patrick.net

Chicken isn't Chicken anymore. They are totally different animals than what we ate 25 to 30 years ago.
The seasoning you used on those succulent tender little birdies back then, don't cut it on these Triathlon Athletes Gold metal winners they raise today.
Lemon used to penetrate the Chicken now it cooks the outside making tough silver skin, so Lemon Pepper Chicken isn't a thing anymore with these Chickens.
So why not beef seasoning? The thigh and the wing is the only enjoyable parts now, the opposite of the birds 30 years ago.

How dare you!

Thanks for entertaining this dumb discussion, I just want to talk about anything but politics.

anyways, this is the seasoning I use on my chicken.

wow you are a risk taker...next time you feel adventurous, throw some Montreal seasoning on your tossed green salad with some vinegar and oil....or add some to your Italian dressing.

epitaph says

Thanks for entertaining this dumb discussion, I just want to talk about anything but politics.

anyways, this is the seasoning I use on my chicken.

Just call your recipe 'fusion'. All that matters is that the texture and taste are good!

komputodo says

throw some Montreal seasoning on your tossed green salad with some vinegar and oil....or add some to your Italian dressing.

Are you sure it's legal?

Salads get EVOO, aged(important, it has to be sweet and thick) balsamic vinegar of modena or something with some kind of quality guidelines, kosher and finely ground black pepper.

Eric Holder says

komputodo says

throw some Montreal seasoning on your tossed green salad with some vinegar and oil....or add some to your Italian dressing.

Are you sure it's legal?

I doubt it... thats why its only recommended for risk takers.

epitaph says

Salads get EVOO, aged(important, it has to be sweet and thick) balsamic vinegar of modena, kosher and finely ground black pepper.

What??? No Great Value EVOO?

komputodo says

What??? No Great Value EVOO?

I don't mind crappy EVOO at all so long as its not for dipping.

I'd also like to add that steak seasoning goes great on potatoes and other vegetables.

epitaph says

I'd also like to add that steak seasoning goes great on potatoes and other vegetables.

Seasoning is great on everything. I hate eating home prepared apps and mains where whoever cooked it was a pussy seasoner. I want flavor. You're not serving $100 wagyu steaks to your friends and neighbors. They're fucking wings. Season them bitches up. Make it count.

Beware of MSG though, often misleadingly labeled "yeast extract" or other names.

I swear it gives me terrible insomnia. No headache, just can't sleep till 3am if MSG was in my dinner.

Since this is a thread about Chicken and Beef, here's my modified version of Chicken fried Steak. Well it's my method for any breaded fried beef product.
This method works better than buying cubed steak, and it is damn far better than buying a beautiful Ribeye or Strip steak then pounding the shit out of it.
I picked up this method from watching Asian Youtube cooking shows in Chinese.
Won can Cook, from "What the Wok" fame, taught us round eyes back in the 80's to tenderize beef, just put soy sauce and corn starch, and velvetize the meat.
That is not how it's done. The magical ingredient to tenderize beef is egg whites and black pepper, leave the corn starch for later when you're breading and frying.

I get those cheap minute steaks you see in the grocery store with about 4 to 5 thin sliced Chuck, Round, or other cheap cuts layed out like a shingle. I've never bought those because the only use I ever had for them was making a sandwich. But they are so damn tough, you destroy the bread, trying to hang on to the meat while you take a bite from the sandwich. Check this out, it makes it more tender than cubing it or pounding it with a meat hammer.

take about a tea spoon of baking soda, and sprinkle it over the meat, rub it in on all sides. let it sit for about 2 to 5 minutes. Then put it in a bowl of water, and swish it around, and let it sit another minute or two. Then take out and rinse thoroughly, place in a strainer and drain off excess water. Then pat them dry with paper towels. Put the meat in a bowl and put in a egg white for about 4 minute steaks. Add about 1/4 tsp black pepper, 2 tsp soy sauce,, a splash of any cooking wine, Western style or eastern style.(depending on the dish you're going to make, use Chinese cooking wine if you're going to use in a stir fry for the final dish, use western cooking wine, for chicken fried steak style)

Let it sit and marinate in the fridge for 20 minutes to over night.

Put Corn starch in a plate and coat the meat and fry at 375 until golden brown, but don't let it get crispy and tough, and don't put it in Oil that's not hot enough or it will get greasy.

This method is great for a Chuck Wagon Sandwich as is or put classic Chicken Fried Steak Gravy over it, or serve over a Egg Foo Young Patty with the EFY gravy over it, or you could have sliced the meat in thinner strips and used it for Mongolian Beef. It is so versatile and is very tender while maintaining the integrity of the texture of the grain of meat as you eat it. It's not like eating mush or ground meat.

I had them for lunch Yesterday served on a Wonder Bread Jumbo Seeded Bun, with lettuce and tomato and a dollop of mayo. Best steak sandwich I ever had, and I've had some great cuts of meat between two slices of bread.