On Sep 18, 10:47�am, "kilikini" > wrote:
> Sheldon wrote:
> > On Sep 18, 9:48?am, "kilikini" > wrote:
> >> Michael "Dog3" wrote:
> >>> "kilikini" >
> oking
>
> >>>> 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,

Shit is free too... doesn't mean you should eat it.

> I'm going to use it. �

I suggest using it for chum, fertilizer.

> I'm not eating it anyway. �

Oh boy, some other poor soul

> I just want to try to make it as tasty as possible.

Just like rat poison.