On 1/29/2018 12:18 PM, dsi1 wrote:
> On Monday, January 29, 2018 at 5:15:09 AM UTC-10, Gary wrote:
>>
>> Looks very good to me. When I used to use a grill to cook
>> chicken, I would always blacken the hell out of them. Just one
>> last generous brush of bbq sauce would turn them right ant so
>> delicious.
>
> Chicken with so much honey in the marinade would be tough to make over the grill. Sous vide allows one to use extra sugar without creating a bitter, burnt, chicken. The chicken skin came out crispy and chewy. Sous vide can make chicken skin that's highly caramelized yet not burnt. That's pretty special.
>
> My daughter made some wontons filled with cream cheese and fake crab. It's young people food.
>
> https://www.amazon.com/photos/share/...z17SdSheScjOJP
>

I feel young enough to eat about 5 of those, please...

;-)