Today I added some thyme, some savory, some sage and a little powdered oregano to water in a Pyrex measuring cup, and microwaved it for one minute. then I added hot chili powder, paprika, a little onion powder and celery salt. A bit of MSG and ING, and salt. I let it cool about 10 minutes, then added cold water before pouring it into a 1 gal. zipper bag with cut up chicken pieces.

Before I flour it, I'll sprinkle it with black pepper. Than KY Colonel ain't got shit on me.
>
--Bryan

On Thu, 20 May 2021 11:37:51 -0700 (PDT), Bryan Simmons
> wrote:

>Today I added some thyme, some savory, some sage and a little powdered oregano to water in a Pyrex measuring cup, and microwaved it for one minute. then I added hot chili powder, paprika, a little onion powder and celery salt. A bit of MSG and ING, and salt. I let it cool about 10 minutes, then added cold water before pouring it into a 1 gal. zipper bag with cut up chicken pieces.
>
>Before I flour it, I'll sprinkle it with black pepper. Than KY Colonel ain't got shit on me.
>>
>--Bryan
Ask them, theyre here. "You can stop saying that now. Thank you."

On Thu, 20 May 2021 11:37:51 -0700 (PDT), Bryan Simmons wrote:

> Today I added some thyme, some savory, some sage and a little
> powdered oregano to water in a Pyrex measuring cup, and
> microwaved it for one minute. then I added hot chili powder,
> paprika, a little onion powder and celery salt. A bit of MSG and
> ING, and salt. I let it cool about 10 minutes, then added cold
> water before pouring it into a 1 gal. zipper bag with cut up
> chicken pieces.

Not sure if you're trying to make a brine or marinade, but you need
some oil in there and probably more salt than you used if you added
that much water.

Some of those 11 herbs and spices are oil-soluble, some are
water-soluble. So you need to use both to bloom their flavors to
get inside the chicken. Add the oil before you simmer and make sure
to stir.

-sw

On Thu, 20 May 2021 11:37:51 -0700 (PDT), Bryan Simmons
> wrote:

>Today I added some thyme, some savory, some sage and a little powdered oregano to water in a Pyrex measuring cup, and microwaved it for one minute. then I added hot chili powder, paprika, a little onion powder and celery salt. A bit of MSG and ING, and salt. I let it cool about 10 minutes, then added cold water before pouring it into a 1 gal. zipper bag with cut up chicken pieces.
>
>Before I flour it, I'll sprinkle it with black pepper. Than KY Colonel ain't got shit on me.
>>
>--Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Brazzo posts with uni-berlin.de - individual.net