Cooking thread, again

[Gerontophile]

Oh, and Sam: Sorry, it's 9 years later, but no, the chicken skin won't melt, but you can get every morsel of 'stuff' from it. The skin remains. I then, if memory serves (which means very vaguely or perhaps not at all) thermo-fried the fuck out of it, until 'quaver-crispy'. And then something about oxygen masks and strapping old firemen.

[Gerontophile]

Oh, and hobbes is right.

[Gerontophile]

Back to the original question, I am generally a sausage-pricker. I generally like my sausages to have a like carbon-y burn on them from the gas bbq, and having them spit their fat onto the metal plates on the grill gives a nice burny smokey flame.

I have yet to find an American sausage that hasn't burst on it's own. Mind you, I am not paying $2 each for the 'good' ones. I am currently a sausage free zone.

[Gerontophile]

(Truly, I am the ghost of John Inman.)

[Sits]

Good thread, thanks all. Nice to see you Ger.

[caja-dglh]

Serious eats is great, as is Kenji (the lead name behind it). A great story from a friend of a friend.