On Tuesday, September 27, 2011 9:00:36 PM UTC-5, Leon Manfredi wrote:
> On Tue, 27 Sep 2011 18:35:15 +0000 (UTC), (Steve Pope) wrote:
>
> >Sqwertz > wrote:
> >
> >>On Mon, 26 Sep 2011 22:52:25 -0700, Bob Terwilliger wrote:
> >
> >>> Mal wrote:
> >
> >>>> I have quite a few bone-in skin on chicken thighs and got curious as to
> >>>> what
> >>>> would happen if I poached them in oil. Not sure I'm going to try it, but
> >
> >>> Essentially, you'd be making chicken confit.
> >>
> >>O.K. lets nit-pick THIS one to death....
> >
> >No kidding.
> >
> >
> >S.
>
> I dredge two (liberally), in a mix of flour, salt and black pepper (heavey on salt
> and pepper), and in an cast enameled oval, with 1/2 stick melted margarine, in a
> convection toaster oven on high, turninng on a crusty brown at 450, lowered to 325 on
> finish, long enough so that the bone knuckle loosens off.... Serve as a meat side to
> any of your favorite dishes...

What kind of a dumbass uses stick margarine in 2011? You.

--Bryan