/ck/ - Food & Cooking

[Anonymous No.16666960]

Fry the chicken skin.

[Anonymous No.16666976]

Is this the american fried foreskins recipe?

[Anonymous No.16666979]

>>16666960
I do. Then I fry rice/bread in the fat while I snack on the skins.

[Anonymous No.16666991]

>>16666960
>fry
Fuck that. Skewer & grill it.

[Anonymous No.16667014]

>>16666960
Sometimes, I pull so hard, I rip the skin!

[Anonymous No.16667077]

>>16666979
My man.

[Anonymous No.16668490]

Fry the bread.

[Anonymous No.16668526]

>>16666960
Love the chicken fat too. Drizzle a little on a soup or some ramen noodles.

[Anonymous No.16669309]

>>16668526
Save me some schmaltz.

>>16668490
Damn I wanna try fried bread. Where you from?

[Anonymous No.16669325]

how do you cook for a jewish gf?

[Anonymous No.16669336]

>>16669325
just like normal, but add a small amount of the blood of a baptised christian child to the drink

[Anonymous No.16670524]

>>16666960
My uncle does this, calls them chicken chips, shits cash as fuck.

[Anonymous No.16670544]

I prefer to roast the skin on the thighs in the oven and then take the skin off and eat it and save the cooked meat to use in sandwiches or whatever. Frying it ruins the crispy/chewy/fatty texture of it and just makes it into a gross crisp. I also dislike pork rinds and like my bacon floppy.

[Anonymous No.16670551]

>>16670544
based and floppybaconpilled

[Anonymous No.16670559]

>>16669336
I just use pork fat

[Anonymous No.16672176]

>>16666960
god-tier chef's snack.

[Anonymous No.16672192]

>>16670544
I remove the skin beforehand, so the chicken meat can get some color.

[Anonymous No.16672203]

>>16666960
fry em up
a sprinkle of salt
wa la
unironically so good

[Anonymous No.16673023]

>>16666960
Ultimate skin showdown.
Chicken, duck skin, pork or salmon.

[Anonymous No.16673075]

>>16668490
https://youtu.be/UlSfJ6ZBbI8

[Anonymous No.16673078]

>>16666960
hey, are you a flip?

[Anonymous No.16673082]

>>16669325
Bust out the bottle of schmaltz

[Anonymous No.16673102]

>>16670544
>like my bacon floppy.

[Anonymous No.16673109]

>>16673102
You prefer it charred?

[Anonymous No.16673117]

>>16673109
No dumbass.
Proper bacon should never flop, and never shatter if bitten into.
Ever so slightly bite-able.
lrn2bacon

[Anonymous No.16673767]

>>16670544
>I also dislike pork rinds and like my bacon floppy

[Anonymous No.16673910]

>>16670544
I'm also flaming negro homosexual FYI if that matters to anyone.

[Anonymous No.16673920]

>>16673109
Properly cooked bacon should melt in your mouth.

[Anonymous No.16673971]

>>16666976
Imagine being from Europe, a country with mountains of cultural and culinary history, and all you can think about is American penises. What a sad state of affairs.

[Anonymous No.16674023]

>>16669325
Salmon in a gas ovene with wooden doors replacing cedar planks

[Anonymous No.16674278]

>>16666960
Works good as a 'chicken bacon' topping.
Used to do it more often but eventually it just became easier to leave the skins on when frying thighs for sandwiches.

[Anonymous No.16674324]

>>16670544
I take the skin off the chicken while it's baking, but then lay it down on the pan and continue cooking both. It gets a really nice texture somewhere halfway between frying it and what you're speaking of. I also prefer to bake my bacon.

[Anonymous No.16674513]

>>16673920
>melt in your mouth.
Not sure how that could apply to bacon at any level of doneness.

[Anonymous No.16674519]

>>16673117
Where's the dad? That kid is definitely gonna be a faggot.

[Anonymous No.16674525]

>>16674513
Slow cook thick cut bacon from a cold pan on a medium-low heat until it turns orange-ish. If you do it right, it becomes tender enough that when you bite into it all the fat just melts away in your mouth. It takes practice, but achieving it is godly.

[Anonymous No.16674530]

>>16674525
>all the fat just melts away in your mouth.
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