On Fri, 19 Jun 2020 02:04:00 -0500, Sqwertz >
wrote:

>On Wed, 17 Jun 2020 16:51:36 -0400, jmcquown wrote:
>
>> On 6/17/2020 4:39 PM, wrote:
>>> On Wednesday, June 17, 2020 at 3:34:06 PM UTC-5, Silvar Beitel wrote:
>>>>
>>>> <https://www.seriouseats.com/recipes/2015/08/five-ingredient-fried-chicken-sandwich-recipe.html>
>>>>
>>>> --
>>>> Silvar Beitel
>>>>
>>> I'm glad you found that for her but when I read it I was not impressed enough
>>> to save the site. I don't care for thighs nor pickles on any sandwich no
>>> matter what meat it is and the thought of using the juice, uh-uh.
>
>
>Glad you got that off your chest and you got a second chance. I
>know it probably took great restraint not chime in to the original
>thread with those gems.
>
>But seriouseats should be on your radar. It's not a JoC by any
>means, but it's no BS quality over quantity site.
>
>> I like chicken thighs but, like you, say no thanks to pickles or pickle
>> juice.
>
>Good thing Janet brought it up again!
>
>I'm going to have to start hating more foods so I have more to say.
>If I poo-poo something, it's probably the method rather than the
>ingredients.
>
>I drink pickle juice and other brines straight. Acetic acid is one
>of the most important and useful molecules on the planet. Citric
>acid and wine can kiss my ass.
>
>-sw

I use cola in a lot of different roast preparations. The use of cola
is all over the place from chefs and good cooks alike. It works very
well. I didn't see any reason why pickle juice wouldn't work. It is
a salty solution with seasonings. What's the difference between salt,
lemon, prepared mustard and vinegar? Or store bought salad dressing?
Unfortunately, my day interfered yesterday and I didn't get to make
the pickle juice fried chicken. Next week it's on the ticket.
Janet US