Ever tried cooking with Strongbow? [more inside]
posted by saraswati on Aug 12, 2007 - 16 answers

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted by 1fish2fish on Jun 17, 2006 - 16 answers

Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist on Feb 26, 2006 - 19 answers

I'm looking for recipes and techniques for authentic southern fried chicken. [more inside]
posted by rorycberger on Apr 28, 2005 - 11 answers