Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Strategies & Market Trends : ajtj's Post-Lobotomy Market Charts and Thoughts -- Ignore unavailable to you. Want to Upgrade?

To: ajtj99 who wrote (59171)	5/5/2022 9:18:23 PM
From: kimberley	1 Recommendation Recommended By ajtj99 Read Replies (2) \| Respond to of 97932

Great recipe… the secret is the buttermilk. Soak it about 24 hrs, and absolutely fry it in a cast iron Dutch oven or skillet if you have one. I always remove the skin, that’s just me. I also use the white lily for coating, with an egg wash. Yes, it not the healthiest dish but it’s so damn good, lol. Let me know how it turns out! PS. If you don’t have real buttermilk then just add lemon juice to regular milk… it will curdle and give you the same flavor.

To: ajtj99 who wrote (59171)	5/6/2022 8:36:46 AM
From: roto	1 Recommendation Recommended By ajtj99 Read Replies (2) \| Respond to of 97932

*Whenever I've had it at KFC in China chicken in China.. legs & thighs outstanding eating except for the breast meat.. seems as if their chickens are 'normal', the breast meat small or sometimes truncated, little meat. chicken in Balkans & Turkey.. amazing wings & legs/ thighs only, the breast meat a wasted effort. I talked to my wife today.. she's visiting her younger bros family in a rural Fushun. maybe I 'project' but I feel for the bird. to the Chinese.. a meal on last legs. to see said wife wring a neck & pluck the bird, I'm thinking I'm keeping my distance.