Dragon Ball Z Uncensored

[Mike Dunn]

http://www.whitehouse.gov/news/releases/2007/05/20070509-12.html

[Seru]

Previous thread.

[FancyMichael]

Is anybody actually going to read that?

[Captain PUNisher]

Yeah, I heard about that too.
_________________
Said the Captain PUNisher.

[Stupid Fucking Faggot]

I know about this, HANGLY MAN.

Bush is now running around giving speeches about some sort of "imminent threat" and really drumming up the terror of terrorism.

So, he's getting his power into place, and warning everybody about the "terrorists" and that their next attack is PROBABLY JUST AROUND THE CORNER...

In other words, the government is planning another "terrorist" attack. It's going to happen before the next election, certainly, and probably within the next few months.

Get ready for the police state, everybody!

[FancyMichael]

Oh wow, you guys actually did read it!

I'm impressed!

[Ryoko's Biatch]

I'm not going to read it unless someone of moderate intelligence explains it to me first.

[Let My Love Open The Door]

I'm gonna make buffalo chicken fingers this weekend, but I need to figure out how places like Applebee's and Pizzeria UNO manage to make their chicken breast moist.

[Nickass]

There's really no hope for anything if the administration can just fabricate random threats and act "in our best interest" to defend against them and no one fucking does anything or sees the insanity in it. They only have the hog power if you give it to them!

This isn't necessarily in response to what that links to, but probably to something I read in the paper today.

[Ryoko's Biatch]

Guys, let's start fucking buying guns so we can exercise the goddamn second amendment.

[Action Hank]

You should exercise the fifth

[Action Hank]

[Ryoko's Biatch]

[Derek Payne]

ALDP the key is to buy good chicken. Also not using too much batter helps keeping it from getting too dry. I'd also suggest frying it in a combination of vegetable oil and a little lard. A cast-iron skillet also works better than an electric one or a typical frying pan, but most college students don't have one lying around.

An effective method for more moist chicken is to fry on an extremely high temperature which will kill the germs and ensure the outside is fully cooked. I prefer medium temperatures because it cooks it all the way through, and if you get the timing down you can pull them out while they're still very moist. Do a couple of practice fingers before you do the whole batch to figure out how long exactly you need to cook them for or which method you prefer.

[Magic Juan]

This guy right here, is so fat.

[Let My Love Open The Door]

I'm using a deep fryer, though!

It seems like there should be some disgusting shortcut, seeing as the boneless wings at the shitty family restaurants I named are generally pretty moist, and it's not like they've got a DEDICATED CHEF hard at work back there.

[Derek Payne]

A deep fryer should be fine, but it's going to cook them a lot faster. I'd suggest using a full cube of lard and then evening out the difference with vegetable oil. Also, I still recommend doing a couple test fingers before you go for the gusto.

Also. soak the chicken breats in cold water for about an hour before prepping them to be cooked. This will not only help clean out all the blood it will allow them to absorb some extra liquid that will help keep them moist. A minutia of salt in the water will be better for getting the blood out, but in general I would avoid using any salt at all as it will dry out your meat very quickly.

[johnbuisthegreat]

i used to marinate chicken in fajita sauce from wegmans then dump the chicken in the cast iron skillet with all the sauce with it. (adds flavor to the pan for later when you burn it in) I would then cut the chicken while it was cooking into little pieces. I dont know how dry it would get cause I would throw it in a quesadilla with lots of cheese but it was constantly soaking in the marinade even after being cooked for instense flavor. But the key to not making dry chicken is not overcooking it like said above

[Clotho]

Wow, the irony, I'm making chicken strips today in a cast iron skillet.

Won't the marinade just stick to the pan and make a horrible burning smell after you pour it in?

[L Ron Butterfly]

When I was nineteen, one of my friends had an on-campus apartment with a deep fryer, and two of my friends worked at Sonic and would steal giant bags of chicken fingers and popcorn chicken, and we'd sit in the room all day, smoking pot and cigarettes and eating popcorn chicken, and the whole room smelled like smoke and stale grease, and we probably thought we were the smartest people in the world for inventing such a simple existence.