Quote:
Originally Posted by Baby Lee
I get burned out on chicken too, but I was just talking about the conundrum of, when you have smoked chicken in hand, the question is 'just eat it all right away' or 'go to the trouble of making even better stuff with it.'
Hope that makes sense.
I'm been trying to stave off chicken boredom by varying the preparation. Most of it is sous vide then sear, but I switch up between yogurt and curry, and then pesto and nut, then liquid smoke then barbecue sauce, . . maybe some butter and buffalo. Then I switch between pastas and rices and such to plate them over.
Bunker cuisine, gotta lot it.
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For sure. Pesto is a really good call that I haven't done in awhile.
I'd be interested in experimenting more with yogurt. Middle Eastern takeout place we order from easily has the best reheated chicken kabobs I've had.
EDIT: Wife does some great thai peanut chicken skewers that I'm folding back in the rotation. Unique enough flavor and pounding out the chicken first changes up the mouthfeel enough.