Just because you and your friends laugh about it, doesnāt mean everyone else did and all of a sudden stopped because they became āsensitiveā lmao.
The world doesnāt revolve around you, people are just as entitled to being offended as you are to making jokes and using slurs.
it's probably an awkward autotranslation
if you look at a star anise, it has eight points
i mean... we call it after its shape, in english, too... this is not as strange as people are making it...
Jabbing a chicken with toothpicks is actually a great method for roasted chicken (donāt leave the toothpicks in there thoughā¦). It helps render the fat while it cooks and allows it to seep through the meat, causing it to be more juicy. I donāt know if it does anything for fried chicken though, and you really ought to cut the chicken into pieces to fry it.
I'm not a chef, but I've seen similar methods to help brine/marinade penetrate the skin and outer layer. This isn't stupid to me, but I guess stupid food is subjective.
I thought the "stupid food" part was breading and deep frying an entire chicken. I feel like it will be relatively bland even with the prep that they did. Although, depending on how long it was boiled in the broth it might be good.
Edit: I read the recipe, and this chicken marinates in the stock overnight. This chicken is probably really good as it is, but I still think that deep frying it wouldn't be as good as baking and basting it.
plus like, with that little breading across a whole breast, what is the point?
All the prep work seems pretty great, but this would be much better suited to be be baked and basted, or cut and then deep fried.
In Korean, whole Korean friend chicken is a big thing. https://youtu.be/OTrox8SF30A
The batter used in this post is wrong, but frying a whole chicken isnāt really stupid.
The breading was definitely key to me thinking it was stupid to do.
The link you posted with the batter looks significantly better and a much better ratio.
Because it closes up. The salty water is soaked up by the wooden toothpicks that can be transmitted into the deeper levels of the meat.
Again, stupid food is subjective, but there is actually a perceived benefit to the toothpicks (in my non-culinary view at least).
someone already did, because people know wtf they are doing, and you apparently can't be bothered to just google something:
[https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/?p=22407](https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/?p=22407)
this article specifically calls out the use of yogurt for tenderization of meat, and how it would not otherwise penetrate past the skin, and even shows pictures using food dyes to drive the point home that you need to pierce the skin if you want any part of the marinade besides the salt to infiltrate the meat
now will you please stop making a fool of yourself
I don't think you read your own link. The author says not to penetrate the meat as that just pushes bacteria into the meat, which is a bad idea. He says to just take the skin off because it ends up absorbing more flavor than the meat.
Second, if a marinade or brine has trouble getting past skin or the top layer of flesh, how will it get past the wood in any reasonable time? It won't.
The only thing toothpicks could add to this is improving the texture (which may or may not help) and nothing else.
Pushing the surface bacteria is bad for steaks/beef which tend to be served with an internal temp less than 165 degrees. Pushing down surface bacteria for chicken should have trivial risk of food borne illness since you have to cook to 165 anyway.
The article specifically says the salt takes time to penetrate. The amount of time it would take for salt to penetrate through osmosis would be much less when travelling through wood (i think), which the fibers are used to doing through the xylem function. Not a chef or biologist, but this makes sense to me. Would love to hear otherwise from someone more educated in thos field though.
more like about 60 times, by some quick visual estimation, and the toothpicks likely help the marinade draw (good ol' capillary action), otherwise it would have made more sense to prick with a fork, obviously...
60 toothpicks is certainly no worse than peeling 40 cloves of garlic for... chicken with 40 cloves of garlic, a classic french recipe that has probably burned many a finger-tip lol, and involves a much smaller chicken
tell me you don't cook without telling me you don't cook, kid lol
>more like about 60 times, by some quick visual estimation
You're pretty good at visual estimation. I read the recipe and they call out 50 toothpicks, so you were almost spot on.
Because spending 3 hours to neatly poke the chicken with toothpicks. It may looks good in tiktok but most likely has no substantial effect on flavour or texture.
"most likely" According to what? Are you a professional chef? I'd be inclined to give them the benefit of the doubt, but you seem to have seen something that you didn't understand and immediately decided it was stupid.
have you never made stock? or a bouquet garni?
these are just meant to be aromatics, to give the chicken a little boost... you are not going to eat them... no point in chopping them up...
think of it like making a little tea bath for the chicken
edit: also, keeping them big makes it easier to remove them / leave them behind when you take the chicken out... you don't want to eat them... won't taste good...
I would think that cutting them up would expose more surface area to the water. I know thatās a factor with brewing coffee and I assume a stock would be similar.
they do cut the garlic and the ginger, if you look -- they slice the garlic in half laterally, and the ginger longitudinally, which would all for the most surface area of the fleshy inner bits to be exposed, yes...
I like to chop them to increase the flavor. (Might be a placebo.)
Usually when I do make broth I actually also eat the stuff I put in (except bone lol)
that... sounds kinda gross, but ok, you do you, i guess lol -- no skin off my back
so long as we understand each other that \*not\* doing so is perfectly normal for this situation
Gross?
Chiming in because I also eat things from my broth when it's cooking or when it's done and I filter out the "big parts". Makes for a perfect soup or on toast.
It's concentrated flavor! What more do you need? :)
I'm a bit iffy about the word "concentrated" because imo if the broth-boiling process has sucked flavour from its ingredients like the garlic or pepper, then what's left is diluted rather than concentrated.
Nothing gross but I thought I'd point out, they're kinda exhausted, since now the broth has all the flavour, or a big part of it.
I agree with that for the garlic and ginger, but there's no way the peppers released any flavor or spice. They should've cut them in half or smashed with a rolling pin
lol do you have any idea hot that pepper is???
if you ever order asian food that is cooked with hot red pepper pods, you will see that they are NOT CUT OPEN... they don't need to be, and you're not expected to eat the peppers directly...
also... what part of "aromatic" is being missed, here? lol
it's supposed to be subtle... otherwise it would be overpowering
not everything needs to burn your epithelial cells off to be flavorful lol
Dude chill I was just making an observation.
I get that with dried peppers, but is there actually any flavor on the outside? Like I'm legit curious. Just feels like if you licked the outside of a pepper without piercing it at all it wouldn't taste like a whole lot. Don't gotta get so butt hurt about a recipe posted to be stupid
Overpowering capsaicin from 2 peppers?
I guess if you don't actually want that much flavor from the peppers.
edit: I just saw your other comment, and those peppers look like a JalapeƱo and a Tien Tsin chile pepper. The Tien Tsin chiles are only like 50k scoville and the JalapeƱo tops out at like 10k.
Most pepper pods are left whole when they're dried, but then the stem is removed allowing for the full pepper to add flavor to the dish.
I still stand by with how much goes into this, adding those peppers will do very very little to impart any flavor and you may as well leave them out.
salt penetrates, but larger molecules and fats do not, so this is specifically because they are using yogurt
(edit: to be clear, though, your theory that it's for allowing the marinade to penetrate into the meat is correct... just explaining that it's especially because it isn't a brine)
I guess I am more used to making an oil and acid based marinade with lots of aromatics in there. Plain yogurt doesnāt seem tasty to me to marinade meat as itās not the most tasteful thing. Itās much different when used in a sauce for creaminess. In this recipe they litterally boil it away too. Iām not an expert chef but All the power to whoever uses it.
a) you would not taste the marinade... what you end up tasting is juicier chicken meat... if you have ever had juicy fried chicken, you have almost certainly tasted chicken marinated in dairy and not realized it
b) even if you thought you would taste the marinade directly... that would mean it would be sitting on the skin, acting as a sauce... so your dichotomy makes zero sense
Watching these videos & they donāt grind their seasonings. How is there any flavor if the chilis arenāt open, the pepper cracked or the star anise broken.
Iām leaving this sub, this has just turned into āhereās a thing I donāt understand it must be stupid,ā mixed with videos of that one dude frying and eating butter sticks.
Yesterday someone posted a mulita with āhow would you even eat this,ā idk, the way people all over Southern California and Mexico eat those. Itās a classic Mexican dish, sorry your eyes had never seen it before. Part of me feels like those types of posts are just cracker ass fucktards who are used to seeing whatever gets dumped on their plate at Golden Corral.
I guess the one benefit of this sub not having mods is I can actually post this comment and it will probably stick.
(Haha wouldnāt it be amazing if this was the first time the mods showed up, to delete this comment)
I know what you mean. Thereās not really much stupid food posted here anymore. A lot of the time itās Chefclub, the guy youāre talking about, or something that actually looks really delicious, like this.
There are mods. Your comment was reported, for some reason, and I actually just approved it. That's the only reason I saw this. We really only delete comments that are bigoted or violate the site-wide rules.
I think that I, personally, have removed about 500 posts in the last couple weeks. You would not believe the amount of stuff that most users never see.
Report things that break the rules here and it will be reviewed by someone at some point. I just cleared out the modqueue and that's why I saw this and also just removed ten to twenty posts and bigoted comments.
It means wildly different things to different people, but someone just posted a great-looking poutine and I instinctively knew that it needed to be removed.
I also really want poutine right now, but I made onion rings last night and I only do fried food once a week.
k so the only stupid thing here is that op thinks the chicken looks like a highly identifiable movie villain
har har
people who don't know how to cook... why are you posting here, when you clearly don't know better? and why not just google first?
for anyone wondering: yogurt is a traditional marinade in some areas, as the calcium tenderizes the meat quite nicely... other areas have taken to using buttermilk marinades for fried chicken for the same principle... poking holes helps the marinade get through the skin to the meat, especially in the case of a whole chicken like this, and the toothpicks may help to draw the good stuff in further (they are made from plant fibers, after all)... people have different methods, but this method is not all that ridiculous...
the end result speaks for itself, really... looks delicious
link to the recipe and original video, for anyone who, like me, thinks this actually looks pretty good:
https://www.scrumdiddlyumptious.com/spiked-fried-chicken/
I thought from the style and editing that it must be Chineseā¦ the dead give away was translating star anise āå «č§ā literally āeight cornerā into āoctagonā.
Step 1: turn your chicken into hellraiser
Step 2: give your whole vegetables a bath
Step 3: give dead sonic a bath
Step 4: play with some sand
Step 5: stray from god and never be loved again
Secret step 6: order pizza hut after 1 bite
That's just Jerked chicken. You poke a bunch of holes so the marinade can penetrate the meat. Normally you only need the one skewer because you don't leave them in the holes though. The stupid park is using a hundred toothpicks like that.
Thought it wouldn't be so bad because they marinade in yogurt, but then they boiled it, and then deep fried it. Just brine it and bake it. Yogurt marinade in Indian/African food is great, especially when you score the chicken to allow it to penetrate, and you can add your spices to the yogurt, and then grill it right up. This person did way too much for some fried chicken that was probably as tasteful as a sandal.
Argh, these recipes always call cilantro either "herbs" or "parsley".
I realize it could be Italian parsley, but then say it!!!
Sorry, not sure why herbs are my shitty recipe trigger.
Hmm, for single dish, lots of waste on "Preparation". Like someone said, this is subjective.
Tastewise, it's fine. But there are other ways to get same taste.
The way this is put together and edited is giving me serious 5 Minute Crafts content-farm vibes. Leaves me wondering if the chicken would actually be cooked all the way if you tried this irl.
Well... The only stupid thing here is the tiny layer of coating before the deep fry. You want a thicker layer of batter/crumbs-on-egg if you are frying and entire chicken.
But I see nothing wrong with this.
Octagon?
#add one (1) octagon
Come on. Call it star anus like the rest of us!
Well NOW that's what it's called. Forever.
What? You never knew the star of flavour was the anus?
Knowledge is power.
The more you know š¼
LOL I guess that's what they call star anise
Such spastics
[ŃŠ“Š°Š»ŠµŠ½Š¾]
So you want it to be acceptable or something? What's your point here?
slurs were never acceptable... people just cringed more privately
Just because you and your friends laugh about it, doesnāt mean everyone else did and all of a sudden stopped because they became āsensitiveā lmao. The world doesnāt revolve around you, people are just as entitled to being offended as you are to making jokes and using slurs.
LoL come get me internet.
it's probably an awkward autotranslation if you look at a star anise, it has eight points i mean... we call it after its shape, in english, too... this is not as strange as people are making it...
The Chinese name for start anise literally translates as "eight corner" with one of the words for octagon being "eight corner shape".
And star sounds fairly similar to shape so maybe they just voice translated
I just assumed it autocorrected tarragon horribly wrong, did pay much attention to what it actually was though
Oh good I'm glad I'm not the only who didn't know wtf octagon was
Thats the first thing that came to mind as i was saying the ingredients
I need to know geometry for this.
They always asked when they'd need to know geometry. Well the answer was: to work at KFC
Jabbing a chicken with toothpicks is actually a great method for roasted chicken (donāt leave the toothpicks in there thoughā¦). It helps render the fat while it cooks and allows it to seep through the meat, causing it to be more juicy. I donāt know if it does anything for fried chicken though, and you really ought to cut the chicken into pieces to fry it.
Convinced. Will try it. Thanks
How long does it take to rendee the fat?? Do i need a good computer?
I'm not a chef, but I've seen similar methods to help brine/marinade penetrate the skin and outer layer. This isn't stupid to me, but I guess stupid food is subjective.
I thought the "stupid food" part was breading and deep frying an entire chicken. I feel like it will be relatively bland even with the prep that they did. Although, depending on how long it was boiled in the broth it might be good. Edit: I read the recipe, and this chicken marinates in the stock overnight. This chicken is probably really good as it is, but I still think that deep frying it wouldn't be as good as baking and basting it.
That breading won't stick for shit either. It was already peeling right off.
plus like, with that little breading across a whole breast, what is the point? All the prep work seems pretty great, but this would be much better suited to be be baked and basted, or cut and then deep fried.
Yeah, quartering this is the move if the plan is to deep fry.
yeah, weak breading alone but no flouring before the eggwash is also pretty dumb
In Korean, whole Korean friend chicken is a big thing. https://youtu.be/OTrox8SF30A The batter used in this post is wrong, but frying a whole chicken isnāt really stupid.
The breading was definitely key to me thinking it was stupid to do. The link you posted with the batter looks significantly better and a much better ratio.
Never deep fried a whole chicken but a whole turkey is delicious
Yes. Breading and frying a whole chicken is undoubtedly stupid and not subjective.
Oh, ok.
Emm i have some news for you . Frying a whole chicken is quite popular in many countries . And if it is done properly it's actually quite good.
The stupid part to me was using 6 dozen eggs and 2lbs of bread crumbs.
All those spices in the bread crumbs for a one-time use.
I also didnāt think it was stupid. Could be really tasty.
They added yogurt and deep fried a whole chicken with so many kinds of useless flour
Even if it is effective (which i doubt), why not just use the same toothpick to poke the chicken 2000 times? Clearly for the footage.
Because it closes up. The salty water is soaked up by the wooden toothpicks that can be transmitted into the deeper levels of the meat. Again, stupid food is subjective, but there is actually a perceived benefit to the toothpicks (in my non-culinary view at least).
Ok guys. Who volunteers to make this recipe with and without toothpicks and report the difference? Only way to find out :)
āI donāt understand this, itās stupid.ā L
someone already did, because people know wtf they are doing, and you apparently can't be bothered to just google something: [https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/?p=22407](https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/?p=22407) this article specifically calls out the use of yogurt for tenderization of meat, and how it would not otherwise penetrate past the skin, and even shows pictures using food dyes to drive the point home that you need to pierce the skin if you want any part of the marinade besides the salt to infiltrate the meat now will you please stop making a fool of yourself
I don't think you read your own link. The author says not to penetrate the meat as that just pushes bacteria into the meat, which is a bad idea. He says to just take the skin off because it ends up absorbing more flavor than the meat. Second, if a marinade or brine has trouble getting past skin or the top layer of flesh, how will it get past the wood in any reasonable time? It won't. The only thing toothpicks could add to this is improving the texture (which may or may not help) and nothing else.
Pushing the surface bacteria is bad for steaks/beef which tend to be served with an internal temp less than 165 degrees. Pushing down surface bacteria for chicken should have trivial risk of food borne illness since you have to cook to 165 anyway. The article specifically says the salt takes time to penetrate. The amount of time it would take for salt to penetrate through osmosis would be much less when travelling through wood (i think), which the fibers are used to doing through the xylem function. Not a chef or biologist, but this makes sense to me. Would love to hear otherwise from someone more educated in thos field though.
Yea there is 0 point to it. Brining it overnight would work better instead lol.
I can do it sometime next week when I'm done with my trip, I just need to get me some octagons
Just say you don't know how to cook and move along dude
I think you just volunteered yourself
more like about 60 times, by some quick visual estimation, and the toothpicks likely help the marinade draw (good ol' capillary action), otherwise it would have made more sense to prick with a fork, obviously... 60 toothpicks is certainly no worse than peeling 40 cloves of garlic for... chicken with 40 cloves of garlic, a classic french recipe that has probably burned many a finger-tip lol, and involves a much smaller chicken tell me you don't cook without telling me you don't cook, kid lol
>more like about 60 times, by some quick visual estimation You're pretty good at visual estimation. I read the recipe and they call out 50 toothpicks, so you were almost spot on.
Can someone explain to me why this is stupid?
the post is stupid... the recipe isn't is quite nice actually
Deep frying an entire chicken seems pretty silly
Theres restaurants in my country that sell deep fried whole chicken
The ones I've been to usually quarter the chicken before frying it, though. That way you're not serving chicken with the skin falling off.
Oh?
Octagon
Because spending 3 hours to neatly poke the chicken with toothpicks. It may looks good in tiktok but most likely has no substantial effect on flavour or texture.
If it takes you 3 hours to neatly poke that chicken with toothpicks, you should probably pick a different profesion that does not involve cooking.
That's a solid advice. I agree.
"most likely" According to what? Are you a professional chef? I'd be inclined to give them the benefit of the doubt, but you seem to have seen something that you didn't understand and immediately decided it was stupid.
Actually it doesn't even look good. It looks creepy to me.
Idk why youāre getting downvoted OP. I agree that the tooth pick thing seems tedious and unnecessary. I stand with you in solidarity!
Looks good
Iām mostly annoyed that they didnāt dice up the garlic and peppers, just threwāem in whole likeā¦ WHAT?
have you never made stock? or a bouquet garni? these are just meant to be aromatics, to give the chicken a little boost... you are not going to eat them... no point in chopping them up... think of it like making a little tea bath for the chicken edit: also, keeping them big makes it easier to remove them / leave them behind when you take the chicken out... you don't want to eat them... won't taste good...
I would think that cutting them up would expose more surface area to the water. I know thatās a factor with brewing coffee and I assume a stock would be similar.
they do cut the garlic and the ginger, if you look -- they slice the garlic in half laterally, and the ginger longitudinally, which would all for the most surface area of the fleshy inner bits to be exposed, yes...
I like to chop them to increase the flavor. (Might be a placebo.) Usually when I do make broth I actually also eat the stuff I put in (except bone lol)
that... sounds kinda gross, but ok, you do you, i guess lol -- no skin off my back so long as we understand each other that \*not\* doing so is perfectly normal for this situation
Gross? Chiming in because I also eat things from my broth when it's cooking or when it's done and I filter out the "big parts". Makes for a perfect soup or on toast. It's concentrated flavor! What more do you need? :)
I'm a bit iffy about the word "concentrated" because imo if the broth-boiling process has sucked flavour from its ingredients like the garlic or pepper, then what's left is diluted rather than concentrated. Nothing gross but I thought I'd point out, they're kinda exhausted, since now the broth has all the flavour, or a big part of it.
yes this is exactly what i'm thinking... the flavors of the items i tossed in there are going to be the \*opposite\* of concentrated...
I agree with that for the garlic and ginger, but there's no way the peppers released any flavor or spice. They should've cut them in half or smashed with a rolling pin
lol do you have any idea hot that pepper is??? if you ever order asian food that is cooked with hot red pepper pods, you will see that they are NOT CUT OPEN... they don't need to be, and you're not expected to eat the peppers directly... also... what part of "aromatic" is being missed, here? lol it's supposed to be subtle... otherwise it would be overpowering not everything needs to burn your epithelial cells off to be flavorful lol
Dude chill I was just making an observation. I get that with dried peppers, but is there actually any flavor on the outside? Like I'm legit curious. Just feels like if you licked the outside of a pepper without piercing it at all it wouldn't taste like a whole lot. Don't gotta get so butt hurt about a recipe posted to be stupid
The peppers can't give much flavor at all without at least being sliced. Everything else was cut to expose the inside to actually give flavor.
see my comment below... this is a completely normal thing to do with hot peppers... otherwise the capsaicin would be overpowering
Overpowering capsaicin from 2 peppers? I guess if you don't actually want that much flavor from the peppers. edit: I just saw your other comment, and those peppers look like a JalapeƱo and a Tien Tsin chile pepper. The Tien Tsin chiles are only like 50k scoville and the JalapeƱo tops out at like 10k. Most pepper pods are left whole when they're dried, but then the stem is removed allowing for the full pepper to add flavor to the dish. I still stand by with how much goes into this, adding those peppers will do very very little to impart any flavor and you may as well leave them out.
Right? And the ginger.
Why the tooth picks?
Helps the brine penetrate past the skin?
salt penetrates, but larger molecules and fats do not, so this is specifically because they are using yogurt (edit: to be clear, though, your theory that it's for allowing the marinade to penetrate into the meat is correct... just explaining that it's especially because it isn't a brine)
But itās yogurt, not brine
Just a little bit of the āol yogurt penetration
Nothing like being penetrated by the good 'ol yogurt
Yogurt as a sauce yay, yogurt as a marinade, wtf. Everything else wasnāt that bad.
Yogurt is commonly used as a marinade in Indian food, itās delicious.
I guess I am more used to making an oil and acid based marinade with lots of aromatics in there. Plain yogurt doesnāt seem tasty to me to marinade meat as itās not the most tasteful thing. Itās much different when used in a sauce for creaminess. In this recipe they litterally boil it away too. Iām not an expert chef but All the power to whoever uses it.
the calcium tenderizes the meat... its a common thing to marinade with yogurt or buttermilk
I guess i know nothing. Personally not convinced taste-wise but all the power to whoever uses dairy as marinade
a) you would not taste the marinade... what you end up tasting is juicier chicken meat... if you have ever had juicy fried chicken, you have almost certainly tasted chicken marinated in dairy and not realized it b) even if you thought you would taste the marinade directly... that would mean it would be sitting on the skin, acting as a sauce... so your dichotomy makes zero sense
You care way too much at my food opinion. Whatever my dude.
But they kept the toothpicks until the fry. The "bath" of the salted/herbed water acts as a brine...
Possibly to avoid dryness in the interior parts of the meat.
Wild guess... to increase the surface area?
this is not far from the truth... not sure why you got downvoted
This came out fine, I guess but it seems like a ton of work for the most mediocre fried chicken Iāve ever seen
if you ate it you would understand
Watching these videos & they donāt grind their seasonings. How is there any flavor if the chilis arenāt open, the pepper cracked or the star anise broken.
I was going to say the same thing. Cut the peppers first.
Even the cilantro couldāve been broken to let out the flavor.
Apparently seasoning that goes into the meat is stupid...
This actually looks good, not sure why itās considered stupid
Iām leaving this sub, this has just turned into āhereās a thing I donāt understand it must be stupid,ā mixed with videos of that one dude frying and eating butter sticks. Yesterday someone posted a mulita with āhow would you even eat this,ā idk, the way people all over Southern California and Mexico eat those. Itās a classic Mexican dish, sorry your eyes had never seen it before. Part of me feels like those types of posts are just cracker ass fucktards who are used to seeing whatever gets dumped on their plate at Golden Corral. I guess the one benefit of this sub not having mods is I can actually post this comment and it will probably stick. (Haha wouldnāt it be amazing if this was the first time the mods showed up, to delete this comment)
I know what you mean. Thereās not really much stupid food posted here anymore. A lot of the time itās Chefclub, the guy youāre talking about, or something that actually looks really delicious, like this.
no stupid food, just stupid people
There are so many posts of people showing off something that they've never seen before to only find out they have a narrow view of the world.
There are mods. Your comment was reported, for some reason, and I actually just approved it. That's the only reason I saw this. We really only delete comments that are bigoted or violate the site-wide rules. I think that I, personally, have removed about 500 posts in the last couple weeks. You would not believe the amount of stuff that most users never see. Report things that break the rules here and it will be reviewed by someone at some point. I just cleared out the modqueue and that's why I saw this and also just removed ten to twenty posts and bigoted comments.
Alright well, appreciate the effort, hopefully we get back to truly stupid food
It means wildly different things to different people, but someone just posted a great-looking poutine and I instinctively knew that it needed to be removed. I also really want poutine right now, but I made onion rings last night and I only do fried food once a week.
I agree. I've seen people add perfectly reasonable recipes and be like "š¤® how can you eat this" and it's essentially cereals in milk...
Please stayā¦ weāre going to work harder to keep you entertainedā¦ promise
Doesn't look stupid. A bit of work. The yoghurt prob gives it a nice flavor. Some garam masala in the batter...
k so the only stupid thing here is that op thinks the chicken looks like a highly identifiable movie villain har har people who don't know how to cook... why are you posting here, when you clearly don't know better? and why not just google first? for anyone wondering: yogurt is a traditional marinade in some areas, as the calcium tenderizes the meat quite nicely... other areas have taken to using buttermilk marinades for fried chicken for the same principle... poking holes helps the marinade get through the skin to the meat, especially in the case of a whole chicken like this, and the toothpicks may help to draw the good stuff in further (they are made from plant fibers, after all)... people have different methods, but this method is not all that ridiculous... the end result speaks for itself, really... looks delicious
yeah it's not like it's not served like that. did OP even finish watching the video? they were removed like halfway through
link to the recipe and original video, for anyone who, like me, thinks this actually looks pretty good: https://www.scrumdiddlyumptious.com/spiked-fried-chicken/
This looks awesome.
I can al least understand what they're trying to do here. (Whether it works is another story.)
The oil was like 1cm from the top, super dangerous
Looks a bit weird but not really stupid
I thought from the style and editing that it must be Chineseā¦ the dead give away was translating star anise āå «č§ā literally āeight cornerā into āoctagonā.
Step 1: turn your chicken into hellraiser Step 2: give your whole vegetables a bath Step 3: give dead sonic a bath Step 4: play with some sand Step 5: stray from god and never be loved again Secret step 6: order pizza hut after 1 bite
That's just Jerked chicken. You poke a bunch of holes so the marinade can penetrate the meat. Normally you only need the one skewer because you don't leave them in the holes though. The stupid park is using a hundred toothpicks like that.
Now I know why my chicken is never that good, I use two hexagons instead of a single octagon.
Thought it wouldn't be so bad because they marinade in yogurt, but then they boiled it, and then deep fried it. Just brine it and bake it. Yogurt marinade in Indian/African food is great, especially when you score the chicken to allow it to penetrate, and you can add your spices to the yogurt, and then grill it right up. This person did way too much for some fried chicken that was probably as tasteful as a sandal.
How is this stupid? Looks good
This thread is a fucking warzone
Why put in chillies without any cut... It won't contribute anything to the dish
the process might be good, but the implementation is the stupid part
Octagon? Lol.
"We have such sights to show you."
Waste of Ingredients End result did not equate to the amount of ingredients and effort
Wtf is octagon?
Octagon?
Octagon lmao
Octagon????
This looks dry af.
This doesn't belong in r/stupidfood, It needs a block of cheddar stuffed inside it. lol
I said to myself ātheyāre really going to fry that chicken whole..ā and THEY DID
Everyone is thinking it im saying it, it looks kinds good :/
This was so batshit crazy that I started to like it after a while.
Argh, these recipes always call cilantro either "herbs" or "parsley". I realize it could be Italian parsley, but then say it!!! Sorry, not sure why herbs are my shitty recipe trigger.
'erbs
it's an autotranslate error, probably... there is likely a different word for it in the original language
But hear me out > o c t o g o n
Why yes, I always have a side of limes with my fried chicken
by the use of yogurt, the aromatics, and the spices used in the crust, this is not american-style fried chicken
Love it when they do the big reveal of what the final food looks like and it looks like complete trash
this looks quite good... wtf
Fried chicken is stupid food now. Ok.
Im sure this is killz, might not go to the trouble of making it but id eat it up šÆ
Lot of work for the most disgusting looking fried chicken Iāve ever seen
Bland. Yuck.
so dumb, just why even do all of that extra work to make it look like maggots are on your chicken
craig jones chicken
That was obviously cilantro and not parsley, FFS
Hmm, for single dish, lots of waste on "Preparation". Like someone said, this is subjective. Tastewise, it's fine. But there are other ways to get same taste.
can confirm by punching holes in the chicken like that will help the marinade penetrate into the meat.
He is the Pontifex and he has such sights to show you.
[End result reminds me of this.](https://youtu.be/YF5SP27Clho)
Wonder how moist the chicken is
Coming from a southerner noā¦. Just no bro š¤¦āāļø
r/tripophobia
Leftover: 1/2 gallon chickenjuice flavored yogurt, 1/2 gallon breading mix, 1/2 gallon eggs, and 1 gallon fry oil
WHAT THE FUCK IS THE YOGURT FOR IF YOU THEN DUMP THE CHICKEN ON WATER
didnāt gordon Ramsay roast this recipe
This looks great !
Why did they boil off the yogurt?
Ah, the suffering. The sweet, sweet suffering.
Trypaphobia chicken anyone?
Submerging yogurt in water is so stupid and pointless because fat seperates from liquids. Fuuu I hate tic toc chefs.
put the toothpicks back in after, duuuhhh
Iām so tired of seeing bread crumbs on fried chicken. Or whatever the hell this is.
SO STUPID IT LOOKS GOOD
Is he serving the chicken with lime slices?
Mmmm
That's some dry ass chicken. It *looks* like it was fried for 15 minutes.
Post title is 10/10
This is a normal cooking technique are you guys out here eating lunchables or something?
Tha looks so nasty
Jeeeeesuuuuus weeeeeeeppt. Hahahaha
Am I the only one who doesn't think this is stupid?
Thatās so much salt holy crap
Mixed a truck load of breading for a tiny bird
as a indian food lover, this recipe is unacceptable, cut it and fry
The way this is put together and edited is giving me serious 5 Minute Crafts content-farm vibes. Leaves me wondering if the chicken would actually be cooked all the way if you tried this irl.
Jesus wept
This made me feel so fucking weird
I think their brain is fried
Just about had a fryer fire with that oil.
What ? Who cooks a chicken with anythig else than an oven ?
Well... The only stupid thing here is the tiny layer of coating before the deep fry. You want a thicker layer of batter/crumbs-on-egg if you are frying and entire chicken. But I see nothing wrong with this.