I'd like to be able to grill or bake chicken (and perhaps fish, but mostly chicken) and make it very spicy (hot) -- not Guinness-World-record spicy or anything, but definitely eye-wateringly/sinus-clearingly so. And I'd like it to taste good. And I'd like to accomplish this using dry herbs/spices/rubs rather than by slathering the meat in a sauce. Is such a thing possible? What would you recommend using?
Today, a chicken was killed. And now, it is sitting in my fridge. Given that this is probably the highest-quality chicken I've ever had the chance to eat, how should I prepare it? [more inside]
I want to like dark meat, really I do. I hate letting food go to waste, but invariably, when we cook a whole bird, we let the back half of it sit in the fridge until one of us throws it out. [more inside]
why does refrigerated cooked chicken taste different than freshly-cooked chicken? i dislike the strong gamey taste that it acquires. is there anything I can do about it, except covering it up with spices or condiments?
I just got our chicken share and it came with a bag of giblets, but it came with 5 bits I don't recognize. What part of the chicken is this? [more inside]
Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
I've been a vegetarian for over five years. After being belittled by Tony Bourdain for years, I think I'm ready to eat some meat again. Advice? [more inside]
Why is chicken meat so much different from beef? [more inside]
What digital cooking thermometer do professionals use? [more inside]
Where do I best find local farmed, relatively humane sources of meat in Los Angeles? [more inside]