Sheldon wrote:
> On Sep 18, 9:48?am, "kilikini" > wrote:
>> Michael "Dog3" wrote:
>>> "kilikini" >
>>> :in rec.food.cooking
>>
>>>> What can I add to the chicken to add moisture and flavor for the
>>>> filling of the pepper? ?I'm thinking salsa, but that may just be a
>>>> little too wet. ?Any suggestions?
>>
>>> I'd use the salsa. ?You don't have to use a lot, just enough to
>>> moisten it. I don't think it's an overkill on the peppers. ?I'd
>>> definitely use the peppers. ?When I make regular stuffed green bell
>>> peppers I use tomato sauce to moisten the stuffing mixture. Or, you
>>> could cook and drain the chicken and let it simmer in the salsa
>>> until the moisture is reduced and then add whatever and stuff the
>>> peppers. Sounding good kili.
>>
>>> Michael
>>
>> Okay, I was thinking I'd cook it down to reduce moisture. ?I just
>> wanted another opinion. ?Again, I've never even thought of ground
>> chicken before, never used it, so I have no idea what to expect.
>>
>> kili
>
> Since you didn't grind it yourself you have no idea what to expect...
> grinding is what meat markets do with maggoty chicken... you do
> realize that maggots are chicken flesh. colored. Preground mystery
> poultry is far, far scarier than any other preground mystery meat.

I'm not worried about it, Sheldon. It was free, I'm going to use it. I'm
not eating it, anyway. I just want to try to make it as tasty as possible.

kili