Steve Calvin wrote:
> 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.
>
Southern fried Tofu; now there is a really tasty dish.

Tandoori tofu: Woooo! Classical Indian dish. Hold me back, please!

Arroz Con Tofu A La Chorrera: Tofu never tasted so quintessential with
the saffron and beer nuances.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero