Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 24

Thread: Crispy Chicken Skin

  1. #11
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Chef Wil and Brewmaster...MSG just add's a little flavor...if you check a lot of your spices...it is included...with or without you will like it. JMO.

    BillyBob

  2. #12

    Default

    Cool will have to try it without. Thanks BillyBob
    L J

  3. #13
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    The spicy is great for wings!

    BillyBob

  4. #14
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    15

    Default

    BillyBob, certainly not interested in a push and pull, I have been cooking for 35 plus years in restaurants, certified through the American Culinary Federation, have competed nationwide in culinary competitions, gave seminars to the Culinary Team USA for World Food Olympics, worked with Beanie MacGregor of Planet Hollywood and Paul Prudhomme, cooked in London and France, and currently hold a status of Certified Executive Chef from the ACF. I am well versed in what MSG is and does, I opt out of using it and respect those that do use it. Happy New Years my friend.

  5. #15
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Chef Wil...you are way above me...I will remember to consult you when I have a cooking problem. Happy New Year to you as well.

    BillyBob

  6. #16
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    15

    Default

    ONE LAST POST ABOUT THIS CONVO AND IM CHANGING THE SUBJECT..............LOL
    No one is better than anyone, the day I cannot learn something regardless if the person is 70 or 7, I need to hang it up. I come here merely to have fun and share cooking secrets for those that like doing the same, sorry if I came across as arrogant and a blockhead, it certainly was not intended. NOW..........THAT BEING SAID, LETS COOK.
    Im thinking how about a savory shrimp cheesecake with a pecan and cracker crust, lightly smoked with applewood, pepperjelly glaze to finish it off, and of course, crackers a COLD DRINK !!!.................HAPPY NEW YEARS

  7. #17

    Default

    Chef Wil,
    I hope the cold drink that you mentioned above is a beer!

    BTW, do you own a restaurant in Lafayette I pass through there from time to time?
    L J

  8. #18
    Join Date
    Dec 2010
    Location
    Louisiana
    Posts
    15

    Default

    not just a beer but a cold beer. Noooooooo..............I dont wanna own a restaurant right now, I just wanna see how much food I can tear up at someone elses expense.......LOL. Send me an email so we can take this offline.

  9. #19

  10. #20
    Join Date
    Aug 2010
    Location
    I'm a redneck married to a cajun girl and everyone knows you can't get a cajun out of s.w. louisiana
    Posts
    38

    Default

    All great cooks are from Louisiana---another Lafayette boy

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •