chickenasfood
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You Should Pour Boiling Water on Your Chicken Thighs
Even before the pandemic, I never attended many conferences, food-focused or otherwise. I do, however, enjoy them. The last one I went to was a sous-vide conference in 2019, and I met a lot of interesting people there, including Cole Wagoner, who at the time was working for Anova Culinary.
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Your Meat Spreads Need a Tangy Jam
Spreadable meat is kind of a weird concept, but it’s a weirdness that’s worth making peace with. Once you’ve done that, and have begun to enjoy the luxurious life of pâté and liver mousse, you can get real weird and introduce tangy, fruity jam into the situation.
