See, this is where dark meat always seems to get left out. My hot take: dark chicken meat is superior to white chicken meat. Better balance of fat, more flavor.
Perhaps a qualifier: any meat that isn’t delicious with just salt isn’t worth other seasonings.
I gotta argue with you on your last point. Any meat that’s delicious with just salt should only be seasoned with salt. Anything more and you interfere with the flavor.
Nah, variety is the spice of life. I enjoy raw carrots, and I also enjoy cooked carrots with a light orange glaze.
If your spices are interfering with the flavor, you’re using spices wrong. They should compliment and feature the flavor. If the flavors are fighting, try other spices.
See, this is where dark meat always seems to get left out. My hot take: dark chicken meat is superior to white chicken meat. Better balance of fat, more flavor.
Perhaps a qualifier: any meat that isn’t delicious with just salt isn’t worth other seasonings.
I gotta argue with you on your last point. Any meat that’s delicious with just salt should only be seasoned with salt. Anything more and you interfere with the flavor.
Nah, variety is the spice of life. I enjoy raw carrots, and I also enjoy cooked carrots with a light orange glaze.
If your spices are interfering with the flavor, you’re using spices wrong. They should compliment and feature the flavor. If the flavors are fighting, try other spices.