs, thighs and sausage. I simmer it til I can pick up the end of the leg, twitch it, and the meat falls off....that sounds too perverted for this thread.
Nobody said anything about needing to shred, but as long as you like it thats all that matters I just thought the Rookie comment was funny.
 

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