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|Wed, 09-28-2011 - 2:24pm|
Chicken skin - love or hate?
Chicken Skin Beguiles Chefs
"By using chicken skin for its texture and powerful flavor in all sorts of dishes, chefs are legitimizing what used to be a guilty pleasure, whether they call it gribenes, yakitori kawa or cracklings. "
I can only eat it if it's absolutely crispy. If it's rubbery at all, all I can think is "I'm eating someone's skin. Blech!" :smileyvery-happy: