Re: [CH] OT: mojo italiano

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Alex Silbajoris wrote:

>
> Yesterday I grilled boneless skinless chicken thighs, and I wanted to 
> make a marinade.  As an experiment, I made a 50/50 mix of mojo criollo 
> and italian salad dressing, and spiked it with a large clove of 
> garlic.  Of course anyone here would also toss in some fresh pods, but 
> I was cooking for family.
>
> The result was good, but what the heck do you call something like that?


Call it good. Dark meat chicken (unless you have access to free range 
chooks) is the part of the bird that holds what flavour there is to be had.

-- 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --                  
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider

Ninety-eight percent of the adults in this country are decent,
hard-working, honest Americans. It's the other lousy two percent that
get all the publicity. But then--we elected them. -- Lily Tomlin

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