Rules are Meant to be Broken -- Things You Prefer The Wrong Way

[Nicholas-C]

You Italian?

[Nicholas-C]

You’d have to request that at most dining establishments but I agree clearly.

[Alex_N]

Predominantly Italian American family from New England. The bucket is used with mostly inexpensive whites. Adult Kool-Aid glass.

[Milton_Hudson]

@Zachgoldstein

When the chicken lies totally flat (and is super dry) you can get the skin shatteringly thin and crispy. I don’t do it because I can’t cook chicken thighs with the bones in, I do it because I prefer the finished product (and my wife really prefers it)

Generally I take a boning knife down each side of the bone exposing it. I also run around the joint ends and detach there. It stays flat and has direct contact with the pan when you flip. And you can still pick up if you are so inclined.

I like doing fiddly stuff with a knife. I can’t help it.

[Nicholas-C]

Dip a lil bread in the wine. Va Bene

[Jay_Miller]

Duralex!

[Brandon_R]

Must…resist…juvenile joke…

[Sarah_Kirschbaum]

@Brandon_R

Must…resist…juvenile joke…

I’m pretty sure I can speak for @Zachgoldstein when I assure you that neither of us would mind.

[Mattstolz]

I dont know if this is totally in line with the thread but I make this completely inauthentic baba ganoush inspired dip for dinner fairly often. It has roasted eggplant, roasted red pepper, normally whatever spicy green pepper i have lying around, some kind of white bean (again, typically whatever i have from weekend prep), feta, garlic, onion, cilantro, mint, olive oil, and tahini. It almost always end up being a clean out the fridge kind of dish, and it always turns out really good with some bread to dip it with.