SPOONS wrote:

> Hi all,
>
> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't you
> going to rinse that???" I said "No, I only do that if I see some blood on
> it." Then she went on to say that when she cooks with chicken she always
> rinses it and then sprinkles a lot of salt on it and leaves it on for awhile
> then when she's ready to cook it she rinses off all of the salt. She says
> she does this because it cleans the chicken. I think it's silly. Am I
> wrong?
>
> Does anyone else do this? Is she wasting her time or does it do anything?
>
> Take care,
> SPOONS ....My photo food log http://www.fotolog.net/giggles
>
>
The rare times that I do cook chicken I do rinse and dry it. I still
don't understand the fascination with chicken though. No taste to me
at all, even free range. May as well use tofu. They both pick up
whatever flavorings you put with 'em but by themselves don't taste
like much.

--
Steve

Whose cruel idea was it for the word "lisp" to have an "s" in it?