In article >,
"Bob (this one)" > wrote:

> Katra wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>Richard Periut wrote:
> >>
> >>>And what do you use to flavor the thighs?
> >>
> >>Mostly Maillard reactions. Searing them on a hot surface browns them.
> >>I usually use salt, pepper and garlic. They don't really need much.
> >>Their natural succulence and considerably stronger flavor than white
> >>meat means you don't have to go to extremes with them.
> >>
> >>Pastorio
> >>
> > YES!!!!!!!!! :-)
> >
> > They are delicious all by themselves...
> > I may use just a dash of garlic and some low salt teryaki sauce.
> > Thighs just don't need much "flavoring". Not like dry, tasteless,
> > cardboard chicken breasts!
>
> Sahara-like, flavor-challenged, caca, not-even-pretty, expensive,
> almost-always-overcooked-unless-it's-me-cooking-and-why-would-I-bother,
> white meat chicken breasts.
>
> But I don't have very strong feelings about it all.
>
> Pastorio
>

<rofl!!!!!!!>

K.
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