|
(Mark Bittman delivers the clue.) In the Diner's Journal blog, I shared a recipe for this meat "under a brick", a favorite in Italy |
chicken
|
$600 |
J |
THE NEW YORK TIMESFOOD |
2013-11-06 |
#6703 |
|
Cook boneless this fowl until the internal temp is 179 degrees; that's a rough day for a capon |
chicken
|
$400 |
J |
I PITY DA FOOD! |
2010-07-12 |
#5961 |
|
Jerk ____-fried steak |
chicken
|
$400 |
J |
FILLING FOODS |
2010-03-11 |
#5874 |
|
You can play this by having a strategy of challenging a foe to risk a clash or yield; who'll be the first to duck? |
chicken
|
$600 |
J |
FOOD STUFF? |
2006-12-08 |
#5120 |
|
Buffalo wings don't come from a bison, but from this bird (& from the city in New York) |
chicken
|
$100 |
J |
CITY FOOD |
1998-12-22 |
#3292 |
|
This meat is the most popular one cooked cacciatore |
chicken
|
$100 |
J |
ITALIAN FOOD |
1993-10-22 |
#2100 |
|
Used much like butter in Jewish cooking, schmaltz is the rendered fat of this fowl |
chicken
|
$300 |
J |
FOOD |
1992-04-23 |
#1774 |
|
Country captain is a curry dish made with green peppers, almonds, currants & this poultry |
chicken
|
$100 |
J |
FOOD |
1991-07-12 |
#1600 |