LisaSBaker, to art
@LisaSBaker@mastodon.sdf.org avatar
NatureMC, to random
@NatureMC@mastodon.online avatar
drinkswriter, to drinkstodon
@drinkswriter@epicure.social avatar

There is, according to my transcription bot, something called "London-fried gin".

I wonder what that's like. Is it like a mash-up between a classic gin and a Kentucky Fried Chicken? Sort of a pechuga thing going on?

TBH I'd probably give it a go if I was offered a glass.

BTW if you don't know what I mean about pechuga, check this out 👇

https://www.wineenthusiast.com/culture/spirits/raw-chicken-pechuga-mezcal/

@drinkstodon

LisaSBaker, to art
@LisaSBaker@mastodon.social avatar
EugeniaLoli, to illustration
paulfoerster, to hiking
@paulfoerster@swiss.social avatar

Also a kind of , just a little different. More like a rooster. 🍺🤣

Also from my last tour.

paulfoerster,
@paulfoerster@swiss.social avatar

@mina Kein Bieraroma. Das War aber aufgrund der Konstruktion zu erwarten. Aber sonst sehr lecker, sehr zart und nicht trocken. 👍

mina,
@mina@berlin.social avatar

@paulfoerster

Das ist ja auch der Zweck des Bieres: Die Säure bricht die harten Fasern und der Dampf gibt Feuchtigkeit und sorgt für schonendes Garen.

Für richtiges Bieraroma muss man schon mit damit marinieren.

paulfoerster, to hiking
@paulfoerster@swiss.social avatar
eekaettken, to sketch
@eekaettken@chaos.social avatar
navimai, to outdoors
@navimai@pixelfed.social avatar

I spent some time on my weekend at the farm with these little buddies. I even managed to pet one 🤩

image/jpeg
image/jpeg

RiversideBryan,
@RiversideBryan@pixelfed.social avatar

🤩🥰🥰🥰🥰🥰

thejapantimes, to Life
@thejapantimes@mastodon.social avatar

Marinated in buttermilk and deep-fried to a golden brown, Tokyo has neither seen nor tasted a sandwich like this before. https://www.japantimes.co.jp/life/2024/05/15/food-drink/fried-chicken-baby-j-tokyo-sandwich/

giangiskitchen, to food
@giangiskitchen@flipboard.com avatar

A classic chicken piccata dish with a twist: brandy. Bringing our favorite dish to a new level of savor. #food #recipe #flipboardusergroup #fediverse #cooking #chicken #easy recipe

https://www.giangiskitchen.com/brandy-chicken-piccata/?utm_source=flipboard&utm_medium=activitypub

Posted into Giangi's Kitchen Recipes @giangi

yngmar, to random
@yngmar@social.tchncs.de avatar

More fun #Chicken facts:

These chickens are giving me the side-eye. The closest ones look at me with their right eye, the ones further away with their left eye.

This is because the right eye is nearsighted and the left eye is far-sighted - so when they get closer, the head switches sides.

Chickens can also see UV light, so they perceive more of the spectrum than humans, but they have extremely poor nightvision and thus go to bed (roost) early.

#Chickens #FunFact #AnimalHusbandry

paulfoerster, to random
@paulfoerster@swiss.social avatar
SNerd,
@SNerd@lor.sh avatar

@paulfoerster @evelynefoerster
Do you always pose your BBQ chicken provocatively?

amiserabilist,
@amiserabilist@med-mastodon.com avatar
paulfoerster, to random
@paulfoerster@swiss.social avatar

Today is day. Today’s menu will be a , done at 170°C (~340 F), in about 70 miniutes until it reaches a core temperature of 73°C (~165 F).

We have no potatos and sweet pepper available right now, so we don’t follow the recipe 100%. But it will turn out great, this one is for sure. 🤣

@evelynefoerster

The chicken on a grill stand surrounded by champions. There’s a cooking thermometer which will show the chicken’s core temperature.
The book “Modus Operandi” shows the basic recipe on page 298. We did a little variation because we have neither potatos or sweet pepper available right now.
This is a page of the book “Modus Operandi” showing the recipe of the grilled chicken.

mina,
@mina@berlin.social avatar

@paulfoerster

I love beer can chicken!

@evelynefoerster

Landei, to photography

Der Hahn in der Scheune. // The rooster in the barn.

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